Ribs & Ribs
Posted: 24 Jun 2013, 21:12
Ordered some beef ribs and a babyback rack last week from my local purveyor of fine meats:
Set up the gazebo on Saturday to cope with the crazy weather forecast for the midlands on Sunday.
Beef ribs rubbed with 1 tbsp mustard powder, 1 tbsp salt, 1 tbsp fine ground black pepper, several twists of freshly ground pepper, 1/2 tsp hot chilli powder, 1 tsp sweet paprika, 1 tsp onion powder. These went in at Midday.
The babyback ribs got a light brown sugar coating about 1 hour before being rubbed with Memphis Dust, they went in at 2pm. Tried to keep the temp around 225-235f
Foiled them for an hour or so at 5pm (homebrew + worcestershire sauce for the beef, apple juice on the pork), unfoiled for the final hour and everything out at 7pm.
Will definitely do beef ribs again!
Set up the gazebo on Saturday to cope with the crazy weather forecast for the midlands on Sunday.
Beef ribs rubbed with 1 tbsp mustard powder, 1 tbsp salt, 1 tbsp fine ground black pepper, several twists of freshly ground pepper, 1/2 tsp hot chilli powder, 1 tsp sweet paprika, 1 tsp onion powder. These went in at Midday.
The babyback ribs got a light brown sugar coating about 1 hour before being rubbed with Memphis Dust, they went in at 2pm. Tried to keep the temp around 225-235f
Foiled them for an hour or so at 5pm (homebrew + worcestershire sauce for the beef, apple juice on the pork), unfoiled for the final hour and everything out at 7pm.
Will definitely do beef ribs again!