Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Ribs: to peel or not to peel

Got 3 racks of spare ribs all seasoned up with a rub supplied by byc and wrapped in plastic. Thawed them out in the fridge this week in preparation for company from Colorado Springs....who claims he had to work but I think he is on a short leash for acting out of line! Couldn't see the point on not cooking them so they go on the grill this afternoon. Not peeled by the way!

Glad you're cooking them today Keith. Personally, I would have not let them sit for a week after defrost. As for peel or not it really doesn't matter. It's all preference. Hope you enjoy the rub.

David

BTW crab cakes and filets here today. Using the same fire I'll throw on a 9 lb butt about 8 tonight.

Only wish I had my BGE! BTW did I tell you love crab cakes? It was a shame to see all those blue crabs go to waste in Texas...

FWIW, I have seen other info recommending against a long term rub. Hour or less before they go on works for me...

Depending on the rub some when used long term some will produce a hammy flavor but then some like that hammy end-product. I've started using brown sugar first and allowing that to become a molasses like state and then applying rubs for 2-6 hours. In competitions we apply the rubs to the ribs when we throw on the butts.

HUH? That is just down right sinful!!

We will just see how it goes.....I put it on last night and wrapped them.

They'll turn out just fine. There's not all that much salt in that batch of rub. Focused more on the cherry and apple flavors.

They look great and are not in the least bit "cured". I unwrapped and cooked the flat on the grill to firm them up before putting them in the racks. Put some cherry wood on with them. Smelling awfully good!!! Les is missing out! I'll post some pics later.

You aint gonna spit 'em out...!

Wish a couple of you were here to help eat them. 3 full racks is a bunch of ribs! Heck I'll even provide the sweet corn (with butter of course) and the beer!

FYI, last Sunday I was about to munch into some sweet corn and the host apologized for not having any butter in the fridge, but did produce a tub of margarine inquiring whether I wished to use that as a substitute. Turned him down. The sweet corn was so good, it would have almost been a shame to put any butter, salt or pepper on it.

Ready for the grill with byc's rub



Grilled them flat first to firm them up for the rack

1/2 way there!

Nice! Just assembled some Chesapeake Bay crab cakes that would pair up nicely with those. I can almost smell those ribs from here. Does anything smell better than pork fat simmering away??

NO!

Been using apple juice in a spray bottle as a mop. Crab cakes...yummmmmm!

My neighbor came over wondering what smelled so good....might have to set the shotgun out!

They were very good. Sent a rack home with my youngest son. Thanks for the rub byc. It was very good on those ribs!

I don't know that it makes much difference to me. I like peeling em though. It's just fun.

Thanks Keith------David