Today is a day of pie and ribs!

Gonna try out the cherry pie instructions here and the ribs suggestions here.  ‘Course, I’m a little hazy on what a dry rub really entails so I just went with the most obvious basics: kosher salt, pepper, onion powder, garlic powder.  It’s not fancy, but there’s nothing there that’s bad, or reacts badly with pork/each other.  I’m also gonna assume that ‘low heat’ in this context means about 200, 250 degrees until somebody tells me otherwise.

As always, I will bore you let you know about what happens next.  Should be dull interesting! …Yes, I’m kidding. People like talking about pies and ribs.

UPDATE: You know what would come in handy, right about now?  A nice, clean rock.  I now understand why my mom and dad always kept a few around in the kitchen.

PENULTIMATE PIE UPDATE: Well, the pie’s done and it’s certainly still edible.  But there were… complications. I have photos, and as soon as Gmail admits that they exist I’ll put them up.

ULTIMATE PIE UPDATE: Before and after pictures:

IMG_1561 IMG_1563

As you can see, the top part didn’t bake as brown as the rest of it, and there were some fun edge of the catastrophe curve moments there anyway,  I’m calling this one a mildly successful learning experience.

20 thoughts on “Today is a day of pie and ribs!”

      1. I think Pre-cooking the crust may have been part of the crisp-inequity. My family also usually makes the “lid” as wide as the base and tamps the two moistened edges together for a seal, not unlike a turnover.

  1. SGPO is the basic Texas rub, I keep a tube of it pre-nixed at all times. The main thing you want to do is make sure and give the salt time to absorb into the meat.
    200-250 is definitely what I meant from low heat – I usually set the smoker to 225. Be aware that it will take a few hours at that temp so plan accordingly.overcooking won’t really hurt boneless ribs, they’ll just fall apart, so when you pull them really depends on how much tug you want.
    BTW, after talking about it, I had some leftover brisket and sausage from Kreuz BBQ in Lockhart, and I used one of the roll-up pillsbury crusts from the refrigerated section, quartered it, put in the beef, sausage, chopped with sauce and a little cheese, and made turnovers, and they were excellent. Lockhart is the BBQ capital of Texas, which by definition makes it the BBQ capital of the world.

    1. Oh, one more thing – you probably want more rub on there than you think you do. Although I’m not sure exactly how to gauge that for Yankees.

  2. You’re on the right track.
    225 and several hours (Didn’t see how big the piece of pig is).
    For the rub: the amount of rub you put on is only limited by the amount of salt in it, if you’re at 50% salt don’t kill it (Or pick the salt crust off, but it has so much flavor just mix it right to begin with.)
    If you want to add more next time (sound like you won’t this time) add something that is also found in your sauce. Or just some liquid smoke.

  3. Skip – Dunno where you live, but FYI Kreuz opened a location in Bryan a few months back. They allow forks there, but it’s still really good.

    I am convinced that the delta between Black’s and Kreuz is dependent on how happy that particular cow was the day it met its fate.

    I still say Paprika is important, and Mr. Stubb agreed with me.

    Sorry, I can never remember all that a href gibberish.

      1. Well, you can’t go wrong with Stubb’s. I have invested a lot of money and a lot of time working on my BBQ, and that is the best answer for pork I’ve found. I’m willing to set aside ego and let somebody else prepare the rub. (But liquid smoke is an abomination and you can’t enter the temple if you are defiled with it. Sorry but that is just the gospel).

        1. Liquid smoke is great stuff.
          It’s just not for applying directly to the meat.
          Put the liquid smoke in some water. (I use about a teaspoon and a cup, respectively.) Put the water separate from the meat. You’re cooking above boiling (even if only just), so the steam will infuse the meat with a lovely delicate smoke flavour over time.
          (Of course, you can also do it the old fashioned way, but unless you’re using a charcoal grill or dedicated smoker, it tends to be a bit messy. This, you can do in the oven with minimal cleanup.)

          1. I don’t mind liquid smoke, but I’ve got friends who really hate it. They get some sort of strong artificial taste with it.

    1. I live in the north part of Moscow on the Colorado, aka Austin. Lockhart is about an hour drive for me. As for Stubbs, their meat is ok, but their sauce is terrible, IMO. Of course, to me, sauce is generally what you use on leftovers to make chopped whatever sandwiches.
      I’ll add paprika when I do a rack of pork though, and I just picked one up from Costco, so that should happen next week some time. I’ll probably also brine the rack instead of just letting the dry rub sit on it.

      1. I’m talking about the rubs, not the sauce. I love the BBQ rub I linked earlier, as well as the chicken rub.

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