Side Ribs Ahoy! w/QView

[gerk]

These already smell amazing and all that's been done so far is an overnight marinade with the dry rub I made ... looking forward to this one today.  I'm going to try a 2-1.5-1 sort of approach for them (I was going to try what Disco did yesterday but I think I want to try this sort of approach first).

So here you go Disco, as requested I will post some pics of this one as it happens :)

side-ribs-prepped.jpg

• gerk
• Aug 9, 2014

 

[padronman]

Tasty looking so far!!   

  Im in !!!!!

 

[gerk]

Just foiled and sauced them (I did a variation on ChefJimmy's foil sauce, thanks for that one! -- I used blue agave instead of honey or corn syrup). Bend test looking good ... I think these will be winners!

 

[miller51]

Nice looking ribs... I just put mine on a couple hrs ago too 

 

[gerk]

They turned out grrrrrrreat!  Got just the texture and chew that I was looking for.  The pics don't do them justice as the color balance was all wonky (outdoors) and my phone sucks for pics, I should really pull out my real camera for good food shots.  Thanks to @Chef JimmyJ  for the foil sauce recipe ... I did modify it a bit -- used blue agave instead of honey and used cider vinegar.  They were a big hit!  The crust was lovely and the flavor beyond my expectations!

side-ribs-cooked.jpg

• gerk
• Aug 9, 2014

side-ribs-cut.jpg

• gerk
• Aug 9, 2014

 

[gerk]

Cooked with a 3-2-1'ish approach (more like 3-1.75-.75), no mop and no sear, they really just didn't need either :)

 

[gerk]

Up tomorrow ... a whole beef tenderloin that's been dry aging all week in my fridge (that's now happily marinating) :)