primeats Posted September 12, 2008 Report Posted September 12, 2008 Not sure what untrimmed ribs are, it may be just a layer of fat along the first 2 or 3 inches of the racks, you could cut it off, but why not just cook them?! Your times sound good.
primeats Posted September 12, 2008 Report Posted September 12, 2008 Oh, ok, you can either cut them and make them St.Louis ribs or cook them whole. I've cooked the rib tips, thats what you get when you cut the ribs straight down at the point where the cartilidge meets the hard bone, the "joint "looks like a little knob, a good sharp knife will easily navigate through. Barbecue them along with the other portion of ribs,or save them for later. My wife like to cook them up in a big pot of spaghetti sauce.
Tucker Posted September 12, 2008 Report Posted September 12, 2008 Dry or Wet? I have always used dry rub on ribs. I put sauce (warmed) on the side for those folks that like some on thier ribs, but haave found that dry rubs impart great flavor and with the KK they are not dried out at all, very juicy. If you have not tried dry rubs, give 'em a shot on one of those three emats, you're goin' luv it!
Firemonkey Posted September 12, 2008 Report Posted September 12, 2008 That meaty flap on the bottom is called the skirt, and its the chefs "incentive" for cooking the ribs. Since, when removed and cooked along with the ribs on the smoker, its done in half the time and therefore makes a nice treat for the chef. BTW, if you havent trimmed you own ribs before, there is a nice writeup and video on how to do so on the Virtual Weber Bullet. http://www.virtualweberbullet.com/spareribprep.html
ThreeDJ16 Posted September 12, 2008 Report Posted September 12, 2008 I am still trying to figure out what the hell kind of critter a Kurobuta is? Frankly I just prefer St. Louis trimmed pork ribs. FYI, if I trim them myself, those parts get smoked and used for beans. I like to trim so they cook more consistent. -=Jasen=-
Syzygies Posted September 12, 2008 Report Posted September 12, 2008 I always dry rub the untrimmed ribs (pulling off the membrane of course), in part because I'm lazy and I can compute 0.8% salt off the package weight. (For me, 0.6% salt is too little, 1% salt is too much, and I've never seen anyone who doesn't do this at least weekly who can reliably hit this "strike zone" by eye.) Then, I quickly pan fry the trimmings, when the ribs go in the cooker. There is no better lean port, period, than trimmings from ribs. I wish I could buy them as a cut, for all my cooking, e.g. asian dishes that call for a "bit" of pork. They're good left on, but not as good as pilfered.
primeats Posted September 12, 2008 Report Posted September 12, 2008 Kurobuta pork is the Japanese name for a heritage breed of pork called Berkshire. Prized for hundreds of years in England by the royals, it was a gift to the Japanese delivered by Oliver Cromwell, if I remember corectly. It's also known as black pork due to the black skin(duh), the finest dried hams made from Berkshire pork comes from Spain and Italy (and now Iowa!)Prosciutto, Serrano and Jamon Iberico. The fresh meat is purported to be juicier and has a distinct flavor that I'm not real fond of, a little too pungeant to me, I prefer Duroc pork myself. _________________
Syzygies Posted September 13, 2008 Report Posted September 13, 2008 heritage breed of pork called Berkshire. ... One of my favorite meat brands is Niman Ranch, except that they've gotten pricey enough to make me shop around. But their opinion on Berkshire pork is interesting: First and foremost, they like their pigs to live outside in the winter, and like dogs, purebreds are at a distinct genetic disadvantage to mutts. So they prefer Berkshire crosses. Alas, with all of these good intentions, their sleep-in-the-cold pork often ends up with simply too much fat to make ideal bbq.
Conodo12 Posted September 13, 2008 Report Posted September 13, 2008 It's been an interesting education regarding meat cuts and qualities. Some of you folks have got some expensive taste! lol It seems it's more of the sear cooking that gets the higher quality meats, right? After all, who would cook a high quality piece of meat lo and slo? That type of cooking is for us simple brisket and pork butt types, right!?!
Syzygies Posted September 13, 2008 Report Posted September 13, 2008 After all' date=' who would cook a high quality piece of meat lo and slo?[/quote'] Quality and cut are on different axes! One can get great quality spareribs and butt by shopping the right supply. Except for specialists like Niman Ranch, pork rarely commands a staggering premium. Like buying a used car, buying the best quality is by far the best value. Alas, beef. The best two briskets I've ever made set me back $60-$80 for the meat. I wish it weren't so, but I'd be dishonest to say otherwise. BBQ may have origins as a "salvage" technique, though one suspects a "generic" animal in those days was better treated, not by good will but thanks to the lack of technology to treat them as poorly as is possible today. And BBQ can work minor miracles with limited ingredients. However, in all of cooking including BBQ, the quality of the ingredients is pivotal. With good technique and good ingredients, one's cooking advances by getting any other ideas out of one's head. Quality doesn't necessarily mean price, but in a well-informed market it tends to mean price. The one saving grace of BBQ cuts is that any cut that cooks quickly commands a premium; we're only competing with other cooks willing to put in the work for slow cooking.
Conodo12 Posted September 13, 2008 Report Posted September 13, 2008 Heh heh, "high quality" was supposed to insinuate higher price... Hey, folks are winning Grand Championships using cuts of brisket that cost less than that! Although, they cook their meat for a living!
Syzygies Posted September 13, 2008 Report Posted September 13, 2008 I am mildly annoyed, as hard as it is to get my goat online. You paid how much for your cooker, and you're trying to McCain me ("oh, I'm so working class!") by romanticizing cheap ingredients? Believe what you like, but a river in Egypt doesn't make anyone a better cook. I'm sure the judges favor classic style, and have serious pent-up hostility toward "precious" ingredients, but don't doubt for an instant that part of competitive technique is the ingredient selection process.
trish Posted September 13, 2008 Report Posted September 13, 2008 wow...now everybody knows how to get your goat. Just because people purchase a nice BBQ doesn't mean they don't appreciate a bargain. No need to politicize it, we are a BBQ forum. As I recall you said it didn't get your goat when the tiles fell off your K7 because you got if for a bargain price.
Conodo12 Posted September 14, 2008 Report Posted September 14, 2008 Syzygies - I'm just havin' fun! I hope you are too! God knows I appreciate a serious cut of meat now and then. I also just like to pick a piece of meat that many would pass over and turn it into something they cannot believe!
DennisLinkletter Posted September 22, 2008 Report Posted September 22, 2008 Not the quality of the meat that dictates searing or low It seems it's more of the sear cooking that gets the higher quality meats, right? After all, who would cook a high quality piece of meat lo and slo? It's not the quality of the meat that dictates searing or low and slow, it's the cut. Groups of muscle that don't get much use don't have the inedible gristle and connective tissue that melts and turns to collagen during low and slow cooks.. I don't care what the quality of a brisket or chuck is, you are going to cook it low and slow.. The worst tenderloin will still and always be seared and cooked as a steak.. It's does not have the nasty gristle that needs to be melted in a L&S. The best Q'er will produce better Q with high quality produce.. He can produce tasty Q with lower quality produce but the better quality will win. When I took the Chris Lilly competition class he told wild stories of contestants before large competitions going to huge meat packing places and fondling meat for hours to get the perfect pieces..
