Nice warm day up here in the PNW. A perfect day for smoking some ribs and watching the Olympic games.
I picked up a 3-pack of Costco ribs instead of going to our usual meat market near our house. The ribs were fine, but i just struggled with the whole membrane thing. I think they were removed but for some reason not all of it was off. I wasn't able to get it all off either since it just came off in tiny little pieces. I dunno, maybe I'm trying to remove something that is supposed to be there but whatever the case, it was a bit of an issue as it created just a wee bit of chewiness. I know the main membrane was removed but it sure looked like there was still something there. Anyhow, i was hoping it would cook away but not all of it did.
Ready to rock
I can't believe I'm still using this $49.00 grill. I'm sure I'll look back and laugh at how much food I've cooked on this thing..lol. I did get a new fancy thermometer though...oh yeah.
I'm going to to rock these somewhere between 255 and 275 this time
TBS looking sweet rising out of the Aussie bad boy grill!
I'm going full Trigg on one slab...Parkay and all.
Here's one after 2,5 hours of smoking (apple/hickory combo.) I'm happy with the color so far.
Here it is finished...other than the membrane issue....frickin good man good. Honestly, and i didn't think this was possible with my pallet, but i might have over smoked them just a hair. Killer color and flavor though.
Have a good Saturday.
Oh and the family like the non-Trigg rack the best. Now, i skipped the Tiger sauce so maybe that was a key ingredient missing. I thought i would not like the Trigg recipe since i typically dont like sweet food but it was very good and really not that sweet. When i unwrapped the Trigg slab i thought I'd have a soupy mess in the bottom of the foil from the butter and b. sugar and honey but that wasn't the case, it all liquefied.
Bryce
I picked up a 3-pack of Costco ribs instead of going to our usual meat market near our house. The ribs were fine, but i just struggled with the whole membrane thing. I think they were removed but for some reason not all of it was off. I wasn't able to get it all off either since it just came off in tiny little pieces. I dunno, maybe I'm trying to remove something that is supposed to be there but whatever the case, it was a bit of an issue as it created just a wee bit of chewiness. I know the main membrane was removed but it sure looked like there was still something there. Anyhow, i was hoping it would cook away but not all of it did.
Ready to rock
I can't believe I'm still using this $49.00 grill. I'm sure I'll look back and laugh at how much food I've cooked on this thing..lol. I did get a new fancy thermometer though...oh yeah.
I'm going to to rock these somewhere between 255 and 275 this time
TBS looking sweet rising out of the Aussie bad boy grill!
I'm going full Trigg on one slab...Parkay and all.
Here's one after 2,5 hours of smoking (apple/hickory combo.) I'm happy with the color so far.
Here it is finished...other than the membrane issue....frickin good man good. Honestly, and i didn't think this was possible with my pallet, but i might have over smoked them just a hair. Killer color and flavor though.
Have a good Saturday.
Oh and the family like the non-Trigg rack the best. Now, i skipped the Tiger sauce so maybe that was a key ingredient missing. I thought i would not like the Trigg recipe since i typically dont like sweet food but it was very good and really not that sweet. When i unwrapped the Trigg slab i thought I'd have a soupy mess in the bottom of the foil from the butter and b. sugar and honey but that wasn't the case, it all liquefied.
Bryce
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