Baby Back Ribs
June 6, 2013
- Let me tear this off and have a closer look,
- What am I looking at here?
- Lets have a closer look
- And yet closer. Whuuut! Really!!
And yes these were cooked on the 8th.
After me feeling slightly taken advantage of and TICKED off at the relabeling, especially due to the fact that I bought 9 racks.
I proceeded to cut the ribs from the cryovac.
As soon as I slit the package I smelled a nasty, nasty sulfur smell, sort of like rotten eggs.
Now I'm really ANGRY, I tell the wife and say they're bad but I'm going to cook them anyhow, she says, "why, if they're bad ditch'em".
I said I was going to cook them all nice and pretty and give them to the manager at Sams Club.
After I calmed down a bit, I remembered this same thing with chicken and a simple rinse removed the smell, so the ribs went into a steamer pan, were rinsed and patted dry, I smelled every square inch of the meat and there was no smell at all, good or bad, so I figured I'm Good to go.
I know the date stamped is a sell by date and food can be cooked after the date, but the re-dating really ticked me off!
- Right side
- Sorry deleted the left side playing with the camera.
- Same mop as used on my pit beef.
- Mopped every half hour, I love the layer of flavor that this mop gives.
- Readying my Sauce
- Almost 4 hours in, Flipped and ready for a layer of sauce.
- Sauced cooked 20 minutes, flipped and sauced.
- Pretty much sauced every 20 minutes.
- Not quite done yet at the five hour mark. At this point I placed meat side down and cranked the pit up to 300°F for twenty minutes to set the glaze. Flipped back bone side down.
- Close to the 6 hour mark and looking good.
- Temps on pit are dropping so I leave the ribs ride while I slice the Pit Beef I had in the refrigerator.
- The ribs turned out pretty good, they were to my liking but the family prefers them over cooked I was hoping to squeak these by unnoticed, but they were not received as well as when they're braised (foiled). So next time I will have to use the texas crutch as they prefer them this way. I guess I can just leave a rack out for me, next cook.