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SQWIBS BB Rib story.

post #1 of 8
Thread Starter 

Baby Back Ribs

June 6, 2013

 

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  • Let me tear this off and have a closer look,
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  • What am I looking at here?
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  • Lets have a closer look
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  • And yet closer. Whuuut! Really!!
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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!

 

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  • Right side
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  • Center
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  • Sorry deleted the left side playing with the camera.
 
 
  • Same mop as used on my pit beef.
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  • Mopped every half hour, I love the layer of flavor that this mop gives.
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  • Readying my Sauce
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  • Almost 4 hours in, Flipped and ready for a layer of sauce.
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  • Sauced cooked 20 minutes, flipped and sauced.
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  • Pretty much sauced every 20 minutes.
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  • 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.
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  • Close to the 6 hour mark and looking good.
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  • Temps on pit are dropping so I leave the ribs ride while I slice the Pit Beef I had in the refrigerator.
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  • 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.
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post #2 of 8

Love your threads with the "how ya did it" in them.  Ribs look wonderful.  I have been only using St. Louis style....gonna have to try some of these next time around.

 

Nice thread....great tease!

 

Kat

post #3 of 8

Nice job , Squib... but I'd still go and have a nice discussion with the Mkt. Mgr. , just to have him aware that there are Frugal customers out here...biggrin.gif Just sayin'...

post #4 of 8

Very nice, Squib!  Glad to hear they weren't spoiled.  I'm with Stan...I'd probably still give the meat dept. mgr. @ Sam's a piece of my mind.

 

Red

post #5 of 8
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

Love your threads with the "how ya did it" in them.  Ribs look wonderful.  I have been only using St. Louis style....gonna have to try some of these next time around.

 

Nice thread....great tease!

 

Kat

 

If you are like me, you will favor the trimmed spares over the BB's.

If you do the BB;'s and like fall off the bone, use the Texas Crutch,

I like my ribs like tender steak, the family prefers Braised, I'm in a bit of a pickle.

post #6 of 8
Quote:
Originally Posted by SQWIB View Post

 


I like my ribs like tender steak

This is EXACTLY how I feel. I like the consistency of pot roast, just not when I'm eating ribs. Beautiful pics, I'm gonna have to seriously work on my photo skills to try to keep up with all of you guys.

post #7 of 8
thats one delicious story you got there sqwib!
post #8 of 8
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

This is EXACTLY how I feel. I like the consistency of pot roast, just not when I'm eating ribs. Beautiful pics, I'm gonna have to seriously work on my photo skills to try to keep up with all of you guys.

 

 

Very well put, I like your analogy, I'll have to use that

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