Discussion in 'Non-Vegas Chat' started by ken2v, Jun 8, 2015.
Let's talk ribs.
Cut, critter, technique, dry, wet ... please dish:
I broke out the smoker over Memorial Day Weekend.
Aaron Spice and 6 hours with Mesquite and Cherry wood at 225.
Smoked 30 racks.
They turned out to be some of the best I have made.
Vacuum sealed most of them for Football season, but I am down to about 15 racks.
That is some serious cooking.
Ribs cooked on the smoker as Aaron has shown is the best.
It's me, so no quick answer, of course.
Beef = braised short ribs. And that's a whole other story.
We've gone back to baby backs from St. Louis-style spares. We tend to bounce back and forth. We have a Weber smoker but truth be told, we eat ribs so often, pretty short notice, that everything isn't smoked. Heretical, I know. In that case we par-bake. In both cases the finish grill gets some wood, often red oak given where we live, but we keep hunks of hickory, mesquite and apple on hand.
We bounce all over recipes, too, but the two go-to applications are a coffee and chile rub mopped with KC-style or a rice vinegar and chile rub with a mop of coconut milk, hoisin, Dijon, honey and Asian chile paste.
The rub we make is kinda a cross between something southwestern and something Cajun.
Aaron teased me with those rib pics as he was prepping them for the smoker...damn him!
Pork Baby Back Ribs for me.
Tried St Louis, wasn't a fan.
1-3 racks. 2-2-1 method on the Vision Kamado smoker.
4-5 racks, vertical 5-6 hours.
Rubbed the night before with a jack daniels sweet rub.
This was memorial day
(Got a little charred finishing on the gasser as it was blazing inferno hot)
Damn Aaron spend all that panther win on 30 racks had to be arm and leg. Look good
Love smoking ribs but been too
Smoky Jon's sat night in Madison Wi
All this BBQ talk is making me miss NC Pulled Pork, Brunswick Stew, and hush puppies with sweet butter! Damn...why did I move to the west coast?
I'm no expert on ribs but I do enjoy eating them. I like them all, whether it's a dry type or wet type. The appeal of BBQ ribs to me is the many ways that it can be made.
I hope lots of people contribute to this thread. I like reading about how everyone makes their ribs.
Thanks Ken for starting the thread and thanks to those who contributed with recipes and pictures.
Awesome pictures and a great thread, Ken.
I do not consider myself a rib expert either but I love them.
I know we have a solid contingent of Central Ohio folks on here and if you are like me and a little too impatient to make your own ribs at home- the Montgomery Inn in Dublin makes the best ribs in town.
In the meantime, keep the pictures coming!
I can't have a smoker in my apartment. So I have to slow cook mine in the crock pot for about 6 hours. Add some liquid smoke, and they're drop off the bone.
I do my ribs using the 3/2/1 method. This is for the smoker. I first start by trimming the fat and the thin layer of membrane on the bone side. Baby backs are always neatly trimmed but still have the membrane. normal spare ribs will need to be trimmed a little more. Apply mustard and rub entire rack. Then apply your favorite rib rub. I like to let this sit for a while mean time get your smoker up to 225-250. Put them on for 3 hours. Pull them off and sprinkle brown sugar some more rub and parkay all over the ribs. Make a tinfoil wrap and pour in some apple juice. Make sure it does not leak out may have to wrap it twice. Put back on smoker for 2 hours. Pull off and un wrap apply BBQ sauce and let it set in once the sauce is set up and nice color (1 hour). Your ribs will be ready. Baby backs may require less time. If you grab them with tongs from one end they should fold in the middle. You should see the meat start pulling away from the bones about a half inch from the ends, This is always a good sign that it is ready. If you use this method your ribs will be tender and you will be king of the smoker.
I use apple wood for my smoke. You don't need a lot if you over smoke it tends to taste bitter. make sure you have a clean smoke coming out a thick dark smoke is not good. Have fun perfecting your ribs.
if you are southern California Pechanga casino is having a BBQ competition on June 21st it has about 60 teams. You can taste them all for a couple bucks. Gambling and ribs great combination and Ken they have a golf course also. Enjoy your summer and get them smokers smoking.
I don't have a smoker anymore, but I have smoked some in the past. Always bought pork baby backs.
I make a dry rub consisting primarily of chile powder and brown sugar with other spices tossed in. I rub the ribs with some mustard or vinegar and apply the rub. Wrap the ribs and allow them to sit overnight. Bake in the oven wrapped tightly in foil at 325 degrees for about 2 1/2 -3 hours. Remove ribs and place on grill applying the sauce of my choosing. I've never made my own sauce so I tend to use sweet baby rays or head country.
All this talk makes me realize I need to purchase a smoker. Does anyone have any recommendations on brand, model, etc?
Charcoal can be a pain, more so with wind and cold. My neighbor bought an electric at Lowes last year (looks kinda like Aaron's in pic) for 200-250 He loves it, its what I'll get when mine rots out. lol
Now that is spot on. The first time I fired up the smoker after we moved here, it was a total and failed slugfest to get and maintain temp. Mostly because we live in a wind tunnel, plus it was cold and rainy that day. Too funny. I now know which side of the yard to use at various times of the year. I'm getting a Traeger one of these eons. Check 'em out online Breanna.
For those lacking a smoker or time, try the par-bake, grill-finish method.
And it is an awesome golf course, in fact.
Usually baby back. Either in the over for 4+ hours at 185 with pepsi, cajun spices and a touch of sweet curry, or in the smoker for 4-5 hours at 175 with the same seasonings and the pepsi in the vapor pan. Smoker is a charcoal only burner.
Follow up initial cooking with a touch up on the grill where I apply sauce of the day. Sweet Baby Ray's is often the base which is then doctored up. Either made hotter or with some honey added, or both.
Just did an awesome batch on Sunday, oven this time, too lazy to fire up the smoker for just some ribs.
Weber Smoky Mountain. They are some that are less and more exspensive. The WSM will maintain constant heat once you got it dialed in.
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