{"id":1166,"date":"2020-08-02T16:48:52","date_gmt":"2020-08-03T00:48:52","guid":{"rendered":"https:\/\/blog.ajgonzo.com\/?p=1166"},"modified":"2020-08-02T16:48:52","modified_gmt":"2020-08-03T00:48:52","slug":"ajs-pork-ribs-part-deux","status":"publish","type":"post","link":"https:\/\/blog.ajgonzo.com\/?p=1166","title":{"rendered":"AJ&#8217;s Pork Ribs Part Deux"},"content":{"rendered":"\n<p>My overall recipes for ribs admittedly are randomized and to the terror of my wife&#8230; improvised. That said, there is method and recipe to my madness, it just changes slightly each time based on my mood, quantity of meat and end target I&#8217;m going for.<\/p>\n\n\n\n<p>This weekend kicked off a run of heavier than usual work, so my meal prepping this week needed to be on point. No better time I say to let the Traeger do its thing! If you want a far better description than my post look up the &#8220;3 2 1 Rib Method&#8221; there are some variations but that should get you going right.<\/p>\n\n\n\n<p><strong>First up, the Rub!<\/strong><\/p>\n\n\n\n<p>So, here&#8217;s the rub (I apologize), Most of my BBQ rubs come down to a few basic foundational factors<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 Cup Brown Sugar<\/li><li>4 teaspoons Paprika (Smoke(d) if you got em)<\/li><li>2 teaspoons Fine Sea Salt<\/li><li>2 teaspoons Black Pepper<\/li><li>1 teaspoon Garlic Powder<\/li><li>1 teaspoon Onion Powder<\/li><li>1 teaspoon Mustard Powder<\/li><li>1 teaspoon Chili Powder<\/li><li>1 teaspoon Cayenne Pepper<\/li><\/ul>\n\n\n\n<p>Bonus Points to add the following in any combo<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 teaspoon Ginger<\/li><li>1 teaspoon Chipotle Powder<\/li><li>1\/2 teaspoon Cinnamon<\/li><li>1\/2 teaspoon MSG<\/li><\/ul>\n\n\n\n<p>Also note i made another rub post with a different recipe, but i like paprika and brown sugar heavy with some nice smoke added from Chipotle, but honestly you get plenty of smoke on&#8230; THE SMOKER. If you are using an oven then yes add some smoked or roasted spices.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/07\/image-5.png\" alt=\"\" class=\"wp-image-1173\"\/><\/figure>\n\n\n\n<p>Once you have your delicious rub, you are ready to begin. This can be stored in a mason jar or a shaker, just careful not to let it get too moist in between otherwise you end up with a brick due to the brown sugar.<\/p>\n\n\n\n<p><strong>Pork Prep<\/strong><\/p>\n\n\n\n<p>Get your pork product of preference. In this case, I&#8217;m using a 3 pack of back ribs from Costco (comes vacuum sealed with 3 racks all with membrane removed). Always check the back to see if the membrane has been removed. The membrane is a glossy white looking skin that really does not break down. You will want to pull it up using paper towel, knife to loosen it and a bit of pull. That is a whole other post or video. It is not the end of the world if it is on there, I have not removed it loads of time, just need some floss. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/07\/image-4-1024x767.png\" alt=\"\" class=\"wp-image-1172\"\/><\/figure>\n\n\n\n<p>Next up you want to give your rub a base. your base can be olive oil or yellow mustard. I like going with mustard as it adds a bit more crusting and doesn&#8217;t flame up like olive oil does.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/07\/image-6-1024x766.png\" alt=\"\" class=\"wp-image-1174\"\/><\/figure>\n\n\n\n<p>After you are done rubbing it down good, do the same with egregious amounts of your Rub. Get all of the nooks and crannies. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/07\/image-7-1024x767.png\" alt=\"\" class=\"wp-image-1175\"\/><\/figure>\n\n\n\n<p>Lest we not forget the ever vigilant guardians of the Pork. They were very careful to make sure i was safe during this whole process.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/07\/image-10-1024x769.png\" alt=\"\" class=\"wp-image-1178\"\/><\/figure>\n\n\n\n<p>End Result are some fine looking ribs, ready to be covered in plastic wrap and thrown in fridge overnight or perhaps for a few days to soak up all that rub.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/07\/image-8-1024x768.png\" alt=\"\" class=\"wp-image-1176\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/07\/image-9-1024x765.png\" alt=\"\" class=\"wp-image-1177\"\/><\/figure>\n\n\n\n<p><strong>Piggy Smoke Day!<\/strong><\/p>\n\n\n\n<p>Today is the day! You are one lucky dog! I don&#8217;t plan on breaking down the what tool to use, but ill give the general focus to my process.<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Pull the ribs out of the fridge and let them rest at room temp while preparing your smoker or oven set on stupidly low.<\/li><li>Get your smoker to 180\u00b0F-200\u00b0F with a combo of Apple and Maple.<\/li><li>Slap those ribs onto the smoker bone side down.<\/li><li>You are gonna give it a nice low smoke for about 3 hours. You are going to want to check on them and spritz\/baste them once an hour with apple cider vinegar to make sure it doesn&#8217;t dry out. Increase your fancy level with a spray bottle for spritzin. You can also add some BBQ sauce or some of your rub to make a mighty fine spritz.<\/li><li>After 3 hours you want to wrap them in foil with some BBQ Sauce, Maybe Apple Juice or more Apple Cider Vinegar for 2 hours and continue slow heat.<\/li><li>For the last 1 hour, take them out of the package and put back on grill exposed with a bit of BBQ sauce until you are in the 200\u00b0F-205\u00b0F range end temp. its at that point that its fall apart. <\/li><\/ol>\n\n\n\n<p>Overall you can skip the foil and last part and just keep going for a total 5 hours or until you reach temp but you gotta keep spritzing and watching and you lose some juice and tenderness. if you like a bit more bite to your ribs, this will do. Good example is that in this smoke I used Apple &amp; Maple Mix of wood, I was doing 3 racks at once and my smoke schedule turned out like the following:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>5 hours 180-200 Smoke<\/li><li>1 hours wrapped 250 with some BBQ sauce &amp; Apple cider Vinegar.<\/li><li>2 hours unwrapped @ 300<\/li><li>Rest off grill for 30-45 minutes<\/li><\/ul>\n\n\n\n<p>The general idea is smoke it up, get it cooking up to 160&#8217;ish, wrap it to tenderize and finish in open so it has structure and a sugary lacquer from the rub\/sauce.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/08\/image-1024x773.png\" alt=\"\" class=\"wp-image-1182\"\/><\/figure><\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/08\/image-1-1024x699.png\" alt=\"\" class=\"wp-image-1183\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/08\/image-2-1024x510.png\" alt=\"\" class=\"wp-image-1184\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/08\/image-3-1024x404.png\" alt=\"\" class=\"wp-image-1185\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/08\/image-4-1024x609.png\" alt=\"\" class=\"wp-image-1186\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/08\/image-5-1024x641.png\" alt=\"\" class=\"wp-image-1187\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/08\/image-6-1024x575.png\" alt=\"\" class=\"wp-image-1190\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/08\/image-7.png\" alt=\"\" class=\"wp-image-1191\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"http:\/\/localhost:2080\/wp-content\/uploads\/2020\/08\/image-8-1024x768.png\" alt=\"\" class=\"wp-image-1192\"\/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>My overall recipes for ribs admittedly are randomized and to the terror of my wife&#8230; improvised. That said, there is method and recipe to my madness, it just changes slightly each time based on my mood, quantity of meat and end target I&#8217;m going for. This weekend kicked off a run of heavier than usual [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1210,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,4,6],"tags":[38,220,262,282,304,341],"class_list":["post-1166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bbq-smoking","category-food","category-friendcipes","tag-apple-wood","tag-maple-wood","tag-pork","tag-ribs","tag-smoked","tag-traeger"],"_links":{"self":[{"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/posts\/1166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1166"}],"version-history":[{"count":0,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/posts\/1166\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=\/wp\/v2\/media\/1210"}],"wp:attachment":[{"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.ajgonzo.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}