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Hey Buff--Gotta Pork Question
So I'm trying for the umpteenth time on BBQ'n pork side ribs
Quite often they're really 'really chewy
A while back I watched a bbq cookin show where they peeled that sinew skin from the underside of the ribs---You agree this helps?
Peelin it takes a lot of time
Quite often they're really 'really chewy
A while back I watched a bbq cookin show where they peeled that sinew skin from the underside of the ribs---You agree this helps?
Peelin it takes a lot of time
Replies
The meat is always gonna be chewy. It's fresh meat, not aged or cured so I don't know if there's much you can do to change that.
But it's an interesting idea. Be worth a try sometime.
Thanks man
Mike
We thought they were good
http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html
Edit - I skip mopping with the sauce at the end and serve them with with two or three different warm BBQ sauces.
i do my ribs via the 3-2-1 method
rub with yellow mustard, coat with dry rub
3 hours in 225 degree smoke.....occasional spritz with apple juice/vinegar/rum or bourbon
2 hours in 225 degree while heavily spritzed then wrapped in foil
1 hour back out of foil, more smoke
We did buy a new grill last weekend. No we didn't get the Weber. The one I wanted was $1800.00. Talk about fugedaboutit! We got all of the same features in a Kenmore for a bit over 1/3 the cost. It has a rotisserie so I can't wait to give that a whirl (I'll be here all week; try the schwarma).
OK here's my tip----ya go downtown---find an Al-Halal butcher shop----ya pick up the Kosher style Bacon wrapped pork loin---always a party fav.
Seriously
bbq chicken wings are always requested here----unfortunately the spice I use is a local product---likely not available where you are---and I combine with Franks Red Hot Buffalo sauce
I have a traeger and I use Tim's 3-2-1 method only difference is that I smoke at 185 for 3 hours. They fall off the bone!