what are you doing with your .99 cent ribs [General]
2009 Sep 14
Slow-cooker ribs for dinner tomorrow. A good dose of hot sauce, some brown sugar, mustard, ketchup, vinegar and bit of this and that and they'll be ready when I get home from work.
As for the three other packages of ribs that I bought, well they'll go into the freezer until I have time to dry rub and cook them properly on the BBQ.
As for the three other packages of ribs that I bought, well they'll go into the freezer until I have time to dry rub and cook them properly on the BBQ.
2009 Sep 14
I was at Farm Boy bright and early on Saturday morning to buy one package (6 lbs for $6!). I trimmed and rubbed them on Sunday morning (I'm working on a spice blend to call my own) and put them on the smoking Egg with a handful of applewood chips just after lunch. I started at a cool 200°F for a while then slowly brought them up to 250°F over the next few hours. After 4 hours, they had developed a beautiful bark and a bright pink smoke ring.
They were most tasty, but the texture ranged from succulent (the thick parts near the bone), to dry and almost jerky-like (the thin bits of skirt). It isn't clear to me how best to cook these ribs given their significant variation in thickness. I'd appreciate any tips!
They were most tasty, but the texture ranged from succulent (the thick parts near the bone), to dry and almost jerky-like (the thin bits of skirt). It isn't clear to me how best to cook these ribs given their significant variation in thickness. I'd appreciate any tips!
2009 Sep 15
I have no idea if I do this correctly - but I butcher up my full ribs (although the anatomy does seem somewhat dependent on the slab). I cut off the flap of meat which runs about 1/2 way up the slab - connected to the piece with the ribs. There is usually a breast bone section where the bones run perpendicular to the ribs. I use a chef knife and try to cut that section separately from the ribs. Sometimes there is a section with very large rib bones (I'm guessing this is closer to the neck?) which I'll also try and partition off. Finally I'll remove the all meat piece (breast/skirt???) This usually leave me with:
1. 1 rack of normal looking ribs (maybe 1/2 the slab)
2. Sometimes a section with large ribs
3. 1 Breast bone piece
4. 2 pieces of meat - 1 pretty small - the other 1/4 slab size
so the pieces with the bones I do at the same time. The all meat pieces I've:
1. done later - otherwise they become jerky
2. rolled up to make them thicker - this works well - then do them at the same time as the bone in pieces.
Hope that helps - sorry my description is limited - self learned butchery and I never did take biology or anatomy.
1. 1 rack of normal looking ribs (maybe 1/2 the slab)
2. Sometimes a section with large ribs
3. 1 Breast bone piece
4. 2 pieces of meat - 1 pretty small - the other 1/4 slab size
so the pieces with the bones I do at the same time. The all meat pieces I've:
1. done later - otherwise they become jerky
2. rolled up to make them thicker - this works well - then do them at the same time as the bone in pieces.
Hope that helps - sorry my description is limited - self learned butchery and I never did take biology or anatomy.
sourdough
So by Sunday I'm not feeling too much like more ribs but ... RIB NACHOS! Because these were side ribs with breast - it was easy to get at a bunch of meat and chop it fine. Sprinkled it over chips, with onion, red pepper and cheddar with a little bit of bbq sauce and into the oven. Very yummy!
I'm ribbed out for a few days now.
cheers.