I like my butt rubbed and my pork pulled.
Member since 2009
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Baby Backs! Love em
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milesbrown4
Posts: 314
Picked up two racks of pork ribs (baby back) at the commissary on Friday. Covered them in a variation of Mickey's Coffee Rub:
2 TBSP iodized salt
2 TBSP ground black pepper
3 TBSP turbinado sugar
2 TBSP mccormick's tuscan italian seasoning
3 TBSP espresso coffee grounds (fine)
1 TBSP smoked paprika (hungarian)
1 TBSP cumin
1 TSP chipotle chile pepper
Put the ribs on at 1100; temperature at 225. Pulled at 5 1/2 hours. Cooked with membrane side up. Did not flip - only checked internal temperature until reached 180. Let rest for 30 minutes. Pulled them apart to serve. Very easy cook.
Served with Alton Brown's Winter Vegetable Soup. http://www.foodnetwork.com/recipes/alton-brown/winter-vegetable-soup-recipe/index.html
A real winner. Definitely the ying and yang of warrior food.
Only thing missing was a plate of farro. Felt like I just finished a foot march with Julius Caesar.
Comments
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Nice cook!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Miles do you mail? WowSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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When you said you cooked membrane side up I'm assuming you pulled the membrane prior?
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Looks great! I'll have to give that soup a try sometime!Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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@Scottborasjr when you assume you make an "ASS out of U and ME".Green egg, dead animal and alcohol. The "Boro".. TN
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I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Maybe Miles left the membrane to retain moisture in the rib, as long as we're assuming.
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Looks great, Miles!
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Oh yeah I left the membrane on - read somewheres that it helps retain moisture. I really should try to cook without - is it better? I don't believe I have ever had them without......
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milesbrown4 said:Oh yeah I left the membrane on - read somewheres that it helps retain moisture. I really should try to cook without - is it better? I don't believe I have ever had them without......Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey I haven't done any beef ribs. I will give it a try next time. Thanks!
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A few of you may have seen I put on the Salado EggFest. During the first one 3 years ago I called Miles for a favor (he was commander of a unit on Fort Hood and taken me on a live fire demo on Fort Hood). The hotel for the Fest is a Inn just across the creek (8 to 12" deep) from where we have the Fest in the park. I had ask if Miles could get me a portable bridge and a company of men to place it so we could just walk over the water. Well Miles' unit just would blow up crap and had no bridges. I just did not need the park or Inn leveled. Long way of saying Miles is one of the good guys.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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