Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: sparky on July 25, 2017, 11:24:26 PM
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I more or less cook 1-3 racks of ribs per week. I pretty much cook ribs a few different ways but mostly I wrap with some FL. They always taste really good but have been wanting to step my own game up. Out of the hundreds of racks of ribs I have cooked 85% of those have been BB backs. BB backs cook differently than spares do in my opinion. Two different proteins that each take a different approach to success. So I am forcing myself to cook the next hundred racks only with spares. I tried something new by adding some sauce for my wrap process. OMG. The flavor was amazing and the texture was different in a good way. They didn't have that dryish texture. I can't explain it very well but I know what I'm talking about. So back to the drawing board for me. Time to learn to produce a whole new rib flavor for me. I have already came up with over 30 variations on what I want to try. Away we go.
250° for 3 hours naked / 1 1/2 wrapped with sauce / 15 minutes to tighten up.
Results. Flavor was outstanding, texture was a special surprise. Color was too dark for my liking. Way to over cooked. No bueno. Maybe next time only 1 hour wrapped. Still super yummy.
(https://s5.postimg.org/dw63mdvyv/IMG_0543.jpg) (https://postimg.org/image/uwozv2903/)
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I'm like a kid in a candy store trying to find a new flavor that I haven't found yet.
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Great looking ribs Sparky :thumbup: :thumbup:
You can try thinning the bbq sauce out a bit. I like to add peach nectar to mine........
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Those look AWESOME, Sparky!
Love how many ways there are to do ribs. Makes it fun.
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Nice lookin bones Sparky! :thumbup:
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Nice work Sparky!
It's good to see my buddy's movies again.
And I understand about searching for a new taste. I always try to stay hungry. By that I mean that I can always do better to improve my cooks, but sometimes I go back to the bare bones, and try a more basic approach, and then build off of that. It keeps me interested and sometimes out of trouble! :D
Good luck my friend!
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Your ribs still look mighty fine to me.
Art
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My favorite movie. Sparky cooking ribs
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My favorite movie. Sparky cooking ribs
Do you prefer "Sparky Does Memphis"?...or...."Sparky Does Kansas City"? :D
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Look excellent! :thumbup:
Keep us posted on your progress!!
I haven't wrapped ribs yet, have been meaning to get that a try.
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My favorite movie. Sparky cooking ribs
Do you prefer "Sparky Does Memphis"?...or...."Sparky Does Kansas City"? :D
"Sparky does Huntsville" might be based on a true story ::)
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I certainly am not a rib expert, but have used the Fast Eddy 275 method for about 3 hours, then sauced for about 15 minutes. Based on a recommendation from Toddler, I sauced using 50-50 of Blues Hog Original and Blues Hog Tennessee Red. I have been happy with this, but everyone still has their own preferences.
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All look great to me Sparky!!! I like the Blues Hog and prefer the original. I like BB over spare, it might be because my butchers spares are really spare with not much meat! Don
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looks good Sparky, just wished you would have cooked the ribs at the house instead of me. Boy, did I learn a few good tips! :D :D :D
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Great job, Bonemaster ! ! !
Good to see you back in action ! !
(D@mn 3 racks a week, that's good eatin' ! ! !)
BD
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Ribs look great. Don't worry Spark cooking ribs can be difficult but i think you might get the hang of it. ;)
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It does my heart good to see ole Sparky cooking on a MAK again!
I cook bbs, spares and beef ribs. I no longer foil. Now its smoke and raise the temperature to 275F-300F to finish. For BBs, I smoke for 3 hours, then 275F for 1 hour. For spares, smoke 7 hours, then 275F for 60-90 minutes. I used to foil the BBs, but did not like all the juice in the bottom of the foil. I am much happier with the longer smoking times and the flavor that develops in the ribs.
Not much of a sauce guy. I like dry rubs & mustard. Have been known to paint the ribs with smoked honey, or melted jelly (peach or berry flavors) after I've pulled the ribs off while they are resting prior to cutting the racks a part.
For beef ribs---smoke at least 7 hours, then raise temp to 300F until tender. I use primarily Hawiian sea salt + black pepper and sometimes garlic powder on the beef ribs. Keep it pretty basic. No complaints yet from any one at the table.
In the past,we've tried spritzing with Cherry Brandy. BAD IDEA! Dang ribs scorched very badly. I have also misted them using 1/3 water, 1/3 whiskey and 1/3 apple juice.