Food and Beverage - Who is Smoking today. July 4th

Got rack of baby back ribs on the smoker

I can cook/smoke anything but i am NEVER happy w my ribs


Trying different things this time so we will see

doing a pork loin,

what's the issues your having with ribs?

John

what's the issues your having with ribs?

John

John not really sure what it is but they just never suit me for some reason

One of my clients is a BBQ restaurant and I LOVE his ribs(love all his BBQ but his ribs are off the chart) so I think what happens is mine just never are as good as his

I did remove the membrane off the back of the ribs this time and tried a little different rub and did it a lot like Johnny Trigg of Pittmasters does his, you can learn a lot from that show


We will see in a few hours;?

John not really sure what it is but they just never suit me for some reason

One of my clients is a BBQ restaurant and I LOVE his ribs(love all his BBQ but his ribs are off the chart) so I think what happens is mine just never are as good as his

I did remove the membrane off the back of the ribs this time and tried a little different rub and did it a lot like Johnny Trigg of Pittmasters does his, you can learn a lot from that show


We will see in a few hours;?

Ok report back...


John

I like to keep mine "wet" during the smoke, if I don't they seem to dry and get a weird taste.

Ok report back...


John


Turned out pretty damn good


You know sad thing is when spend a lot of time cooking it seems you are not hungry when it is time to eat:grin:

Made a basic rub out of cummin,cayene pepper,dry mustard,garlic powder,chili powder,sea salt,fresh black pepper and of course a huge helping of brown sugar


Used Triggs trick of squeeze butter before applying rub and again after i foiled it and added more rub


Topped it off for last hour w Sweet Baby Rays BBQ, Adirmal lves that one.


Almost pefect sweet but spicey combination

Still prefer dry rubbed ribs better though but these turned out great

I use a 3-2-1 method for my smoked ribs.

First I do the normal rib prep and then a light coating of mustard to hold the dry rub. Coat heavily with dry rub. I like Stubbs BBQ dry rub. Then I place the ribs in the fridge overnight (or at least a couple of hours).

With smoker in the 225-235 temp range the ribs go in for 3 hours meat side up. Then I wrap them tightly in HD aluminum foil and do 2 hours in the smoker meat side down.

Then I take them out of the foil and do another 1/2 hour to 1 hour meat side up (until they are 'done').

I also have a difficult time with ribs. Not sure why. sometimes they are too smokey, sometimes they don't fall off the bone, sometimes they disintegrate from overdone.

simply put, I'm no expert and that comes out in my ribs.

Also on a more simplistic level, I have a hard time keeping heat up depending on the smoker I'm using. The side burner smoker is the toughest. I've got a homemade UDS that works flawlessly.

My recipe is almost identical to the above by Onewolf. I use apple juice in the aluminum foil also.

I marinate my ribs with some type of apple. Apple juice/cider or apple cider vinegar. Then I'll rub on some Lawrys Black pepper seasoning salt.

My ribs rock!

Our 8 year old wants to do his first ribs so we have them soaking in the apple cider/vinegar this morning. We will put on the smoker a little after noon. Smoking with apple wood and cedar. I am going to let him pick out the rub and handle the smoker this time. I normally smoke until around 175-180 and then wrap in foil and let sit an hour. Mmmmmmmmm.

Our 8 year old wants to do his first ribs so we have them soaking in the apple cider/vinegar this morning. We will put on the smoker a little after noon. Smoking with apple wood and cedar. I am going to let him pick out the rub and handle the smoker this time. I normally smoke until around 175-180 and then wrap in foil and let sit an hour. Mmmmmmmmm.

I've never smoked with 'Cedar'

I've never smoked with 'Cedar'

Me either ;?

I use hickory and apple wood chips (soaked) when I smoke ribs.

I use hickory and apple wood chips (soaked) when I smoke ribs.


Me too, been using apple more than hickory lately

Crap, I meant to say hickory. Also use some of the branches from pruning our apple trees.

Cedar would be bad I think.