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Mr. T's Ribs "P.I.T.A. vs K.I.S.S."

post #1 of 15
Thread Starter 

Mr. T's Rib's "P.I.T.A.  vs.  K.I.S.S."

or

 "Ribs with Friends versus Ribs with your Spouse"

 

P.I.T.A.  Ribs:

 

 When you are having a few friends over for ribs the guy's  set around the smoker taking in an occasional waft of smoke as the ribs do their thing for hours on end discussing the complexity of producing a true delicacy only to be enjoyed on special occasions all while consuming a favorite beverage.  The women are down at the creek, wading in icy cold water, looking for pretty rocks and wondering when in the hell we are going to eat.

 

 The recipe for such ribs is usually a long drawn out and complex method that includes many ingredients and a multitude of steps that requires frequent attention, thus the need for continuous hydration.  After all, the more complex the cooking is, the better cook you are, right?

 

K.I.S.S.  Ribs:

 

 When it is just my wife and I who are having ribs, things work a little differently.  Seems over the years she has picked up on my hydration excuses.  Now it's when you get the ribs on, I have a few things I'd like you to do.  Not wanting to do any more than needs to be done preparing and cooking the ribs the procedure is quite different.  Rinse, remove membrane, rub in-house seasoning (4-1-1), place in the Amerique smoker/oven set at 275° with a 1.75 oz. Hickory chunk and come back to check in four hours.

 

 

The following are two examples.

 

P.I.T.A.  Ribs

 

 

 

 

First you have to make the mop, glaze and foiling sauce.

 

Ingredients: Rub, brown sugar, mop, glaze, preserves, foil sauce, imitation butter.

 

 

Membrane removed, and rub applied the ribs are ready for the smoker. 230° and a 2 oz. chunk, of Apple.

 

 

Rack after 2.5 hours.

 

 

 Ribs are ready to be foiled after applying preserves, sugar, foiling sauce and Parkay.

 

 

After another two hours, the mop is applied and placed under broiler.

 

 

 

After a few minutes under the broiler to set the glaze, the ribs are completed and ready to be cut.

 

 

 

K.I.S.S.  Ribs

 

 

 

Ribs with the membrane removed and a simple rub applied.

 

 

Ribs done after 4 hours at 275° and 1.75 oz chunk of Hickory.

Door not opened, no spritzing, mopping, foiling or glazing.

The finish temperature along the rack ranged from 203° to 206°.

If they had cooked any longer, they would have begun to dry out.

 

 

Ribs ready for the table or packaging.

 

 Ribs cooked with this method are juicy and tender with a light smoke flavor and a good crust.  

We prefer the K.I.S.S. method although both are very good.

 

Tom


Edited by Mr T 59874 - 5/23/15 at 12:07am
post #2 of 15
KISS for me, company or not.
post #3 of 15
Thread Starter 
Quote:
Originally Posted by c farmer View Post

KISS for me, company or not.

 

I know, but sometimes you want to KISS the company.

 

T

post #4 of 15

Great looking ribs, both kinds.  Fun thread too. 

 

Yep, been down that P.I.T.A. process to wow the onlookers.  No more.  K.I.S.S. for me now too.  I want folks to see how simple it is to make great tasting food so they'll buy their own smokers and we can eat at THEIR house.  The problem with the K.I.S.S. method when company is over is the guys get put to work instead of looking like a think tank standing around the smoker discussing what needs to be done next while adult beverages fuel the conversation. 

post #5 of 15
I'll take some of both ,if you don't mind!
post #6 of 15
Tasty looking ribs Tom! I prefer the second mole ribs but every now and then I sucked into the other ones!
post #7 of 15
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post
 

Great looking ribs, both kinds.  Fun thread too. 

 

Yep, been down that P.I.T.A. process to wow the onlookers.  No more.  K.I.S.S. for me now too.  I want folks to see how simple it is to make great tasting food so they'll buy their own smokers and we can eat at THEIR house.  The problem with the K.I.S.S. method when company is over is the guys get put to work instead of looking like a think tank standing around the smoker discussing what needs to be done next while adult beverages fuel the conversation. 

 

Thanks, and isn't that the truth?

T

 

Quote:
Originally Posted by b-one View Post

I'll take some of both ,if you don't mind!

 

If you were around, we wouldn't mind a bit.

T

 

Quote:
Originally Posted by dirtsailor2003 View Post

Tasty looking ribs Tom! I prefer the second mole ribs but every now and then I sucked into the other ones!

 

Thanks, ds, I fully understand.  Oh, just remembered.  The finish temperature on the KISS ribs along the rack ranged from 203° to 206°, perfect pork pulling temp.  If they would have cooked any longer, I'm certain they would have begun drying out.  Will edit the thread to include this.

 

T

post #8 of 15

I've always been a K.I.S.S. guy . It's skin , season , put in smoker , close lid and maintain 225*F in the Smoke Chamber . These will languish in the smoke and

 

heat for 4.5 hrs. , THEN check them for tenderness with a toothpick , do bend test . Serve while still hot with the Smoker heat ( fresh out of the Pit) .

 

 

Have fun and . . .    

post #9 of 15

For me the difference is the meat normally. Baby back and loin back usually get the Pita whereas Spares always get the Kiss. The Kiss being nothing but kosher salt, ground ancho, apple cider vinegar and butter. The Pita gets the glazes and store bought rubs, etc....

 

All ribs should have a bite, but since I got these dang store bought choppers, the fall off the bone works better...... <sighs>

 

All ya ever see here anymore are the baby back's. The spares are either already cut and trimed into St.Louis orif whole in a three rack cryopac. I don't understand why a 3 pack, I mean 2 racks would be one hog? How does three get involved?

 

Great looking ribs Tom!!

post #10 of 15

Mr T, I like both methods and I'm LMAO reading your description of the what the men are doing vs. the women during the smoking process ! :points:

post #11 of 15

Hey Tom

 

Both ways are good, but I definitely prefer the KISS method.  I like a bit of pull on my ribs more than the fall off the bone.  Miss Linda's input into the smoking process is generally "How are things coming along?"

 

Gary

post #12 of 15

KISS method, see below.

vvvvvvvvvvvvv

post #13 of 15
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

I've always been a K.I.S.S. guy . It's skin , season , put in smoker , close lid and maintain 225*F in the Smoke Chamber . These will languish in the smoke and

 

heat for 4.5 hrs. , THEN check them for tenderness with a toothpick , do bend test . Serve while still hot with the Smoker heat ( fresh out of the Pit) .

 

 

Have fun and . . .    

 

Nice looking ribs, oldschool, what you burnin in that monster?

 

T

 

Quote:
Originally Posted by Foamheart View Post
 

For me the difference is the meat normally. Baby back and loin back usually get the Pita whereas Spares always get the Kiss. The Kiss being nothing but kosher salt, ground ancho, apple cider vinegar and butter. The Pita gets the glazes and store bought rubs, etc....

 

All ribs should have a bite, but since I got these dang store bought choppers, the fall off the bone works better...... <sighs>

 

All ya ever see here anymore are the baby back's. The spares are either already cut and trimed into St.Louis orif whole in a three rack cryopac. I don't understand why a 3 pack, I mean 2 racks would be one hog? How does three get involved?

 

Great looking ribs Tom!!

 

Bite is good and I understand..  Thanks, Foam

 

T

 

Quote:
Originally Posted by CrazyMoon View Post
 

Mr T, I like both methods and I'm LMAO reading your description of the what the men are doing vs. the women during the smoking process ! :points:

 

Glad you enjoyed, Crazy.  Thanks.

 

T

Quote:
Originally Posted by GaryHibbert View Post
 

Hey Tom

 

Both ways are good, but I definitely prefer the KISS method.  I like a bit of pull on my ribs more than the fall off the bone.  Miss Linda's input into the smoking process is generally "How are things coming along?"

 

Gary

 

Agree, Gary, pull off the bone then melt in your mouth.  K.I.S.S. can do that and gives you good pork flavor.

 

T

Quote:
Originally Posted by cliffcarter View Post
 

KISS method, see below.

vvvvvvvvvvvvv

 

Aussie?  Nice ribs.

 

T

post #14 of 15

All Wood , my man ''T" .  Nothing but Wood . . .

post #15 of 15
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post
 

All Wood , my man ''T" .  Nothing but Wood . . .

 

 

Great,  I have always envied you stick burners and your equipment.  Since we live in an area of the country that has little or no hardwoods, a stick burner would not be at all feasible, and you can bet if it were, I would have one.  On the plus side, using other types of smokers and cookers has given me a broad range of smoking possibilities by learning how to benefit from using different smokes for various fun and traditional products.

 

Keep the smoke rolling, my friend and enjoy what you have.

 

When I look into the sky and see blue, I will be thinking of you.  When you look into the sky and see white you will know Mr.T's smoking something.  LOL

 

Tom

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