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6 Things You Need to Know About Pork Ribs

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Pork ribs have it all: rich-tasting meat with plenty of luscious fat, as well as bones to provide structure and flavor, at a price that remains relatively affordable—especially when compared to beef. Ribs are capable of culinary sophistication, yet primal—even joyful—enough to devour with your bare hands. Here are 6 Things You Need to Know About Pork Ribs:

1. Pork ribs come in many cuts, shapes, and sizes.

Baby back ribs: Cut from “high off the hog” (next to the backbone), these are tender, well marbled, and quick and easy to cook. A full slab has 11 to 13 bones. Typical American baby backs tip the scales at 2 to 2½ pounds; figure on 1 to 2 servings per rack. Racks of Danish baby back ribs weigh about 1 pound each; figure on 1 serving per rack.

Cherry-Glazed Baby Back Ribs

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Spareribs: Cut from lower down on the ribcage, spareribs are meatier, fattier, and tougher than baby backs. Their big porky flavor makes the extended cooking time worth it. A typical rack weighs 3 to 4 pounds and serves 2 or 3.
St. Louis ribs: A trimmed section of spareribs that looks and cooks like baby backs. The cartilaginous tips and a flap of meat have been removed to “square” the rack. A favorite cut of competition barbecuers, the St. Louis rack weighs in at 2 to 2½ pounds.
Country-style ribs: The “ribs” that look and cook like pork chops. Cut from the front of the hog at the top of the shoulder. May or may not have bones. A typical country-style rib weighs 4 to 6 ounces; figure on 2 per person.
Rib tips: The cartilaginous ends of spareribs. The sort of cut smoke masters tend to keep for themselves while serving spares and baby backs to their guests.

2. When buying ribs, look for heavy racks with lots of meat. Avoid “shiners”—racks with so much meat trimmed off, the tops of the bones are exposed. Figure on 1 pound per person.

3. Ribs have a papery membrane on the inside (concave side). Do you absolutely need to remove it? No, but many believe it impedes the absorption of the spice and smoke flavors. To remove it, loosen it from a middle bone with an instant-read thermometer (wiggle the end of the probe under the membrane at the bone). Grab the membrane with a paper towel or dishcloth (it’s slippery) and gently pull it off. If the membrane isn’t obvious, it was probably removed by the butcher.

Memphis-Style Ribs

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4. Tight on space? To cook four racks of ribs in a water smoker, kettle grill, kamado-style smoker, or other smoker with limited space, use a rib rack, which enables you to cook the bones standing upright. Added advantage: This helps drain off the fat.

5. Never boil ribs. I repeat: Never boil ribs. You can achieve the requisite tenderness by smoking. Smoke spareribs and St. Louis-cut ribs low and slow (at 225° to 250°F) to soften the tough connective tissue. You can smoke baby backs low or at a higher temperature (325°F). The latter gives you a crustier, meatier rib.

First-Timer’s Ribs

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6. If using barbecue sauce, don’t apply it too early. The sugars will burn before the meat is fully cooked. I brush it on the last 5 minutes and move the ribs directly over the fire, searing the sauce into the meat. Better yet, serve the sauce on the side.

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Say it loud, say it proud: the Best Ribs Ever. The perfect single-subject cookbook for every meat-loving griller, this book, formerly titled Ribs, Ribs, Outrageous Ribs, and updated with a menu chapter’s worth of new recipes, delivers a match made in BBQ heaven: 100 lip-smackingest, mouth-wateringest, crowd-pleasingest, fall-off-the-bone recipes for every kind of rib, from […]

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The post 6 Things You Need to Know About Pork Ribs appeared first on Barbecuebible.com.

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By: Daniel
Title: 6 Things You Need to Know About Pork Ribs
Sourced From: barbecuebible.com/2021/05/25/6-things-you-need-to-know-about-pork-ribs/
Published Date: 05/25/21

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Grilling Tips

Nashville Hot Cauliflower

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Say wha?
 
Saw this idea a few weeks ago, don't remember where.  I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes.  I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick.  After 15 minutes on the Egg I had this:
 

 
The left side does show a bit more darkening, but not really worth the trouble.
 
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet.  I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter!    I thought that may be a bit overwhelming so I made something up:  melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry.  Once thickened, I poured it in a bowl big enough for the cauliflower head.  
 
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it.  Returned it to the Egg for ten more minutes to "set" the sauce:
 

 
Kinda purty, like a 7 pound meatball.  I sliced it into "steaks", not florets, and let the pieces fall where they may.  Served with Kimchee:
 

 
The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so…  The meal could've used a big pile of white rice, however.
 
Thanks for looking.  

EggHead Forum

By: Botch
Title: Nashville Hot Cauliflower
Sourced From: eggheadforum.com/discussion/1228032/nashville-hot-cauliflower
Published Date: 06/06/21

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Grilling Tips

A brief caveman pic tutorial

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For those on the reverse sear/caveman fence, this may or may not seal the deal; (all temps *F on the dome)
Low and Slow around 250*F to around 7-8 *F below your desired finish temp. (Expect this step to run around 45 minutes for 1 1/2" and reasonably up steaks-half inch excluded  )

Now time for the hot and fast:  Open the dome and shut the lower vent-let the fire produce a hot lava bed across the coals,

Time for some long tongs and nimble-flip at around 60-90 seconds and pull when your finish temp is there.

You will be justly rewarded.  Add to your arsenal.
Stay healthy and safe out there- (Same steak for the whole show!)

EggHead Forum

By: lousubcap
Title: A brief caveman pic tutorial
Sourced From: eggheadforum.com/discussion/1228033/a-brief-caveman-pic-tutorial
Published Date: 06/07/21

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Grilled Flatbread with Charred Shallots and Figs

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Figs are something I have let fall to the wayside in recent years. There was a time when I eagerly awaited the short windows of time when I was able to walk into my local grocery and purchase tender and sweet figs, and over the years they've worked their way into dishes on this site and off. The shift to almost entirely home cooking during the pandemic reminded me of the virtues of figs and the additional fodder they provide for recipes that offer something different from my usual rotation. So I picked up a package back in the fall and used some pantry staples to put together these grilled flatbreads with charred shallots and figs, then I wrote it up and scheduled the post for seven months from that date to remind to eat more figs when their first season hits in early summer.

This recipe was really born out of finding something new to do with figs that I purchased on a whim, and a pizza making session the day before I made these flatbreads left me with a desire to keep rolling with grilling dough. I have made many variations of flatbread dough throughout the years, but they were all doughs specialized for a specific cuisine, so I was looking for a more all-purpose recipe here and decided to try one out I saw on Food52. The hallmark of this high hydration dough is the large amount of extra-virgin olive oil in it, which I hoped would make this a flavorful bread without the long fermentation time I normally use to achieve that goal.

The first rise for the dough to double in volume took just under and hour, and during that downtime, I put together a balsamic glaze to use as a finishing drizzle on the flatbreads. I had a very small bottle of balsamic vinegar in the cupboard, so I poured the entire contents into a saucepan and added a little brown sugar to it. I then let the mixture simmer over medium-low heat until it reduced by half and had a spoon-coating thickness. When done, I removed from the heat and set aside.

Once the initial rise was finished, I transferred the dough to a well floured cutting board (it was a very sticky dough), divided it into four, and then formed each of those pieces into a ball. I set the portioned dough on a parchment lined baking sheet, covered with a damp cloth, and let it start the second rise, which took about 30 minutes.

During this time, I got everything else together needed for the final flatbreads so I could assemble them very quickly while the bread was still hot and at its very best. After lighting the fire, I cut up my figs into somewhat thin slices and also halved and peeled six small shallots.

The grill was ready to go after twenty minutes of ignition time, and I began by grilled the shallots, which I did over direct heat, placing them cut side down and just letting them cook until well charred. At this point they were somewhat tender, but not fully, so to finish them off, I flipped them over and grilled them until second side was also charred, which took less time than the first since they were already more than partially cooked. Once done, I transferred the shallots to a cutting board, removed the root ends that were holding them together on the grill, and then cut them into thin slices.

The shallots cooked pretty quickly, which was a good thing because the fire was still blazing hot to grill the bread, and a hot fire makes for the best flatbreads. I've rolled out other flatbreads I've made before, but this dough was so soft and stretchy, I went with freeform hand stretching this time. I did as best I could to get the bread even throughout, but, like with pizza dough, it was hard not to have a little extra heft around the edges with the center being thinner.

Happy enough with my globular oval shape, I carefully put the dough over the fire and let it cook until it began to brown a bit. I then flipped it over and browned on the second side and by then the bread was mostly cooked through, so I just kept flipping and moving it as needed to get it across the finish line and add a little extra color too.

As soon as the bread was off the grill, I brushed it with olive oil and assembled the final dish. I started with a layer of arugula, which I ended up going heavier on with subsequent flatbreads for an increased peppery character. Next went on the slices of figs and strips of shallots followed by dollops of a soft goat cheese and a drizzle of balsamic glaze. After slicing it up, I dug in and ate it while still pretty hot.

My first taste was of the bread, which had a nice crunch and chew, although it was not as flavorful as dough I let ferment for many more hours at room temperature or days in the fridge. That lighter touch though meant the toppings were more prominent, and for me it was the sweet and fruity figs that served as the centerpiece. Although there wasn't one in every bite, their presence was lasting and was elevated by the tangy and sugary glaze and given savory contrasts by the cheese, arugula, and shallots. I consumed a couple slices of this first flatbread before moving on and cooking the rest—wanting each one to be as fresh as possible when served. All-in-all, this was a good reminder that I need to get figs back into the rotation more, and having written this post mainly as a nudge to myself, you may see at least one more recipe featuring this dual seasoned fruit on the site before the year is out.
Published on Thu Jun 3, 2021 by Joshua Bousel

Print Recipe

Yield 4 servings

Prep 15 Minutes
Inactive 1 Hour 30 Minutes
Cook 20 Minutes
Total 2 Hours 5 Minutes

Ingredients
For the Balsamic Glaze
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
 
For the Dough
3 cups bread flour (396 g)
1 teaspoon kosher salt (3.5 g)
1 teaspoon instant yeast (4 g)
1 1/4 cups warm water (292.5 g)
1/4 cup extra-virgin olive oil (43 g)
 
For the Flatbread
6 small shallots, peeled and halved lengthwise
1/4 cup extra-virgin olive oil
8oz fresh figs, thinly sliced
2 handfuls arugula (about 2 oz)
5oz soft goat cheese
Procedure
To make the balsamic glaze: Whisk together vinegar and sugar in a small saucepan set over medium heat. Bring to a boil, reduce heat to medium-low, and let simmer until reduced by half and thickened, about 10 minutes. Remove from heat and set aside.
To make the dough: Whisk together flour, salt, and yeast in the bowl of a stand mixer. Add water and oil and knead with dough hook on low speed until dough comes together. Increase speed to medium and knead for 5 minutes. Remove bowl from mixer stand, cover with plastic wrap, and let dough rise at room temperature until roughly doubled in volume, about 1 hour. Turn dough out onto a lightly floured work surface and cut into 4 even pieces. Roll each piece into a ball, transfer to a baking sheet lined with parchment paper, and cover with a damp cloth. Let rise at room temperature for 30 minutes more.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals evenly across charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place shallots on grill, cut side down, and cook until well charred, about 5 minutes. Flip shallots over and continue to cook until well charred on second side, about 3 minutes more. Transfer shallots to a cutting board, remove root end, and cut into thin strips.
On a floured surface, stretch one piece of dough out into an oval roughly 1/8″ thick. Place dough on hot side of grill and cook until browned and lightly charred in spots. Flip bread and continue to cook until second side is browned and lightly charred in spots. Transfer bread to a cutting board and brush with olive oil. Place 1/4 of the arugula on top followed by slices of figs and shallots. Spoon on dollops of goat cheese and drizzle with balsamic glaze. Cut into slices and serve immediately. Repeat with remaining dough and toppings.
Dough recipe from Food52.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Grilled Flatbread with Charred Shallots and Figs
Sourced From: meatwave.com/recipes/grilled-flatbread-with-charred-shallots-and-figs-recipe
Published Date: 06/03/21

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