Ribs, I’m never doing them the same again!

[TXpitMan]

I’ve been seeing it get popular to take your slab of ribs and cut them into individual pieces and cook them that way so I decided to give it a shot with some baby backs.

Removed membrane and cut ribs into individuals. Then I seasoned liberally with course kosher salt, course ground black pepper, garlic powder, and meat church honey hog. Let them sit overnight in the refrigerator. This morning I set traeger to 225 and cooked until they reached internal of 165. I then added a little bit of apple cider vinegar to my foil wrap and let them finish. They finished at about 205 internal. I wrapped early to preserve as much juice as I could and it worked! What was crazy is normally when I smoke ribs, I’m used to the smoke ring being about a quarter inch. These were smoked to the bone. They only stayed uncovered for 2.5 hours. I used bear mountain pecan as I’ve been testing its flavor and also how it cooks. So far I like it pretty good. What made these ribs so good to me was every square inch was bark Instead of the traditional top and bottom only of a full rack of ribs. If you want a new way to cook ribs give this a shot. I don’t think you will be disappointed.

Pic on the grill was right before I wrapped. The foil pic is when they were done.

 

[RustyJake]

Nice, I have done them individually before as well, I just wrapped in bacon as well when I did them

 

[Shedd]

I just tried deep frying St. Lewis ribs last night. It was a waste, they was crispy and all but too tough to eat. I’m sticking to smoking them for now on. I’m going to give this way a try, looks good.

 

[TXpitMan]

Nice, I have done them individually before as well, I just wrapped in bacon as well when I did them

That sounds really good. Did you use the thin or thick cut bacon?

 

[TXpitMan]

I just tried deep frying St. Lewis ribs last night. It was a waste, they was crispy and all but too tough to eat. I’m sticking to smoking them for now on. I’m going to give this way a try, looks good.

I think you could actually smoke these at 250 until your wrap then wrap and crank to 275 -300 and prob have these finished fast. Prob total time would be 3-3.5 hours. These took 4hrs and 20 min. But that’s because I was not in a rush and didn’t push the temp up for a while.

 

[RustyJake]

That sounds really good. Did you use the thin or thick cut bacon?

Thin cut bacon.



They cooked quicker than a full rack, but that was expected
I would definitely cook at 250° to start and finish at 275°

 

[RayClem]

I just tried deep frying St. Lewis ribs last night. It was a waste, they was crispy and all but too tough to eat. I’m sticking to smoking them for now on. I’m going to give this way a try, looks good.

Because hot oil transfers heat to the meat rapidly, it is great for cooking of meats like chicken, fish and shrimp that have little fat and connective tissue. Proper rendering of fat and connective tissue requires cooking at low heat for several hours until the internal temperature exceeds 200F. Although technically this rendering process starts as low as 160F, allowing the meat to reach 203F +/- will insure the process has completed.

I hope you did not toss out the ribs that you fried. If you wrapped them in foil, placed them in the oven on low heat and cooked them for a few hours, they would have become tender. That is the magic of things like ribs, chuck roast and pork butt. Since they finish close to the boiling point of water, it is nearly impossible to overcook them, although if uncovered, you can dry them out. Adding tallow, butter, or lard can help prevent the later issue.