Rib questions

Sandi

After an entire year with my egg, I am now going to attempt ribs for the second time. (First, if ya'll can remember way back when, was a disaster). Can I use my rib rack for the slabs. Going to do indirect with firebricks/drip pan as per Tim M's site.[p]Has anyone ever used Char crust on spares? I just got a shiopment of it in and was just curious. If anyone HAS used Char rust, which flavor was used?[p]Happy Memorial day to all of you!

Tim M

Sandi,
No - don't use Char-crust on ribs. Not your best choice. Cover in JJ's rub, let sit for 4-5 hrs and then coat with yellow mustard. Cover and let sit in frige over night. Cook indirect or 3-1-1.5 and you will love them. Get the meat temps into 190+ range.[p]Tim

Sandi

Tim M,[p]Thanks Tim. I was jusyt curious about the Char-crust as I had never seen the product mentioned in relation to ribs.[p]Using your firebrick method, will my rib rack be okay?[p]Don't know if I've told you lately...but I appreciate your website soooo very much. Thank you for all of the fine work and time you put into it!

Tim M

Sandi,[p]Thanks - glad it helps.[p]You'll do fine. (learnt that line from JJ).[p]Tim

Shelby

Sandi,
Doing ribs myself for the first time tomorrow. Not sure I was as successful as I should have been in removing the back membrane though. Should I have exposed the bone on the back side or just remove the very top layer of membrane?

Bamabob

Sandi,
Hi,haven't heard from you in a long time.The Aunt of the wifes that we used to visit in PC passed away a few months ago,so don't get over there to much now.The rib rack does fine with GFW's method,matter of fact I cooked three whole slabs today ,cut them into six pieces and cooked away.Did two racks with only apple juice,two with mixture of pineapple preserves and orange marmalade(also put in a little honey),the last two finished off with a good coat of Bonesuckin' sauce.They were all YUMMMMMMY!!! Got the sweet idea from an earlier post and am sorry I forgot who recommended it.Good luck on the cook.Bob

Char-Woody

Shelby, just the membrane, don't scrape to the bone.
C~W
BTW..even I get a wild one that won't pull, and then I just break the membrane in the fleshy portion and let it go at that.

Sandi

Bamabob,[p]Sorry to hear about the Aunt. Had a little granddaughter arrive in September and she's been a hand full since. Can't seem to find time for anything but her these past 8 months!
(And I have to wonder why she's soooo rotten! LOL)[p]Good to hear from you!

Bamabob

Sandi,
CONGRATS!!! You'll make a GREAT 'GRANNY' If the little one gets too roudy,just give her a rib bone to gum on,she'll be fine:-) Bob

Unknown

Sandi, I have tried Char Crust twice (so far, new egg user). Once with roto roast (nothing special), and once with the hickory molasses. I loved the "HM". I also rubbed Montreal Steak Seasoning on with the HM. It was a good combo.[p]

Char-Woody

shiek, be sure and try the garlic and peppercorn. IMHO, its the top bananna fo the Char-Crust line.
C~W[p]

Unknown

Char-Woody,
I'll give it a try , thanks.