I want to slide a bone deep into my mouth, sink my teeth into that meat, and slowly pull it out. Yum. Great post.
crimsontape on
So, topshelf. This is my last meal maybe, I don’t know. I nailed something.
I did the standard treatment, peel the membrane, dry it off, cut in halves.
I dressed it with a mix of apple cider vinegar, sugar, mustard, and liquid smoke. And I let it rest in the fridge for a bit.
Then, I built my own seaonsing from dried ingredients I keep (a ton of stuff – I wanna keep it close to my chest almost haha). Rubbed that shit in. Foiled it up, 300F for 3.5h. Regular on the inside, heavy duty on the out.
After 3.5h, I pull them out, unwrapped them, and poured it out the drippings into a sauce pan ready with 1/3 cup of brown sugar and 2tbsp or so of apple cider vinegar. Mix, got it to boil, added gradually a mix of 1/2 cup water and a few tbsp of cornstarch. Get to thicken up. Boom bbq sauce.
Basted the ribs, and then low broiled them for 10+10min in the oven, with an extra saucing half way.
The result was fucking insane. I’m blown away. Just, like, I’ve done this a couple of times, but this time I freaking nailed it. The sauce is so even throughout. The meat tastes smokey and has no right to. The meat is sweet, but so is the glaze, but they’re different enough to compete. Tender as all hell. Just dripping with flavour. Not a hard bite anywhere. And the sauce. The fucking sauce. Ok, low key secret ingredient… And you have to make it yourself… It’s dried pineapple, blitzed with your other seasonings. There’s a magic there with how it affects meat. And what it gives the sauce is just… I’m beside myself. And the MVP here is my dedicated coffee grinder for spices – I wouldn’t be here with you.
And i just matched it with a big bread roll. That’s it. Ps, it’s actually smart because it acts a bit like a tasty napkin. The more you know.
Man, what patience gives ðŸ˜
FullBoat29 on
And, you didn’t invite me? Now I’m sad
pincurlsandcutegirls on
Wow, this looks incredible!
After a lifetime of insisting I wasn’t into ribs because I’d only had shitty ones, I finally cooked my first rack in a slow cooker and was blown away haha. I’m really tempted to try the foil method on my next attempt. Any tips or tricks for a first timer?
bcblues on
I prefer to smoke em for at least 30 minutes (preferably an hour if I have time) low and slow. Then I pull em, sauce, em, wrap in foil and oven bake for another hour @ 350f. Let rest for about 20 minutes covered with a towel before removing the foil. I really, REALLY like the smoke ring that develops when you smoke em first.
davidhern22 on
If a rib could ever look like buffalo wings it’s here . That’s a compliment 🤣
7 Comments
🙈 can I have some? Looks amazing truly
I want to slide a bone deep into my mouth, sink my teeth into that meat, and slowly pull it out. Yum. Great post.
So, topshelf. This is my last meal maybe, I don’t know. I nailed something.
I did the standard treatment, peel the membrane, dry it off, cut in halves.
I dressed it with a mix of apple cider vinegar, sugar, mustard, and liquid smoke. And I let it rest in the fridge for a bit.
Then, I built my own seaonsing from dried ingredients I keep (a ton of stuff – I wanna keep it close to my chest almost haha). Rubbed that shit in. Foiled it up, 300F for 3.5h. Regular on the inside, heavy duty on the out.
After 3.5h, I pull them out, unwrapped them, and poured it out the drippings into a sauce pan ready with 1/3 cup of brown sugar and 2tbsp or so of apple cider vinegar. Mix, got it to boil, added gradually a mix of 1/2 cup water and a few tbsp of cornstarch. Get to thicken up. Boom bbq sauce.
Basted the ribs, and then low broiled them for 10+10min in the oven, with an extra saucing half way.
The result was fucking insane. I’m blown away. Just, like, I’ve done this a couple of times, but this time I freaking nailed it. The sauce is so even throughout. The meat tastes smokey and has no right to. The meat is sweet, but so is the glaze, but they’re different enough to compete. Tender as all hell. Just dripping with flavour. Not a hard bite anywhere. And the sauce. The fucking sauce. Ok, low key secret ingredient… And you have to make it yourself… It’s dried pineapple, blitzed with your other seasonings. There’s a magic there with how it affects meat. And what it gives the sauce is just… I’m beside myself. And the MVP here is my dedicated coffee grinder for spices – I wouldn’t be here with you.
And i just matched it with a big bread roll. That’s it. Ps, it’s actually smart because it acts a bit like a tasty napkin. The more you know.
Man, what patience gives ðŸ˜
And, you didn’t invite me? Now I’m sad
Wow, this looks incredible!
After a lifetime of insisting I wasn’t into ribs because I’d only had shitty ones, I finally cooked my first rack in a slow cooker and was blown away haha. I’m really tempted to try the foil method on my next attempt. Any tips or tricks for a first timer?
I prefer to smoke em for at least 30 minutes (preferably an hour if I have time) low and slow. Then I pull em, sauce, em, wrap in foil and oven bake for another hour @ 350f. Let rest for about 20 minutes covered with a towel before removing the foil. I really, REALLY like the smoke ring that develops when you smoke em first.
If a rib could ever look like buffalo wings it’s here . That’s a compliment 🤣