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February 02, 2006
Preparing pork ribs
Pork Ribs
We regularly use St. Louis cut ribs “2 and up” unless our clients specify something else…like Danish baby backs.
Directions:
Remove membrane from back of ribs using a skewer. Gently place skewer between membrane and 3rd rib and pull toward 1st rib (lifting membrane up). When there is enough membrane to grasp, use a paper towel and pull toward other end.
Once membrane is removed, place rib face down and coat with olive oil. Sprinkle with rub. Turn over and repeat dry rub process.
*We like to use a LIGHT sprinkle of Tony Cachere’s Creole Seasoning, some black pepper, and Happy Holla Rub. Too little is better than too much!
Place ribs in plastic bag and refrigerate overnight.
Cook at 220* in your smoker for approximately 4 hours. Check ribs for ”doneness” by lightly lifting them and seeing if they break somewhere down the rack. The meat should have pulled back from the ends of the bones by about 3/4".
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Comments
Thanks for the tip. I will monitor and experiment.
Posted by: The General at March 22, 2006 12:01 PM
I noticed that you have a different process for applying the rub to brisket and ribs. There are two elements to a rub, water soluble and oil soluble ingredients. If you apply the rub first, allowing the water soluble elements to hydrate, like you say on the brisket, and then apply olive oil which helps deliver a more even flavor impact, you will have created a certain flavor profile.
By applying oil first, as on the ribs, you will cause the encapsulation of the water soluble components - like salt - and prevent their hydration. This provides a very different flavor profile, more apt to be less consistent bite to bite.
Was this your intention?
Posted by: Chef at March 22, 2006 11:26 AM
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