mk1 Posted March 22, 2015 Report Posted March 22, 2015 My family has been out of town all winter. I try to stay fit and eat clean. I exercise to be able to pig out on BBQ. In 2 weeks I begin my spring and summer BBQ expeditions. First to Hogs for the Cause in New Orleans, Then Memphis in May, followed by the Big Apple BBQ Block Party in June. At this point I am in survival mode. I live off of protein and vegetables. I use my sous vide to prepare lean chicken and pork tenderloin for all week. Then comes the weekend and CHEAT day.....Enjoy. I did. Habenero chili pepper in both rubs. Porcini powder and Woosty powder in the beef rub. Otherwise pretty basic. pork 215 for 6 hours. Beef 215 for 9 hours. I know many feel temps are forgiving, but I really believe the lower and slower the better....ala sous vide. 2
tinyfish Posted March 22, 2015 Report Posted March 22, 2015 That sir are some mighty fine ribs....look at that crust.
EGGARY Posted March 22, 2015 Report Posted March 22, 2015 Nice cook of Ribs. How do you all like your Ribs ? Fall off the bone, with a chew, etc. ?
MacKenzie Posted March 22, 2015 Report Posted March 22, 2015 mk1, those ribs are making my mouth water:) Nice looking smoke ring on those pork ribs too
mk1 Posted March 22, 2015 Author Report Posted March 22, 2015 I like my ribs to be tender but with some chew left. I don't like the meat for fall off the bone but I do want it to be able to be pulled off the bone Nice cook of Ribs. How do you all like your Ribs ? Fall off the bone, with a chew, etc. ? 2
mk1 Posted March 22, 2015 Author Report Posted March 22, 2015 I will try to take lots of photos of the events and post them here.... I will be working the events so between the cooking and the bourbon no promises.
ckreef Posted March 22, 2015 Report Posted March 22, 2015 Really nice looking ribs. Can't wait to see some pictures from the various BBQ events.
DennisLinkletter Posted March 22, 2015 Report Posted March 22, 2015 Piggy Ribs don't get more moist than that.. Makes sense if you stay just above boiling temps you will have less evaporation.. period. Nice cook Mr M
tony b Posted March 23, 2015 Report Posted March 23, 2015 I will try to take lots of photos of the events and post them here.... I will be working the events so between the cooking and the bourbon no promises. Please do, but we understand how hectic overnight cooks get and then, there's that whole bourbon thing goin' on, too! Ha, ha, ha!!
CeramicChef Posted March 23, 2015 Report Posted March 23, 2015 mk1 - WOW! You re going to be one veery busy boy if you make all those stops this summer. I volunteer to be the Bag Rat for you! As for that rib cook ... It doesn't get any better than that cook! Wonderful pics!
tinyfish Posted March 23, 2015 Report Posted March 23, 2015 Nice cook of Ribs. How do you all like your Ribs ? Fall off the bone, with a chew, etc. ? At my house we're all fall of the bone rib people. I always foil for some time to get the fall off the bone texture.
mk1 Posted March 24, 2015 Author Report Posted March 24, 2015 Memphis in May from last year for those that are new and interested. http://komodokamado.com/forum/topic/4894-memphis-in-may-2014-bbq-journey-1/
CeramicChef Posted March 24, 2015 Report Posted March 24, 2015 tiny - here at ChezChef we are a Nice Solid Bite kinda place. I will say this --- I bet your ribs are MUCH better than 99.999% of the commercial Q i've ever eaten. I'll wager the only ribs better than yours .... ARE MINE! 1
CeramicChef Posted March 24, 2015 Report Posted March 24, 2015 mk1 - I've got to get out to MIM. Nice pics and that's some fine looking BBQ! It's too late for this year, but next ...
