Dan Krause
TVWBB Fan
This has been a hard lesson for me to learn and one that I still have a hard time believing.
I made some ribs in the oven yesterday. I know sacrilege, but due to my work schedule it was the best I could do.
I had my wife start the ribs for me while I was at work. I had a premade "rub" that she applied just before sticking the ribns in the oven at 275F. This is where keeping it simple concept comes into play. The rub was a simple 50/50 mix of salt and pepper with very little garlic, rosemary, and cayenne pepper powder added. I did this on purpose to highlight the pork flavor of the ribs and not hide it in a complex rub. The ribs baked in the oven for 2 hours.
At the 2 hour mark I foiled the ribs with a little melted butter and cider vinegar. They went back into the oven at 325F meaty side down for another 2 hours.
I made up a batch of good old No. 5 BBQ sauce (thank you TVWBB). At the 2 hour mark, I pulled the ribs from the oven and un-foiled them. I put a thin layer sauce on them and put them back in the oven at 425F for about 8 minutes, just long enough to set the sauce.
These ribs were great, amazing pork flavor, and good texture. The one aspect I really liked was that the outer top skin of the ribs were really crispy , almost fried; I believe due to the higher temps and the butter, while it was still very tender in the center. Additionally, using very few ingredients really did bring out the pork flavor.
My only complaint was a lack of smoke flavor, but I can easily replicate this entire process on the WSM and get that great smokey flavor.
I thought I had made enough for lunch the next day, but the wife was having none of that and together we polished off the whole rack.
This is not the first time that a simpler approach to BBQ has resulted in tastier results for me. My beef brisket and pulled porked both benefitted greatly from simplification.
Anyone else have examples where the KISS (Keep It Simple Stu... ) principle has worked for you?
I made some ribs in the oven yesterday. I know sacrilege, but due to my work schedule it was the best I could do.
I had my wife start the ribs for me while I was at work. I had a premade "rub" that she applied just before sticking the ribns in the oven at 275F. This is where keeping it simple concept comes into play. The rub was a simple 50/50 mix of salt and pepper with very little garlic, rosemary, and cayenne pepper powder added. I did this on purpose to highlight the pork flavor of the ribs and not hide it in a complex rub. The ribs baked in the oven for 2 hours.
At the 2 hour mark I foiled the ribs with a little melted butter and cider vinegar. They went back into the oven at 325F meaty side down for another 2 hours.
I made up a batch of good old No. 5 BBQ sauce (thank you TVWBB). At the 2 hour mark, I pulled the ribs from the oven and un-foiled them. I put a thin layer sauce on them and put them back in the oven at 425F for about 8 minutes, just long enough to set the sauce.
These ribs were great, amazing pork flavor, and good texture. The one aspect I really liked was that the outer top skin of the ribs were really crispy , almost fried; I believe due to the higher temps and the butter, while it was still very tender in the center. Additionally, using very few ingredients really did bring out the pork flavor.
My only complaint was a lack of smoke flavor, but I can easily replicate this entire process on the WSM and get that great smokey flavor.
I thought I had made enough for lunch the next day, but the wife was having none of that and together we polished off the whole rack.
This is not the first time that a simpler approach to BBQ has resulted in tastier results for me. My beef brisket and pulled porked both benefitted greatly from simplification.
Anyone else have examples where the KISS (Keep It Simple Stu... ) principle has worked for you?
