I love my beef steak (Bone in Rib ideally) rare to shy of med rare.
Or "prime rib", the few times I've had the cash, cooked the same.
It is ruined for me if anything past that.
Chicken/ other poultry - I will derfinately not say "rare", but if it's overcooked and dry, then dog food.
If you agree, keep reading.
I have never really liked any pork, even though budget wise I often tried it.
Never happy.
Pulled,shoulder, butt, low slow wrapped ribs, never like it.
BUT, ( heres the exciting part) been doing something heretically WAY different lately, and now I LOVE Pork.
Heres the thing.....I am cooking my ribs to only about 155f max, apogee temp after any resting.
Smoker, grill, house oven, whatever method
Ya.
For me, to hell with this 180+ stuff, I do not want them for free.
Texture and flavor is night and day.
Google the latest USDA, it has been changed.
So more specifically lately I have taken frozen babybacks directly from freezer, rinsed to adhere spices, spiced, and put in MES smoker at highest temp, or 450f in home oven.
Even in the analog MES, peaking at about 300, it takes about 1 1/4 hr., preheated
Yes, from solid frozen.
Thermo probe the rack near completion, definately very pink juice runout.
Temp will vary throuout rack, goal is to hit 145 minimum at coldest, 150 ideal center temp, some part may hit 165.
Pull it NOW.
Take it AWAY from any notable heat source, and gently cover out of air draft to equalize.
IF you allow it to creep much above this, you end up with a VERY VERY different product end result.
DO not leave rest in hot smoker, unless you open door like ALL the way and its electric and unplugged.
In charcoal or wood, pull it totally out.
****** The thing is, I cook them at the HIGHEST temp possible, even from frozen.
So I let them cool, maybe w one layer towel on them on kitchen table as we have cool AC blowing around.
When you cut them apart maybe 15 minutes later (perfect eating temp) there will be some very pink juice, and some of the meat in the thickest coolest part will be very "rare" looking.
INSANELY amazingly tender and juicy and flavorful.
WAY more tender than any foiled wrapped, in a rare way.
EXTREMELY tender.
I am telling you - IF you like your steak rare or a touch toward med from that, DEFINATELY try this.
If it AFTER a few bites, is too rare for you, throw in HOT preheated oven.
And same for well done other family members.
In any case, NO risk.
After these experiences, I would NEVER do different.
This has been like a huge Revelation, for me anyway.
Absolutely a Pork Luvr now !!!!! Marc
Or "prime rib", the few times I've had the cash, cooked the same.
It is ruined for me if anything past that.
Chicken/ other poultry - I will derfinately not say "rare", but if it's overcooked and dry, then dog food.
If you agree, keep reading.
I have never really liked any pork, even though budget wise I often tried it.
Never happy.
Pulled,shoulder, butt, low slow wrapped ribs, never like it.
BUT, ( heres the exciting part) been doing something heretically WAY different lately, and now I LOVE Pork.
Heres the thing.....I am cooking my ribs to only about 155f max, apogee temp after any resting.
Smoker, grill, house oven, whatever method
Ya.
For me, to hell with this 180+ stuff, I do not want them for free.
Texture and flavor is night and day.
Google the latest USDA, it has been changed.
So more specifically lately I have taken frozen babybacks directly from freezer, rinsed to adhere spices, spiced, and put in MES smoker at highest temp, or 450f in home oven.
Even in the analog MES, peaking at about 300, it takes about 1 1/4 hr., preheated
Yes, from solid frozen.
Thermo probe the rack near completion, definately very pink juice runout.
Temp will vary throuout rack, goal is to hit 145 minimum at coldest, 150 ideal center temp, some part may hit 165.
Pull it NOW.
Take it AWAY from any notable heat source, and gently cover out of air draft to equalize.
IF you allow it to creep much above this, you end up with a VERY VERY different product end result.
DO not leave rest in hot smoker, unless you open door like ALL the way and its electric and unplugged.
In charcoal or wood, pull it totally out.
****** The thing is, I cook them at the HIGHEST temp possible, even from frozen.
So I let them cool, maybe w one layer towel on them on kitchen table as we have cool AC blowing around.
When you cut them apart maybe 15 minutes later (perfect eating temp) there will be some very pink juice, and some of the meat in the thickest coolest part will be very "rare" looking.
INSANELY amazingly tender and juicy and flavorful.
WAY more tender than any foiled wrapped, in a rare way.
EXTREMELY tender.
I am telling you - IF you like your steak rare or a touch toward med from that, DEFINATELY try this.
If it AFTER a few bites, is too rare for you, throw in HOT preheated oven.
And same for well done other family members.
In any case, NO risk.
After these experiences, I would NEVER do different.
This has been like a huge Revelation, for me anyway.
Absolutely a Pork Luvr now !!!!! Marc
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