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[BigDan]

Ain’t nuthin “poor” about that! It looks delicious. Time and temp details, please.

180 for an hour.
225 for 4 hours to 160. Stubborn as hell in the stall wrapped at 165 in butcher paper bumped to 265 pulled at 195 and rested an hour. Straight Mesquite pellets, very good flavor.

9 hours total for 3.5 lbs lol.

 

[SmokeOCD]

Brat Poppers
I posted about it in another thread with link to Meat Church. I used Weber Hot Honey as the seasoning and also used it in the sautéed onions.

 

[DenStinett]

Nothin' from the Smoker today
But here's what we got from the Freezer:

Fresh Strawberry Ice Cream
A local Grocer had full Flats on sale for $6.00 .... yeah, that's a Dollar for a 1 lb Basket
Couldn't pass on that !
Got to it a few days late, but I made it just as I did the Peach from the other day

 

[Greg Jones]

Two racks of Baby Backs going on the smoker today, a 1.3# rack of Berkshire Kurobuto from SRF for $35, or $26.92 a pound and a 2.41# rack of Kroger’s finest for$7.21, or $2.99 a pound. Can a rack of ribs be almost 10x better to justify the price?

 

[Chevys10zr2003]

Two racks of Baby Backs going on the smoker today, a 1.3# rack of Berkshire Kurobuto from SRF for $35, or $26.92 a pound and a 2.41# rack of Kroger’s finest for$7.21, or $2.99 a pound. Can a rack of ribs be almost 10x better to justify the price?

View attachment 20141

I'm curious to find out your thoughts on the differences. I remember during the porn shortage ribs hitting like $7 a pound and that was enough for me to not make them for a year.

 

[Greg Jones]

I'm curious to find out your thoughts on the differences. I remember during the porn shortage ribs hitting like $7 a pound and that was enough for me to not make them for a year.

I’m sure @C. Keeper will correct me if I’m wrong, but I don’t get the impression that there is a shortage of porn out there!

 

[Chevys10zr2003]

I’m sure @C. Keeper will correct me if I’m wrong, but I don’t get the impression that there is a shortage of porn out there!

Whoops. Hahaha that's funny. Supposed to say pork. Autocorrect can't distinguish between my two hobbies.

 

[Greg Jones]

Whoops. Hahaha that's funny. Supposed to say pork. Autocorrect can't distinguish between my two hobbies.

In fairness to autocorrect, with some they are one and the same!

 

[Greg Jones]

So a couple of hours in and they both look great! The rub is Meat Church Honey Hog BBQ, which gives ribs a great flavor and color. Personally, I also like the Honey Hot BBQ rub but the heat is a bit much for my wife. Spritzing with some pure apple juice.

 

[Waterboy]

Two racks of Baby Backs going on the smoker today, a 1.3# rack of Berkshire Kurobuto from SRF for $35, or $26.92 a pound and a 2.41# rack of Kroger’s finest for$7.21, or $2.99 a pound. Can a rack of ribs be almost 10x better to justify the price?

View attachment 20141

I get Berkshire St. Louis ribs from Wild Fork ($7.95 per lb.) and love them. We call them our “special occasion” ribs. For us they are much better than commodity pork but not enough to buy them for all of our rib cooks.

 

[Pacman]

Can a rack of ribs be almost 10x better to justify the price?

In a word, "No", but I do have to admit that when I just do a no frills SPOG rub on Berkshire/Kurobuta ribs, I can say that I can taste the difference. If I'm adding a bold rub, sauce, or glaze, I can't say that the fancy ribs are worth the significant price difference.

Like @Waterboy , I have my "special occasion cooks" and then I have "just another day" cooks. Every once and a while I don't mind living it up even if the price point seems stupid. Chances are all of us are like that to a point or we'd just be grilling Costco burgers on Kingsford briquets.

The stupidest thing I've done so far was to make beef jerky with Wagyu beef. What I thought would be a decadent experience ended up being a total waste of time as the beef was so marbled that the beef jerky was greasy and unpleasant.

 

[Greg Jones]

Time to wrap, with my standard combo. Red Clay Hot Honey sauce and butter.

 

[C. Keeper]

I’m sure @C. Keeper will correct me if I’m wrong, but I don’t get the impression that there is a shortage of porn out there!

@Greg Jones , no porn shortage over here. Pork, that's a different story

 

[Waterboy]

The stupidest thing I've done so far was to make beef jerky with Wagyu beef. What I thought would be a decadent experience ended up being a total waste of time as the beef was so marbled that the beef jerky was greasy and unpleasant.

LOL that’s kind of what I’m doing now. I took one of my SRF wagyu corned beef from Costco and am making three kinds of jerky. Plain corned beef, corned beef seasoned with Holy Cow and Hey Grill Hey’s pastrami jerky. The plain turned out salty and a little greasy but not terrible. The Holy Cow was salty but really good, the pastrami was the best. If I had it to do over I’d soak it overnight.
As I was slicing I was thinking ”this is a mistake” as I looked at all the marbling. It is really tender though.

 

[Greg Jones]

I’ll have to say, these turned out well. We had an installer late to a job in my kitchen, so they rested on the grill longer than I would have liked. Which means they were perfect for my wife! The Kurobuto ribs were noticeable better, but not 10x better. I’ll stick with supermarket ribs unless I really want to wow someone. Well pleased with how both came out.

 

[Greg Jones]

Speaking of the kitchen, last Tuesday we got a new Samsung range, today they installed the matching microwave. The range top is all induction and I love it-I’m so done with traditional glass tops. The crazy thing is both of these devices are connected to Wi-Fi/internet.

 

[BigDan]

So a couple of hours in and they both look great! The rub is Meat Church Honey Hog BBQ, which gives ribs a great flavor and color. Personally, I also like the Honey Hot BBQ rub but the heat is a bit much for my wife. Spritzing with some pure apple juice.
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MC Honey hot has become my go to!

 

[Greg Jones]

MC Honey hot has become my go to!

That’s on my list next.

 

[C. Keeper]

That’s on my list next.

Good stuff!

 

[SmokeOCD]

OK - no show - but pork rinds work on the grill. I used the griddle and it has to be over 425*.