great post as alway sqwib - Im going to try your pork candy this weekend and maybe your moink balls they look great. On the pork candy waht do you think if I topped it with hi temp cheese,????
Fast and Hot Ribs by SQWIB
- Thread starter sqwib
- Start date
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I don't know about cheese with pork candy but give it a try.
Try these pork shots, I'm going to do another batch Friday.
Luau Pork Shots.
Too funny.>>2 tablespoons cayenne pepper I say again, "wow", really? <<<
Whimpy, whimpy, whimpy.
I will stick with my fast Butts, gonna have to think about fast ribs. Good job though.
However I may be able to take the heat, the family can't. It was even spicy for me with the tweaks.
justin b
Newbie
- May 21, 2016
- 11
- 11
Digging up an OLD thread! :D
After years of never being much of a pork rib fan (we've always done them in a traditional low&slow fashion), I think I finally found a cook that I REALLY like. We're also beef country people, so that might have something to do with it.
Love the bite and I agree it's similar to a tender steak, rather than a really tender (mushy?) pork rib smoked for ~5hrs. It doesn't 'pull off the bone', but it bites off the bone very easily. I'd say just about perfect texture for my liking. Also, as you mentioned, the char adds a depth of flavor...and honestly, I think it's what has been missing from my ribs. I may try modifying this a bit and smoking for an hour, then finishing over high heat..just to see how they turn out. Even if you love a 3-2-1/2-2-1 style cook, you really need to give this a try. You'll likely be surprised.
After years of never being much of a pork rib fan (we've always done them in a traditional low&slow fashion), I think I finally found a cook that I REALLY like. We're also beef country people, so that might have something to do with it.
Love the bite and I agree it's similar to a tender steak, rather than a really tender (mushy?) pork rib smoked for ~5hrs. It doesn't 'pull off the bone', but it bites off the bone very easily. I'd say just about perfect texture for my liking. Also, as you mentioned, the char adds a depth of flavor...and honestly, I think it's what has been missing from my ribs. I may try modifying this a bit and smoking for an hour, then finishing over high heat..just to see how they turn out. Even if you love a 3-2-1/2-2-1 style cook, you really need to give this a try. You'll likely be surprised.
Justin, ribs look awesome, ditto on the steak like texture and char, and thanks for the Bump, It's nice to see old threads resurrected!
Not sure how I missed this some many moons ago!
Great looking ribs!
That's how I did the spares on the Schwenker last weekend. Hot n Fast!
Great looking ribs!
That's how I did the spares on the Schwenker last weekend. Hot n Fast!
wow.
Those ribs look fantastic.
These look intriguing, gonna have to try them on the pellet grill. I wonder if that original recipe was supposed to be 2 tsp of cayenne?
Its not a typo from my end that's for sure, here's a link to Robert Ribs.
From the episode Pollard's Bar-B-Que.
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No, I meant typo on the website. I have run into typos in recipes transcribed from shows before.
Very possible. I know that if you use the amounts of cayenne in the original recipe, that they will be too hot to enjoy, hell you can make my wings "atomic hot" but not my ribs!
spicy, yes, so hot that you can't enjoy the ribs, no!
Anyhow I'm curious so keep us posted, thanks.
justin b
Newbie
- May 21, 2016
- 11
- 11
Ended up trying the recipe exactly as stated (rub and sauce). Used all the cayenne that it called for and I'd say it definitely wasn't too spicy. Tasting the rub and sauce by itself has a bit of kick, but once on the ribs and cooked, it has just about the right amount of spice. Honestly, I'd be comfortable going with a wee bit more cayenne in both. Either way, this rub and sauce is actually *really* darn good.
For whatever reason, these ended up being the best yet. They were absolutely perfect in terms of tenderness and bite. I'd say they're also as juicy, if not more juicy than a more traditional cook. The only thing I will change next time is trimming down some of the thicker fat in the middle of the rack. As expected, the fat doesn't quite render down as much as a 5 hour cook, so some pre-trimming might be called for.
I know you stopped short of saying it in your initial post, but I'm gunna say it (lol); these are the best damn ribs I've ever had.
On a side note...what lacks in smoke flavor makes up for in grill/char taste. The char (think steak) is what's missing from a traditional low&slow 2-2-1 or straight 4-5 hour smoke. Not sure why I didn't figure this out sooner!
Sorry for the crappy pics...it's late and snapped them in a not so well lit dining room.
For whatever reason, these ended up being the best yet. They were absolutely perfect in terms of tenderness and bite. I'd say they're also as juicy, if not more juicy than a more traditional cook. The only thing I will change next time is trimming down some of the thicker fat in the middle of the rack. As expected, the fat doesn't quite render down as much as a 5 hour cook, so some pre-trimming might be called for.
I know you stopped short of saying it in your initial post, but I'm gunna say it (lol); these are the best damn ribs I've ever had.
On a side note...what lacks in smoke flavor makes up for in grill/char taste. The char (think steak) is what's missing from a traditional low&slow 2-2-1 or straight 4-5 hour smoke. Not sure why I didn't figure this out sooner!
Sorry for the crappy pics...it's late and snapped them in a not so well lit dining room.
Last edited:
Thanks for sharing your success!
Ended up trying the recipe exactly as stated (rub and sauce). Used all the cayenne that it called for and I'd say it definitely wasn't too spicy. Tasting the rub and sauce by itself has a bit of kick, but once on the ribs and cooked, it has just about the right amount of spice. Honestly, I'd be comfortable going with a wee bit more cayenne in both. Either way, this rub and sauce is actually *really* darn good. Yes the rub is awesome as well as the sauce, I'm a it surprised it wasn't too hot, It's definitely too hot for my family, maybe I'll try the recipe exactly when I'm cooking for myself
For whatever reason, these ended up being the best yet. They were absolutely perfect in terms of tenderness and bite. I'd say they're also as juicy, if not more juicy than a more traditional cook. The only thing I will change next time is trimming down some of the thicker fat in the middle of the rack. As expected, the fat doesn't quite render down as much as a 5 hour cook, so some pre-trimming might be called for. Yes I trim up a little more. I find them more juicy also. There is less rendering.
I know you stopped short of saying it in your initial post, but I'm gunna say it (lol); these are the best damn ribs I've ever had.The reason I wouldn't say it, is because there are so many Low and Slow followers that I would be tarred and feathered
On a side note...what lacks in smoke flavor makes up for in grill/char taste. The char (think steak) is what's missing from a traditional low&slow 2-2-1 or straight 4-5 hour smoke. Not sure why I didn't figure this out sooner! I had some feedback from other posters on another site that said, "too much char for me", but I feel the char adds another level of flavor. And I can tell from your pics that you got that "Steak Like" Texture that you can not get from Low and Slow.
Sorry for the crappy pics...it's late and snapped them in a not so well lit dining room.
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