Peach Ribs

lentsboy007

Finally trying peach preserve ribs recommended by @YukonRon .  Never been able to make good ribs. Always used cryo packed ribs from Walmart or similar place .  Someone on here pointed out that the preservative filled  juice in that plastic basically turns ribs into ham.... so these ribs are fresh from butcher.  Gonna try 225-250 degrees unwrapped , just let them ride .  Hope I can turn my rib luck around here . 

YukonRon

lentsboy007 said:

Finally trying peach preserve ribs recommended by @YukonRon .  Never been able to make good ribs. Always used cryo packed ribs from Walmart or similar place .  Someone on here pointed out that the preservative filled  juice in that plastic basically turns ribs into ham.... so these ribs are fresh from butcher.  Gonna try 225-250 degrees unwrapped , just let them ride .  Hope I can turn my rib luck around here . 

Me too. Best of luck. Let me know what you think....

dmchicago

You got this!

Standing by.

lentsboy007

Two hours in .  As usual I had no luck getting the membrane off the back of these prior to cook. Any secret to that ? Also just find out that the rest of the family won’t be here when these suckers get done . What is best way to reheat these without drying them out ?

dmchicago

Can't answer question #2 but I can usually get the membrane off by using a butter knife to get behind it, pry a corner off then using a dry paper towel, pull the remaining membrane away.

Also, sometimes the butcher will have already removed it if they are sold "loose". 

YukonRon

How long will they have to wait before serving?

YukonRon

I use a a slit in the membrane on the narrowest end and hold pull back while using a paper towel to grip with.

Botch

Two things help me with the membrane:
1.  Let ribs come to room temp first,
2.  Slide a table knife under the membrane, across a central rib, on the bone, not in between bones.  If you can make it all the way along the length of the bone, you can slip your fingers underneath and usually pull it off both halves (use a paper towel to grip if one half finishes before the other.
and
3.  Once in awhile I seem to get a rack where the membrane just will not come off, or rips off in tiny pieces.  I now know when to say a bad word and just leave it on; life's too short.    

GregW

I had a theory long ago about the membrane, I had decided that ribs that had been previously frozen were very difficult to remove the membrane from.
It's just a theory, but do believe it is at least partially true. 

The ribs do look excellent.

lentsboy007

Sigh.  The rib curse continues .  Pulled them at 4 hours 20 minutes . Terribly over done. Pretty much inedible .  Guess I shoulda tried wrapping with some apple cider or something instead of letting it ride.  Egg temp never went over 240. It was about 225 most of time .  Dammit 

keener75

You might want to think about calibrating your gauge. Those look like they were cooked at a higher temp than 225.

GregW

Overdone according to the texture or falling off the bone? 
Or color? The high sugar content of the peach preserves in combination with a high cooking temp will result in a dark color.
As @keener75 mentioned, I would also suspect you were cooking at a higher temperature,  something worth considering is the grate temp versus dome temp.

YukonRon

Looking at your images from two hours....it seemed the edges over hanging the PS were already charred.

Thinking that is super fast for that kind of cook at 240⁰F.

It might just be the temp was a bit higher than what the thermometer was reading.

It did not appear that there was an over abundance of preserves applied to the ribs in the images you have shared. 

Sent you a pm.

CtTOPGUN

As far as the membrane? If it won't come off just run your knife over it in a criscross pattern. It will let the ribs relax and leaving it on in that way does not bother me. Easy and clean solution if you like it.

 Pics and description has me believing temps were hotter than indicated. Agree with all above. Calibrate thermometer. Also protect the edges hanging outside the platesetter.

CheeseheadinAZ

Hey once in awhile you have to fail to get what you want. Next go around on ribs give this recipe from BGE website a try. I used it last night and it’s very simple. It’s called Perfect Ribs. They use a specific rub and peach reserves... but you can use any rub and any sauce of course. The key is the method which is really easy. 

https://biggreenegg.com/recipes/perfect-ribs/

lentsboy007

keener75 said:

You might want to think about calibrating your gauge. Those look like they were cooked at a higher temp than 225.

Man , right on. I’ve never checked the thermo because I’ve never had any problems with cooks except ribs. It was 60 degrees off ! Showing 150 or so in boiling water . Got it fixed . 

YukonRon

Glad to see the issue resolved.

You got this now.👍

GregW

@YukonRon. I finally remembered to give the peach ribs a try.
I rubbed the St Louis ribs down with the Honey Hog rub and wrapped overnight in plastic in the refrigerator.
I cooked them on my Cookshack pellet smoker.
I smoked the ribs naked in the smoker for an hour or so @ 175 Deg.
I then raised the temp to 225 Deg and applied the peach preserves.
An hour or so later I reapplied the preserves and increased the temp to 250 Deg.
I continued to cook for another hour or so and reapplied the preserves mixed with sweet baby rays in a 2 to 1 ratio and bumped the temp to 275 Deg to finish, the natives were beginning to get restless asking when are we going to eat?

I continued to cook for a short period until I was satisfied with the toothpick test. All times and intervals are approximate, the cook temps are accurate.

I would do one thing different next time, I would have take pictures. I didn't realize that I was cooking the best ribs I have ever eaten in my life, they were that good.  I don't foresee ever making ribs any other way. 

Many thanks for the recipe @YukonRon , it is outstanding.