Torching spare ribs

Discussion in 'Pork' started by greaser4641, Apr 21, 2014.

  1. greaser4641

    greaser4641 Newbie

    Has anyone used or heard of torching ribs after they have been smoked?
     
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Well , not ribs , but chefs torch food all the time to crisp up the outside. I would think that as long as you keep the flame moving you could caramelized the surface very nicely that way.
    It would probably be helpful to have a flame spreader like you use to remove paint.....
    Like so.....

    http://weldwarehouse.com/cgi-bin/einstein.pl?::1:WLDWH:1:189=810

    I say go for it. You'll be a pioneer. Take pictures!
     
  3. greaser4641

    greaser4641 Newbie

    We were in St Louis and went to a smoke house for lunch and I had a rack of St Louis Style ribs, they were the best ribs I have ever tasted, I was told that after they come out of the smoker, they cover the ribs with apple butter and torch them. They didn't taste like apple sauce, but did have a wonderful flavor and were smoked just right. That why I asked the question.
     
  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    I just googled. " cooking,torched ribs " and came up with some cool stuff. Check it out.
     

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