Going to smoke these for the first time…any suggestions or tips?
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IBRICO Ribs
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Last: 8 mo ago by Garrelli 5000
Id rub down with yellow mustard and use Meat Church Holy Gospel.
Smoke over post oak/pecan wood mix at 220 degrees. After about a hour begin spritzing your ribs with a 50/50 mixture of apple cider vinegar, and water. Spray about every 20 minutes.
Once ribs are 150 degrees toke to wrap. Usually this is around 2 hours or so. I like to wrap the ribs and add butter, brown sugar and Tiger sauce and smoke for another hour.
Smoke over post oak/pecan wood mix at 220 degrees. After about a hour begin spritzing your ribs with a 50/50 mixture of apple cider vinegar, and water. Spray about every 20 minutes.
Once ribs are 150 degrees toke to wrap. Usually this is around 2 hours or so. I like to wrap the ribs and add butter, brown sugar and Tiger sauce and smoke for another hour.
Thanks!
Have you had any other cuts from them?
Yes. Did this at Christmas. Was amazing!
Where did you get them?
Looking great!
I have been wanting to do the Campo Grande pork forever after seeing their ads and Al Frugoni cooking them on Instagram. If it were me, I wouldn't want to use any slathers or a lot of rubs that will mask the flavor of the pork. I would keep it simple with SPG and let it ride open until you get that nice dark red crimson color. Spritz with whatever you got every half hour or so and dig in.
You can check on doneness by just picking up the rack from end and checking the bend on them, another good eye test is looking at the how far the meat is pulling back from the rib bone.
Good luck, I'm ordering some of their product right now so I can have it ready when I get off this LoFat/NoFat diet post surgery.
You can check on doneness by just picking up the rack from end and checking the bend on them, another good eye test is looking at the how far the meat is pulling back from the rib bone.
Good luck, I'm ordering some of their product right now so I can have it ready when I get off this LoFat/NoFat diet post surgery.
They tend to cook fast and the fat renders quickly. Low and slow all the way.
They were really good but next time I'll pull them a little earlier. They cooked a little faster than regular ribs
Wrong emoji
Wrong emoji
Thanks! Ordered for brothers bday!
Edit to say i meant to respond to link. Sorry
Edit to say i meant to respond to link. Sorry
Let me know how you like them
This has finally convinced me to order some stuff from them!
Grilling this tomorrow
That Campo Grande stuff doesn't have to cook nearly as long as traditional store bought pork. I still have some in my freezer.
Just did some campo grande ribs. Holy crap the flavor is awesome. I only used some Goya on it and lightly smoked em. Wife always uses bbq sauce. Tonight she didn't and said she never will with these ribs.
Going to smoke this today.
Turned out great
I'd never even heard of the "secreto" cut until I ordered it at a restaurant last week. Seeing this thread is great timing. I'll definitely order a variety pack from CG when I'm back from my upcoming trip.
You won't regret it. Customer service is also top notch. I had an issue with a cut and they responded quickly and corrected it.
How long will this last once thawed but still vacuum sealed? FedEx f'd my shipment so it arrived a day late. Dry ice was gone and the meat was 90% thawed. I'm not worried about safety, it was very cold and had ice crystals on the outside of the packaging.
The current plan is the secreto for lunch tomorrow, the skirt for dinner, St. Louis ribs Monday for dinner, then the coppa on Tuesday. I'd prefer the coppa to last at least until Friday before I cook it, but it'll be Tuesday otherwise.
This stuff is too expensive to risk it being subpar by refreezing.
I've contacted them already. I read afterwards to contact them as soon as possible if the shipment is getting delayed so they can contact the shipping co to try to get it back on time.
Edit: they already responded and are shipping another batch this upcoming week. As noted above that's awesome customer service.
The current plan is the secreto for lunch tomorrow, the skirt for dinner, St. Louis ribs Monday for dinner, then the coppa on Tuesday. I'd prefer the coppa to last at least until Friday before I cook it, but it'll be Tuesday otherwise.
This stuff is too expensive to risk it being subpar by refreezing.
I've contacted them already. I read afterwards to contact them as soon as possible if the shipment is getting delayed so they can contact the shipping co to try to get it back on time.
Edit: they already responded and are shipping another batch this upcoming week. As noted above that's awesome customer service.
Staff - take out the trash.
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