Pork Pressure or Not?

[hickoryrokcih]

Ok, here is my question. I would like to know thoughts on pressure cooking baby back ribs before smoking them. I hear some turn out chewy, I like my ribs fall off the bone tender. Thoughts? Suggestions? Opinions? I'm listening.

 

[RayClem]

Competition pitmasters consider "fall off the bone" ribs to be overdone, but I like them that way as well. There are some folks who hate the 3-2-1 method and others who swear by it. I do not follow the timing exactly, but as long as you cook the ribs in the second phase (wrapped) to about 203F, they should be fall off the bone.

 

[hickoryrokcih]

Competition pitmasters consider "fall off the bone" ribs to be overdone, but I like them that way as well. There are some folks who hate the 3-2-1 method and others who swear by it. I do not follow the timing exactly, but as long as you cook the ribs in the second phase (wrapped) to about 203F, they should be fall off the bone.

I will try that way first. I'm just not partial to chewy ribs or most any meat for that matter. I have been reading up on both methods and wanted to see what others thought. Pressure usually takes the chew out of most meat I have done. Then there is the matter of flavor. I really liked the hickory smoke for the brisket I did. Even with some errors with the grill and myself that is some of the best meat that I have ever eaten. Might help too that I found a butcher, they even raise their own beef and butcher it too.
Thank You.

 

[RayClem]

A pressure cooker will certainly shorten the time of the cook. That is why restaurants might use that method. KFC uses a pressure cooker to make Kentucky Fried Chicken pieces. Pressure cookers work because sealing the cooker allows the temperature to exceed the normal boiling point of water, yet the water transfers heat rapidly to the item being cooked.

If you seal your ribs in foil or butchers paper, steam will concentrate inside the wrap and cook your ribs more rapidly than hot air might. Also, the wrapper retains moisture in the finished product. Always provide some type of moisture (water, bear, apple cider vinegaror apple juice or a combination of these liquids) inside the sealed package. The last hour of the 3-2-1 method allows excess moisture to evaporate and provides an opportunity to add a sauce if desired.

 

[traeger860]

I prefer my ribs to fall off the bone too. I usually do a few racks at a time. Pull the silver skin off. Some people newer to BBQ don't know about this and wonder why their ribs are tough or take so long to cook. I use yellow mustard as a binder. Rub. Let sit while the Traeger is warming up. You can also let them sit in the fridge overnight if you prefer that. Traeger at 225 super smoke. Spritz with apple cider vinegar along the way. When they're 170-180, I'll wrap them in foil and put some butter, brown sugar, and hot honey in the foil with them. Increase temp to 275-300. Let them go until 200-205. And if you like them crispier, you can unwrap and throw them on something at high temp for a few mins to sear.

I've never tried pressure cooking baby backs, but I have pressure cooked short ribs. They come out good. A little messy because they really fall off the bone that way. I have cooked baby backs in a sous vide cooker a few times. Easy, but they taste better on the smoker.

 

[RayClem]

If you cook ribs low and slow, they will have maximum smoke flavor. That is the way I like them. Cooking them hot and fast, whether in a pressure cooker, sous vide or hot charcoal grill will lessen the smokey flavor.

One of the most famous rib restaurants in the country is Charlie Vargas' Rendezvous in Memphis. I have eaten there a couple of times. Their Memphis style ribs are cooked hot and fast over charcoal. They use dry seasoning without any sauce. Although the ribs are good, I much prefer ribs cooked low and slow at home.

 

[hickoryrokcih]

I think I am going to try out the 321 method, without pressuring anything. I'm going to use a combination of several recipes. I found a rub that sounds out of this world tasty, simple a flavorful. I'm going to cook by temp. I did a long test on my cooker and it turned out great never missed a beat. Ran it 8 hours, super smoke, temp up and down a bit. I know ribs won't go that long but there is another brisket in the not so distant future again. Thanks for the input. I have found a lot of great recommendations for different products and cooking methods. Great Stuff

DK

 

[traeger860]

Good luck. Let us know how it comes out. With pork, there are so many ways to get to the same end result. It's really hard to mess up ribs or pulled pork unless it's way undercooked.

 

[hickoryrokcih]

Something to add, although maybe not the right thread. I bought into a meat thermometer. A ThermoPro TP 829. Between the Traeger and the ThermoPro they were in degrees of one another. It is going to be a treat to keep up with temps. I will use both on future cooks including the ribs. No App, and distance are the reasons for my choice.

DK

 

[hickoryrokcih]

@RayClem, I am putting together a rub for my baby backs. It calls for 1/4 cup dark brown sugar, 1/4 cup sea salt, No here is my doubt. "1/4 cup smoked paprika" ? I was wondering if that could have been a typo. Help me out with an opinion please, and thank you.

DK

 

[RayClem]

@RayClem, I am putting together a rub for my baby backs. It calls for 1/4 cup dark brown sugar, 1/4 cup sea salt, No here is my doubt. "1/4 cup smoked paprika" ? I was wondering if that could have been a typo. Help me out with an opinion please, and thank you.

DK

Yes, there is such thing as smoked paprika. If you are going to apply the rub before the cook and you will cook low and slow for a few hours, I am not sure the smoked paprika will be much different than regular, although smoked paprika is a nice touch.

To me, 1/4 cup of paprika sounds like a lot. You might want to start with 1/4-1/2 that amount and then adjust to taste.

Other things you might want to include in your blend are pepper, thyme, garlic powder, onion powder, cumin, and chili pepper, chipotle. or siracha powder.

Make the rub your own. Remember that the objective is to please your, your family, and your guests.

 

[hickoryrokcih]

I wasn't clear, it was the 1/4 cup measure that I was questioning. I really like paprika but wow! I ended up using two tablespoons in the recipe.
The cook turned out pretty good. The bark was a little tough something I need to work on. I used too much rub too. It was a little strong for my gf, but, I like black pepper and cayenne in limited quantities. If I can figure out how to I will try to post something in the "What's Cooking" section. I'm not real savvy at posting things. I am shooting for that objective. The first packer brisket is all gone. It was some of the best beef (if I do say so myself) I have ever eaten. There is another one of those in the frig now waiting to get processed. When this cold lets up some it is on the menu. It's going to be below zero around here for a few days I believe. Too much for this old hide! Thanks

DK

 

[RayClem]

There are 16 tablespoons in a cup. Thus, two tablespoons is 1/8 cup. Since the original recipe called for 1/2 cup, that would have been four times what you used. Since I recommend starting with 1/4-1/2 of the original recipe, that would have been 2-4 tablespoons. Perhaps I should have stated it that way for simplicity.

 

[hickoryrokcih]

I'm not as familiar as I should be with all the divisions and multiples.

One thing I am facing, I have a brisket that is 8.58 lbs, I am going to corn it. There is a ratio for the pink salt that needs to be followed by weight not by volume I guess it would be, such as 3 tbsp. I found a recipe on the Traeger app that has good reviews that I am going to try out. It's so freakin cold I am not going to start it until after the temp gets up closer to freezing. I'm pretty sure the cooker would do it but not me .

 

[RustyJake]

If you are using curing salt (pink salt), it is best to use weight ratios. Using too much cure isn't safe, nor is using too little (smoking could leave the meat in the danger zone too long).
Here's an equilibrium corned beef brine recipe (dry brine).
Post in thread 'What's cooking today? Pics are necessary!' https://www.traegerforum.com/threads/whats-cooking-today-🔥-pics-are-necessary.3207/post-47349
Dry brining can be done in a ziploc or vacuum bag
I am sure there are recipes out there that use teaspoon measurements, but unless your meat is exactly the weight they are using, you are entering into the guessing zone.
A rule of thumb for timeline to dry brine:
Measure the thickest part of the meat, take that and x 4, and add 2 days to the result.
For example
2" thick x 4 + 2 = 10 days.
You wouldn't turn the package daily and massage it.