Man, what a way to end the year. My apologies for the lack of posts on my end – but kudos to MrsForensicBBQ on making it her own! She pretty much OWNS the Veggie section on our site, so go check them all out here! Anyway, my real job got in the way for a few. A LOT of things were all happening all at once, and while we wind down 2024, we’re only just getting this fire kicked back up.
Was looking to make my father-in-law some good grub, and while the meat prices were (and still are) crazy high, I was able to snag a 3-pack of ribs from the Costco. Reasonably priced and a lot of meat. I’m no stranger to the rib game, but because it’s an easy 6+ hour smoke, I gotta show ’em off. Let’s roll
The Prep Table
I do enjoy a pre-trimmed rib. I did some minor cuts on the meat that would just end up burning up – and of course, we had to remove the membrane. I know people love the fall of the bone rib, but I prefer the bite. We’re gonna cook these up the way I like ’em, heavy sprinkle of that Fine Swine, and the wrap ’em with my blend.
No, I don’t mustard slather. I coat with the rub and let it set for 10min. It gets sludgey, then I flip and do the same. Wait 10 and you get that glazy look to ’em. That’s what I’m looking for when I throw these on the RecTeq. 225 for about 2-3 hours. (I generally employ the 3-2-1 method – but it’s often tailored to color, bend, etc.)
The Process
Not the most appetizing picture, but what you gotta do – is throw some Parkay butter spread on there with some brown sugar. A little honey drizzle, then the foil wrap for about 2 hours. This looks pretty weird up here, but it’s all about the finish.
Love the fact I made three slabs for 2 people. Because my wife doesn’t eat meat, I’ve become very accustomed to leftovers. A lot of the time, I’ll cook two “picture perfect” plates to make sure I can present it to you the right way. Leads to leftovers. My father-in-law was going to get the leftovers for this one!
That meat has tightened up, it’s pulling from the bone.. and I’m getting hungry. I like to reserve the last 15 minutes for a BBQ slather if one chooses, and in this case, he chooses. I still prefer a naked rib, very lightly sauced if any. He arrived, request a mild BBQ sauce (had to pre-request that one, it’s well understood all I dabble in SPICE).
The Result
MrsForensicBBQ made up some taters and beans – and.. spoiler alert .. I made my own side (coming soon!). The ribs were on point, I had no complaints, and I ate enough of ’em to find one.
I’m BACK! I got about 6-7 more to type out here, so stay tuned for next week! I don’t know if that glorious side is coming next, but we’ll see!