[Homeroast] OT: 4th of July drool

miKe mcKoffee mcKona at comcast.net
Mon Jul 4 02:48:50 CDT 2011

Glad you enjoyed your babybacks. There's a fine line between falling of the
bone and being able to twist the bone free with meat having good texture.
Ribs to get really good texture and smoke infusion take 4 to 6 hours low &
slow depending on the type of rib. (Babyback vs St. Louis mostly for pork)
Higher temp grilling is for finishing a glaze. Yes, I AM a Q snob :) And
there's oft' more than one way to skin a cat!

Get yourself to Q competition sometime and you'll see what I mean. Flavor
counts most assuredly, and part of eating enjoyment is proper texture. And
seasoning is king. Unlike what commercials say, sauce doesn't make the Q,
it's like a garnishment. FWIW a good Q restaurant doesn't take short cuts
like pressure cooking just so the meat falls off the bone but yes some do,
just not good ones. A good rib isn't mushy (too high finish temp or cooked
under pressure or foil wrapped which can work ok but not too long and not
the way I rock), isn't overly chewy either (too low finish temp and/or too
fast cook). The meat is buttery moist yet with a good chew texture. Same for
pulled pork, which doesn't need cutting, couldn't if you wanted to,
literally pulls apart. But ribs a bit more texture, more firmness, than
pulled pork. ('bout 5f finish lower ie 195f for ribs 200f for butts)

Unless you like yours different with lots of chew then disregard all of the
above, just don't enter 'em in a competition! 

Slave to the Bean  miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:

Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

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> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com 
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On 
> Behalf Of Terry Stockdale
> Sent: Sunday, July 03, 2011 5:31 PM
> To: A list to discuss home coffee roasting. There are rules 
> for this list,available at 
> http://www.sweetmarias.com/maillistinfo.html; Terry Stockdale
> Subject: Re: [Homeroast] OT: 4th of July drool
> My son has to work Monday afternoon & evening, so we had our cookout 
> today (Sunday).  Three slabs of babyback ribs, dusted with 
> kosher salt 
> and fine black pepper, seared on the gas grill (total about 
> 14 minutes 
> with lots of movement and turning, with smoke, too), then off to one 
> side of the grill while two burners on the other end applied indirect 
> heat for another 70 minutes.  One of those two burners was under the 
> smoker box, applying some flame to the wild cherry chunks that I used 
> for flavoring.  No sauce.  Just meat, salt, pepper, heat and smoke.
> These were some of the best ribs I've ever had, let alone cooked.  A 
> long time ago, I became a coffee snob courtesy of the 
> homeroasting the 
> good stuff from Sweet Maria's.  I can tolerate coffee "out" 
> but seldom 
> order it in restaurants.  I've  become a rib snob, too - same 
> thing, I 
> can tolerate ribs at restaurants, but find that most restaurants 
> concentrate on "falling off the bone" and not flavor.  Ugh.
> Once the meal was over, I sat back to enjoy a single origin 
> espresso of 
> Brazil Joao de Campos Yellow Catuai.  Yum.  I've been using it for 
> Americano's until now.  The kitchen is progressing - new cabinets are 
> in, countertops and floors not yet, so the Vivaldi II is still idle.  
> Good thing I didn't sell my Silvia!
> Terry Stockdale
> http://terrystockdale.com/coffee
> On 7/3/2011 6:38 PM, Yakster wrote:
> > Sounds great.
> >
> > Neighbor gave me a bag of apricots, so I'm making a sauce 
> for the chicken.
> > Smoking ribs, grilling sausage and veggies and some corn 
> and taking over
> > some coffee to brew tomorrow.
> >
> > Gotta clean up the grill, but it's just still so got here.  
> Watching anime
> > in the yard projected on a sheet helps when it's cooler outside.
> >
> > Happy Fourth, all.
> >
> > -Chris
> >
> > Pecked out on my mobile phone.
> > On Jul 3, 2011 4:31 PM, "miKe mcKoffee"<mcKona at comcast.net>  wrote:
> >
> >    
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