Tried something maybe a bit weird


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
So had a taste for some ribs. But no time to actually cook them thanks to the weird weather. Plus I was at one of our really nice local meat markets here in Rockford IL called https://www.countrysidemeat.com/ nice people, and they make daily lunch specials. Today's was a very nice BLT on artisan bread and a bag of chips for $9. Well I went in thinking I would spend $9 and ended up spending $58
2 packages of local bacon from a processing plant about 20 miles west named https://www.eickmans.com/ a slab of ribs (baby backs) more to my liking than supermarket, Sam's or Costco ribs. With skinny bones and good meat. But, not cheap. A little over $20, and a couple other incidentals and it's amazing how fast nearly $60 will fly out of the wallet.
So, I decided to cut off some individual bones from the slab. Dusted them with Killer Hogs Hot Rub, and on the Member's Mark for IDK maybe an hour to 90 minutes. Some of the best cooked ribs I've done! Go figure
 
I've pondered doing singles before but never had the guts to give it a shot. Maybe I need to be a big boy and give it a go.
 
Last edited:
Oh, and BTW I did them at 250. I think I could have gone MAYBE 30 min longer. But honestly WAY better than I expected
 
Sometimes you just need to scatch the itch when you have a wooly for something.
You just need to dial them in with time & temp to perfect the method. I may give this a try myself. I can imagine you had a nice bark on all surfaces of the rib and sauce all over if desired.
Weird, no. Borderline genius if they turn out great.
 
LMichaels said:
So had a taste for some ribs. But no time to actually cook them thanks to the weird weather. Plus I was at one of our really nice local meat markets here in Rockford IL called https://www.countrysidemeat.com/ nice people, and they make daily lunch specials. Today's was a very nice BLT on artisan bread and a bag of chips for $9. Well I went in thinking I would spend $9 and ended up spending $58
2 packages of local bacon from a processing plant about 20 miles west named https://www.eickmans.com/ a slab of ribs (baby backs) more to my liking than supermarket, Sam's or Costco ribs. With skinny bones and good meat. But, not cheap. A little over $20, and a couple other incidentals and it's amazing how fast nearly $60 will fly out of the wallet.
So, I decided to cut off some individual bones from the slab. Dusted them with Killer Hogs Hot Rub, and on the Member's Mark for IDK maybe an hour to 90 minutes. Some of the best cooked ribs I've done! Go figure
Click to expand...
Larry , some butcher shops like counryside meats will make their own back ribs, that is why they are so meaty and are diffrerent from what you are accustomed to seeing from other pork suppliers at Costco, Sam's etc.. It is more profitable for them to bone out their own pork loins. They leave more meat on the back ribs and less on the boneless loin section, because they can get more money for the back ribs especially during BBQ season than they can get for the boneless pork loin roasts and chops. https://www.google.com/maps/uv?pb=!1s0x8808b8f87250629f:0xfd892dd0378a65fc!3m1!7e115!5sGoogle Search!15sCgIgAQ&hl=en&imagekey=!1e10!2sAF1QipMTNRQGvuPYTxPkenQ7w7hpgs4Y_WHUS4cNsICm&sa=X&ved=2ahUKEwiRwNntuf6FAxWzkIkEHd-MByMQ9fkHKAJ6BQgBEIMD#
 
Last edited:
You must log in or register to reply here.

 

Back
Top