1st Rib Smoke

06Saleen · Newbie Joined: 09 Sep 2009 Posts: 28

All, Since I have to do homework today and and doing my first set of smoked ribs on my WSM, I thought I would document my findings and progress so you more experienced folks could provide feedback and guidance..
I found that it is near impossible to buy Baby Backs in the normal supermarket that are not "enhanced". I ended up buying a cryopack at Costco. Nice looking ribs and the price was not too bad. In the future I might not mind doing spares, just because of the value..
Anyway, I made a rub from a recipe provided in the "Low and Slow" book. I am trying to stay away from sugar and his rub has no sugar in it.
I unpacked and rinsed the ribs and attempted to take the membrane off. I say attempted because it almost seems as though there wasn't one! I kept trying to take off whatever was there and kept getting nothing. (used the butter knife technique BTW). When I did get something to pull off, it took it down to the bare bone. Something I did not want. Any thoughts on this?
Then I put a light coating of mustard on the ribs (to my wifes dismay, she does not like mustard). Anything else I can use instead of mustard in the future? Anyway, put the rub on and rubbed it in good. Started up the WSM (see pic) and put the ribs on when I felt it was ready with 3 small pieces of apple. I only used 3 because I found last time 4-5 was too smokey for us. I found that all of my racks were too large to fit (width) on the 18.5" grate so I rolled them up using toothpicks. Hope this is not a problem!

See pics below. More to come..

06Saleen · Newbie Joined: 09 Sep 2009 Posts: 28

3.5 hours in to the cook. Spritzed them with Apple Juice and let them keep going..

PorkforBrains · Posted: Oct 05 2009 Post subject:

Looks great so far. Newbie here also. I don't bother with supermarket ribs either, the best deals seem to be at the Costco type stores. Looking forward to more pics!
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SmokeHound · Posted: Oct 05 2009 Post subject: Re: 1st Rib Smoke

06Saleen · Newbie Joined: 09 Sep 2009 Posts: 28

Well, they came out..ok. The meat was good, but not alot of real flavor (almost bland). I also think they were in a little too long (over 4 hours). Any suggestions on what I could do differently on my next smoke to boost the flavor of the meat. Also, does everyone use the "tear" test? I tried it but found it difficult to judge.

k.a.m. · Posted: Oct 05 2009 Post subject:

06Saleen, those ribs look awesome Very Happy

You might try EVOO instead of the mustard. I use it on my Butts with great success. I do not cook many BB's I prefer full spares. And I rely on the bend test. If you pick them up in the middle with tongs and they bend to 45� or better they are cooked.
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BluzQue · Posted: Oct 05 2009 Post subject:

06Saleen those ribs look just fine from here Very Happy

Good job!

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AltoonaFlyer · Posted: Oct 05 2009 Post subject:

I like the "pork-bowl" look...serve up some good breakfast in those Laughing

Seriously, they look nice, if you're not happy with the taste, try again, adjust...you can always find volunteers to help test!
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Hoosier Que · Newbie Joined: 28 Jul 2009 Posts: 82 Location: NW Indiana

zysmith · Posted: Oct 05 2009 Post subject:

Nice looking ribs. Just a suggestion, get to know the butcher at your local grocery store. I found the folks at Shaws and Hannaford very helpful. They have lots of good stuff behind the counter...
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TooSaucedToPork · Newbie Joined: 21 Sep 2009 Posts: 69 Location: Buffalo NY

I made a rub from a recipe provided in the "Low and Slow" book. I am trying to stay away from sugar and his rub has no sugar in it.

If it's for diabetic reasons ,we've made rubs with Splenda Brown Sugar that have turned out pretty good...

Then I put a light coating of mustard on the ribs (to my wifes dismay, she does not like mustard). Anything else I can use instead of mustard in the future?

Olive oil, Squeeze Butter, Apple Cider Vinegar, Apple Butter, Onion Jelly, or just wet with water and rub em...I've seen a million different ways and tasted a million different outcomes.

Anyway, put the rub on and rubbed it in good. Started up the WSM (see pic) and put the ribs on when I felt it was ready with 3 small pieces of apple. I only used 3 because I found last time 4-5 was too smokey for us. I found that all of my racks were too large to fit (width) on the 18.5" grate so I rolled them up using toothpicks. Hope this is not a problem!

Might want to go with 3-2-1 cooking technique for the other problems mentioned. I know people who mix in their rub into apple juice or apple cider and marinate ribs pre cook. And I know people that rub on some head country and smoke it...your happiness in your Q is all that matters, if you think its awesome...then by god its awesome!!!
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06Saleen · Newbie Joined: 09 Sep 2009 Posts: 28

Glad to hear that Costco takes off the membrane. Thought I was going crazy. Overall, I think it was a successfull first cook. I think I need to add a little more salt and possibly some sugar into my rub (and def. less black pepper) and need to go with a 3-2-1 to keep moisture better..

I've got the inlaws coming soon so I am hoping to perfect my recipe by then.

Jimbob · Posted: Oct 06 2009 Post subject:

If you're looking for something else to try on ribs other than mustard, try Wish Bone Italian Dressing. If you lay your ribs in a pan and put that over them and let them sit while you are getting things up to temp, then take them out and add any rub to them just before thy go on the smoker, they will taste really good. I often just use salt and pepper on them, and let them go at that.

Just did some shish-kebobs yesterday with meat that had been in dressing for a few hours beforehand. I poured it over the full skewers, too, then put them on the grill and added some salt and pepper. Man, they impressed the guests!
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Moe's Famous · BBQ Fan Joined: 06 Jul 2009 Posts: 262

Those pits are really small to have that meat come out right. The fire is just to close and direct.