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