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Bavarian Style Ribs
Teefus
Posts: 1,239
This thread on Tuscan Style Ribs (https://eggheadforum.com/discussion/1213792/tuscan-style-spare-ribs) inspired me to try something a little different this weekend. I picked up a slab of St Louis cut ribs at my local butcher shop (and BGE dealer) as well as a bag of Rockwood (They have a good business model).
A liberal application of Penzey's Bavarian Spice (a blend of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage) and a bit of Kosher salt sums up the rub. They're on the Egg now with some applewood chunks for a nice slow cook.
A liberal application of Penzey's Bavarian Spice (a blend of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage) and a bit of Kosher salt sums up the rub. They're on the Egg now with some applewood chunks for a nice slow cook.
Michiana, South of the border.
Comments
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What is the name of this butcher shop?
LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
Sounds great -- I look forward to more pictures and description of how it wound up tasting!
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DC Meats in Osceola on Lincolnway, just West of Ash (county line). I just discovered they started carrying Rockwood. $24.99 a bag. No more road trips to Texas Cornersdharley said:What is the name of this butcher shop?
Michiana, South of the border. -
After 3 1/2 hours on the smoke at 250 I wrapped them in butcher paper for 90 minutes at 300. They’re pretty limp now and I’m getting some pullback around the bones, so I unwrapped and put them back on the grille with a glaze of Italian dressing. Predicting a food coma on the horizon. Having a bourbon in anticipation.
Michiana, South of the border. -
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Still on the Egg. This is real time commentary! They’re holding while we get sides prepared. They should be done in 30 minutes or so.CPARKTX said:Look great, how’d you like them?Michiana, South of the border. -
These turned out great. Rustic and savory as opposed to sweet and spicy. I was looking for some more smoke profile, while bride of Teefus was content with the mild pork flavor. They were more pork roast than pork ribs (no complaints!). The herb crust was delicious. Next time I’ll add more salt to the rub.
Michiana, South of the border. -
I know it doesn't influence the flavor, but the red of the smoke ring looks great.
DC has some great stuff. Takes too long to drive there, and the stall at the farmer's mrkt is just a sample of what the main has. BTW, I used to live about 3 miles straight south of where DC is, on Dragoon.
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Great lookings ribs!
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They look fantastic! Agree with @gdenby what a great smoke ring!
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Very interesting!
Just realizing that, in the few times I've been to Germany, I've never seen ribs of any sort on any menu....?
You EU'd them with the italian dressing, wonder what they would've tasted like without?
Ooh, Sunday Project!
___________"If you have nothing to say, why do you keep talking?" - Alton Brown's wife
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Actually, the dressing added very little to the flavor profile. I used it to keep the meat moist more than anything.Botch said:Very interesting!
Just realizing that, in the few times I've been to Germany, I've never seen ribs of any sort on any menu....?
You EU'd them with the italian dressing, wonder what they would've tasted like without?
Ooh, Sunday Project!Michiana, South of the border. -
Nice job! Looks like a winner to me!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
We’re doing these again tomorrow to snack on while my Lions are dominating the Cheeseheads. I’ll post a play by play.Michiana, South of the border.
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Pics or it didn’t happen. Must have been good to come back to, 6+ years later. Love those recipes.Teefus said:We’re doing these again tomorrow to snack on while my Lions are dominating the Cheeseheads. I’ll post a play by play. -
St. Louis cut ribs. Sprinkled with Kosher Salt, Dijon mustard as a binder, Bavarian spice rub.
Michiana, South of the border. -
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After an hour on Rockwood plus a few apple wood chunks. Low and slow for another few hours.
Michiana, South of the border. -
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Lookin great!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
And we’re done. These are my favorite level of done. Rotate the bones a quarter turn and slide them out clean. Myron Mixon would moan about them being overcooked. He can pucker up and kiss my Yankee butt
Michiana, South of the border. -
Your Lions are doing justice as are those ribs!!!Greensboro North Carolina
When in doubt Accelerate.... -
I'd pucker up and eat all of those ribs.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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They were delicious. Bride of Teefus opined we should do them this way all the time. Between the spice profile and the smoke they have an amazing rustic thing going on. Never not yummy.Michiana, South of the border.
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Nice lookin ribs! They look great! Lions look great... playing in the slop too!Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
These made a great lunch today too!Michiana, South of the border.
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There were leftovers?!?!?!Teefus said:These made a great lunch today too!Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Yep. With just my Bride and I we always have about a third of a rack left. We make sure to have a few sumptuous sides to have with our ribs so we don't go into a meat coma. This week it was Lima Beans and Smashed Roasted Potatoes.kl8ton said:
There were leftovers?!?!?!Teefus said:These made a great lunch today too!Michiana, South of the border. -
How long did it take to get the bones to pull like that? How long outta foil and how long in foil? What temp at dome? My wife won’t eat ribs unless she can do so with a fork. These look like she’d like them.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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