First attempt at ribs, quite pleasantly surprised with the results. Lane’s Sweet Heat Rub, 165f for 12 hours then finished on my Weber Kettle around 275 until I was happy with the colour (had chuck ribs going at the same time, so figured I might as well use it for the pork ribs!).
Kenji’s method calls for liquid smoke and mentions a way to finish in the oven. Based on my results, I can see 100% why that’d be a more than solid option for indoor “smoked” ribs. Great texture, really nice flavour (mine was missing the depth of flavour with the smoke as I didn’t use liquid smoke nor did the meat pick up any when I had it in the kettle).
All in all happy with the results, and would do it again if I didn’t feel like getting my kettle going.
by GPadrino
8 Comments
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Damn son!! Looks amazing
I for sure would have been afraid of drying them out that long. Good show.
Damn.
Smoke at a low temp for an hour or two before bagging and you’ll have a smoke ring and flavor. I usually do a bunch of meats this way at the same time, bag, then freeze. Easy meal prep on day of cook.
Looks amazing and I bet they taste fantastic. I appreciate the input about smoking first then into the bath. I’m going to try that out.
Look great. Tell me about the prep process, vacuum sealer and bag type please. I made a post yesterday stating I cannot keep my bags sealed for ribs unfortunately. Would appreciate your input in addition to the other folks wonderful feedback.
Those look amazing.
I did this for the first time this week too, but I did use liquid smoke, and they turned out fantastic as well.