Beef Dino Ribs with QVIEW + Scrapple

blaze43090

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Gales Ferry

• Sep 10, 2017

• #1

After doing a brisket for the southern 500 last weekend I figured I would keep he tradition going this weekend and do my first full size beef ribs for the regular season finale at Richmond. Overall the smoke went well. I didn't realize how long they would take so they ended up getting pulled a little early. Enjoy the pics!

Trimmed up with proprietary blend of salt and pepper

Into the smoker at 225. Sure was wrong abt the 6hrs

Abt 2 hrs in

Maybe abt 6hrs in

About 8 hrs

Pulled at 930. Internal temp 190. Would have rather waited it out until 203 but the crowd was getting impatient. Maybe I will foil next time.

Bonus: while picking up the ribs I couldn't resist picking up some scrapple to try in the smoker.

After abt an hour of cherry smoke at 225F

Into the pan on high to crisp them up

Flip

Money shot. Crispy and smoky on the outside and soft in the middle.

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Reactions: pc farmer, foamheart and GaryHibbert

ab canuck

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• Sep 10, 2017

• #2

Ribs look good, What is scrapple? I have not heard of it before or that name up here in Canada. 

 

blaze43090

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Gales Ferry

• Sep 10, 2017

• #3

Really the best way to describe it: traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf.

It's a Pennsylvania thing really.


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ab canuck

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• Sep 10, 2017

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Very interesting.... I am going to have to try that some day....

 

b-one

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• Sep 10, 2017

• #5

Both look tasty!

 

blaze43090

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Gales Ferry

• Sep 17, 2017

• #6

Thanks!


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uncle eddie

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• Sep 17, 2017

• #7

AB Canuck said:

 
What is scrapple?

Click to expand...

First of all, nice job on those beef ribs!  Points!

Scrapple is Pennsylvania SPAM - sort of

 

pc farmer

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• Sep 17, 2017

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Man I love scrapple. Never tried smokin it thou. Crispy outside and soft middle is the way it should be.

Gonna give it a shot now. I am out of scrapple, gotta make some.


Points

 

Last edited: Sep 17, 2017

GaryHibbert

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• Sep 17, 2017

• #9

Those are killer ribs--I'd love some of thise!!!

POINT.

Afor the scrapple. Kinda like Charlie just said--Im gonna "have to try that someday". Maybe.

Gary

 

chef jimmyj

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• Sep 17, 2017

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AB Canuck said:

eft fro
 
Ribs look good, What is scrapple? I have not heard of it before or that name up here in Canada. 

Click to expand...

Closest dish, flavor wise, to Scrapple in Canada is French Canadian Creton. The difference, Creton is a pork spread with bread crumbs as a binder and Scrapple uses corn meal. The other thing is since Creton is made with just meat and bread crumb, there is not a lot of gelatin or raw starch and Creton does not usually set firm and sliceable when cold. With Scrapple everything that is too much trouble to remove the meat from, feet, tail, neck bones, the head and stuff the farmer may not like to eat by themselves, heart, liver, spleen, kidneys and a host of bones, all go in the kettle to be simmered, meat removed, then ground and mixed with cornmeal. There is a lot of gelatin produced in that rich broth and the raw starch in the cornmeal also gelatinizes to form a firm loaf when cold that can be sliced...JJ

 

foamheart

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• Sep 17, 2017

• #11

Beautiful ribs, Must have been some happy faces.

 

blaze43090

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Gales Ferry

• Sep 25, 2017

• #12

Thanks guys. The ribs were amazing. The had a ton of meat on them, so I guess the hefty price tag was worth it compared to the thinner ones you get in the grocery store. I'm not sure I would fire up the smoker just to make scrapple again. It was good but not enough for me to do it on a regular basis.