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Cookin my first set of Ribs

 
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Tree-bark



Joined: 18 Jan 2012
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PostPosted: Wed Jan 18 12 9:20 am    Post subject: Cookin my first set of Ribs Reply with quote

I have never, that's right never cooked Ribs. I watched some Youtube videos on how to cut the spares into St. Louis style but I still have a couple questions. This is how I plan to approach this.

Trim to St. Louis Style then rub the Ribs down with Worcestershire sauce and season with Rib Tickler and Lawry's seasoning salt the night before. Fire up my smoker the next morning with Red Oak (it's all I have) and get it up to 225 degrees. Smoke unfoiled meat side up for 3 hours @ 225 then foil with margine, brown sugar and Tiger Sauce cooking 2 additional hours @ 250. Unfoil, add a little more rub & sauce then cook an additional 20 minutes unfoiled @ 250 to let the sauce set. Do you just baste the mixture on the ribs before you foil them or........??????? Any suggestions would be appreciated
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GF
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PostPosted: Wed Jan 18 12 9:46 am    Post subject: Reply with quote

Tree-bark, The 3hr. and 2hr. part of your cook sounds good. The last part may be more than 20 mins.
I give the ribs a bend test to see if they are done, spares normaly take me at least 5 hrs.
I wouldn't baste before foiling, they are gonna be wrapped and covered in liquids for 2 hrs. anyway.
That said I don't foil my ribs so WTFDIK?
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BluDawg
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PostPosted: Wed Jan 18 12 10:14 am    Post subject: Reply with quote

Tree Bark BBQ should be kept simple your covering up the meat like its a case of herpes. When I cook ribs I trim to a St Louis cut skin the back wet them with worcestershire and shake on some rub and go strait to he pit. 5 hrs 230-250° closed coffin cook , I practice my beer drinking skills until it is time glaze the last 15 min. They are ready to eat meat pulls cleanly from the bone with a little tugg.
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Tree-bark



Joined: 18 Jan 2012
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PostPosted: Wed Jan 18 12 7:21 pm    Post subject: Reply with quote

BluDawg wrote:
Tree Bark BBQ should be kept simple your covering up the meat like its a case of herpes. When I cook ribs I trim to a St Louis cut skin the back wet them with worcestershire and shake on some rub and go strait to he pit. 5 hrs 230-250° closed coffin cook , I practice my beer drinking skills until it is time glaze the last 15 min. They are ready to eat meat pulls cleanly from the bone with a little tugg.

So you don't foil your ribs? How do you go about making a glaze?
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tacklebox
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PostPosted: Wed Jan 18 12 7:26 pm    Post subject: Reply with quote

Tree-bark wrote:
How do you go about making a glaze?



Try roxy's rib glaze. I use it a lot, and it is gooooood stuff Maynard Wink

Linky poo--->roxy's rib glaze
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T00lman
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PostPosted: Wed Jan 18 12 7:28 pm    Post subject: Reply with quote

a rib virgin pretty scarce in these parts Laughing
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Tony
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PostPosted: Wed Jan 18 12 8:53 pm    Post subject: Reply with quote

tacklebox wrote:
Tree-bark wrote:
How do you go about making a glaze?



Try roxy's rib glaze. I use it a lot, and it is gooooood stuff Maynard Wink

Linky poo--->roxy's rib glaze


Right on the Money, tacklebox... Cool Good Call!

Doesn't get ANY better than Roxy's Rib Glaze! Wink

Best Regards,

Tony Very Happy
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Tree-bark



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PostPosted: Wed Jan 18 12 9:27 pm    Post subject: Reply with quote

tacklebox wrote:
Tree-bark wrote:
How do you go about making a glaze?



Try roxy's rib glaze. I use it a lot, and it is gooooood stuff Maynard Wink

Linky poo--->roxy's rib glaze


If I don't have any bourbon is there anything I can substitute it with.....I have beer & Crown Royal.....lol
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Tree-bark



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PostPosted: Wed Jan 18 12 9:29 pm    Post subject: Reply with quote

T00lman wrote:
a rib virgin pretty scarce in these parts Laughing

lol..... Laughing ......a buddy of mine at work brings good ribs all the time so I thought I would try my hand at it.....
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huskerfan1200
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PostPosted: Wed Jan 18 12 11:52 pm    Post subject: Reply with quote

Tree-Bark,

I have done the 3-2-1 method you are talking about several times.

In my experience, at the end of the 2-hours in foil, the ribs are basically falling apart and I have to be very careful to get them out of the foil and back on the smoker. In the last hour on the smoker, the ribs will tighten up a bit and you can glaze (use Roxy's Rib Glaze).

I might recommend having the ribs in foil for only 1 to 1.5 hours.

Good luck!
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jickey
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PostPosted: Wed Jan 18 12 11:59 pm    Post subject: Reply with quote

Tree-bark wrote:
tacklebox wrote:
Tree-bark wrote:
How do you go about making a glaze?



Try roxy's rib glaze. I use it a lot, and it is gooooood stuff Maynard Wink

Linky poo--->roxy's rib glaze


If I don't have any bourbon is there anything I can substitute it with.....I have beer & Crown Royal.....lol


Crown will work. I've thought about trying some other combinations, but the original is just too damn good to deviate from!

The only thing I've tried differently is to substitute the apple juice with peach juice - it fits my overall desired flavor profile just a bit better (I cook with peach wood and foil with peach juice.)
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Fig Pucker
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PostPosted: Thu Jan 19 12 2:10 am    Post subject: Reply with quote

[quote="Tree-bark"][quote="tacklebox"]
Tree-bark wrote:
quote]

If I don't have any bourbon is there anything I can substitute it with.....I have beer & Crown Royal.....lol


Send me the Crown Royal and I'll send you some Jimmy Beam. Even swap. Smile
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jickey
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PostPosted: Thu Jan 19 12 3:44 am    Post subject: Reply with quote

Fig Pucker wrote:
Send me the Crown Royal and I'll send you some Jimmy Beam. Even swap. Smile


Don't do it, it's a trap! Very Happy
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KENLUDE97
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PostPosted: Thu Jan 19 12 3:54 am    Post subject: Reply with quote

huskerfan1200 wrote:
Tree-Bark,

I have done the 3-2-1 method you are talking about several times.

In my experience, at the end of the 2-hours in foil, the ribs are basically falling apart and I have to be very careful to get them out of the foil and back on the smoker. In the last hour on the smoker, the ribs will tighten up a bit and you can glaze (use Roxy's Rib Glaze).

I might recommend having the ribs in foil for only 1 to 1.5 hours.

Good luck!


I do something like a 2,1,1 method with mine. And i do foil the middle time frame. They came out very good last time, not as moist as i would hope... But that could have been the meat, or i could have spritz more ect ect....

What you will find is there are 100 different ways to skin the same cat and most will give very good results. Start with a 3,2,1 and see how it works for you and if not adjust and keep cooking! Smile
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Chef
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PostPosted: Thu Jan 19 12 12:59 pm    Post subject: Reply with quote

not a bad approach
I like trying thing to see how they work.
IThe things I do different
I cook the full spare I do split the ends so the thick parts will cook through.
I dont foil I think you can make great great ribs without foiling.
Got trophies to prove great ribs dont have to be foiled to be tender.
But give it a try and see how they turn out. Ya never know till you try it.
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Tree-bark



Joined: 18 Jan 2012
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PostPosted: Fri Jan 20 12 8:12 pm    Post subject: Reply with quote

It is now official that I am meant to be cooking ribs this weekend! They went on sale today for $ 1.99 Lb. and chicken thighs went on sale for $ .99 Lb............Looks like it's Ribs, Chicken and beans!
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Texas 1836
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PostPosted: Sat Jan 21 12 4:12 am    Post subject: Reply with quote

Good luck Tree! Take pictures.
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Tree-bark



Joined: 18 Jan 2012
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PostPosted: Fri Jan 27 12 12:47 am    Post subject: Reply with quote

How do you post a pic........I know, I know....such a rookie question!
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KENLUDE97
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PostPosted: Fri Jan 27 12 2:09 am    Post subject: Reply with quote

http://www.thesmokering.com/forum/viewtopic.php?t=4096
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DntBrnDPig
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PostPosted: Fri Jan 27 12 9:16 am    Post subject: Reply with quote

2 hours in the foil has any ribs I have ever cooked fall apart. I usually stick to an hour at the most in foil. Some times even an hour is too much.
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