Smokin-It User Forum!
Recipes => Pork => Topic started by: DivotMaker on December 22, 2015, 08:33:26 PM
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Ribs are one of the most-common, and seemingly most-difficult things for lots of folks to smoke; they don't need to be! One of the problems that lots folks new to BBQ face is how to time a cook to come out right. Hopefully, this will give you an idea of how I work backwards, from dinner time, to begin preparations. Other folks use different techniques, but this is what I use regularly, with great success. Enjoy!
Setting yourself up for success, first rattle out of the cage!OK, so you’ve decided on your first meal in your new smoker…Let the fun begin! The key to a successful first smoke, as well as everyone after the first, is good planning and preparation! While it’s not hard to make some really amazing Q in these smokers, with little effort, there does need to be some effort in preparation. Here’s where the rubber “meats” the road, so to speak!
First of all, decide when you want to eat your first meal from your new smoker; that’s the deadline we need to work backwards from. So, let’s say you are going to smoke some baby back ribs (congratulations on an excellent first choice): We need to work backwards from dinner time so everything comes out right! The whole idea is to get a feel for how to back-up your preparation start time so everything “works!”
Baby Back Rib Timeline
My baby back rib preparation actually starts the night before the smoke. If I plan to have ribs on plates at 5 p.m. Saturday, I’m going to do some simple prep Friday evening.
Friday 7 p.m.: Remove the ribs from packaging and rinse them. Pat dry with paper towels. Remove the “silver skin,” or thick membrane on the back of the bones. This is important to make really good ribs! This picture shows the silver skin on the back of the ribs; notice how shiny it is? It will block all flavoring, and make the ribs tough, so we definitely want to remove it!
Once you peel that silver skin off, you’re ready to rub! I coat my ribs in plain, cheap yellow mustard before applying the rub. What?? Did he say “yellow mustard??” Yep. Yellow mustard! It creates an incredible binder for the rub, and cooks completely away without imparting any flavor to the meat! I believe it is the perfect binder! I tend to use olive oil on poultry, but everything else gets yellow mustard!
Once the ribs are slathered in yellow mustard (yes, “slathered” is a southern term), apply the rub, liberally, to both sides of the ribs. Once rubbed, wrap the racks in plastic wrap (or even seal in vacuum bags), and place in the fridge. As I mentioned, the ribs will have an overnight sleep while the rub you just put on them lets the ribs “get happy!” You will be infusing the rub’s flavor into the ribs! We love happy ribs!
We’re now done with our night-before prep!
Saturday, 10 a.m.: I know these baby backs are going to take 5 ½ to 6 hours, so I’m ready to prepare the smoker. I start by foiling the bottom of the smoker with heavy-duty (wide) foil, and also covering the lid of the smoke box. Don’t forget to poke a hole in the foil covering the drain/air hole in the floor of the smoker!! This is very important. A pencil works great for this.
Select and weigh the wood. What? “Weigh” the wood? Yes! These smokers are very efficient, and a little wood goes a long way! I know, from experience, that I don’t want more than 2 to 2 ½ ounces of wood for ribs. This will impart a good smoky flavor, but not “over-smoke” them. The meat will only “absorb” the smoke until the meat reaches around 140 degrees internal temperature, so if you continue smoking, you’ll just be collecting smoke on the surface. This will make the meat “bitter,” and over-smoked. Think of what the inside of your smoker looks like; you don’t want that creosote buildup on the meat!
Once the smoker is lined with foil, and the wood is weighed and placed in the smoke box, we’re ready for some ribs!
Before putting the meat in the smoker, we want to add a water pan for moisture. I like to use disposable aluminum “mini-loaf” pans. They fit perfectly on the floor of the smoker, next to the smoke box (don’t put it on a shelf). Some of my fellow forum members use ceramic pans, or even just soup cans! The idea is, simply, to add some liquid for moisture inside the box. I usually use apple juice in my pan, but water, beer, or any other aromatic liquid will work.
Saturday, 11:30 a.m. Let’s get our ribs on! Unwrap those happy little suckers, lay them on your shelves (bone-side down), and take them to the smoker. Once they’re in place, close and latch the door, and you’re ready for takeoff! Before turning the smoker on, let’s do a quick check:
1. Foil in place? Check!
2. Hole poked foil for drip hole? (I failed to do this once, early-on, and it was a real nightmare trying to get it done, once the smoker was hot!) Check!
3. Drip pan in place? Check!
4. Water pan in place, on the floor of the smoker, touching the smoke box? Check!
5. Beer in the fridge? (OK, this one’s optional). Check!
Let’s rock and roll! Check!
Set the temp to 235 and let her rip! We’re off to the races with our first batch of oh-so-delicious baby back ribs! Nothing to do now but wait and watch. And, don’t open that smoker door for anything! Let it work its magic!
At about 15-20 minutes in to the smoke, you’re going to start seeing thin blue smoke coming out of the top vent, just like during seasoning. As the meat continues to cook, the smoke will be mixed with the vapor from the meat, and will make anyone insane with desire! And, since you’re not having to do anything but wait, enjoying a cold beverage within “smell range” of the smoker is a good time!
Saturday, 4:00 p.m.: We’re eating at 5 p.m., so we want to make sure our ribs are done. We are now 4 ½ hours into the smoke, so it’s time to finally open the door! Remember, it’s been “no peeking” up to this point!
To check the ribs for doneness, we’re going to look for meat pullback from the bones (exposed ends of the bones), and also bark (the dark, chewy coating of the caramelized rub). A great trick I learned, from “Old Sarge” on the forum, is the “toothpick test.” Take a wooden toothpick, stick it in the meat next to a bone. You’ll feel the tenderness as you press it in. Then, give a little sideways pull away from the bone. If the meat gives, and the toothpick doesn’t break, they’re perfect! Pull them out, double-wrap in heavy-duty foil, and place them in a cooler until supper time! If they’re not quite done, give them another 20 minutes and try again. When they’re done, they don’t need to “rest,” like larger cuts of meat. Take them in, slice and serve! Resting, under a foil tent, while you get the side dishes ready, doesn’t hurt, though. They’ll still be nice and hot!
I can usually do three racks of baby back ribs in about 5:15 to 5:45 minutes, so use that as a guideline. These are one of the only things I cook by time and temp alone; you just can’t get an accurate internal meat temp on something like ribs. It’s more about feel and appearance. You’ll know when they’re done, if you follow this method.
I hope this gives you an idea of how to properly time a cook. Always work backwards from serving time, and allow enough preparation time to get things ready. As you can see, the preparation is the most time-consuming, but really not that bad. The great thing is that you didn’t have to constantly tend to your smoker for the last 6 hours! Welcome to the world of Lazy Q!
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Tony, thanks for this. I think a series of "how to smoke ...(fill in the blank) would be a great addition to this forum. We have lots of new members and also lots of old, opinionated, members and it can get quite confusing for newbies. A series of "how to smoke a very, very good ...." would be great. Let's not let the perfect (whatever that is for each of us) get in the way of the very very good-which is quite easy to achieve with these smokers.
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Thanks, Roger! I plan to try and do at least one of these for each of the "common" smokes. I have brined pork butt and ribs now. I'll be working on more. Like you said, there are many, many opinions that will influence new folks, over time. I plan to do basic recipes that I use, for convenience sake. Folks can modify on their own, based on what else they learn here. The recipes I post will not be controversial, just simple SI BBQ.
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+1 and add that to a youtube video and someone will be selling more units.
I'd modify, that the juice box touch the heat element, I feel that makes a difference.
Overall, this could be printed and added in the box when shipping to a newbie.
Good basic start to finish step. thanks.
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Thanks John. We have a comprehensive manual, with recipes, almost done. I'll adjust the water pan instructions - thanks!
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Thanks, Roger! I plan to try and do at least one of these for each of the "common" smokes. .
Might be received better if you have a few different guys post them.
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Probably would, Dave, but it just opens up too big a can of worms, i.e., who? We have so many great contributing members, that someone's feelings are bound to get stepped on if they aren't picked. So, the easiest solution, for new folks, is to post "basic" recipes, that are common throughout the site, but hard to find. Then, let folks branch out on their own and search/experiment, and learn who to "follow."
Please understand, too, that these are not recipes that are directed toward the experienced smokers; they are for total newbies that just need something simple to start with, and make some good Q! So, I'm not sure what you mean by "received better;" better than what? No offense, but the recipes I'll post are proven successes, many, many times, and are basic. If a brand-new owner comes to the forum, they don't have a frame of reference, they just want a simple start. You, and many others, have killer recipes, but (unfortunately), our current format does not make them easy to find. This is a "quick fix" stop-gap means of getting new owners some info, quickly.
To address what you've suggested: I have also thought about doing a survey of the "top 5" recipes, in each section, and posting them in a separate section. These will be "stickies," and not open to comments - just the recipe. Btw, this is the only one of these basic recipes that will be unlocked, because I am open to suggestions. Thanks for your input!
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Tony, thanks for this. I think a series of "how to smoke ...(fill in the blank) would be a great addition to this forum. We have lots of new members and also lots of old, opinionated, members and it can get quite confusing for newbies. A series of "how to smoke a very, very good ...." would be great. Let's not let the perfect (whatever that is for each of us) get in the way of the very very good-which is quite easy to achieve with these smokers.
Add me to the list of newbies who think this would be a great help. I read so many different suggestions for the particular meat that I want to smoke (prime rib, pork loin, ribs, etc) that, while helpful, it's also confusing. I find myself going back over pages of comments looking for some clarity. Maybe that's the way it has to be, and we have to figure it out on our own. There is no one way for sure, but guidelines as suggested by the quote would be appreciated. I constantly refer to the ones on "Smoking Times, Temps, and Wood" and basic Auber programs. I have them laminated and in my smoking notebook along with my recipes as well as those of other members.
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Thanks, Susie. This is a "work in progress," but I appreciate your comments!
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Thanks for this DM. I look forward to these guides for other cuts / meats as well.
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Thanks Tony, for the step by step on the ribs, It's very much appreciated. Although I have done baby backs, St. Louis and spares along with quite a few shoulders for pulled pork. I always seem to need a refresher course to jog the memory. Just can't remember as good as I used to I quess.
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Tony that is a great guide. I did use mustard as a binder on my St Louis ribs a few weeks ago on your recommendation, but hadn't thought of using it on other cuts of meat. I've always rubbed beef and other cuts with olive oil, but will try the mustard on those as well.
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Andy, I actually only use mustard on pork (ribs & butts), and rarely on beef. Not sure why, but I tend to go olive oil on beef. I think it's more of a "bark" thing...mustard promotes a really good bark on lean pork, and I don't look for that so much on beef.
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Hello tony nice detail on ribs! Do the ribs come out falling off the bone?
I am still some what new to smoking and find my self scratching my head
At times. All my family and friends like falling off the bone ribs and some
Times they don't come out like that. Any suggestions?
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Hello tony nice detail on ribs! Do the ribs come out falling off the bone?
I am still some what new to smoking and find my self scratching my head
At times. All my family and friends like falling off the bone ribs and some
Times they don't come out like that. Any suggestions?
John, I'm certainly not an authority on this subject but I read a report from an authority who said you don't want falling off the bone ribs. People use that phrase often but if they're falling off the bone, then they're overdone. if I'm wrong, someone will correct me I'm sure.
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Hello tony nice detail on ribs! Do the ribs come out falling off the bone?
I am still some what new to smoking and find my self scratching my head
At times. All my family and friends like falling off the bone ribs and some
Times they don't come out like that. Any suggestions?
John, I'm certainly not an authority on this subject but I read a report from an authority who said you don't want falling off the bone ribs. People use that phrase often but if they're falling off the bone, then they're overdone. if I'm wrong, someone will correct me I'm sure.
Personal preference! I like mine more in the direction of falling off the bone. I've never had a complaint with fall off the bone. Competition BBQ tends to like to have some "chew", should not "fall off" the bone, make a nice, clean "bite pattern" in the meat, but still be tender and juicy.
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I like mine to be chewy, but yet leave a clean bone. For me they are overdone if I pick up the rack and the ribs fall apart. If you truly want fall off the bone, you may have to use the dreaded foil.
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I like mine to be chewy, but yet leave a clean bone. For me they are overdone if I pick up the rack and the ribs fall apart. If you truly want fall off the bone, you may have to use the dreaded foil.
+1. When I cut my ribs apart, I don't want the bones to just "fall out". I agree that is overdone. The meat needs to stay attached to the bone, until I bite it off. I do like the meat pretty tender though.
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I like mine to be chewy, but yet leave a clean bone. For me they are overdone if I pick up the rack and the ribs fall apart. If you truly want fall off the bone, you may have to use the dreaded foil.
+1. When I cut my ribs apart, I don't want the bones to just "fall out". I agree that is overdone. The meat needs to stay attached to the bone, until I bite it off. I do like the meat pretty tender though.
Couldn't agree more, the racks are supposed to hold together. Have participated in rib cook-offs many times, and if the rack falls apart when you grab it with your pinchers, you are disqualified. Does that mean that those ribs don't taste good? Of course it doesn't, it just means that you've overcooked them. It's easy to do. When I'm cooking for my friends and family at home, I'd always rather my ribs be perfect, but I'd rather have them a bit overdone than underdone. It's a pork thing with me, never undercook it.
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Hello tony nice detail on ribs! Do the ribs come out falling off the bone?
I am still some what new to smoking and find my self scratching my head
At times. All my family and friends like falling off the bone ribs and some
Times they don't come out like that. Any suggestions?
John, I'm certainly not an authority on this subject but I read a report from an authority who said you don't want falling off the bone ribs. People use that phrase often but if they're falling off the bone, then they're overdone. if I'm wrong, someone will correct me I'm sure.
I think the term "fall off the bone" is a little confusing. When I use it, I don't mean pick up the rack and the meat falls off the bone; I agree with everyone that is over-cooked. What I mean by it is that the meat pulls from the bone clean, and leaves a clean bone. Nothing worse, to me, than under-cooked ribs where the meat sticks to the bone, and has to be chewed off. That meat's usually tough, too.
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I wasn't meaning to pick up and all fall apart but a clean bone.
As some times I get and some times I don't.
Last week I did 3 BBR for my first smoke on new 3D and they came
Out great!!!!!! And every buddy but 2 said they were great.
(Those 2 are gonna have to find a new place to eat! Lol)
As for the new 3D wow do I love it! It's a piece of art.
and my mes30 I will still use for shorter time smokes.
I will from now on use the term clean bone.
Thanks!
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I like mine to be chewy, but yet leave a clean bone. For me they are overdone if I pick up the rack and the ribs fall apart. If you truly want fall off the bone, you may have to use the dreaded foil.
+1. When I cut my ribs apart, I don't want the bones to just "fall out". I agree that is overdone. The meat needs to stay attached to the bone, until I bite it off. I do like the meat pretty tender though.
Couldn't agree more, the racks are supposed to hold together. Have participated in rib cook-offs many times, and if the rack falls apart when you grab it with your pinchers, you are disqualified. Does that mean that those ribs don't taste good? Of course it doesn't, it just means that you've overcooked them. It's easy to do. When I'm cooking for my friends and family at home, I'd always rather my ribs be perfect, but I'd rather have them a bit overdone than underdone. It's a pork thing with me, never undercook it.
Jack, I'm interested in your smoking resume! Share some of your experience. Also what is your rotisserie smoker and how does it compare to your 3D?
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Use your MB for side dishes. I still use my other smokers for side dishes occasionally while the #3 smokes the main course.
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I like mine to be chewy, but yet leave a clean bone. For me they are overdone if I pick up the rack and the ribs fall apart. If you truly want fall off the bone, you may have to use the dreaded foil.
+1. When I cut my ribs apart, I don't want the bones to just "fall out". I agree that is overdone. The meat needs to stay attached to the bone, until I bite it off. I do like the meat pretty tender though.
Couldn't agree more, the racks are supposed to hold together. Have participated in rib cook-offs many times, and if the rack falls apart when you grab it with your pinchers, you are disqualified. Does that mean that those ribs don't taste good? Of course it doesn't, it just means that you've overcooked them. It's easy to do. When I'm cooking for my friends and family at home, I'd always rather my ribs be perfect, but I'd rather have them a bit overdone than underdone. It's a pork thing with me, never undercook it.
Jack, I'm interested in your smoking resume! Share some of your experience. Also what is your rotisserie smoker and how does it compare to your 3D?
Sue, my smoking resume is probably exceeded only by my grilling and beer drinking resume. Since I was a kid, my Dad used me as his apprentice for his BBQ's and it just stuck. Hell of a nice hobby to get introduced to when you're a kid. As for my "rotisserie cooker", it's a custom-made trailer that was designed with the gears from a John Deere hayraker and built into a Butler mfg. fuel tank. It's got both a firebox and a thermostatically driven propane blower to fire up the wood. You don't really use the propane to cook, but it's nice to get your wood up and going. Don't use it as often as I'd like, but wouldn't get rid of it for the times that I do. Now you got me thinking about pulling it out of the pole barn and getting it cleaned up for spring. The 65 degrees outside helps that out too! Thanks for asking and Happy Smoking!
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I like mine to be chewy, but yet leave a clean bone. For me they are overdone if I pick up the rack and the ribs fall apart. If you truly want fall off the bone, you may have to use the dreaded foil.
+1. When I cut my ribs apart, I don't want the bones to just "fall out". I agree that is overdone. The meat needs to stay attached to the bone, until I bite it off. I do like the meat pretty tender though.
Couldn't agree more, the racks are supposed to hold together. Have participated in rib cook-offs many times, and if the rack falls apart when you grab it with your pinchers, you are disqualified. Does that mean that those ribs don't taste good? Of course it doesn't, it just means that you've overcooked them. It's easy to do. When I'm cooking for my friends and family at home, I'd always rather my ribs be perfect, but I'd rather have them a bit overdone than underdone. It's a pork thing with me, never undercook it.
Jack, I'm interested in your smoking resume! Share some of your experience. Also what is your rotisserie smoker and how does it compare to your 3D?
Sue, my smoking resume is probably exceeded only by my grilling and beer drinking resume. Since I was a kid, my Dad used me as his apprentice for his BBQ's and it just stuck. Hell of a nice hobby to get introduced to when you're a kid. As for my "rotisserie cooker", it's a custom-made trailer that was designed with the gears from a John Deere hayraker and built into a Butler mfg. fuel tank. It's got both a firebox and a thermostatically driven propane blower to fire up the wood. You don't really use the propane to cook, but it's nice to get your wood up and going. Don't use it as often as I'd like, but wouldn't get rid of it for the times that I do. Now you got me thinking about pulling it out of the pole barn and getting it cleaned up for spring. The 65 degrees outside helps that out too! Thanks for asking and Happy Smoking!
Next time you use your rotisserie cooker, please post the entire process. I saw an episode of "Project Smoke" on tv recently, and a rotisserie smoker was used to smoke a rather large piece of meat. I can't recall what it was.
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Ok SmokinSusie-Q and the gang, an update on latest smoked ribs.
Last time...as you recall...the ribs were over cooked using the method in these posts. Fast forward to Costco's ribs, ahhh, much better, where's the meat? it's on Costco's ribs that's where. Last time I used Sam's Club ribs, a lot less meat on those boys! No wonder they over cooked at 235 for 4 hours. This time, 6 slabs of Costco bad boys at 225 for 2.5 hours, pulled, foiled with KC Masterpiece all over them and cooked another 2.5 hours, WOW,what a huge difference!! The meat makes the difference! No more Sam's ribs for us!
I used 2oz of sugar maple and 1oz hickory..Smokinlicious wood..brined for 18 hours, helps with moisture retention! Used famous dave's rub lightly and wrapped with plastic wrap in the frig overnight. awesome results. If you have a D model, the meat should be 2" or more away. from the probe and if foiled meat, same thing, keeps the temp from going crazy..just an update, the kids took most of the ribs and pulled pork home with them, I guess they liked it ;-))
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Guess it helps to live within spittin' distance of Sam's HQ, Carl! The ribs I get here are the meatiest I've ever had! Cool you have a Costco - that'll never happen in my neighborhood! (WalMart/Sam's won't let it)
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I'm fortunate to have both Costco and Sam's and they both have high quality ribs that are no better than the other.
For me, I have found that I get better results smoking my ribs at 225 verses the 235 that so many people here use.
The only thing I prefer Sam's for is their Boston Butts since Costco only has boneless butts. Otherwise they both have very good meat departments.
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For removing the membrane, use a butter knife, slow and steady will get the job done in one shot.
My babies take about 4 3/4 to 5 hours @ 235. I also let rest for an hour. I have gone as long as 3 hours and they were still great.
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Ok SmokinSusie-Q and the gang, an update on latest smoked ribs.
Last time...as you recall...the ribs were over cooked using the method in these posts. Fast forward to Costco's ribs, ahhh, much better, where's the meat? it's on Costco's ribs that's where. Last time I used Sam's Club ribs, a lot less meat on those boys! No wonder they over cooked at 235 for 4 hours. This time, 6 slabs of Costco bad boys at 225 for 2.5 hours, pulled, foiled with KC Masterpiece all over them and cooked another 2.5 hours, WOW,what a huge difference!! The meat makes the difference! No more Sam's ribs for us!
I used 2oz of sugar maple and 1oz hickory..Smokinlicious wood..brined for 18 hours, helps with moisture retention! Used famous dave's rub lightly and wrapped with plastic wrap in the frig overnight. awesome results. If you have a D model, the meat should be 2" or more away. from the probe and if foiled meat, same thing, keeps the temp from going crazy..just an update, the kids took most of the ribs and pulled pork home with them, I guess they liked it ;-))
Carl, sorry I'm late in ready your message. Our computer has been down for 2 weeks!
Reading your info, which is very helpful, and those that followed yours, it just seems there are so many differing opinions on smoking ribs. Maybe that's because ribs are one of the few things that can't be probed. I will try Costco as soon as I get a chance to visit the one nearest me. I do think the spare ribs I've bought locally have not been very meaty.
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Gonna do a 4 hour no peak at 225!
Theses baby backs are meaty. I'm gonna use apple wood for the first time.
As for the seasoning it's in the picture.
Any suggestions let me no there going in the smoker now ( noon )
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At 4 hours, I doubt they will be anywhere close to done. I would suggest increasing the temp to 235, and after 4.5 hours, take a look. When I do BB ribs, they usually run about 5 to 5.5 hours.
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+1 on Steve's comment.
When I do BB ribs I go 4.5 hours at 235 Then pull them, sauce/wrap in foil then back in for .5 hours.
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Well it's been on now for 3 hours at 225. Looking to to eat at 5:30.
Should I turn it up then or keep it at 225 for 5 1/2 hours?
Thanks
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I am late getting back here, but I would turn up the temp to 240.
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Well total cook time was 5 1/2 hours at 225 but the last 45 mins I turned up to 235 cause of getting nervous from the responses.
At 4 hours 45 mins I did the tooth pick test and they seemed done then but decided just to go another 45 mins at 235. The ribs came out perfect! A nice clean bone.
Next time I'm gonna try 235 @ 4 1/2 hours
Thanks
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I always use 235 for ribs, John. Helps with the bark & time, and has no effect on moistness.
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Enjoyed the step-by-step process, I can smell those ribs already! Fun read, I'm planning to purchase a model #1 soon, this will probably be my first meal in the smoker. Yay- thanks! ~Tom~
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Thanks for all the tips guys, smoked a porketta last weekend that turned out great! Ribs are going on Sunday am for some football! Cannot wait!!
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Great to have you with us, Tom & Yooper! Smoke on! 8)
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Followed the tips throughout this post and I must say the ribs turned out great. Had a few friends over for Meatfest and everyone was blown away by the ribs!! Loving my #2!! Thanks again everyone!!
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Oh Man, Dustin! Can't ask for much better than that!! Love this hobby, and pics that get me fired-up! Nice job, Sir! 8)
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Hi Everyone!
I purchased my SI 2D in August and everyone I have fed with it since LOVES it! Has anyone ever done 12 racks of baby back ribs at once? Son gets married this Saturday and I was asked to smoke the ribs and homemade mac and cheese for the rehearsal dinner and I have no idea how long that many ribs are going to take. I will be using two of the rib racks made for my SI 2D. Any ideas?
Thanks, Mojo
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Hi Everyone!
I purchased my SI 2D in August and everyone I have fed with it since LOVES it! Has anyone ever done 12 racks of baby back ribs at once? Son gets married this Saturday and I was asked to smoke the ribs and homemade mac and cheese for the rehearsal dinner and I have no idea how long that many ribs are going to take. I will be using two of the rib racks made for my SI 2D. Any ideas?
Thanks, Mojo
Hi Mary Jo, and welcome! Maybe Walt's post will be your inspiration...
Largest Rib Cook Yet (http://smokinitforums.com/index.php?topic=1627.msg9171#msg9171)
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It's particularly important to rotate racks halfway through with some being so close to the element. Cooked 2 spare & 3 baby backs yesterday. Used 4 racks. Spares take up much more space.
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Great post sir, thank you, and all the others who routinely contribute to this forum. OutStanding
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Thank you, Dale!
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I'm sorry if I missed it somewhere, but what rub would you use after the mustard? One of the bottled meat rubs? Or is there a recipe here somewhere? I've only ever baked baby backs, low and slow and am so intimidated by smoking them, for some reason. My uncle bought me the rib racks for Christmas, but it seems like everyone here just uses the regular racks? Intimidated newbie here... :-[
Chrissy
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Chrissy, once you get your smoke routine down you will never go back to backed. I believe that Tony likes Famous Dave's Rib Rub. Personally, I like Bad Byron's Butt Rub with a little added brown sugar.
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Chrissy, I have followed Tony's guidelines for cooking ribs twice in my new smoker and they came out perfect both times. I personally just make up a rub using black pepper, garlic powder, cumin, chili powder and brown sugar. Good luck with the ribs.
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If you do not already have a favorite rub to use, the Famous Dave's Rib Rub is a great one to start with and should be available in many if not most of your grocery and big box stores like Walmart and Target. I always have at least a bottle or two of this on-hand.
My personal favorite and go-to for all things pork is Excalibur Smokehouse BBQ (https://www.waltonsinc.com/catalogsearch/result/?cat=0&q=smokehouse+bbq). Walton's Inc is the best place that I have seen that carries this seasoning. They sell it in a 1.63lb Shaker (https://www.waltonsinc.com/smokehouse-bbq-1-63-lb), a 6.5 oz bottle (https://www.waltonsinc.com/smokehouse-bbq), or in a 5lb bulk package (https://www.waltonsinc.com/smokehouse-bbq-5-lb) which is how I buy it.
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Chrissy, I like Famous Dave's Rib Rub best, but like Dave, Bad Byron's Butt Rub is a great alternative, for off-the-shelf rubs. I can no longer find Dave's rub locally anymore, but I order a 6-bottle pack from Amazon...works out to be about $4/bottle. It's a good mix of sweet and heat, I think.
If you need any other help, let us know! We're here to make your learning curve as small as possible!!
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Tony, I have a question for you. You say that you put apple juice in a mini loaf foil container [I use the same container]. I have always used apple juice in my smoker, especially for baby back ribs. I have used the #3 smoker on about four sets of baby backs, brisket and a few other meats. I smoke everything at the 225 degree F level
I have yet to detect any vaporizing of the apple juice or water for that matter. I fill the mini loaf pan to the top of the lip. After 5 to 6 hours I have the same amount of apple juice in the mini loaf. I have placed the mini loaf container in every conceivable location beside the fire box. Have put it way in the back where it should be the hottest and up close to the door and in the middle [which is where I get the fastest smoulder of wood] and it makes no difference.
Fact is the vapor point or boiling point of apple juice is about 320 degrees F. I don't believe that the #3, at least the one I have, will ever generate sufficient heat to cause apple juice to boil. On the last occasion I put a container of apple juice and water in the back end of the smoker and also a container of apple juice and water in the middle of the #3. I didn't lose any of the apple juice due to boiling and only a small amount of water.
Makes me wonder.
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Great post!
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Tony, I have a question for you. You say that you put apple juice in a mini loaf foil container [I use the same container]. I have always used apple juice in my smoker, especially for baby back ribs. I have used the #3 smoker on about four sets of baby backs, brisket and a few other meats. I smoke everything at the 225 degree F level
I have yet to detect any vaporizing of the apple juice or water for that matter. I fill the mini loaf pan to the top of the lip. After 5 to 6 hours I have the same amount of apple juice in the mini loaf. I have placed the mini loaf container in every conceivable location beside the fire box. Have put it way in the back where it should be the hottest and up close to the door and in the middle [which is where I get the fastest smoulder of wood] and it makes no difference.
Fact is the vapor point or boiling point of apple juice is about 320 degrees F. I don't believe that the #3, at least the one I have, will ever generate sufficient heat to cause apple juice to boil. On the last occasion I put a container of apple juice and water in the back end of the smoker and also a container of apple juice and water in the middle of the #3. I didn't lose any of the apple juice due to boiling and only a small amount of water.
Makes me wonder.
I also have the same thought regarding the apple juice. I smoke ribs at 235 deg though - which is the P2 default temp - and have also noticed that the apple juice pan seems to still be at the same level after. I've also microwaved the juice to get it really hot before pouring it into the pan, which is leaning against the wood box. No difference. That said, there is grease dripping in the smoker and could be that SOME juice is used and the volume replaced by grease. But really looks to me that the apple juice in pan procedure is doing nothing other than wasting juice? Anybody else?
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I set my liquid pan on the lid of my wood box and get good evaporation on even short smokes like ribs. I think that you are just not getting enough heat transfer sitting next to the box.
The water or apple juice doesn't have to boil to evaporate. Think about a puddle in your yard during the summer.
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For removing the membrane, use a butter knife, slow and steady will get the job done in one shot.
My babies take about 4 3/4 to 5 hours @ 235. I also let rest for an hour. I have gone as long as 3 hours and they were still great.
I've always had great success using paper towel to pull membrane off ribs.. acts like gripper.. also I've been getting by ribs from costco.. the membrane is already removed.. nice bonus
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Water is fine, just make sure the mini pan is sitting ALONG to the smoker box. It will evaporate.
paper towel does wonders with membranes, funny how some (depending on where purchased) pull off easier than others!
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In general I prefer just salt and pepper to season ribs with (ala Franklin's BBQ cook book suggestion). I remove the membrane. I smoke the ribs about 5-6 hours and they taste fine (doneness and taste wise) but they are still pretty greasy (compared to commercial restaurant ribs) and they have no bark and aren't nice and dark. No water in smoker. Cook at top end of temp dial, meat side up. I have also tried rubbing with paprika before smoking, without benefit
Any suggestions as to how to lower the greasiness and to get bark with this minimalist rub?
Thanks
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Any suggestions as to how to lower the greasiness and to get bark with this minimalist rub?
Baby backs tend to have a little more fat than say spares. Try some St. Louis cut spares the next time and see if you prefer the texture to the baby backs. On a skinless cut of meat like ribs, bark is all from the rub and caramelized sugars. With light rub and no sugar it will be very difficult to generate a bark.
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Will try a rub with some sugar/mustard/etc
My brisket does have fair amt of bark (most of fat is trimmed before cooking) and nice and dark (but cooks > 12 hours). I use only salt and pepper also. Why the difference?..
Have pleasant weekend
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Interesting read , and just curious what would you suggest ( cook time ) for St Louis style ribs .
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Interesting read , and just curious what would you suggest ( cook time ) for St Louis style ribs .
St. Louis spares typically take about an hour longer than baby backs.
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Thanks Dave , which more or less is what i thought and something that never hurts to ask considering there are always so many opinion's on here if you know what I mean .
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on D2, what racks do I place the ribs. top, middle or closer to the bottom. two racks of ribs. also, do I cover vent hole or let it be open.
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I have a 3 and start in the middle position then up one and then 1 below middle if I need more. But that is just me.
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on D2, what racks do I place the ribs. top, middle or closer to the bottom. two racks of ribs. also, do I cover vent hole or let it be open.
I put them about 3-4 " from the top of the smoker whatever rack that is and then make sure that I have a good 2-3" of space open space above the meat when I put any subsequent racks in below the top rack to ensure enough smoke/air/heat circulation.
And I know many people here smoke at 235 and love the results, but I tried it a couple of times and it may seem small and maybe it is in my head, but I think I get better results at 225. But, I'll echo what Dave said, with "That is just me and how I like and prefer to do it".
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Just finished seasoning my 2d, preping baby backs for my first smoke tomorrow.
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Welcome Fishnerd! Congrats on the new smoker. Feel free to add to your signature on your profile just a little info. Maybe first name, location, equipment, etc.. totally voluntary, so add as you wish.
You have already taken 2 great first steps. First you bought the SI. Second, you are reading the forum to take advantage of he experience of thousands of smokes on these smokers. Let us know how the ribs turned out.
BTW, you are about to make more friends, especially neighbors!
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Welcome from SE Arizona. May I suggest you intro yourself in the introduction section? It will be beneficial to all.
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Just finished seasoning my 2d, preping baby backs for my first smoke tomorrow.
Welcome Ken,
You are going to enjoy your new smoker and ribs are a great first and anytime smoke.
Best Greg
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A point of clarification: The yellow mustard - is that the French's liquid or a dry powder ?
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A point of clarification: The yellow mustard - is that the French's liquid or a dry powder ?
Just good old yellow mustard, cheap as you can buy!
Best Greg
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Did some spare ribs for Thanksgiving using this as a guide. They turned out well. Pics below. Used a mix of maple and apple wood. Yellow mustard binder and “Loot N’ Booty” rub (bought it at Cabelas). Put the Left Hand Brewing Co. beer in the smoker bath, and in the crockpot with the tips n trimmings. Set at 235 and did the no-peek for 4.5 hours. Took about 6.5 hours overall.
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Mighty good looking food. Nicely done!
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I'm surely going to try this recipe on the coming weekend
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What model smoker do you have?
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I followed this for my second smoke in the SI3.
2 racks of ribs with Memphis Dust rub and 2.5 oz of mesquite chunks.
170 for 30 mins then 235 for 4.5 hours.
I did the toothpick test, wrapped in foil and lowered the temp to 130 until dinner time. They were really moist with a nice bark and great flavor.
Thanks for the recipe and timeline!
Steve
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Those ribs are killer looking. Thanks for sharing!
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That reminds me that I have to mix up another batch of Memphis Dust.