Jul 10 2015
I found this recipe on Saveur for ham cured ribs by Chef Chris Shepherd of
Underbelly in Houston.
I had
high hopes for them but they came out too salty and I even cut the salt some in
the brine. I halved the recipe and used 5/8 cup instead of ¾ cup for the half
gallon of water. The next time I will try 1/3 cup since that is what I use in
my standard brine.
My BBribs
also were not the best. I bought them at my butchers and they were double
wrapped and frozen. When I got them I thought they were a little shorter than
normal, but they were thick. When I thawed and unwrapped there were two short
racks. One looked pretty nice but the other looked like half ribs and half back
strap. I cut them in half for my brining pot. They would still do and plenty
for the wife and me.
My
brine mix was half gallon of water, 5/8 cups of coarse salt and a tablespoon of
pink salt, insta cure #1. The ribs were in the brine for 3 days. Anyone’s thoughts
on the brine and time are appreciated. After brining I rinsed well and dried, seasoned
with just a little Blues Hog rub and in the fridge several hours before
smoking.
I had planned on 4 ½ hours for the ribs; 2 hours at 180 deg.
and the rest on 235 deg. After two hours I went to 235 deg. and my Savannah
Stoker controller settled in at a steady 250 to 255 deg. at grill level.
I had read at several good BBQ sites that the ideal IT for
rib was 180 to 190 deg. At 3 hours I checked the temp with my grey thermopen and
it was 180 to 185 deg. I thought another 1 ½ hours they will be too done so I
went back to 220 deg. I should have remembered Old Dave takes his to 208 in the
wrapped stage and mine ended up being underdone.
The ribs were supposed to be glazed with a mustard and
molasses sauce. My sample package of Blues Hog came today and one was their
Honey Mustard sauce so I used that instead of making my own. I used it on one
piece for but I used Kah’s BBQ sauce on two for the wife, she doesn’t like
mustard sauces.
I left the piece that looked like back strap plain.
I sauced them with 50 minutes left and tented with foil and
let rest 10 minutes before cutting up. I liked the mustard sauced one pretty
good and not to mustardy tasting. I always like the Kah’s BBQ sauce.
I thought the beans were extra good, even though the wife
didn’t care for them. I thought they had a nice balance of the sweet, sour and
heat. I knew the Sutters corn would be good, fresh picked today and my first of
the season. I steamed them in my rice cooker and we had butter, Penzey’s sandwich
sprinkle and parmesan cheese on them.
Ribs in the brine for 3 days
After 3 days
A little Blues Hog Rub added
For the beans
Jowl bacon, onions, and peppers sauteing
All in except the Rotel tomatoes
Blues Hog sampler pack
On the smoker ready for sauce
All done
My corn
My supper
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