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Peel off the bone ribs
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Dave_Matthews
Posts: 204
Instead of simple ribs, I was intrigued by recipes using apple juice and apple cider, and the wide range of opinions in that regard. Also the notion that 'falling off the bone' can be too tender for some, and I decided to cook at a lower temp to try to keep the ribs from falling apart. The last ribs were like that, and I was amazed and I thoroughly enjoyed them, but this time I wanted to try not so tender. I started with a rub on the ribs and on the grill at 250 degree, PS legs up, woo3 and the rib rack with pan. Every half hour for the next 4.5 hours I mopped the ribs with a mixture of 2/3 pure apple juice, and 1/3 red wine vinegar. I had some hickory chips in the lump as well.
Then I raised the temperature to 325, and basted with a sauce. I added the poppers that I cooked a couple of days ago to reheat and see if they got any milder, they didn't. An hour later I took the ribs off of the grill and let them rest for about 20 minutes.
Taste was excellent as far as I am concerned, but I can't wait to try the leftovers today since I got real smokey tending the ribs. Texture was excellent. Instead of falling off of the bone, the meat more or less pulled off of the bone while eating. No shredding of meat remaining stuck to the bone, but not super tender. (I like falling off the bone as well however.)
Then I raised the temperature to 325, and basted with a sauce. I added the poppers that I cooked a couple of days ago to reheat and see if they got any milder, they didn't. An hour later I took the ribs off of the grill and let them rest for about 20 minutes.
Taste was excellent as far as I am concerned, but I can't wait to try the leftovers today since I got real smokey tending the ribs. Texture was excellent. Instead of falling off of the bone, the meat more or less pulled off of the bone while eating. No shredding of meat remaining stuck to the bone, but not super tender. (I like falling off the bone as well however.)
no, not -that- one!
KI4PSR
KI4PSR
Comments
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This is how I like them. Single bite through tender.
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Welcome to the Swamp.....GO GATORS!!!! -
Very nice. I hear a rack calling my name! I've gotta get this down to a recipie soon._______________________________________________XLBGE
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I have a rack already to go on -- i'm gonna try this. Your plated picture is excellent!
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Looks great! =P~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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Red wine vinegar. Nice!
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Thanks for all of the kind words everyone!
Today I had the leftovers, and man-oh-man were they spectacular! I do believe that I should wear a mask or something while cooking, I was not able to appreciate the flavor as much until today. I put the ribs in a tented dish in the oven with splash of apple juice in the dish for 1 hour at 190 degrees. The meat was tender and delicious. Two of the pictures show what happened after one bite, the meat came off of the bone during the bite, but not before. PERFECT! I hope I can do this again.
I guess it is pretty hard to make a bad meal on the BGE!
Dave
no, not -that- one!
KI4PSR -
Awesome job, Dave!
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Aviator said:Red wine vinegar. Nice!
no, not -that- one!
KI4PSR -
Ribs look great, and poppers.....what are those little tree like things?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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