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Aldi pork ribin


Jezza01
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Hello everyone,

 

How happy am I of all the responses on this forum so far! Some great tips and info on here and really appreciated!

 

Tomorrow I want to try and slow cook some Aldi pork ribs. Only a tiny rack with little meat on it. Also had some pork pieces   I figured I might as well cook at the same time. 

 

I will be using lump charcoal in the pyramid style mentioned by you folk previously to help maintain around 250. No more heat beads!!

 

I was thinking 3/2/1 method but due to being such a small rack maybe going for a 2/1/half method?????

 

Would love to hear from you experienced peeps how you would Attack such a tiny rack. I need to get this right for a change :) 

 

Looking forward to all the feedback and again thanks to those how have already raised my understanding on slow cooking

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With a kamado, there is no real need to do the 3/2/1 method. 

 

I normally just season and let them go indirect about 250F/~120c for a few hours.  In my past experience, larger St Louis cut ribs take about 4-4.5 hours with baby backs taking about 3-3.5 hours.  I am not sure of the size of the rack from the image.   The last time I did individual pieces, I smoked them for an hour, then braised in a dutch oven on the grill until they were done.  It is still one of my favorite cooks.

 

 

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I usually do baby backs in 3-3.5 hours, although I do wrap after 2 hours bare with a 1/2 cup of red wine for some different flavor. Shiraz, merlot, etc. You've got some good Shiraz in your area so you may want to try it some time. After an hour wrapped I usually sauce a little and check with the bend test and they are usually done. 

 

I too smoke between 290-300 or so. 

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Thankyou everyone.

 

Its okay but replies were slow so already half way into the cook. I did the rack soaked in orange juice lemon and lime for 5 hours. Paper dried then rub with the usual- paprika, onion, mustard, thyme, salt, pepper, chilli, mustard powder ect....

cooking on 275 so far for 1 hour then spritzed with orange juic n water

 

pork pieces I made different. Sweet chilli, maple syrup, brown sugar, chilli, tobasco, chipotle paste, paprika, wostishire sauce, ginger. Marinated for 5 hours then foil wrapped from the start for 2.5 hours

 

not yet glazed. This is still to come.

 

wish me luck and all advice given taken for next cook now

thanks everyone 

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