Thanksgiving was a little disappointing this year. Turkey was very dry and to make matters worse the host doesn't like gravy so there was none on the table. As I was politely choking down the bird and trying to figure out if I could discretely soak the meat in my glass of water without anyone noticing I started thinking about how good a rack of ribs would taste. Pulled a rack out of the freezer that night and it was defrosted by Sunday.
While the WSM was heating up I prepped the ribs. I prefer spares but there were multiple buy one get one free sales on baby backs this summer that I got a little carried away with so we have quite a stockpile in freezer. Rubbed it with my version of Memphis Dust. I'm usually pretty good at removing the membrane in one large piece but for some reason I couldn't get it off with this rack. Gave up and just scored it, figured it would be good enough since most restaurants don't bother removing it anyway.
Ran the 14.5 WSM with a mix of Pecan and Cherry wood. Usually I don't bother with the PartyQ for short daytime cooks but since I was managing the 1 year old alone I decided to let it manage the cooker this time.
I don't bother with wrapping and the ribs were about done after 5 hours at 250, sauced them up for the last 30 minutes.
Meanwhile fired up the crimson for some potatoes and asparagus.
Not the best picture but the end results were great. Ribs were just the way I like them, tender and juicy but not quite fall off the bone. Didn't really notice the membrane that much and only because I was looking for it. I'll still always try to remove it but it's good to know it really doesn't make much of a difference if I have another troublesome rack. Simple meal but it sure made up for thanksgiving!
Topic: Post Thanksgiving Ribs (Read 1615 times)
