~SPUD7 + FFF = Ribs Anyone? ~ Splatts Style Ribs Done Just Right ~ Recipe inside ~ fff

So my fellow Food Flingers and Steem Power-Uppers... that is one heck of a combo right there.. HOT DANG!. First thing I want to clear the kitchen of is this god awful stench left behind from last week’s Food Fight Festivities. You see I was out of town fishing... Look For Yourself... then we got hit with some cold weather and I was scrambling to get everything winterized around the Splatts House. What I am getting at here is Food Fight Fridays aren’t going anywhere we just missed a week and if you know me those people who posted up last week won’t be forgotten. I have a little special dessert for ya.

So not only is today Food Fight Friday but it so happens to be SPUD7. Steem Power-Up Day #7. A combo like that deserve a combo post like the one I am thumbing in my iPhone X right now. So without any further excuses and nonsense let’s get into this shall we??!!

Hmm... should we talk ribs first or SPUD7..... in the past I have dished out some SBI shares in support of SPUD, yet this go around I totally forgot. So I guess that mean I better double up next time right!! I have been concentrating on boosting my alt accounts lately and didn’t leave much for me to power up. I really like to get crazy and do a good 2,000 Steem Power-Up but this time around I wasn’t gonna be able to. I’m one of those Go Big or Go Home types but not this time. Man I am putting myself in quite the predicament... I need to be a Big SPUD8 sponsor and I need to have a HUGE Power-Up next time... well I guess I had better get some sort of alternate income coming in for that. HAHAHAHA

My contribution to SPUD7 is that I have Powered Up 500 Steem this go around. It feels a little wimpy but hey, it is what it is.

Big thanks to @streetstyle for keeping Steem Power-Up Day going and WOW the amount of Steem users powering up on SPUD7 seems to have increased incredibly!!! Great job everyone and way to get your SPUD ON!!!

Now let the Food Flingin’ begin!!! I have shown you guys a couple different ways I have done my ribs. Different cook times, different temps, different smoke times, also different times to wrap them and put them to bed. Not literally but I will explain.

Over the past... shoot I don’t know how long, I’ve been using my Green Mountain Pellet Grill to make the most amazing ribs!!! Ok ya, I am probably a little biased but anyone who eats them tend to say the same. Now I have found ways to get the texture of ribs just to your liking. Now I like them to fall off the bone but I like to be able to grab the bone and eat it like corn on the cob. So I don’t want them too fall off the bone if that makes sense. Lol. I am not one for ribs lathered in BBQ sauce I just lay down a good rub and smoke the living pig out of it.

How do you like your ribs?

• The Buttery Fall off the bone, super soft, and pretty much unable to portion them out without treating them very cautiously.
• Easily pulls from the bone, tender, yet able to cut ribs individually making it easier to portion out
• Individual ribs need to be cut and bone has to be forcefully pulled out. Meat is still tender but not soft and buttery. More like a tender steak

Well hopefully I can explain how to do them just the way you prefer them. I have after many attempt found the temps and times that make my ribs just the way I like them.

Prep those ribs

First, lay down a couple layers of plastic wrap then using a paper towel removed the membrane on the bone side of the ribs. This helps the ribs to be divided more easily once they are cooked. The plastic wrap needs to be big enough to wrap the ribs completely and not allow any juices to leak out.

With a seasoning of your choice, generously coat all sides of the rack of ribs. I prefer Pork Loin Back Ribs. They seem to have a good amount of meat on them and I like the way they cook up. Now don’t be shy with your seasoning

Now wrap them up in the plastic wrap and place them in the fridge for at least 24 hours. This gives those tasty seasonings time to really absorb into the meat and fat of the ribs.

The prep time doesn’t take long at all. It’s the cook time that will get ya. Low and slow with some smoke... OOOOHHHHH YYYEEEEAAAAHHH

Time to get your Smoke on!

First off having one of these pellet grills has to be borderline cheating. They are so simple to use and you have to really try hard to screw up cooking bbq on this thing. Load it with what ever kind of wood pellets you prefer, set the temp and walk away. Easy Button has been pushed.

I smoke my ribs for a minimum of 4 hours. Yes that is right 4 hours. I set the temp at 175 F and place the ribs on to get them started in the smoking process. Now if you are doing this with charcoal, soak your choice of wood in water for 24 hours then place it on the coals. I would take the coals and push them to one side and place the meat on the other. My brother does his like this and they turn out great but do require a bit more attention.

To keep the outside from turning into jerky, I fill a big spray bottle half way up with apple juice and add a couple tablespoons of Worcestershire sauce to it. Then every 1/2 hour to 45 minutes I simply open up the BBQ and spray them down. They will have a dull look to them is they start to dry out.

Then once you spray them down, they shine right up and look super juicy!!!

Finish them off

Now I have tried many different combinations from this point on. They have all led to different results but they still taste amazing.

• Turn up the heat to 285F - cook for 2 hours - then wrap and place in a warm oven for 1 hour or until meal time (cut into individual ribs, and requires minor tearing off the bone when eating)
• Turn up the heat to 285F - cook for 1 hour - wrap and cook for 2 hours - then place in the oven for 1 hour ( cut into individual ribs, bone can be pulled from meat with minimal force, able to hold by the bone and eat)
• Turn up heat to 265F - wrap and cook for 3 hours - then place in warm oven for 2 hours (super buttery soft, fall off the bone, can’t pick them up by the bone because the meat falls off)

My favorite go to way when cooking Splatts style ribs is this...

• Turn up heat to 285F
• Wrap ribs with foil or butcher/freezer paper
• Cook for 3 hours meat side down (allows the meat to sit in the juices)
• Heat the oven to 225F then shut it off
• Place wrapped ribs on cookie sheet in the oven for a minimum of 1 hour or until you are ready to eat.

They come out just the way I like them!! The bone can be pulled from the meat without much force at all, yet you can eat individual ribs by holding the bone. No need to tear into the meat to remove it from the bone. Just a slight tug and the meat comes off. The outside has almost a candy crust on it from the seasonings and spraying with the apple juice mixture. Great my mouth is watering and stomach is starting to grown!! I better get in the freezer and thaw out a couple more racks of ribs and get them prepped and ready to cook on Sunday

Stack a few of those ribs next to some cole slaw, potato salad and a couple pieces of garlic bread and you got yourself a meal.

Then creep back into the kitchen and snatch up some of those leftovers before anyone else does!!

Well there you have it The Splatts Style Ribs Recipe finally perfected to my liking. Plus a few other ways to cook them and get a little different result. That way you can cook your ribs just the way you want them too.

Until Next Time...

Steem On
and

Prepping Ribs
And
Making Slime
At the
Splatts House

Don’t forget to mention @splatz
when you encounter a post that deserves a good Splattin’
by the @splatz trail

Join the @splatz trail
On Steemauto.com
Where we catch those
Splatworthy Posts
Hot off the Press