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Andy Reese
BBQ Super Fan
Joined: 26 Jun 2009
Posts: 436
Location: Vale NC
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 Posted: Apr 15 2010 Post subject: |
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I never foil and mine are tender I use Big Ron's In The Houose Its good or BBQU at the libraryis where yoou can get a LOT of rubs recipes for free and are very good I cook by temp and time is an estimate Istart checking at 2 hours at 250 when you pick it up by the end with tongs and it almost falls in 2 its done But like evryone else I would want a test run before I coked fro any body even family( they are my worst critics) thank God
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92hatchattack
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Joined: 20 Mar 2010
Posts: 102
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| Posted: Apr 17 2010 Post subject: |
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Question, is there any disadvanage in using a rib rack? Do they cook diferently standing up in the rack as aposed to laying flat on the grates? This is in a uds by the way?
I've heard that if they are in a rack and packed in tight it will increase cooking time, but the rack I saw at lowes will space the ribs abouts 2" apart.
When using juice in foil does using a rack change this with the ribs standing up, instead of laying flat in the apple juice? |
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day_trippr
BBQ Super Pro
Joined: 08 May 2009
Posts: 3206
Location: Stow, MA
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| Posted: Apr 17 2010 Post subject: |
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The foiling thing is problematic if you're stuck using racks. But, if you have a grill of some kind (gasser or otherwise) you can do the foiled phase on that, or split between the smoker and the grill. The meat won't know what's going on 
Been there, done that, it works just fine. Then, back out of the foil and into the racks again for the final phase - or, if you prefer, you can do that same final phase on the grill...
Cheers!
[edit] I use the Weber rib racks - which I think I got at either Home Depot or Lowes. They're a bit better constructed than the Brinkmann racks...
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FrankennBrinkmann ECB
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92hatchattack
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Joined: 20 Mar 2010
Posts: 102
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| Posted: Apr 17 2010 Post subject: |
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Ok. So what your saying is that in the foiling stage the
meat must be laid flat? I can't foil it in the rib rack? Why? Just wondering as my goal is to learn.
This may be problematic to my whole foiling process as I will not have acces to another grill on most ocassions. Hmmmm. |
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day_trippr
BBQ Super Pro
Joined: 08 May 2009
Posts: 3206
Location: Stow, MA
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| Posted: Apr 17 2010 Post subject: |
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| 92hatchattack wrote: | Ok. So what your saying is that in the foiling stage the meat must be laid flat? I can't foil it in the rib rack? Why? Just wondering as my goal is to learn.
This may be problematic to my whole foiling process as I will not have acces to another grill on most ocassions. Hmmmm. |
I 'spose that's a valid question. Perhaps you can do the foil phase with the racks stood on edge. I'm skeptical that it'd work very well, and as best as I can recall, nobody here has written that technique up, but then again, maybe it'd work just fine.
Heck - the world still needs pioneers! Go for it and let us know how it works out!
Cheers!
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FrankennBrinkmann ECB
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92hatchattack
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Joined: 20 Mar 2010
Posts: 102
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| Posted: Apr 17 2010 Post subject: |
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So i just finished whipping up the Memphis dust rub. The brown sugar was clumping and i got lazy and threw everything into the blender. The result was real "dust"!
It came out very very fine. Does this matter at all or is it ok? |
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Jeff T
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Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska
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| Posted: Apr 17 2010 Post subject: |
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Being that your "Dust" is ground super fine don`t apply it to heavy to your ribs its pretty concentrated being so fine. If the main ingredient is sugar then you should be ok.
Taste it... go from there. |
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92hatchattack
BBQ Fan
Joined: 20 Mar 2010
Posts: 102
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| Posted: Apr 17 2010 Post subject: |
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ok, ill just put it on real light... Was planning on doing that anyway being the first time ive used it.
One more fun question, when finishing up with sauce, if im not able to get it onto the grill to carmalize the sauce up, can i finish it up in the smoker? If finishing in the smoker should i start to sauce up at 4 hours, or sauce at 3.5 hours and let it gew up for the last 30 minutes? |
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Beertooth
BBQ All Star
Joined: 03 Nov 2007
Posts: 5815
Location: Central Washington
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| Posted: Apr 17 2010 Post subject: |
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Heck I don't hardly sauce at all. I like the flavor of the pork, the rub and the smoke!
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92hatchattack
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Joined: 20 Mar 2010
Posts: 102
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| Posted: Apr 17 2010 Post subject: |
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| Everyone loves it their own way. Variety is what makes to world interesting. At this time i prefer sauce, who know, maybe in the future i wont like it anymore, but for today im slathering them up! |
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tarrbq
BBQ Fan
Joined: 20 Feb 2010
Posts: 306
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| Posted: Apr 18 2010 Post subject: |
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ok. I hope this helps. I didn't want to fire up my trailer mounted offset the other night so I did 5 racks on my new 22.5 weber kettle. I trimmed them st louis style, rubbed, rolled and skewered, put all of them in it (with indirect heat of course) When it came time to foil, I unskewered, individually wrapped each rack in foil, then stacked like a small pyramid back on the kettle, when time to finish, I unwrapped and layed them back on for a short while. I don't finish with sauce, but I guess I could have directly over the coals.
Go easy on that dust rub! It will penetrate like crazy on those ribs.
Good Luck, take lots of notes, and pics!!! |
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day_trippr
BBQ Super Pro
Joined: 08 May 2009
Posts: 3206
Location: Stow, MA
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| Posted: Apr 18 2010 Post subject: |
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| 92hatchattack wrote: | So i just finished whipping up the Memphis dust rub. The brown sugar was clumping and i got lazy and threw everything into the blender. The result was real "dust"!
It came out very very fine. Does this matter at all or is it ok? |
I use a Cuisinart with the metal chopping blade when I make a batch of Magic Dust. I actually prefer the resulting, fairly fine (but not quite "dust") consistency as it's easier to apply (all of the component ingredients become uniform in "grain" size) and you don't have to use as much to get the desired result...
[edit: Also, as I like to inject butts and picnics and such, the fine grain mixes well with the liquid ingredients and won't clog my injector]
Cheers - and good luck with your cook!
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GAUG3
Newbie
Joined: 16 Jun 2009
Posts: 48
Location: Alabama
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| Posted: Apr 18 2010 Post subject: |
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| 92hatchattack wrote: | | So i just finished whipping up the Memphis dust rub. |
So....did you taste it?! That stuff tastes so good. I could eat it by the spoonful. Wait...I have! |
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GeorgeH
BBQ Super Fan
Joined: 30 Aug 2009
Posts: 445
Location: Arkansas, between Little Rock and Fort Smith
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| Posted: Apr 20 2010 Post subject: Re: Help me cook my first ribs please! |
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| 92hatchattack wrote: | Ok guys I'm at your mercy.
My friend is throwing a lil outdoor gathering this comming weekend where
So, im looking for an A-Z guide for smoking up some baby back ribs in an uds. Cooking times,temps, when to foil, what type of wood ect. I'm thinking for this first one that id like to go with a classic style sauced rib. Sweet and smokey... ya know right? Not looking to get anything to spicy or with heat or anything... just some classic mouth watering ribs.
I dont know if ill be able to order and recomended rubs in time, but im sure there are some nice simple rubs i can make myself that only involve a few ingredience no? I am also going to want to go with an off the shelf bbq sauce for my first time as to not get too far over my head. Any recomendations?
So, can you guys help me out with a nice step by step, or at least point me in the right direction please???
Thanks for you time!
---Joe |
The most difficult thing about ribs is knowing when they are done. Ribs are the one meat where the internal temp won't help much. I normally decide they are done by how long they have been in the cooker, their appearance and previous experience I have had with my cooker (which you don't have).
That said, Jeff at Smoking meat.com says, "The ideal measurement for pork ribs is about 172°-177°F however, if you can see the meat pulled back from the bones 1/4 to 1/2 inch AND if you can pull two bones apart in opposite directions and it starts to tear the meat, then the ribs are done cooking."
I can't say I have ever seen ribs take less than 4 hours unless the temp is way too hot. I don't normally cook ribs to temperature but you might check them at the temp that Jeff says and see what they look like. I tend to cook at 185 to 190 degrees for 6 or 7 hours and maybe increase the temp the last hour to 225. Most folks seem to run at about 225 for 5 or 6 hours though for the duration.
A lot depends on your personal preference. I don't like to foil ribs so they turn out a little chewier but I like them that way.
George |
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