One hour to go on the ribs before I let them rest:
I’ve been babying these things since noon. Spritzing with an apple juice/honey spray. I’m salivating.
T-1 Hour
by John Cole| 41 Comments
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T-1 Hour
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Brian R.
How much for one rib?
Meh
Dood nice grill
jwb
Jealous.
Violet
Awesome alt txt for the picture. They look great. Hope you guys have a great party. Your dad is lucky to have people who love him enough to go to this much trouble. Happy Birthday, Papa Cole!
Corner Stone
@Brian R.: Got change for a hunnerd?
Cat Lady
If only there were
smelltastevision.kdaug
Patience pays off, Cole.
ETA: You can just pour it in my hands.
Brian R.
@Corner Stone:
Aw, fuck the cup. Pour it in my hand for a dime.
Yutsano
@Corner Stone: A Benjamin will do.
Calouste
From the title I thought this post was going to be about Rupert Murdoch.
gogol's wife
I thought the party was Friday. I guess it’s just the preparations have been going on since then. I wonder how the dawgs are standing the aroma.
Fordpowers
Fancy grill buddy.
gbear
While you’re posting this, your dad is on the phone to Papa Johns.
Martin
5 hours is how long I cook mine for as well – 250. If you have a rotisserie option, next time stick a couple of chickens on there and give them a run along with the ribs. They cook best at the same temp, but don’t take as long.
Wapping the ribs in foil for the last hour helps a fair bit as they’ll retain that moisture and get them really tender.
John Weiss
Ribs on the charcoal side: good on you. There’s hardly anything better than charcoal/wood grilled ribs!
Martin
Not quite as fancy as it would appear. It’s a propane/charcoal combo. He’s using the charcoal side. It’s really not much more expensive than a standard propane grill. $350-$400 or so.
Corner Stone
@gbear: Papa Cole’s going to show up with a sack full of $2 6-inch Subway cold cut combos.
PeakVT
Very nice as long as you don’t set the new fence on fire.
The Dangerman
I see Tunch’s portion; what are the rest of you eating?
Dee Loralei
Ribs look nummy. I made a chocolate cherry tart from a recipe I got off the Guardian, had to translate the metric though. hope my math was good.
Happy Birthday Pappa Cole!
Martin
Didn’t hurt himself, or just hasn’t admitted it to us yet? Hopefully he’s not grilling naked…
Hal
Can any rib aficionados settle a dispute between my Sister and I? I say you put ribs bone side down, and do not flip, but she insists they must flip in order to cook through. Of course, she also things chicken isn’t done until it’s the consistency of tire rubber, but…
daniel thomas macinnes
Oh, hell ya! Have I mentioned lately that you’re my hero? This is literally the only political blog that’s been keeping me sane lately (liberals are always in Black Sabbath doom-n-gloom mode), so I appreciate that. Add in some massive ribs? Fantastic!
Now I’m tempted to get some burgers or brats at the grocery store…but that would involve going outside into that hot, soupy weather. This is the perfect weather to hassle any global warming deniers you might know.
moonbat
While those ribs are resting, make sure they are out of Rosie’s jumping radius. I had a Scottie one time jump four feet off the ground to snatch a rib out of someone’s hand.
Martin
No need to flip if you cook them slow. Too many people cook them with direct heat – like you’re grilling a steak – and in that case you do need to flip, but they’ll be tough and pretty terrible. 5 hours or so at 250 – indirect heat – so there’s just as much heat on top as the bottom. And bone side down protects the meat on top from the heat coming up from the bottom, so not flipping is sort of the point of the cooking method.
bvac
Hey, is that a brinkman?
MGLoraine
@Hal
The thing is, with pork or chicken you have to cook it until it is “done” (i.e., no more blood comes out when stuck with a fork). If you have an appliance which can achieve that result without flipping, then you don’t have to flip ’em. On the other hand, there’s a certain flavor which comes from the meat-side of the rack contacting the hot metal which would be absent. Do you want ’em “char-broiled” or (essentially) baked? Therein lies the dilemma.
aimai
Last time I cooked a big party for my parents my mother invited fifty people, I cooked a cocktail party style 30 appetizers per person, and then found out that my mother had called everyone and apologized in advance for the probable scarcity of food and warned them all to eat first. As people walked in to the party they all exclaimed over the food (which was incredible, if I do say so myself) and said “but we came here straight from dinner!”
I could have killed her.
aimai
kdaug
@Martin: Seconded. Especially if you’re slow cooking ’em. Just fire and forget for 4 hours or so.
Corner Stone
@aimai: It sounds like your mom not so secretly hates you.
rikyrah
damn, those ribs look good. you will have good eats tonight.
WaterGirl
@ aimai
Wow. Just wow.
Thanks for the vote of confidence, mom.
I would have been livid. I’m sure you handled it better than I would have.
Trollenschlongen
I’ve never understood why dead, cooked things need to “rest.” They already look pretty relaxed to me.
DougW
Nice set of Ribs. What about the contorni?
RSA
Looks amazing. I cooked pork ribs for the first time a few days ago, and I made the mistake of using a marinade that included sugar. I like a charcoal coating on the meat, but not everyone does… Next time, I’ll use a dry rub.
4jkb4ia
Final Alert
Pirates 7, Astros 4
John’s whole family has to be beside themselves. This is so completely awesome for baseball. Barring a curse, no one has to stay in the cellar forever.
In an honest, genuine pennant race, in which the Cardinals are going to play meaningful, suspenseful games this weekend, I am just going to ignore that. No effort at all.
4jkb4ia
From Pirkei Avot–deserved its own comment:
…..
A twenty-year-old begins pursuit [of a livelihood], a thirty-year-old attains full strength; a forty-year-old attains understanding; a fifty-year-old can offer counsel; a sixty-year-old attains seniority(“age”); a seventy-year-old attains a ripe old age(“gray hair”); an eighty-year-old shows strength(“gevurah”, attribute of judgment); a ninety-year-old becomes stooped over; a hundred-year-old is as if he were dead, passed away and ceased from the world.
John’s Dad has some way to go before he is 80, which would be before his second Bar Mitzvah–second adulthood.
Martin
The reason is that hot, dead things cannot hold as much water as cold, dead things. By ‘resting’ you allow the meat to cool down, which allows the muscle fibers to better hold onto the juice inside the meat. That way, when you cut it, the juice stays inside the meat instead of pouring all over your cutting board. Why work so hard to make a juicy roast just to lose all the juice when you carve it?
4jkb4ia
The apple juice–honey marinade? sounds as if it has potential.
4jkb4ia
OK, further proof that I am a complete idiot. Actually 7-5 and the Brewers are in first by half a game.
Walker
Is that a gas grill? How could you do that to your meat?