SQWIBS BB Rib story.

Baby Back Ribs

June 6, 2013

• [font=verdana, sans-serif]Let me tear this off and have a closer look,[/font]

• What am I looking  at here?

• Lets have a closer look

• And yet closer. Whuuut! Really!!

And yes these were cooked on the 8th.

[font=verdana, sans-serif]After me feeling slightly taken advantage of and TICKED off at the relabeling, especially due to the fact that I bought 9 racks.[/font]

[font=verdana, sans-serif]I proceeded to cut the ribs from the cryovac.[/font]

[font=verdana, sans-serif]As soon as I slit the package I smelled a nasty, nasty sulfur smell, sort of like rotten eggs.[/font]

[font=verdana, sans-serif]Now I'm really ANGRY, I tell the wife and say they're bad but I'm going to cook them anyhow, she says, "why, if they're bad ditch'em".[/font]

[font=verdana, sans-serif]I said I was going to cook them all nice and pretty and give them to the manager at Sams Club.[/font]

[font=verdana, sans-serif]After I calmed down a bit, I remembered this same thing with chicken and a simple rinse removed the smell, so the ribs went into a steamer pan, were rinsed and patted dry, I smelled every square inch of the meat and there was no smell at all, good or bad, so I figured I'm Good to go.[/font]

[font=verdana, sans-serif]I know the date stamped is a sell by date and food can be cooked after the date, but the re-dating really ticked me off![/font]

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• Right side

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• Center

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• Sorry deleted the left side playing with the camera.

• Same mop as used on my pit beef.

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• [font=verdana, sans-serif]Mopped every half hour, I love the layer of flavor that this mop gives.[/font]

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• Readying my Sauce

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• Almost 4 hours in, Flipped and ready  for a layer of sauce.

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• Sauced cooked 20 minutes, flipped and sauced.

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• [font=verdana, sans-serif]Pretty much sauced every 20 minutes.[/font]

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• [font=verdana, sans-serif]Not quite done yet at the five hour mark. At this point I placed meat side down and cranked the pit up to 300°F for twenty minutes to set the glaze. Flipped back bone side down.[/font]

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• Close to the 6 hour mark and looking good.

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• Temps on pit are dropping so I leave the ribs ride while I slice the Pit Beef I had in the refrigerator.

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• [font=verdana, sans-serif]The ribs turned out pretty good, they were to my liking but the family prefers them over cooked  I was hoping to squeak these by unnoticed, but they were not received as well as when they're braised (foiled). So next time I will have to use the texas crutch as they prefer them this way. I guess I can just leave a rack out for me, next cook.[/font]

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