Cherry smoke. 4 hours at 225, then wrapped in paper and back on for another hour at 275. I moved to Seattle a couple years ago and have been doing tons of briskets and boudin for the Seattle people that don’t know great bbq, but I was missing a nice rib. Cut em up and served em but kept the chonky ends for myself. Left the silverskin on and it came off crackly and delicious.

Damn ribs are good.

  • ummthatguy@lemmy.worldEnglish
    3·
    9 months ago

    Fair enough and thanks for answering. For baby backs, I’ll usually leave it on as it’s typically thin as you saw. I occasionally make a marinade style spare rib recipe where I cut them individually without removing the silverskin and quick grill. When smoking, I’ve taken to removing it, but recently saw a video on some top tier Texas BBQ place that doesn’t bother. Thought maybe there’s something to it.

    • specseaweed@lemmy.worldOPEnglish
      3·
      9 months ago

      So you cut em, marinade em, and then grill em? That sounds pretty cool. I’d imagine you get a much different flavor that way.

      • ummthatguy@lemmy.worldEnglish
        5·
        9 months ago

        Absolutely. Old recipe from my grandfather:

        • about 1 cup each equal parts white vinegar and soy sauce (I tend toward 3:2 for the tanginess)
        • 1 bottle or can of beer (he used Bud, but I prefer a hazy)
        • 1 rough chopped sweet onion
        • 1 whole head smashed garlic cloves
        • red chili flakes to your liking
        • 1 tablespoon or so whole black peppercorns or ground or both
        • 2 tablespoons brown sugar

        Stir and taste prior to adding ribs.

        Trim and cut ribs (2 racks), marinate minimum 12 hours (I’ve pushed to 72 for heavier flavor), grill med-high heat. Turns out fantastic every time. edit: spare ribs specifically, as baby backs have more fat and are more tender to start

        • specseaweed@lemmy.worldOPEnglish
          2·
          9 months ago

          Thanks for posting that. Imma do that. Nothing special on the temps? Hot enough to cook but low enough to not burn the sugar?

          • ummthatguy@lemmy.worldEnglish
            2·
            9 months ago

            Some char is all well and good. Rotate them as you go. I shoot for anywhere between medium (usually lands there on the larger ribs) and well done. Hope you enjoy!