Trying something new, “Acorn Fed Iberico Pork Baby Back Ribs”. Salted them yesterday afternoon and they have been air drying in the fridge. I’ll use a homemade rub before I put them on the smoker.
To drink most likely a Zin.
Those look great. I did two racks of iberico spare ribs (from Marx foods) on Thursday and they were delicious but a little thin. The fact content was great but did make temp control a bit harder as I smoke on a primo grill so got some flare ups. I’d love to get something with more meat like those baby backs.
A place opened up recently in Miami called Meat n’ Bone and they offer free delivery into southern Palm Beach County. I was intrigued by the idea so when my wife asked for baby backs for the 4th I decided to give them a try. I’ve also seen these on-line but don’t recall where.
Just brought them off the smoker, they cooked quicker than I expected - 3 hours at 225.
Picked our Zin and getting ready to chow down.
So We just finished dinner, the cook was right on, they were very tender. They are much thinner than normal baby backs so there is a greater crust to meat ratio, I also feel they have more fat. They were/are very rich, with a delicate texture, and I’m probably imagining it, but somewhat sweet and nutty (the acorn thing). I should have only sauced one of the racks to compare them with and without. My wife wants to try the leftovers with a more acid based sauce. They might be better cooked with a non-traditional rub (mine is brown sugar/paprika based). Can’t say I’m going to run out and do them again, I started out wanting to do Duroc St. Louis ribs.
We used to eat at the original location, The Pequod Inn, when I was a kid growing up in Chicago. It was awesome! The owner and my dad hit it off with their shared love of antiques, and one night he took us in his back room and showed us his antique radio collection.
So many great memories there.
I’m baking a sourdough loaf and making my friend’s chopped liver recipe.
I jumped the gun and smoked ribs last weekend. I made a mop of Kombucha, miso, and gochjang, among other spices. It was so good!
Just about to get some St Louis ribs ready to get on the grill with a little smoke. The coffee rub idea is now in my head, though, so I might make one of those.