Ribs

B

BolivianBulldog

25+ Posts
I smoked some baby back ribs (not a big fan of spare ribs) a couple of weekends ago and they came out quite tasty. That being said I'm sure there is room for improvement. I saw some info on ribs on the brisket threads, but would appreciate some more. Here is what I did and please feel free to correct any mistakes.

I used Stubb's dry rub and mopping sauce (as I was afraid to make my own on the first try)
I took the membrane of the back of the ribs and applied the rub. I got charcoals going in my side box to get a temp of about 250. Put the rack in and threw some soaked mesquite chips to smoke them for the first half hour. I mopped every 30 minutes and kept the temp at 250. After 3 hours, I flipped them for 15 minutes to get a little more charred color on the other side (not sure if this really worked, but somebody suggested it). Then took them off and let them stand for 5-10 minutes (figured it wasn't quite as important as it would be with a brisket).

I still wasn't sure about how much the meat is supposed to shrink back from the bone, if at all, or how long to keep the smoke going.

Any info would be quite appreciated as I plan to do this almost the entire summer.
 
My eaters prefer the ribs to be juicy and tender. So, I put them in foil once they have their color. I also usually do one of the racks where I put some BBQ sauce in the foil at the same time.
 
Get the book "Legends of Texas Barbecue." The method in there from the "Church of the Holy Smoke" in E. Texas is the way to go.

Dry rub, smoke for 4 hours or so (no need to turn them over, although you may turn them around to make sure each side heats evenly). Then, brush a couple of tablespoons of warm bbq sauce of your choice on them, then wrap them tightly in foil. Cook another 2-4 hours in the foil at about 225 (again, as they are wrapped now, doesn't really matter where the heat comes from -- the pit or the oven. The oven is easier, and easier to control. Just make sure you put the foil-wrapped slabs in a pan, in case the foil leaks).

I may be off a mite on the times, etc. -- but get the book. It is THE source for a variety of methods, and it's one of the best books, of any type, that I own.
 
That's a good book. Also, if you do any significant smoking, find a copy of the Jamisons' Smoke & Spice.
 
That recipe sounds like a really long time to smoke baby back ribs. I never have had to smoke them longer than 3 hours at about 250. I smoke them for 2 hours, then the last hour is in foil to steam them. They aren't falling apart, but they pull away from the bone easily and are fork tender. Technically, falling off the bone is overcooked.

I use a generic dry rub I buy at Sam's and I hit it once with some cheap Sam's BBQ sauce to make a glaze.

Ribs and Beer Can Chicken destroy brisket, are much easier to make consistently, and typically are much better received by your guests unless they are hardcore smokers who realize that making a great brisket is pretty dang difficult.

Beer Can Chicken is really easy. Get some big chickens, cover them in Italian Dressing and a dry rub of your choosing, open a can of beer, drink half of it, pour some italian dressing in the can, and shove the can up the cavity. Smoke it with your ribs for about 1.5 hours (use a meat thermometer, because chicken cannot just smoke for days like brisket). After it's done, stick it in an insulated cooler for about 20 minutes (I have small ones I get from my dove hunt every year). Carve it up and watch the guests gush.

I rarely do brisket anymore with the chicken and ribs combo.
 
Here's something I made up. Take equal parts honey and dark brown sugar. Mix well. Warm in the microwave so it's easier to spread. Glaze a layer of the honey/sugar mixture over the top of the ribs.

Second, using your favorite dry-rub, cover the glazed ribs. I don't use any BBQ sauce as I think it tends to really hide the flavor of a good rack of baby backs.

Smoke over low heat(250-275) for 2-2 1/2 hours. The honey/sugar glaze will carmelize while your rub should balance it out with some nice spice.

I can't tell you they're the best, but I've NEVER had leftovers. In fact, I've tried to make too many and they still disappear.
 
Sounds great, suttree, but my guests would crucify me if I didn't serve brisket. The ribs and chicken would be considered a cute, dainty little appetizer.
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No brisket? Suttree just fell off my Xmas card list.
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And the sauce should not be to "sauce" the ribs -- it is simply a source of a LITTLE bit of moisture to get some steaming done in the foil.

Suttree IS right that you want the ribs tender and ALMOST falling off the bone, but if they just fall apart, then you overcooked them (and I sometimes do this -- it isn't a disaster, but it isn't aesthetically as pleasing). And I hardly ever cook baby backs -- I cook spareribs. And if you do them this way, they are as tender and tasty as baby backs.

No brisket? Your Texas citizenship may be in jeopardy.
 
Agreed about spareribs, and they are cheaper than baby backs. If you do spareribs, and you should, shop around for 3 1/2 and down racks, i.e., a rack that weighs 3 1/2 pounds or less. Larger racks will be tougher and take much longer to cook. They are harder to find but worth the effort.
 
Another thing I do with ribs is once cooked I excise every other rib bone so you get two sides of meat on every other bone. It makes the graveyard on your plate smaller and it looks like you only ate 5 when you really ate 10.
 
I have a friend that competes in bbq cookoffs and he gave me a great rib tip. Get four racks of spare ribs or babyback and split them in half so that you have eight sets of ribs. Put a simple rub on them, I used (salt, black pepper, and paparika). Cook them at 225 for about two hours and them flip them and let them cook one more hour. Get eight sheets of heavy duty aluminum foil. Wrap the first two sets of ribs plain. Wrap the next two sets with bbq sauce. Wrap the next two but rub them with a mixture of 1/2 cup of water to 1/2 cup of apple jelly. Wrap the fourth set with a mixture of 1/2 a cup of jalapeno jelly and 1/2 a cup of water. Let them cook wrapped for another thirty minutes. Slice them up and enjoy.
 
After removing the membrane I always cover the ribs in mustard. The acidity of the mustard helps tenderize the meat and helps the rub stick. After sitting for several hours I place them over hot coals for about 10 minutes to seal in all the juices. Next, I smoke them for 2-4 hours at around 200-225 degrees. Then I put on the sauce, wrap 'em in foil and cook for another 2 hours.
 
I heard brining was the way to go for tender ribs-- 24 hrs in bucket of ice water and a 1/2 cup of kosher salt

I will try it soon

I have two rump roasts from a young boar I shot last fall about 3 lbs each
 
Something you should also know is I once added beans to chili. But, after all, I am originally from SoCal.
 
Suttree, if you admit to ever serving cobbler without ice cream, I may have to commence litigation. Or an ***-kicking. Or at least some serious long-distance mockery and taunting.
 
I'm making St Loius cut spare ribs and beercan chicken this weekend. I'm gonna brine the chicken for the first time, because past efforts have come out a bit dry. What mixture do you use to brine. I also plan on cooking the chicken at higher temps to get most crispy/less rubbery skin. Maybe I'll turn up the heat on the chicken when I foil the ribs and stick them in the oven.
 
Read the whole thread, Akak -- there are a couple of references above it, too.

The film belongs in the pantheon of quality guy movies.
 
250 sounds high for ribs. I have never known anyone to go higher than 225. We usually shoot for 225 for 4 hours. Use a rub of brown sugar and mustard and ALWAYS remember to remove the membrane...
 
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