Posted: 10/14/2012 5:24:19 PM EDT
|
If you pictured a grill when you read the title, this thread is for you.
These ribs are so tasty that everyone should know how to make them. I learned it all from BBQ forums so I'm mostly regurgitating with this. If you search for the 3-2-1 rib method, you will see where I get the cooking times. That's 3 hours directly on the smoker rack, two hours in foil, then one hour back directly on the rack. Other than that, the main thing is finding some quality ribs to start with. Luckily, Publix has some damn good ribs which they package in house. I'm sure you can find good meat elsewhere but I stay away from the cryo packed stuff, especially if it has any kind of water added. They were on sale for $2.29 a pound so I picked up two full racks yesterday. We like dry rub but pretty much everything below will be the same if you prefer wet. Here's what I started with. 
The first thing is to trim the flap off the back, as shown here. 
Then I strip the membrane off the back. You don't have to do so but it will prevent your rub or sauce from getting into the back of the meat if you don't. I slide a butter knife under the membrane to get started then grab it with a paper towel and pull it off. 
Then I apply a good layer of rub to both sides. Sometimes I'll brush on a light coat of yellow mustard first but I didn't this time. Makes no difference in the taste. The rub I mix up first is a recipe I found on a BBQ forum. 
Since my UDS smoker is a vertical, I always do the first 3 hours with the bone side down, to keep the main meaty part from seeing direct heat. Here's what they look like after three hours at around 230 degrees. 
After three hours, wrap the ribs in heavy duty foil and pour a little bit of liquid in there. I use apple juice with a little melted butter. I flip the racks so the meaty part is in the liquid. 
After two hours in the foil, put the racks back on the smoker, unwrapped and meat side down, for one hour. This will give the meat a bit of chew after becoming fall off the bone tender in the foil. I apply a little bit of my rub again at this point, but with quite a bit of brown sugar added to it. Here is the finished product. ( I kinda ate a little bit off one side before taking the picture.) 
|
|
I just lit the BBQ. Used "Rub some butt" that I picked up from Bass Pro.
Don't have a smoker, but planning on searing both sides then turning the heat down low. Figure once they are on low that cooking them for 45 minutes then hitting them with BBQ sauce for the last 5 should do it. Other than missing the smoker (and weather for outdoor cooking), what am I missing OP ? Sincerely asking for advice. |
|
Quoted:
I just lit the BBQ. Used "Rub some butt" that I picked up from Bass Pro. Don't have a smoker, but planning on searing both sides then turning the heat down low. Figure once they are on low that cooking them for 45 minutes then hitting them with BBQ sauce for the last 5 should do it. Other than missing the smoker (and weather for outdoor cooking), what am I missing OP ? Sincerely asking for advice. The smoke. You can put moist chips in some foil with holes in it and let them smolder. They also make cast iron smoker boxes for the grill. I loved using cherry chips in my last smoking. |
|
Here's the rub I use on pork. A half batch is about right for two racks of ribs.
1/2 cup paprika 1/4 cup granulated garlic 1/4 cup fine kosher salt ( Make sure it's kosher as regular salt will make the rub too salty ) 1/4 cup sugar 1/4 cup chili powder 1/4 cup cumin 2 tablespoons black pepper 2 tablespoons mustard powder 2 tablespoons cayenne |
|
Quoted:
I just lit the BBQ. Used "Rub some butt" that I picked up from Bass Pro. Don't have a smoker, but planning on searing both sides then turning the heat down low. Figure once they are on low that cooking them for 45 minutes then hitting them with BBQ sauce for the last 5 should do it. Other than missing the smoker (and weather for outdoor cooking), what am I missing OP ? Sincerely asking for advice. I only cook them on the smoker but I think I would start on the grill, with a wood chip pouch and not too hot, then move them to the oven for a few hours at 240 degrees or so. To get ribs the way I like them, time at a low temp is an absolute requirement. The fat being rendered and any connective tissue breaking down does not happen without low and slow. You can come pretty close on the texture using an oven but can't duplicate the smoke flavor. |
|
Quoted:
Quoted:
I just lit the BBQ. Used "Rub some butt" that I picked up from Bass Pro. Don't have a smoker, but planning on searing both sides then turning the heat down low. Figure once they are on low that cooking them for 45 minutes then hitting them with BBQ sauce for the last 5 should do it. Other than missing the smoker (and weather for outdoor cooking), what am I missing OP ? Sincerely asking for advice. I only cook them on the smoker but I think I would start on the grill, with a wood chip pouch and not too hot, then move them to the oven for a few hours at 240 degrees or so. To get ribs the way I like them, time at a low temp is an absolute requirement. The fat being rendered and any connective tissue breaking down does not happen without low and slow. You can come pretty close on the texture using an oven but can't duplicate the smoke flavor. OK thanks a bunch. Getting some hickory chips ready. 
|
|
Quoted:
Quoted:
I just lit the BBQ. Used "Rub some butt" that I picked up from Bass Pro. Don't have a smoker, but planning on searing both sides then turning the heat down low. Figure once they are on low that cooking them for 45 minutes then hitting them with BBQ sauce for the last 5 should do it. Other than missing the smoker (and weather for outdoor cooking), what am I missing OP ? Sincerely asking for advice. The smoke. You can put moist chips in some foil with holes in it and let them smolder. They also make cast iron smoker boxes for the grill. I loved using cherry chips in my last smoking. Don't forget time. 45 minutes just isn't going to render fat and connective tissue, which is the heart of real BBQ. |
|
Quoted:
Quoted:
Quoted:
I just lit the BBQ. Used "Rub some butt" that I picked up from Bass Pro. Don't have a smoker, but planning on searing both sides then turning the heat down low. Figure once they are on low that cooking them for 45 minutes then hitting them with BBQ sauce for the last 5 should do it. Other than missing the smoker (and weather for outdoor cooking), what am I missing OP ? Sincerely asking for advice. The smoke. You can put moist chips in some foil with holes in it and let them smolder. They also make cast iron smoker boxes for the grill. I loved using cherry chips in my last smoking. Don't forget time. 45 minutes just isn't going to render fat and connective tissue, which is the heart of real BBQ. True dat. I got an electric smoker and am loving it. |
|
Quoted:
If you pictured a grill when you read the title, this thread is for you. These ribs are so tasty that everyone should know how to make them. I learned it all from BBQ forums so I'm mostly regurgitating with this. If you search for the 3-2-1 rib method, you will see where I get the cooking times. That's 3 hours directly on the smoker rack, two hours in foil, then one hour back directly on the rack. Other than that, the main thing is finding some quality ribs to start with. Luckily, Publix has some damn good ribs which they package in house. I'm sure you can find good meat elsewhere but I stay away from the cryo packed stuff, especially if it has any kind of water added. They were on sale for $2.29 a pound so I picked up two full racks yesterday. Cryopacked ribs/butts/etc are fine as long as they aren't enhanced. In fact thats what most bbq teams use is racks from Sams/Bjs/Costco all of which are natural. Crypacked from the grocery stores tend to be enhanced. 
|
|
Quoted:
Quoted:
If you pictured a grill when you read the title, this thread is for you. These ribs are so tasty that everyone should know how to make them. I learned it all from BBQ forums so I'm mostly regurgitating with this. If you search for the 3-2-1 rib method, you will see where I get the cooking times. That's 3 hours directly on the smoker rack, two hours in foil, then one hour back directly on the rack. Other than that, the main thing is finding some quality ribs to start with. Luckily, Publix has some damn good ribs which they package in house. I'm sure you can find good meat elsewhere but I stay away from the cryo packed stuff, especially if it has any kind of water added. They were on sale for $2.29 a pound so I picked up two full racks yesterday. Cryopacked ribs/butts/etc are fine as long as they aren't enhanced. In fact thats what most bbq teams use is racks from Sams/Bjs/Costco all of which are natural. Crypacked from the grocery stores tend to be enhanced. http://i785.photobucket.com/albums/yy132/VaGriller/bbq/q_zps3c2eecec.jpg http://i785.photobucket.com/albums/yy132/VaGriller/bbq/q1_zps085bef47.jpg http://i785.photobucket.com/albums/yy132/VaGriller/bbq/q2_zpsd3e8c096.jpg That makes sense. I've done pork butts from Costco that turned out great. I tried cryopacked ribs from Kroger a couple times and they just didn't turn out well. But they were enhanced, as you say. I don't know if our local Publix is representative of all their stores but they package some really good ribs. I'm a dry rub kinda guy but those still look tasty. |
|
Quoted:
Quoted:
Quoted:
Quoted:
I just lit the BBQ. Used "Rub some butt" that I picked up from Bass Pro. Don't have a smoker, but planning on searing both sides then turning the heat down low. Figure once they are on low that cooking them for 45 minutes then hitting them with BBQ sauce for the last 5 should do it. Other than missing the smoker (and weather for outdoor cooking), what am I missing OP ? Sincerely asking for advice. The smoke. You can put moist chips in some foil with holes in it and let them smolder. They also make cast iron smoker boxes for the grill. I loved using cherry chips in my last smoking. Don't forget time. 45 minutes just isn't going to render fat and connective tissue, which is the heart of real BBQ. True dat. I got an electric smoker and am loving it. I started with a $50 electric smoker, with the water pan. I definitely like my UDS though. |
|
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
I just lit the BBQ. Used "Rub some butt" that I picked up from Bass Pro. Don't have a smoker, but planning on searing both sides then turning the heat down low. Figure once they are on low that cooking them for 45 minutes then hitting them with BBQ sauce for the last 5 should do it. Other than missing the smoker (and weather for outdoor cooking), what am I missing OP ? Sincerely asking for advice. The smoke. You can put moist chips in some foil with holes in it and let them smolder. They also make cast iron smoker boxes for the grill. I loved using cherry chips in my last smoking. Don't forget time. 45 minutes just isn't going to render fat and connective tissue, which is the heart of real BBQ. True dat. I got an electric smoker and am loving it. I started with a $50 electric smoker, with the water pan. I definitely like my UDS though. I got the master built fridge style for my bday. This was my first attempt. Was ok, I am learning. 
|
|
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
Quoted:
I just lit the BBQ. Used "Rub some butt" that I picked up from Bass Pro. Don't have a smoker, but planning on searing both sides then turning the heat down low. Figure once they are on low that cooking them for 45 minutes then hitting them with BBQ sauce for the last 5 should do it. Other than missing the smoker (and weather for outdoor cooking), what am I missing OP ? Sincerely asking for advice. The smoke. You can put moist chips in some foil with holes in it and let them smolder. They also make cast iron smoker boxes for the grill. I loved using cherry chips in my last smoking. Don't forget time. 45 minutes just isn't going to render fat and connective tissue, which is the heart of real BBQ. True dat. I got an electric smoker and am loving it. I started with a $50 electric smoker, with the water pan. I definitely like my UDS though. I got the master built fridge style for my bday. This was my first attempt. Was ok, I am learning. http://img.photobucket.com/albums/v456/phatmax/IMAG1184.jpg You might find you'll like a UDS or Weber Smokey Mountain better than an electric. Lots of bbq forums out there and virtual weber bullet website is dedicated to the wsms. |
|
I do it a little differently and it works great for baby backs.
Apply your favorite rub. An hour or so on the grill, bone side down, to color the meat and get the smoke in it. Use offset heat, at maybe 300-325 degrees. Not too hot, since it might 'tighten" the meat and make it chewy. That's really enough smoke for most people. Wrap in foil and cook at 225 degrees for about 4 hours. You can even do this part in the oven to control temperatures better, since the flavor part is already set. Let the ribs rest a little while outside the oven, still wrapped in the foil, before serving. Falls off the bone. |
|
Quoted:
Quoted:
I use a very similar rub and the exact same 3-2-1 method and they do turn out awesome. I don't rub mine quite as heavily as you do, though. We both like the rub so I do pack it on there pretty good. I like dry rub but my wife prefers wet so the last few times I did ribs, I added a brown sugar/molasses based sauce for the last our on the smoker. They turned out great, but I still like dry rubs. |
|
The electric is very easy to control, might not be quiet perfect, but it comes out pretty good. I got one for my brother a coup,e years ago and he has made some awesome stuff.
I have to work on tenderness but the flavor is fantastic. I even put it on a handy cart! 
|
I've recently added a barbecue smoker to my patio and have been focused on pork shoulder for the first two experiments. Both times the boneless 6 pound roast has come out firm even after cooking for 7 hours and then 10 hours at 215 degrees.
Next one I'm going for 12 hours. |
|
Quoted:
I've recently added a barbecue smoker to my patio and have been focused on pork shoulder for the first two experiments. Both times the boneless roast has come out firm even after cooking for 7 hours and then 10 hours at 215 degrees.
Next one I'm going for 12 hours. Don't go by time. You need to cook it until your temp probe slides in like butter. An average pork butt takes me 14-18 hours between 225-250. 215 is a little low too, bump the temp up. You can take 2 butts of the same weight and one can finish 2 hours earlier. |
|
Quoted:
Quoted:
I've recently added a barbecue smoker to my patio and have been focused on pork shoulder for the first two experiments. Both times the boneless roast has come out firm even after cooking for 7 hours and then 10 hours at 215 degrees.
Next one I'm going for 12 hours. Don't go by time. You need to cook it until your temp probe slides in like butter. An average pork butt takes me 14-18 hours between 225-250. 215 is a little low too, bump the temp up. You can take 2 butts of the same weight and one can finish 2 hours earlier. Absolutely. Get one of the thermometers you can magnetically stick to the outside of your smoker while the probe is in the meat. Cook at 230 - 240 until the temp hits 195, assuming you want pulled pork. You can pull at about 180 if you want to slice it. Either way, make sure you check it in a few different places. The temp is going to get stuck for a while, maybe up to a couple hours, somewhere between 160 and 170. This is perfectly normal and that's when the fat is really rendering. A general rule of thumb is that it will take from 1 to 1.5 hours per pound to reach temp. Mine always seem to be just over one hour per pound but I do not cook to a specific time. Also, invest $5.00 in an oven thermometer, or two, and place directly on the cooking grate. It's amazing how much the temp can vary from the middle to the sides and over a few inches of vertical height. |
|
Quoted:
Removing the membrane isn't optional...it is mandatory....though some fail to obey the rules. I prefer St Louis style spare ribs...gets rid of most the fat and cartilage that isn't good eating anyway. If I'm cooking for guests, I'll either buy St Louis or trim them myself. With my wife and I, I just take a bit off the corner, as you can see in my first couple pics. I mostly do that so I can get two racks on my smoker though. There is a lot of cartilage up there but there is some damn good eating if you understand you have to spend a little longer on it. If you trim most visible fat in advance, and use 3-2-1, the fat is mostly melted away after cooking. ETA: I tend to agree on the membrane. Removing it allows your rub or sauce to get on the actual meat and also makes eating the ribs easier. |
|
Quoted:
Funny, I came here to post the same thing! But I did baby backs. An I'm pretty sure you have the same butter knife as I. http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/BBQ10146.jpg I haven't tried baby backs. I've read that 3-2-1 isn't quite right for them since there isn't as much fat. I don't remember where the time adjustment was though. I think it was 2-2-1 but it would be wise to search a little before cooking.. |
|
Quoted: I went about 2-2-1. more like 2 1/2- 1 1/2- 1...Quoted: Funny, I came here to post the same thing! But I did baby backs. An I'm pretty sure you have the same butter knife as I. http://i236.photobucket.com/albums/ff131/dupemaster007/Dinner/BBQ10146.jpg I haven't tried baby backs. I've read that 3-2-1 isn't quite right for them since there isn't as much fat. I don't remember where the time adjustment was though. I think it was 2-2-1 but it would be wise to search a little before cooking.. They were good and tender. Juicy too! |
|
Quoted:
Needs more ribs. I always do enough for leftovers the next day. That's a lot of ribs. Is there any seasoning on them? |
|
Quoted:
Needs more ribs. I always do enough for leftovers the next day. That Primo has seen some use! |