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Rainy Day Ribs

DMW
DMW Posts: 13,836
in EggHead Forum
It's quite the rainy dreary day here in PA. For some reason I really wanted ribs for dinner tonight. 

The only ribs in the house were a 3 pack of SLC spares in the freezer. And 3 racks for our family is a bit much. Made a few texts and phone calls, have an audience coming for later. Tossed the cryo pack of ribs in a cooler of cool water for a bit while I got the egg ready to go.

image

They felt soft, so I broke them open to prep. Nope, still frozen together pretty good. So I tossed the 3 racks froze together on the egg for about 30 minutes or so. After that I was able to get them apart and got the rub on.

The bottom 2 racks have Memphis Dust and I'm planning to serve those dry.

The top rack I'm planning some specialness courtesy of my elfster, @stlcharcoal. Rubbed with Rescue Rub and will be sauced with Millie's Sweet & Tasty sauce at the end.

image

Smells great so far, just dabbed the dark pool in the back of the top rack, it was just the moisture from the frozen ribs pooling with the rub.

I hope these turn out OK since they started out a bit frozen.

Enjoy the weekend all.
They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • buzd504
    buzd504 Posts: 3,878
    Looks good to me.

    I love that the myth about frozen meat needing to be completely thawed has been dispelled.
    NOLA
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Ribs look great. I must have missed the text with the invite. :(

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Dyal_SC
    Dyal_SC Posts: 6,542
    Lookin good!! I could use some ribs right about now. Can't wait to see how yours turn out. That's good to know about being able to start them partially frozen!
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  • DMW
    DMW Posts: 13,836
    @buzd504
    Thanks! Yep, I have to agree on the frozen thing. I have a frozen butt that will go on tonight. I've had it in the fridge since this morning, but not much thawing will have taken place so far.

    Sorry, figured you wouldn't be able to make it in time anyway. ;)

    Thanks! The only reason I bothered getting them thawed a bit was to get the slabs apart. I have put them on fully frozen before and the only impact I have observed is a bit longer cook time.


    Oh, and the ribs were getting lonely so I mixed up some mac n' cheese to keep them company.

    image
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • bud812
    bud812 Posts: 1,869
    Looks good but someone stole your corn field.  :D

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • logchief
    logchief Posts: 1,431
    As some have said, nice to know low and slow can go on partially thawed.  I made some Memphis Dust today for the ribs I have on, first time trying it.  Does it go well on Butts?

    Pics are making me want to go peek, guess I'll have another brewski instead.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • anzyegg
    anzyegg Posts: 1,104
    Great looking ribs. I'm drooling looking at the mac & cheese...
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  • anton
    anton Posts: 1,813
    Looks like it will be delicious, I have had one thing not work still a little frozen, chicken, that did not work out for me, was as rubber as say, mmmm a rubber chicken perhaps.
    :))
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • DMW
    DMW Posts: 13,836
    @anton I won't do partially frozen with lean meats, only dark. I'll be the legs/thighs/wings were fine, only the breast that wasn't.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • DMW
    DMW Posts: 13,836
    And it is finished and served.

    Wet ribs:

    image
    image

    Dry ribs:
    image
    image

    Mac n' Cheese:

    image
    image
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • henapple
    henapple Posts: 16,025
    Ok...we hate you. :x
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • anton
    anton Posts: 1,813
    DMW said:
    @anton I won't do partially frozen with lean meats, only dark. I'll be the legs/thighs/wings were fine, only the breast that wasn't.

    correct, leg/thigh/wings were eaten, breast not so much! Your rib dinner looks killer, enjoy that mac&cheese as well.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • MeTed
    MeTed Posts: 800
    Wow, Awesome looking cook, and great tip. Thank you!!
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • logchief
    logchief Posts: 1,431
    Wow, you got some lucky folks back there in PA.  M&C with Ribs, doesn't get much better than that.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • stlcharcoal
    stlcharcoal Posts: 4,761
    How is the Millies bbq sauce?

    Try some of that 314 Hot Sauce on the Mac & cheese
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  • DMW
    DMW Posts: 13,836
    @stlcharcoal‌ Don't know. SWMBO saw me about to open another sauce and said no, use something that is already taking fridge space before you open another one. So I will need to wait until next time...

    Will keep the 314 in mind for the M&C, that sounds great.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I would tear both the wet and dry ones up. Looks like a fun day of pork goodness!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • tulocay
    tulocay Posts: 1,737
    Looks great!
    LBGE, Marietta, GA
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Where's the drool avatar! Everything looks awesome.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • stlcharcoal
    stlcharcoal Posts: 4,761
    DMW said:
    @stlcharcoal‌ Don't know. SWMBO saw me about to open another sauce and said no, use something that is already taking fridge space before you open another one. So I will need to wait until next time... Will keep the 314 in mind for the M&C, that sounds great.

    Make sure you cook it onto the meat.......that's STL style.  Low heat toward the end, and several layers of sauce--let the sugar crystalize and brown a little.

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  • DMW
    DMW Posts: 13,836
    @stlcharcoal
    Thanks for the tip. I applied the sauce for the last 10 minutes or so, but only one layer. When I finally get a chance to try your sauces I will do that for sure.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • buzd504
    buzd504 Posts: 3,878
    Mmm, dry ribs...  Those look great.

    Do you have a recipe for the mac and cheese?
    NOLA
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  • DMW
    DMW Posts: 13,836
    @buzd504 Thanks! Here's details on the Mac & Cheese.

    I based it on "Crack N' Cheese" from amazingribs.com with a few changes. 
    For the cheese I used Cheddar:Jarlsberg:Parmesan in a ratio of aprox 45:45:10. 
    The topping at the end was Parmesan instead of cheddar and Memphis Dust instead of paprika. 
    Oh, and I used some heavy cream in place of some of the milk.
    It was in the egg at 250* for about 2 hours.
    Here is a link to the original:
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • johnmitchell
    johnmitchell Posts: 7,366
    Awesome meal all round...Those pics of the mac and cheese are off the charts.. :-O
    Greensboro North Carolina
    When in doubt Accelerate....
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  • buzd504
    buzd504 Posts: 3,878
    Mmm, dry ribs...  Those look great.


    DMW said:
     Here's details on the Mac & Cheese.


    Awesome, thank you!
    NOLA
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  • DMW
    DMW Posts: 13,836
    johnmitchell said:
    Awesome meal all round...Those pics of the mac and cheese are off the charts.. :-O
    Thanks! I just learned how to copy and paste photos from food blogs. :P
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • lousubcap
    lousubcap Posts: 36,866
    Now that's a friggin banquet.  Gonna be tough to top that today.  Most eggcellent.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • grege345
    grege345 Posts: 3,515
    Nailed it
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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