Ribs

[bill ace 350]

Grabbed a pack of ribs at the commissary yesterday.

Normally get the baby backs, but though these looked good...

Not sure about the price.

Anyway, mixed 1 tbs TQ per pound , garlic powder, onion powder, paprika and black pepper and gave them a good rub.

In fridge overnight. Will pull tomorrow, rinse and dry.

Cook over weber snake with apple. Serve with baked beans and salad.

 

[yankee2bbq]

Looks like a nice slab.

 

[BugHunter]

Ahhh, My TQ arrived yesterday so I'm new to this, but from the first (and only) recipe I saw on the Morton site, aren't you supposed to rinse that off before cooking? Full disclosure, I have not even really looked at the bags yet. But I bought that stuff after seeing a thread here where someone did pork loin chops for 1-2 hrs dry brine, then rinsed under water and cooked. I was under the impression it was not to stay on. Welcome any rebuttal.

 

[pc farmer]

He is going to rinse off tomorrow. TQ is a curing agent if you didn't know. That loin if left to cure makes great Canadian bacon.

 

[indaswamp]

I'm inda car! Make some room! LOL!

 

[BugHunter]

He is going to rinse off tomorrow. TQ is a curing agent if you didn't know. That loin if left to cure makes great Canadian bacon.

Ahhh, ok, I'm showing my alcoholism, somehow I missed that line about rinsing. :hides under chair: Ok.. gotcha.. Lol.

Sorry guys... under the influence I guess...

 

[Fueling Around]

In for the ride

...
Not sure about the price.
...

Local Aldis has full spares for $2.09 /#. StL cut are $2.49/#
Got a StL package a couple of weeks ago and it was good. Thought about it yesterday, but decided to get a butt as my wife wants more breakfast sausage.

 

[bill ace 350]

Ahhh, My TQ arrived yesterday so I'm new to this, but from the first (and only) recipe I saw on the Morton site, aren't you supposed to rinse that off before cooking? Full disclosure, I have not even really looked at the bags yet. But I bought that stuff after seeing a thread here where someone did pork loin chops for 1-2 hrs dry brine, then rinsed under water and cooked. I was under the impression it was not to stay on. Welcome any rebuttal.

I rinse them.

 

[bill ace 350]

In for the ride

Local Aldis has full spares for $2.09 /#. StL cut are $2.49/#
Got a StL package a couple of weeks ago and it was good. Thought about it yesterday, but decided to get a butt as my wife wants more breakfast sausage.

Looks like i need to look around more! Just so convenient to shop at commissary since I work on post. Those prices beat the heck out of what i paid....

 

[BugHunter]

I rinse them.

Does the garlic powder, onion powder, paprika and black pepper also go on with the TQ and then get rinsed off also? That's the part that threw me.

 

[bill ace 350]

Does the garlic powder, onion powder, paprika and black pepper also go on with the TQ and then get rinsed off also? That's the part that threw me.

It goes on together. This is loosely based on a Polish recipe. My first time trying it.

 

[BugHunter]

It goes on together. This is loosely based on a Polish recipe. My first time trying it.

Gotcha, then the Poles must get a better deal on spices than I get. I'm not likely to rinse a bunch of Penzey's stuff down the drain.

Anxiously awaiting your review. I have 3 racks of baby backs in the freezer. I'm tempted to pull one and cook this weekend using the new smoker. That's why I was looking at rib threads to begin with was to get ideas. I'm a ~1 month newb to smokers. In the past, I never did ribs on a grill due to drying them out. Just found it easier foil wrapped in the oven, but, not much smoke flavor that way...

 

[BugHunter]

Looks like i need to look around more! Just so convenient to shop at commissary since I work on post. Those prices beat the heck out of what i paid....

Just looked at my local Weis store app, (have little choice in grocery stores nearby). $2.67/Lb for baby backs right now if you buy 3. That's about the best I've seen here in a long time. Says "regular" price is 7.99 I'd say typically I recall $4.99/Lb but I don't buy them here because of the pricing.

If we drive 40 minutes, they're $1.99 or sometimes $1.79. But the gas eats up the savings unless I'm getting a lot of other stuff. Can't say I recall pricing on spare ribs but as I recall, they're similar. Everything here locally is ridiculous. Even Walmart is often worse than Weis, and in the next town they're next door neighbors.

Edit: Looked at the app for spare ribs... 3 options. $3.99, 4.99, 3.99... wow. Now I remember why I never even look at em.

 

[bill ace 350]

Didn't take pics

They were cooked the way I like them, but too salty. Could still taste the other seasonings.

Will rinse and try a 30 minute soak next time.

 

[BugHunter]

They were cooked the way I like them, but too salty. Could still taste the other seasonings.

From your seasoning list, you didn't add salt separately, just the tender quick, correct?

I did a dry brine on some chicken that was to be fried last fall. Supposed to be 2-4 hours, and I got sidetracked and thought, it's too late now, I'll just make this tomorrow. How much difference can it make? Yea, it makes a lot of difference. Won't do that again. That extra time made it completely inedible. Yours might have been just 'too salty', mine was past that. That was just regular salt, not TQ. Same thing as far as the problem goes though.

I'll definitely keep that in mind when using this stuff. The nitrite and nitrate combined only make up 1% of the stuff, the other 99% is salt as the vehicle. I'll definitely keep track of what folks recommend for times on various items. With spare ribs so thin, I bet it penetrated from both sides so fast, they might need their own timing table. They only mention a rate of use per pound, but never mention the shape of the meat.

Ya know, maybe too if we're gonna do ribs, we should concentrate on the weight of the 'Meat', not the weight on the package. IOW, try to estimate the bones and reduce the package weight by that before figuring the cure. The bones don't absorb any of the cure or the salt... What is the % of meat to bone in spare ribs? Is it even 50%?

 

[Fueling Around]

Didn't take pics

They were cooked the way I like them, but too salty. Could still taste the other seasonings.

Will rinse and try a 30 minute soak next time.

That is the main reason I stopped using TenderQuick. I couldn't get the timing down to avoid the salty and sweet. I went to straight cure #1 and added salt to make the cure at less than 1% with minimal added sugar.