Well I still had a hankering for some ribs after I plowed through that 1lb rack of
baby backs last week so I picked up a 4lb rack of pork ribs (are there any other kind?) at Costco this weekend. I rubbed them all over with my awesome
pork rub and let them sit in the fridge overnight. I put them in the oven only to realize an hour later that it was beautiful outside and I should have put them
on the grill. Talk about an epic fail. In any case they still turned out awesome (because I made them) but I love grilling because you get to stand outside looking at meat, smelling meat, and drinking beer. Let's begin:
Here is a picture before I trimmed off any fat and before I rubbed them down. I hate pictures of raw poultry but I love pictures of raw pork, beef, and lamb for some strange reason.
Rub your shit down, wrap it tight and shove it in the fridge for at least three hours and as long as overnight.
Since these ribs were 4lbs, I put them in a 250 deg oven for three hours before even checking on them. This was actually a big mistake. By the time I checked on them they already had an internal temp of 180 deg (my woman got me one of those fancy meat thermometers for Christmas). I slathered them in
BBQ sauce and cooked them for another 30 min on a lower temperature. I just like it when the
BBQ sauce gets cooked into the meat. Unfortunately the BBQ sauce did not have enough time to cook and the last thing I wanted was dry pork so I pulled the plug on it. They were still awesome but I would suggest beginning the BBQ sauce stage at about two and half hours if not earlier.
Don't forget to let your meat sit for at least 10 min before cutting into it. This applies to all meats. Don't ask why, just fucking do it. These were pretty spanking good but I could taste the
rub more than the
BBQ sauce which was not what I was shooting for. Oh well, live and learn. Eat it.
Here is a picture before I trimmed off any fat and before I rubbed them down. I hate pictures of raw poultry but I love pictures of raw pork, beef, and lamb for some strange reason. Rub your shit down, wrap it tight and shove it in the fridge for at least three hours and as long as overnight.
Since these ribs were 4lbs, I put them in a 250 deg oven for three hours before even checking on them. This was actually a big mistake. By the time I checked on them they already had an internal temp of 180 deg (my woman got me one of those fancy meat thermometers for Christmas). I slathered them in BBQ sauce and cooked them for another 30 min on a lower temperature. I just like it when the BBQ sauce gets cooked into the meat. Unfortunately the BBQ sauce did not have enough time to cook and the last thing I wanted was dry pork so I pulled the plug on it. They were still awesome but I would suggest beginning the BBQ sauce stage at about two and half hours if not earlier.
Don't forget to let your meat sit for at least 10 min before cutting into it. This applies to all meats. Don't ask why, just fucking do it. These were pretty spanking good but I could taste the rub more than the BBQ sauce which was not what I was shooting for. Oh well, live and learn. Eat it.
2 comments:
So how long and wtf temperature should you have put it in for?
Leave everything the same but
"I would suggest beginning the BBQ sauce stage at about two and half hours if not earlier."
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