Saturday, July 11, 2015
BB Ham Ribs w/3 beans and Jowl bacon and Fresh Corn
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