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.

  • specseaweed@lemmy.worldOPEnglish
    0·
    5 months ago

    So it’s probably been a decade since I did back ribs. I’ve just always done spare ribs, but I saw a nice sale on back ribs and figured sure what the hell.

    I’ve always taken the silverskin off. Once I didn’t and I remember getting comments about it, like the mouth feel was a little tough there. This time I went to grab it to yank it off and it was super thin and barely there, so I just said screw it and left it on.

    For whatever reason, it was great. Just a crackly little bite on the back side of the rib that came off cleanly. I think the thinness of the skin certainly helped it and if I saw it that thin again, I’d leave it on again.

    • ummthatguy@lemmy.worldEnglish
      0·
      5 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
        0·
        5 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
          0·
          5 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
            0·
            5 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
              0·
              5 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!