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roxy
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Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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 Posted: Jan 01 2006 Post subject: Roxy's Rib Pictorial |
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I thought I would brave the cold and snow to smoke up some ribs as I am beginning to suffer some serious BBQ withdrawals. I stopped by my local butcher today and selected a couple of racks from a case he was going to prepare for the display. I had him remove the breast bone and the inside flap so I didnt have to pay for the trim.
I call this my pictorial as I ain't good enough "yet" to be called a tutor.
Here are the racks before I trim them to St Louis cut.
Trimming the racks of excess fat and the tip. You can also see that when the cartlage is trimmed there is about 1/4 to 1/2 inch left on the end of the bone.
To remove the membrane from the inside of the rack of ribs I use the tip of my knife and work it along the end bone to free up something to hold on too.
Using a piece of paper towel I grab hold of the entire width of membrane and pull it off the rack.
I apply a nice coating of rub to the underside of the rack of ribs and allow things to rest for a few minutes as step helps the rub to stick to the meat a bit better.
I apply another coating of rub to the outside of the rack of ribs and allow to again rest for a few minutes before handling.
Next I wrap the racks in a layer of plastic wrap and place in the refrigerator over night so the rub can penetrate the meat.
Tomorrow I plan to smoke the ribs along with a chicken I have marinating.
I will be using Royal Oak Lump charcoal for heat and using Black Cherry and some Pecan for smoke.
Well I had a great day for a smoke session in the Great White North, the temp was just a bit below freezing with no wind. Just a few flakes of snow the make it a bit more seasonal.
Just so you can see how small my smoker is... I'm a big guy but not that big. 
The smoker all loaded and ready to go. I was able to maintain a temp of 225 to 230 degrees for the entire smoke.
After three hours, things are looking just fine. I removed the bird form its throne as it fell over and would no longer stand up.
Four and a half hours and its time to remove the bird, looking good.
Ribs at 4 and a half hour point.
Waiting for the timer to ring, damn I like that minion method...
Ribs are done and for some reason there is almost no smoke ring. I used Pecan for the first hour and then Cherry for the next and straight charcoal for the remainder. They taste awesome, but just a hint of smoke ring. Its a mystery wrapped in a riddle.
I used a what I understand to be the Minion method by dumping lit coals ontop of a pile of unlit ones. I was able to go 4 hours without having to adjust airflow or refill the firebox, I got to say that method works great!! With this session I places a foil pan filled with water and beer next to the firebox and did not foil the ribs to see if some extra moisture helped with tenderness. It worked great as the meat is more tender then when I did not use water. I think I still prefer the foil method as the meat cooked this way is juicer and a bit more tender.
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Chargriller Akorn
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Last edited by roxy on Feb 11 2007; edited 4 times in total |
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zilla
BBQ Super Pro
Joined: 09 Jul 2005
Posts: 1190
Location: Universal City, Texas
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| Posted: Jan 01 2006 Post subject: |
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Thanks Roxy, Good job! Appreciate the great effort. I think this will help many folks who never trim or pull the membrane! It should be a sticky!
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Zilla
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Doc1680
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Joined: 17 Jun 2005
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Location: Indianapolis
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| Posted: Jan 01 2006 Post subject: |
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Nice roxy. Can't wait to see those bad boys cooked up. What rub are you using?
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Doc |
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 01 2006 Post subject: |
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Zilla:
I just cant eat ribs with the membrane on, its like eating plastic.
Doc:
Im using my all-purpose rub
2 1/2 tbsp Paprika
2 tbsp granulated Garlic
1 1/2 tbsp dried minced onion
1 tbsp Kosher Salt
1 tbsp ground Thyme
1 tbsp ground Oregano
1 tbsp Ancho chili powder
1 tbsp Black pepper
1 tbsp ground Cumin
1 tbsp Cayenne pepper
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Chargriller Akorn
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Doc1680
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Joined: 17 Jun 2005
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Location: Indianapolis
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| Posted: Jan 01 2006 Post subject: |
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Good looking rub, roxy. I've never done a savory rub. Mine always have sugar as the base. I'll will have to try this.
Thanks
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big_jake
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Joined: 30 Dec 2005
Posts: 534
Location: bakersfield ca
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| Posted: Jan 02 2006 Post subject: so? |
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so ya got any pics of the finished product yet?
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BBQMAN
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Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jan 03 2006 Post subject: |
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Looks great Roxy! Thanks for the pics too- it's nice to put a face to the name! I gotta hand it to you guys that cook up North- you are all die-hard BBQ fans! 
That Chicken Looks AWESOME dude!
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"I Turned A Hobby Into A Business".
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Doc1680
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Joined: 17 Jun 2005
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Location: Indianapolis
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| Posted: Jan 03 2006 Post subject: |
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Great looking grub roxy. That chicken is ridiculous! The skin looks good enought to eat. Were you able to eat it or was it like leather? On the chickens I've done the skin wasn't really tastey.
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 03 2006 Post subject: |
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| Doc1680 wrote: | Good looking rub, roxy. I've never done a savory rub. Mine always have sugar as the base. I'll will have to try this.
Thanks |
Doc I prefer to omit the sugar from rub for spares as I find it tends to make the ribs rather dark. I do use it for back ribs as I like em all sweet and sticky. I know a lot of guys use sugar and it is to each their own.
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Chargriller Akorn
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roxy
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Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 03 2006 Post subject: |
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| Doc1680 wrote: | | Great looking grub roxy. That chicken is ridiculous! The skin looks good enought to eat. Were you able to eat it or was it like leather? On the chickens I've done the skin wasn't really tastey. |
I have had the same problem with chicken so I tried something different with the chicken this time. I coated it with olive oil and rubbed it down with the same rub I used on the spares. I stuck it in the fridge over night in a ziplock bag. I also basted it, after 3 hours, with the fat that was rendered while it was sitting on the beer can. I think that might have made the difference as the skin is rather edible this time.
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Chargriller Akorn
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roxy
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Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 03 2006 Post subject: |
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| BBQMAN wrote: | Looks great Roxy! Thanks for the pics too- it's nice to put a face to the name! I gotta hand it to you guys that cook up North- you are all die-hard BBQ fans!
That Chicken Looks AWESOME dude! |
Mike its really not that bad... Its a dry cold..
Thanks my friend, I got to say thats the best chicken I have done yet.
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Roy
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Joined: 13 Aug 2005
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Location: Toronto
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| Posted: Jan 03 2006 Post subject: |
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Looks awesome Roxy! Really enjoyed the pics start to finish. I think you gave some of our friends down south a bit of northern flavour with that backdrop.  Pass the Jack and don't let that fire go out! |
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mding38926
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Joined: 24 Jun 2005
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Location: Lake Ridge, VA
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| Posted: Jan 03 2006 Post subject: |
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Roxy.....those ribs sure did look mighty inviting!
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roxy
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Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 04 2006 Post subject: |
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| mding38926 wrote: | | Roxy.....those ribs sure did look mighty inviting! |
Well they are not the best looking ribs I have done but with this smoke session I cut back on the wood smoke and my wife and I agree that they are the best tasting I have done yet.
The last ribs I did were over smoked, I think that has to do with the pecan wood I got. That wood gives off a powerful amount of smoke so I used it sparingly this time round.
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Chargriller Akorn
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roxy
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Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 04 2006 Post subject: |
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| Roy wrote: | | Looks awesome Roxy! Really enjoyed the pics start to finish. I think you gave some of our friends down south a bit of northern flavour with that backdrop. Pass the Jack and don't let that fire go out! |
Roy you got to love BBQ to go out and do it in the winter time, just glad I had a decent day for it. This was the first time I didnt have anything to drink while BBQ'in. 
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Chargriller Akorn
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mding38926
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Joined: 24 Jun 2005
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Location: Lake Ridge, VA
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| Posted: Jan 04 2006 Post subject: |
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| roxy wrote: | | mding38926 wrote: | | Roxy.....those ribs sure did look mighty inviting! |
Well they are not the best looking ribs I have done but with this smoke session I cut back on the wood smoke and my wife and I agree that they are the best tasting I have done yet.
The last ribs I did were over smoked, I think that has to do with the pecan wood I got. That wood gives off a powerful amount of smoke so I used it sparingly this time round. |
There truly is nothing like a good rib. i have to say it is probably my favorite food. I hear you on the over smoky flavor though. I do hate when that happens. I tend to use lump charcoal and then flavor with cherry wood. I actually was using BBQ Galore's house brand on my next to last smoke, but my wife and I both agreed that it in itself was really too smoky for our preferences (couldn't find any Royal Oak lump)..........am presently making the shift to Wicked Good..........I have 3 22# bags of their competition blend ordered.
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 04 2006 Post subject: |
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| mding38926 wrote: | | roxy wrote: | | mding38926 wrote: | | Roxy.....those ribs sure did look mighty inviting! |
Well they are not the best looking ribs I have done but with this smoke session I cut back on the wood smoke and my wife and I agree that they are the best tasting I have done yet.
The last ribs I did were over smoked, I think that has to do with the pecan wood I got. That wood gives off a powerful amount of smoke so I used it sparingly this time round. |
There truly is nothing like a good rib. i have to say it is probably my favorite food. I hear you on the over smoky flavor though. I do hate when that happens. I tend to use lump charcoal and then flavor with cherry wood. I actually was using BBQ Galore's house brand on my next to last smoke, but my wife and I both agreed that it in itself was really too smoky for our preferences (couldn't find any Royal Oak lump)..........am presently making the shift to Wicked Good..........I have 3 22# bags of their competition blend ordered. |
It is hard to get anything other than Royal Oak lump up here, I tried a fancy hard wood from Africa that does burn hotter and longer than Royal but I could not justify the triple price for it. I will have to see if there is some place in Toronto that carries Charcoal and try to find some thing different just to experiment. I cant afford the shipping prices to get any of the brands ya'll have there in the US sent up here...
Got to admit I have never tried straight charcoal yet.
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Chargriller Akorn
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allsmokenofire
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Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Jan 04 2006 Post subject: |
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Nice job Roxy.....nice to get a nap in there too after slaving over a hot smoker, huh?
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Mike
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mding38926
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Joined: 24 Jun 2005
Posts: 2244
Location: Lake Ridge, VA
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| Posted: Jan 04 2006 Post subject: |
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Roxy...I wish....I love Royal Oak, bu once fall came they stopped selling it at Walmart....go figure................
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Jan 04 2006 Post subject: |
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| allsmokenofire wrote: | | Nice job Roxy.....nice to get a nap in there too after slaving over a hot smoker, huh? |
Yes it was indeed, I used that Minion method this time and it worked great with my smoker. I was able to catch a nap inbetween checking each hour.
Nothing like hard sleeping while sending up a smoke signal..
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Chargriller Akorn
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