pork ribs

[No. 1 son]

I marinated some bbback ribs overnight to see if that improved them, and I believe it did. After removing the pleura membrane, I put them in a ziplock with some apple cider and a little bourbon and some serious salt.  The cooked them as usual at 225 deg with a rub, mopping and using the 3-2-1 method. The last hour I glazed them with some peach preserves. and they really turned out well, tender and very moist. With some bbq beans and strawberry shortcake. I think brining them gets flavor into it like it does with poultry. 

[Dave's Not Here Man]

I made up a rub and put it on the bbrs last night, they're in the smoker now. Hitting them with a mix of apple wood amd hickory, plus an apple juice spritz every 20 to 30 minutes. Keeping 225 no problem so far today. Asain BBQ marinade on half the chicken and the rub on the other half. I will throw them on the grill as low as it will go, probably 2 hours if I can keep them low enough.

Can't post pics on here but check Facebook tonight.

[No. 1 son]

I love the low slow for chicken, but to get the skin crisp it needs to be about 350 , maybe the last half hour.

[minx]

Dammit, how can they allow porn like this on the innernets?

Now I'm hungry....

[No. 1 son]

Jul 7, 2019 13:08:28 GMT -5 minx said:

Dammit, how can they allow porn like this on the innernets?

You don't know food porn

She knew he was watching her, and yet was not ashamed this time.

Feigning innocence, and even as her heart pounded, she pretended to snip at that pork chop before her, knowing that he would not tolerate this.

He suddenly grabbed her from behind, seizing her fork and knife as she tremblingly released into his manly grip, and fell dreamily into his arms. He cut that pork chop like she had only dared dream about before. The mashed potatoes were not spared, nor the asparagus, they were made to feel his testosterone laden madness, even as they both lapsed into the after dinner euphoria known only by Emeril and Martha Stewart. As they fell asleep in each others arms, The dog finished up the leavings of their tryst.

[k9krap]

[Dave's Not Here Man]

Jul 7, 2019 12:22:28 GMT -5 No. 1 son said:

I love the low slow for chicken, but to get the skin crisp it needs to be about 350 , maybe the last half hour.

Everything came out 5 stars. Also made German potato salad and my green beans with bacon, onion, garlic, cracked pepper and the granular parmesan cheese. Just put it in a foil pan, covered, and in the smoker for a couple of hours.

But it was really rough out there with the weather and I didn't hold up too good. Got all the food up to the kitchen and thought I turned off the grill and smoker. Then about 45 minutes later my daughter asked what I still had going because there was a lot of smoke. I put the Coleman camp stove, and the grill brushes in the grill and closed the lid......with two burners still on. So I had a nice fricassee of Coleman camp stove and grill brushes. Not sure if the fire hurt the grill or not.

[No. 1 son]

That's why you need a sous chef, the Master cannot be bothered with details when he is creating. They need to step up.

[Dave's Not Here Man]

If only there wasn't just I in team.

Just hope my grill is okay, can be cleaned up, or worst case it needs burners and shields, which are cheap on Amazon. Not worried about the camp stove. If I can clean it up and it still works that would be great but if not, no great loss. The cannisters are like 4 bucks a pop nowadays, so I don't see using it much anyway.



PS- I don't remove the membrane from ribs before I cook them most of the time. Never on baby backs because there's no meat on the back of the bone anyhoo and I think it helps retain the moisture a little bit. On St Louis I peel them right off around 3/4 of the way through, if at all.