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I thought maybe it was because I sauced them before grilling...
Official CCS Grillmasters thread
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brett05
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gross, but I don't have to eat it
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My impartial neighbor said they were some of the best ribs he's had in his 55 years, and he's been to multiple bbq competitions in his time. Thanks.
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Is it because I didn't stuff them with bacon and onions before cooking them at 600 degrees for 4 hours and then placing them in the trash?
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I would like to learn this sorcery of 30 minute ribs
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@Gustavus Adolphus
I had a little dinner date with the wife last night (kiddos are out of town for the week on their Pap's farm)
Decided to make 30 minute ribs.
As you can see, they turn out just as good as those 6 hour ribs people smoke for 6 hours, but these are smoked in just a halve hour.
Accompanying the 30 minute ribs are 1 hour mixed greens: Kale, Collards, Mustards. Those are chunks of pork belly I cured for a week and smoked for a hour.
thoughts on my ribs?
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That's a ton of meat on there. Where did you buy them?
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aldi
usually I get he st. louis slab that is HUGE and has all the rib tips (not center cut) but I "splurged" on the baby backs which were 2.39 a pound IIRC. And yes, they were VERY meaty. They had a nice little layer of fat on top as well, hence the bark splitting here and there.
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They look good. I love Aldi.
brett05
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best of luck to ya
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Those ribs look very thiccccc
While they look tasty, I don't cavort with devil worshippers!
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I'm not sure what luck has to do with anything and I would think that you wouldn't believe in luck anyways, but perhaps you could explain? I guess we're past you explaining your distaste for the ribs in the pictures I posted but the luck post is even more confusing to me. I mean, they weren't cooked "blue rare" so I have no need for luck preventing trichinosis...
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They are prepped with a 16 hour "marination process" in a vacuum sealed bag immersed in a water bath with a temperature of 165 degrees prior to being cooked on my weber for approximately a halve hour.
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I have made my own 30 minute ribs before and I can confirm that they are very good. Maybe I will do that this weekend.
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If you lower the bath temp to 145 degrees you get more meaty textured ribs- tinker with it, you might like the difference from more traditional fall of the bone texture...
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I've begun eating my ribs blue.
What I do is paint them with Blue Raspberry sugar syrup and then put them on a 600 degree grill for 5 seconds each side, then eat them essentially raw.
I like to do it in front of my neighbors while wearing a Lion costume.
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Good luck
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Whatever gets you thru
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not what I said but keep being you, playing with straw.
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