bobvoeh Posted May 24, 2008 Report Share Posted May 24, 2008 Pulled the membranes off and put on a rub. By the way, the paper towel trick worked like a charm for the membranes !!! They even fit on the top rack without any trimming, this thing is huge !! Puff the Magic Dragó...... You know the tune..... Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 25, 2008 Report Share Posted May 25, 2008 Argh... Those are huge! I'm green with envy.. those ribs are huge. I'm guessing 2.5- 3 lbs each. Lotta meat there.. they must have been great. In semi-porkless Islamic Indonesia, they never let the pigs get larger than a big dog.. It's tough to get ribs over 1 1/4 lb. JUst found out about a business in Hindu Bali called Swine.. maybe I can special order some big meaty ribs.. I'll even hand carry them home on the plane. Quote Link to comment Share on other sites More sharing options...
bobvoeh Posted May 25, 2008 Author Report Share Posted May 25, 2008 Post Mortem Ok, here is Dragó still puffin after 4 hours. Never opened it since the meat went on. The ribs held together when I picked them up with the tongs, but the meat came right off the bone when eaten. I was very pleased. I tried DJ's open pit idea of 250 degrees direct heat. Did that for 3 hours and 275 for 1 hour, then removed. Nice and crispy on the outside and very moist on the inside. Quote Link to comment Share on other sites More sharing options...
bobvoeh Posted May 25, 2008 Author Report Share Posted May 25, 2008 Re: Argh... Those are huge! I'm green with envy.. those ribs are huge. I'm guessing 2.5- 3 lbs each. Lotta meat there.. they must have been great. In semi-porkless Islamic Indonesia, they never let the pigs get larger than a big dog.. It's tough to get ribs over 1 1/4 lb. JUst found out about a business in Hindu Bali called Swine.. maybe I can special order some big meaty ribs.. I'll even hand carry them home on the plane. No kidding, i was very surprised at their size. When I bought them, I thought I was buying 2 packs with 2 racks each. It wasn't till I opened them up today to put on the rub did I find out there was only 1 rack per package. We are a family of 4, we ate till our bellies were about to explode and we still have one full rack and one rib left over. Man were they good. The meat would pull off the bone with the smallest effort. I wish I could tell you what type of pig it came from, but I got them from Publix (local grocery chain) so I doubt they would even know if I asked. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 25, 2008 Report Share Posted May 25, 2008 fantasy photos.. food porn! No kidding, i was very surprised at their size. I wish I could tell you what type of pig it came from That's easy.. a BIG PIG! As I said, that's a beautiful full rack.. I can only dream of getting my hands on some like that here.. Oh well, thanks for posting the fantasy photos.. Truly food porn! PS Next time try liberally slathering them with standard French's mustard and then your rub.. The mustard will absorb your smoke, loose it's mustard flavor and turn into a dark black, delicious bark.. Adds another dimension to your Q.. BTW Great job with your first rack cook Quote Link to comment Share on other sites More sharing options...
bobvoeh Posted May 25, 2008 Author Report Share Posted May 25, 2008 Re: fantasy photos.. food porn! As I said, that's a beautiful full rack.. I can only dream of getting my hands on some like that here.. Oh well, thanks for posting the fantasy photos.. Truly food porn! You know what they say about Using the right tool for the job, your fantastic grill makes it easy to create food like this. I put them on and just let it cook. I only adjusted twice. Once as it approached temp, I tightened down to keep it at 250 and then once more to bring it up to 275. PS Next time try liberally slathering them with standard French's mustard and then your rub.. The mustard will absorb your smoke, loose it's mustard flavor and turn into a dark black, delicious bark.. Adds another dimension to your Q.. BTW Great job with your first rack cook I will try that. I was going to do that with my pork butt tomorrow, but didn't think of trying it on the ribs. Thanks for the tip and the compliments. Quote Link to comment Share on other sites More sharing options...
Sanny Posted May 25, 2008 Report Share Posted May 25, 2008 Mustard slather Cook's Country (not my favorite iteration of the Cook's Illustrated franchise) has a recipe for mustard slathered butt in the June/July 2008 issue. Looks like a good one. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted May 25, 2008 Report Share Posted May 25, 2008 Opposite Side Of The Coin! BTW, nice lookin' ribs. Just my opinion, but I have been going in the opposite direction from thick dark bark. My last several cooks, I have omitted the sugar or anything that forms a heavy dark crust. Finding now that my preference is for a more simple rub that lets the meat flavor be prevalent. Anyway, this again is part of the fun of que and figuring out your own thing! viewtopic.php?t=2208 -=Jasen=- Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 25, 2008 Report Share Posted May 25, 2008 Bark. Bark.. It's an obsession.. When the magic all comes together.. the mustard can absorb the meats flavors, the smoke, heat (from chillies) and rub to transform into a hard chewy pretty much beef jerkeyish material which I hold close to my heart. The best pieces once spotted, never last more than a few seconds before they are slipped into my mouth.. These are the ones above a thin layer of perfectly low & slow smoked and cooked pork fat.. Dry and hard on the outside but soft and melt in your mouth buttery on the inside.. The hard spicy jerky thing with the soft melting fat meat thing is what Q is all about to me.. those little nibbles... So loaded with flavor it overwhelms you.. I can never eat after pulling pork cause I fill up on these bits.. I can't see one and not eat it cause each one is better than the one before until you feel sick from eating too much! Ahh it's killing me just thinking about it.. I think I'm in the right business because I tell my lady that I have to cook Q every weekend and more cause it's work related! Yea right... research! The lean areas can be trimmed and kept to be eaten like (beef) pork jerky too.. So DJ I hear ya about highlighting the meat's flavor but also love that crispy pork flavored stuff.. Bark Bark.. Quote Link to comment Share on other sites More sharing options...
bobvoeh Posted May 26, 2008 Author Report Share Posted May 26, 2008 Ok Ok Ok, you guys are killing me !!! Now I've moved up my start time to midnight, cause I can't wait till dinner tomorrow. Lunch it is !!!!!! Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted May 26, 2008 Report Share Posted May 26, 2008 Re: Bark. Bark.. It's an obsession.. So DJ I hear ya about highlighting the meat's flavor but also love that crispy pork flavored stuff.. Bark Bark.. Remember now, a lot of my seasoning changes have occurred at the same time as switching cooking methods. My higher temps and heat diffuser also cause you to look at what you are using for season. The bark bits can turn burnt bits really quick.....so that hastened some of my change. That and I have been trying to get back to basics for the region in which I live. But it is all good! Love them both, just have a favorite this month....hehe! Experimentation is what makes this hobby great....and I rarely have an inedible experiment! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted May 28, 2008 Report Share Posted May 28, 2008 Keep grillin Dennis - I agree it's research I love to read your cooking descriptions. Thanks. You have the right words for describing. Now my mouth is salivating for bark!; which is the direction I'm headed, more bark. From now one it's more Frenches mustard!!! Thanks again. Quote Link to comment Share on other sites More sharing options...
