Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
8
Monster pork rib help please.
Done and delicious. Thanks for all the help guys. -
8
Monster pork rib help please.
Will do. At 2.5 hours now and about 158 IT, almost ready to foil. -
8
Monster pork rib help please.
Stuck them in about 90 minutes ago. I’ll post a pic of the finished product. Spread them out over two racks rather than the pic below. -
8
Monster pork rib help please.
I got them from Sysco and box just said pork ribs. Wholesale packaging so not a ton of info. I’m cooking today so I’ll post pics later and then check with the supplier monday to get more detail on the cut. -
8
Monster pork rib help please.
I think just a really thick cut country rib but I honestly don’t know. Invoice said short rib but I don’t think so. I had my chef at the hotel order me a case (4 bags) because he served them once and they were decent and he and I thought they’d be great in my smoker. -
8
My Char Siu
Yoshida’s is a staple in a Hawaii kitchen. I especially like it on tri-tip and then grilled slow. -
8
Monster pork rib help please.
long time lurker, first time poster. got these bad boys this week. 10lbs and 12 ribs per pack. going to use my go to pork rub (Sweet Rub O’ Mine) any suggestions on cooking ribs this size? I was thinking to stick with the 3-2-1 formula but due to the size should I be cooking at 250-265? Maybe...
