I'm Baaaack! (for back ribs)

[Camadile]

Hi guys!

I've been very busy lately so I haven't been able to smoke for months!  I shipped out seven Mojoes last weekend - a new record!

Anyway, it is my son's 23 birthday today and when I asked him what he wanted for dinner, he said he wanted smoked ribs, both beef and pork.  We're having a total of eight people for dinner tonight.  I got two racks of babybacks and six beef back ribs out of the freezer but I didn't think that was enough so I just got back from the store with a half rack of beef ribs and three very meaty short ribs.  I know I am late - I got seven hours before dinner is served. 

I'm going to start rubbing now!  11:58 PST.

I'll be posting my progress/pictures along the way.

Any quick tips would be appreciated!

Cam

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[SuperDave]

The good news is that I think everything should be done about the same time.  Adding 10+ degrees to your cook temp will help more than it will hurt. 

[Camadile]

The good news is that I think everything should be done about the same time.  Adding 10+ degrees to your cook temp will help more than it will hurt.

I just loaded the two racks of pork ribs but I was going to wait an hour for the beef ribs.  Does that sound right?

cam

[Camadile]

OK, so here is the massive amount of ribs that will be going in the smoker:


Here they are with the rub:



The pork baby backs go in first:


I just put the beef ribs in after the pork had been in about 1:10.

Cam

[SuperDave]

My experience with the short ribs was that it took a long time to break them down, every bit as long as a rack of pork ribs.  I haven't done the full beef ribs because they always seem void of meat.

[Camadile]

Hello Mr.Osborne:

I am thinking that you are right about the short ribs.  I'm going to bake some potatoes in the oven so I think I'll take the short ribs out of the smoker, wrap them in foil and put them in the oven with the taters on high heat for an hour.

Cam

[DivotMaker]

Good to see you, Cam!  Glad to hear the Mojo is going well!!  Next time you do ribs, try yellow mustard as a binder before putting on the rub.  Doesn't add flavor, and makes the rub cling so you get really great bark!

[Camadile]

Thanks Tony!

I'll try the mustard thing next time.  The ribs turned out really good and everyone loved them!

Cam