Originally Posted by Delano:
Do they pick up much smoke that way? I’ve always been under the impression smoke flavor is picked up at the beginning of the process when temps are low.
What do you wrap with? I use butchers paper and lard softened in the smoker.
They're ribs, they won't develop the same ring a but or brisket would, but they do pick up the smoke flavor, especially if you don't trim the fat off the baby backs. In the end, given all the binder, rub, and sweating you do, I'm not sure how much "smoke" really happens in pork ribs. IMO pork ribs have their natural flavor, tenderness, and moisture profile, so the rubs matter, then the texture. The smoke is there, no doubt, but it's not as much a visual profile as a note in the bite.
These were amazing and since we're empty nesters I was supposed to have leftovers, Mrs. GloryDayz took care of that with offering free samples to the neighbors... It's all good, my neighbors are awesome, even if they can't cook for shit. :-) [Reply]
Originally Posted by Bearcat:
I've always thought Google reviews were pretty accurate if there's a large enough sample size... anything ~4.5+, I'll read the most recent reviews just for any red flags and filter out any dumbass "nOtHinG hAd AnY fLaVor" 1 stars. If nothing else, it's a green light to look at a menu and food pics, but don't usually regret choosing them.
Places in a ~4.2-4.4 range tend to be less predictable in my experience... some are those hole in the wall gems and others just aren't good at all.
And if you can't hit at least a 4.0, it's probably only worthy of a road trip or late night stop if there's really nothing better available.
I've found Google reviews accurate enough for my tastes. I do check the dates of the reviews though for trends. [Reply]
Originally Posted by Bearcat:
I've always thought Google reviews were pretty accurate if there's a large enough sample size... anything ~4.5+, I'll read the most recent reviews just for any red flags and filter out any dumbass "nOtHinG hAd AnY fLaVor" 1 stars. If nothing else, it's a green light to look at a menu and food pics, but don't usually regret choosing them.
Places in a ~4.2-4.4 range tend to be less predictable in my experience... some are those hole in the wall gems and others just aren't good at all.
And if you can't hit at least a 4.0, it's probably only worthy of a road trip or late night stop if there's really nothing better available.
A Popeye's opened up locally to me and within 4 days it had amassed 300+ reviews all from Indians saying how professional and attentive the store manager Raj was. Drunk me then spent 1 hour in a bar reporting every review that looked fake (99% of them). I looked at the spot a week later on Google and it had zero reviews. **** those guys putting themselves above great local independent food spots on the Google algorithm. All things considered, a worthwhile hour. [Reply]
Originally Posted by GloryDayz:
They're ribs, they won't develop the same ring a but or brisket would, but they do pick up the smoke flavor, especially if you don't trim the fat off the baby backs. In the end, given all the binder, rub, and sweating you do, I'm not sure how much "smoke" really happens in pork ribs. IMO pork ribs have their natural flavor, tenderness, and moisture profile, so the rubs matter, then the texture. The smoke is there, no doubt, but it's not as much a visual profile as a note in the bite.
These were amazing and since we're empty nesters I was supposed to have leftovers, Mrs. GloryDayz took care of that with offering free samples to the neighbors... It's all good, my neighbors are awesome, even if they can't cook for shit. :-)
Originally Posted by Delano:
Do they pick up much smoke that way? I’ve always been under the impression smoke flavor is picked up at the beginning of the process when temps are low.
What do you wrap with? I use butchers paper and lard softened in the smoker.
IMO when they are wrapped the smoking is done. At that point you're just rendering the fat. I smoke ribs at 250 for 4 hours and then wrap them in foil to let the smoked fat tenderize the meat. [Reply]
Originally Posted by mlyonsd:
IMO when they are wrapped the smoking is done. At that point you're just rendering the fat. I smoke ribs at 250 for 4 hours and then wrap them in foil to let the smoked fat tenderize the meat.
Try hot and fast, it was amazing, you get 1.5 - 1.75 hours of smoke, then rendering in foil. They are everything I used to do "slow", and more. The quick sear at the end is a must, but the flavor is amazing.. [Reply]
