- Apr 14, 2013
- 9,954
- 14,549
With all the recent discussion about the possibility of pork becoming extinct in the grocery stores pretty soon I decided to brave the idiots....I mean the lines, at Costco Friday and stock up on a few things. Among those thing were two 3-packs of St. Louis style pork ribs. I was breaking them down yesterday and vac sealing them in individual racks so that I could just defrost 1 rack if it was only Tracy and I for dinner. I'd planned to do a brisket yesterday but again got derailed by the weather. I had BBQ on the brain though and asked Tracy if maybe I should do a rack of ribs. Y'll know the drill by now: I got "that look" again pretty much telling me I was an imbecile for even asking. Ribs it was.
Kept a rack out and seasoned up with my pork rub
They go on the Rec Tec at 1:00. Controller set at 300 so I'm running 270-275 at the grate. I'm taking a different approach this time
Making wasabi horseradish Cole slaw. This is the dressing
Ribs at the 2 hour mark
Cabbage and carrots for the slaw
4 hours later and the ribs are done. Had to get at least one mandatory foot shot for AZ
Sliced. Nice smoke ring, super juicy, and cut almost like butter. Sorry....lens on the camera kept fogging up from the heat
Also made some beans. We had nothing resembling baked beans so threw together a can of black beans along with some spices and such.Plated money shot: ribs, slaw, and beans
The ribs were money!! No glaze, no sauce, and no wrapping. I did baste them at the 2 1/2 hour mark and again just before pulling but that's it: only seasoning with my pork rub and smoke. Nothing else was needed. I've done ribs many different ways but these were far and again my best effort. They were fantastic. So tender and juicy, amazing flavor, and almost FOTB...but not quite. Tracy likes FOTB but I prefer a little bite to mine. These were right in the middle but when you eat them, they do come completely clean from the bone. The slaw was off the charts!! I used a Greek yogurt ranch dressing recipe that was posted here with a couple of minor adjustments then added about a teaspoon of wasabi horseradish. It was enough to really amp up the flavor but not enough to overpower it in any way. You could taste the horseradish but it was kinda subtle and VERY appealing. Even Tracy, who does not care for horseradish thought it was my best slaw to date. She actually had three servings. I only had two but they were pretty hefty All in all this was one of the best BBQ meals I've ever done and we absolutely loved every bite. Both of us just kept to the point of falling out of our chairs.
See y'all on the next one,
Robert
Kept a rack out and seasoned up with my pork rub
They go on the Rec Tec at 1:00. Controller set at 300 so I'm running 270-275 at the grate. I'm taking a different approach this time
Making wasabi horseradish Cole slaw. This is the dressing
Ribs at the 2 hour mark
Cabbage and carrots for the slaw
4 hours later and the ribs are done. Had to get at least one mandatory foot shot for AZ
Sliced. Nice smoke ring, super juicy, and cut almost like butter. Sorry....lens on the camera kept fogging up from the heat
Also made some beans. We had nothing resembling baked beans so threw together a can of black beans along with some spices and such.Plated money shot: ribs, slaw, and beans
The ribs were money!! No glaze, no sauce, and no wrapping. I did baste them at the 2 1/2 hour mark and again just before pulling but that's it: only seasoning with my pork rub and smoke. Nothing else was needed. I've done ribs many different ways but these were far and again my best effort. They were fantastic. So tender and juicy, amazing flavor, and almost FOTB...but not quite. Tracy likes FOTB but I prefer a little bite to mine. These were right in the middle but when you eat them, they do come completely clean from the bone. The slaw was off the charts!! I used a Greek yogurt ranch dressing recipe that was posted here with a couple of minor adjustments then added about a teaspoon of wasabi horseradish. It was enough to really amp up the flavor but not enough to overpower it in any way. You could taste the horseradish but it was kinda subtle and VERY appealing. Even Tracy, who does not care for horseradish thought it was my best slaw to date. She actually had three servings. I only had two but they were pretty hefty
All in all this was one of the best BBQ meals I've ever done and we absolutely loved every bite. Both of us just kept to the point of falling out of our chairs.See y'all on the next one,
Robert
