I've been working on a new Asian marinade for ribs and need just one more adjustment before I am truly happy. But Alice, who rarely if ever eats pork, ate a sample and wanted another on her dinner plate. She thought that they were ready. Silly girl, one more cook and then they're ready.
I set the PG500 to 250°, lht 20, hht 50 but the temperature swings were too much (at times, +/-12°). I tried 10,50 and 15,50 and 10,40---whoa, I was driving myself crazy. I settled in at 20,40 and had the temps in the 240° to high 250° range.
I felt it really didn't make much difference as the smoke and cook at 240°-260° would be quite similar, just the times of the cook a changin'.
I marinated the spare ribs for 2 days in a gallon zip lock bag, having St. Louis cut them, and then divided the rack in two so it would fit in one bag. Also added the top pieces.
Zone 4 on a Frogmat. Also cooked a fattie at the same time, removing the fattie at hour 2 1/2.
I have never nor will never foil my ribs. The cook took 4 hours. The ribs were so very tender, gentle pull-off- the-bone tender, great light smokey flavor. You hardly needed teeth to chew them up. Sorry to not share the marinade recipe but it's a proprietary work in progress.
It's the technique and grill settings that are most important.
I marinated some tofu for Alice in the left over rib marinade for a couple of hours, dried the pieces and coated both sides with my standard rub. On to the grill in Zone 4 with the ribs for 30 minutes at the rib cook 3 1/2 hour mark.
Once I removed the ribs, I transferred the tofu to Zone 1 charbroiler to get some marks (always makes the presentation A+). Took about 10 minutes total for both sides.
I served our dinners with some cole slaw that I made today, vegetables, of course, and some plapplesauce, my staple.
Shelly
Alice's dinner.
My dinner
