I wish to mate with them.
this post was submitted on 23 Sep 2024
319 points (90.0% liked)
FoodPorn
16000 readers
29 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 2 years ago
MODERATORS
Best wait until they cool down.
Did you brush sauce on them?
Brown sugar. I added sauce after they rested.
Can you go over your process a little? Were these just uncovered the whole time or wrapped in butcher paper or tinfoil for some? What temp were you at?
I am interested in trying out some ribs myself.
Sure thing.
I used that as a seasoning. I use a char-broil deluxe electric digital smoker. They cooked bare for 4 hours at 250 and then I wrapped them in foil to rest for 20 minutes or so.
🙏
What are you using for sauce?
I usually mop on a sauce that’s brown sugar, bourbon, apple vinegar, garlic ( pasted with a microplane extra fine, minced is fine but…. Lumpy….) some ginger, orange zest, salt and the smallest pinch of cinnamon.
Finally, habanero. I soak them in booze to extract the capsaicin (bourbon, though a mild vodka won’t intrude. The peppers themselves are quite fruity, and you can control the heat a lot better this way.) (also, the resultant pepper-vodka is great to prank anyone rude enough to ask for a vesper.)
I keep the sauce in the cold side of the smoker where it can soak up the flavor.
(What? Vespers are nasty. Ian Fleming created them for Bond…. And even he thought they were disgusting.)
Local sauce that’s been around for decades. Some friends of mine make it in small batches.
You're supposed to use a rub, not sauce.
The sauce goes on last, after the ribs are done cooking.
I can't believe I'm saying this, but try mulberry.
OMG
All good things flow from the mighty mulberry. Delicious berries, great smoking wood, and the berry juice may or may not leave tough stains on cars, in case your neighbors are assholes.
Also silk to wear shirt that say fuck you to your poor asshole neighbor
I love me some mulberries!
Wish I could upvote this twice.
You can upvote as many times as you downvote.
At first I read that as applewood pallets and was like, (1) why they using such wood for pallets, and (2) I sure as hell hope they were clean.
These look like they were amaze.
🎵I want your baby back, baby back, baby back ribs…🎵
Oh yeah, I need to eat dinner.
Looks like meat.
*Dry meat
You do the ol foil wrap at all?
Only for resting. I don’t like to use foil in the smoker.
Nsync always living rent free in my head involving baby back ribs
It be fat bastard for me.
Baby got back (ribs)
