OK Ribs on Big Z and Single Malt


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
So I broke out Big Z on this gorgeous day. Doing a slab of baby backs. Smoking away 235 all afternoon just about done. Enjoying an absolutely wonderful single malt from Balvene as well. Present from my wife. I didn't have the b@lls to come home with a $75 bottle of scotch :D
I have the patio door open and the smells coming off Big Z are incredible and so is the Scotch!
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Nice looking ribs. I just threw some thick, bone in pork chops on my grill. My first cook since winter set in. The old Genesis 1000 fired up on the first push of the button even after sitting outside all winter uncovered, not surprised.
 
Just pulled them to rest at just a hair over 200 and probing VERY soft and tender. Honestly can't wait to sink my choppers into them. And I'll have lunches because I can only eat about 1/3rd slab.
These are nothing special either. Just Sam's Club. I trimmed off the partial bones, scored the membrane (easier than trying to pull it off). I used Famous Dave's rib rub. I was working on the electrical in my garage and did not have time to make a rub. So went "off the shelf"
 
LMichaels said:
Just pulled them to rest at just a hair over 200 and probing VERY soft and tender. Honestly can't wait to sink my choppers into them. And I'll have lunches because I can only eat about 1/3rd slab.
These are nothing special either. Just Sam's Club. I trimmed off the partial bones, scored the membrane (easier than trying to pull it off). I used Famous Dave's rib rub. I was working on the electrical in my garage and did not have time to make a rub. So went "off the shelf"
Click to expand...
I always score the membrane as opposed to taking it off. I prefer my ribs a bit more fall off the bone than competition style and not only does the membrane help keep them together a bit after cutting, but it's also like a crispy chicken skin. I'm told I'm a monster for leaving it, but I can deal with that. lol
 
My only "issue" with last nights ribs was I was a little pre-occupied between working in the garage, and then enjoying that single malt. I forgot to check the internal temps. Even though I had a probe in them :D
In any case they were ever so slightly beyond fall off the bone or (FOTB) and just a tiny hint of dryness. Not dried out by ANY definition. I'd just taken them a tiny bit over the edge.
But the flavor! I think had I pulled them and rested them 30-40 minutes sooner, they would have been best ever for me. As it was they were close
 
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