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#2326 |
Has a particular set of skills
Join Date: Dec 2003
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1. Rub marinated and refrigerated 18 hours no different process or spices from my original rub I’ve been doing forever.
2. After cooking 30 minutes in a Insta pot. That’s right, I wanted to try something new, embrace the unknown. 3. A little Carolina mustard sauce tossed on the bones. Put in the oven broiled on. 4. Used standard KC style BBQ sauce on the bones for this batch. They were very tender and tasty. Obviously didn’t have that smoke flavor that I love but a worthwhile experiment.
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#2327 |
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Join Date: Aug 2017
Casino cash: $10000400
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Hmm no disrespect intended but do you miss buffet restaurant's ribs?
In hardship I put ribs on a george Forman then sous vide and back on the GF They were not bad but they reminded me of a Place called Harry t's ribs AkA Joes Barn ribs
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#2328 | |
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And.... they were way better than any restaurants ribs. I trmmed off all the fat. I have a fantastic rub. Just ask anyone who went to my ChiefsPlanet tailgate back in the day. Got it from a American Royal winner in the early 90's. I tweaked it for my taste and with some feedback from this forum a few years back.
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#2329 |
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Couple of weeks ago I did a pork butt using Franklin's "salt and pepper" only approach for a rub. It was okay. I've never had his BBQ in real life but I wasn't impressed. Does this rub work for any others on this forum?
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#2330 |
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Join Date: Jan 2006
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The instapot makes some tender ribs. It's nice for a week night where I don't have 6 hours to smoke ribs. Yeah you lose that smoke flavor but can still make some tasty food.
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#2331 | |
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Join Date: Apr 2007
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On pork some other tastes come through better than brisket. JMO those Texas guys are good at brisket and beef ribs. I’ll take recipes from KC or Memphis guys for pork butt. |
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#2332 |
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Join Date: Nov 2000
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He puts paprika, onion powder and garlic in his pork butt rub as well.
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#2333 | |
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Melissa Cookston is your pig cooker. https://melissacookston.com/
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#2334 |
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Join Date: Mar 2006
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It's fantastic for brisket. Pork itself needs more to it than the staples.
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#2335 | |
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Join Date: Aug 2017
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Funny My rub for competition was based off of a Royal winner in the 90's too.
When you start cooking ribs in a pressure cooker you're talking steamed ribs and IMHO is no replacement for low and slow wood heat. What you're telling me is that your pressure cooker puts out better ribs than a turkey roaster? ![]() It's bbq in some states and unfortunately Indiana is a place you should be welcome Quote:
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#2336 | ||
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I've posted who knows how many of my smokes on here. Have you ever even heard me talk about a pressure cooker? I do an experiment and you are treating it like I'm a traitor to your race or something.
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#2337 | |
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Join Date: Aug 2017
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electric smoker??
![]() ![]() now you're using a pressure cooker. ![]() ![]() ![]() ![]() What's next a steam oven for ribs ![]() ![]() ![]() ![]() Quote:
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#2338 | |
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#2339 |
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Join Date: Oct 2009
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The pork belly has started its cure. I'm thinking 7-10 days will do just fine.
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#2340 |
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Join Date: Feb 2007
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So I used a WSM for 15 years. It was the cooker I used at competitions around the KC area. Shawnee, Paola, Great American BBQ, Laurie, etc. Our team had a large OK Joes trailer rig but I always did my ribs/chicken on the WSM. It just produced better results and more consistent bbq and ribbons. I still have the WSM, but purchased a Grilla original model pellet smoker about six months ago. My wife says the ribs I pull off the Grilla are the best ive EVER made. Plenty of smoke, consistent temp makes for consistent results, and all the other variables like rubs, spritzes, wrap or not, etc are the same as with the WSM. I was once a purist also, but bought the pellet for ease of use. Now I cook on it 5 times a week and won't look back.
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