I have this recurring problem. I go to a restaurant and order something. I really like it so I go back to the restaurant. Do I order what I liked the first time because I know I like it? Or, do I try something different that might be even better? Continue reading Memphis Ribs
In a prior post I tried Rufus Teague Whiskey Maple Barbecue Sauce as a mop at the end of a basic chicken thigh cook. As I said in that post, there are two tests for a barbecue sauce, a mop at the end of a cook and as a glaze that is cooked on. I made some basic smoked ribs in this cook to try the sauce as a glaze that is cooked on. Continue reading Rufus Teague Whiskey Maple Ribs
I have made Bacon on a Stick in a previous post. They are spareribs that have been cured like bacon and then smoked. I had friends visiting from Montana and I wanted to make something a little out of the ordinary barbecue for them. So I made bacon on a stick with a different seasoning blend and Montana Bacon on a Stick was born. Continue reading Montana Bacon on a Stick
The best test for a smoker is spareribs in my opinion. Can it get them done just right with bite off the bone texture as opposed to fall from the bone? Is there a good smoke taste that isn’t too strong? Well, I have my new Louisiana Grills Pellet Smoker and I decided to give ribs a try. Continue reading Ribs on the Pellet Smoker
In the previous two posts I pointed out the conundrum of my buddy wanting spicy ribs and that I wanted to try a haskap sauce. I got around it by making both. In this post, I will go into how I cooked the ribs. Continue reading Spareribs Two Ways
I was reading the site for my Thermapen. It had a suggestion to cook your ribs to an internal temperature of 185 F without foiling them. Then, you let them cool to 155 F and serve. Continue reading Spareribs by Temperature? Worked Great!
She Who Must Be Obeyed wanted spareribs. She threw a frozen rack on the counter first thing in the morning. You intrepid hero took things in hand and put the ribs on a heavy pot that has been turned over. This is a quick way to defrost items as the pot is an excellent conductor of heat and has a large surface area. Continue reading Smoked Spareribs, No Foil
There was an incredible sale on side ribs (spareribs) when we went grocery shopping. We picked some up for dinner and put some in the freezer. This is when the problem started. Continue reading Oven Ribs, She Who Must Be Obeyed Has Spoken