BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: car54 on March 11, 2005, 10:03:27 AM

Title: Babyback versus spare ribs
Post by: car54 on March 11, 2005, 10:03:27 AM
Besides the price, is there a difference in taste and smoking techniques between baby backs and spare ribs?

Thanks, Brad
Title: Re: Babyback versus spare ribs
Post by: CLAREGO on March 11, 2005, 02:13:12 PM
I think the baby backs have less taste and the cost is a big diffence.but bb's can be more tender than spares..
Title: Re: Babyback versus spare ribs
Post by: johnintx1 on March 13, 2005, 03:29:09 PM
if you soak the cheeper ribs in coke or a good marinade all night, sit them out to come to room temp, while you set up and warn up the bradley,then cook low n slow in the bradley,they will fall off the bone,very tender.

Smoke on!!
Title: Re: Babyback versus spare ribs
Post by: nsxbill on March 13, 2005, 04:53:00 PM
In the quest for some tender Baby Backs, I am going to try either the Coca Cola or Dr. Pepper marinade in the Vacuum marinator and then into the smoker.  Last time I marinated for about 40 minutes under vacuum in the Marivac Marinator, but going to get enough to fill up the smoker next time and use the new Hobart Commercial Marinator I have coming.  I will probably add some bourbon to the mix.....you know bourbon and coke tastes pretty good when getting yourself marinated during the smoke [:D].

I get really lean ribs at the Military Commissary for about $2.28 pound, and everyone really enjoys the end product.  My son is moving back home at the end of the month to fill that empty nest for awhile.  He brings with him an appetite of a runner  and several friends that are also runners.  Going to do a big welcome home with about 15 lbs or ribs and fixins for the family and friends.

I love SmokehouseRob's rack to hang them on, and plan on draping the bacon instead of the usual filling of the top rack to drip down.

Will definitely post up some pics.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Babyback versus spare ribs
Post by: tsquared on March 13, 2005, 05:11:54 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Going to do a big welcome home with about 15 lbs or ribs and fixins for the family and friends.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">  Just give us the time, Bill and we'll all be there![:D]
Tom
Title: Re: Babyback versus spare ribs
Post by: psdubl07 on March 14, 2005, 08:53:28 PM
I'm gonna smoke some babybacks this Friday for a little March Madness party.  I've made some good batches so far, but nothing falling off the bone.  Thinking I'll try the Coke thing to see if that makes a difference.  
Bill, have you tried the recipe from S&S for Bourbon-Onion sauce?  I can't remember the actual name, but anyway, it's really good if you like that flavor.
Title: Re: Babyback versus spare ribs
Post by: MallardWacker on March 15, 2005, 12:33:30 AM
To me baby backs will always winout over spares, the taste is much better, tender and more consistant.  To this day I don't know if I ever got spares to taste as good as loins.

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Title: Re: Babyback versus spare ribs
Post by: psdubl07 on March 15, 2005, 06:17:47 PM
MW, are you able to get them to the falling off the bone stage?  If so, puh-lease let me in on the secret! [8D]
Title: Re: Babyback versus spare ribs
Post by: simmy on March 15, 2005, 06:51:04 PM
I have to agree with MW. BB's are much better than the spares. There is too much cartiledge (sp?) in spares for me and I also think you can get BB's more to the point of fall off the bone.

Steve
Title: Re: Babyback versus spare ribs
Post by: BigSmoker on March 15, 2005, 07:02:20 PM
Hey guys give some St. Louis style a try.  They are trimmed spares and look much like baby backs.  I like them best. Happy Smokin'.

Jeff

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 (http://"www.bbqshopping.com")
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: Babyback versus spare ribs
Post by: MallardWacker on March 15, 2005, 10:34:31 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by psdubl07</i>
<br />MW, are you able to get them to the falling off the bone stage?  If so, puh-lease let me in on the secret! [8D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">PS, I don't know who said this on the forum so I could give the guy credit but it is worth repeatng; "Ribs are Journey"

This is always how I do ribs. <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">(I pull the membrane off) Preheated the smoker to 225 . I smoked them with my favorite pucks(4 hours of smoke) @ 200 for about 8 hours and I pulled them out when the internal temp came up to 187.  Then FTC.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

As many times I have done ribs, and do them the same way, they do come out differently each time, however they come out tender more often than not.  I don't know if this worth anything but this is the way this Pollock does it...

ALSO: <blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Hey guys give some St. Louis style a try. They are trimmed spares and look much like baby backs. I like them best. Happy Smokin'.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Jeff does have something here.  Those of you that do not know the St.Louis cut of spares, I encourage you to look it up.  I have heard of better results (from other forums) when using this cut of spares.  Though I'm not convinced as of yet.

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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: Babyback versus spare ribs
Post by: psdubl07 on March 16, 2005, 05:16:33 PM
MW, I have done BBs a 1/2 dozen times and do them pretty much the same as you.  
Each time they are tender and moist, but I haven't been able to achieve that totally falling off the bone consistency.
Have you tried letting them go to say 195?  Wonder if this makes a diff or just dries them out...
We're gonna get them in Coke tonight, put the rub on tomorrow night, then smoke em Friday along w/ about a 5-6lb butt.  I think I'm gonna try mopping them w/ some sauce once in the last hour of cooking, then another mop before FTC.  We'll see how it works.

I really like BBs but I may try St. Louis style as Jeff suggested the next time out.
Title: Re: Babyback versus spare ribs
Post by: MallardWacker on March 16, 2005, 06:27:33 PM
ps,

Raising the temp like that would be a good starting point to find out the difference would be.  What ever you don't try Coke[xx(], Pepsi or NOTHING[8D].

All kidding aside, let us know on what happens with the temp...

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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: Babyback versus spare ribs
Post by: str1der on March 16, 2005, 06:45:00 PM
I may be wrong on this but I seem to remember the "Myth Busters" doing a show about using Coke for a bunch of things and one of them was a meat tenderizer. I think the concolusion was that it didn't work.
Title: Re: Babyback versus spare ribs
Post by: nsxbill on March 16, 2005, 07:42:26 PM
The smoker tenderizes by cooking slowly.  I like the Coke for the sugar content, the flavor and the way in carmelizes while cooking.  Whether it tenderizes or not has yet to be proven to me.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Babyback versus spare ribs
Post by: BigSmoker on March 16, 2005, 08:55:45 PM
I don't usually even check my St. Louis style until 8 hrs is up.  At that point I try the twist method(it bone twists out easily there done enough for me)every 45 minutes or so after that.  The last ones I did I let get a wee bit dry(10+ hrs)but still very good.  I have noticed with the St. Louis style the meat dosen't really pull up onto the bone much where my BB's usually pull up on the bone 1/2" or so.  I don't apply any sauce to mine.  Just bacon on the top shelf[:p].  I don't think a spritz of apple juice and apple cider vinegar would hurt them at all though during the last few hours.  Happy Smokin'.

Jeff

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 (http://"www.bbqshopping.com")
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: Babyback versus spare ribs
Post by: str1der on March 16, 2005, 09:04:33 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />The smoker tenderizes by cooking slowly.  I like the Coke for the sugar content, the flavor and the way in carmelizes while cooking.  Whether it tenderizes or not has yet to be proven to me.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

I guess from the posts above it sounded like people were saying that they were making the spare ribs more tender by soaking them in Coke.
Title: Re: Babyback versus spare ribs
Post by: johnintx1 on March 17, 2005, 12:42:56 AM
You can use coke or dr pepper even pepsi as a marinade. put your meat in a bag,container,or something and soak it a few hours  or overnight in the coke ,makes a great marinade really easy and cost effective as well. I then sprinkle with some spices or rub and let it come to room temp ,while your warming up the bradley. Great for spareribs or beef ribs.

Smoke on!!
Title: Re: Babyback versus spare ribs
Post by: nsxbill on March 17, 2005, 02:00:00 AM
I don't know if I posted this thought up or not, but since we are talking Coke, the next time I do ribs, I am going to do the marination under pressure, but not use bottled Coke.  I have several gallons of Coke Syrup for my home soda fountain.  I think I am going to put some of that in as my liquid along with my spice to see how it works.  Since I am after the flavor, it certainly will add it, but in a concentrated form, and I don't have open bottle or can and wait for it to go flat before starting the marinade process.

Will let you know how it works.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Babyback versus spare ribs
Post by: ChefBill on March 17, 2005, 01:34:28 PM
I've tried this and come to the "falling off the bone" stage. I put water in the pan that the bowl sits on in the bottom of the BS and leave the vent wide open. With this high humidity environment inside you won't get dried out ribs AND can run them up to a higher internal temp.
This method is tricky because you have to make sure you're not getting condensation on the walls of the BS. Has worked for me the last 3 times I tried it. Got to keep the BS temp well above 225º once you add water to the pan.   Bill

If you can eat it, you can smoke it.
Title: Re: Babyback versus spare ribs
Post by: psdubl07 on March 21, 2005, 04:16:10 PM
Here are the rib results from Friday:

To recap, 1 slab of BBs was soaked in Coke for a full day, then had the rub put on the night before the smoke.  The other slab just had the rub.
Ribs were smoked for 4 hours then cooked to 190 (about 5 1/4 hours total)

Coke vs Non-Coke - There were 4 of us eating the ribs, and nobody could tell any difference in the 2 slabs in EITHER taste or tenderness.

Tenderness - Again, as is my experience w/ BBs, they were moist, tender, (and VERY tasty!), but not to the "falling-off-the-bone" stage.

**Forgot to add that I sauced the ribs once w/ about an hour to go in the smoker, and once again before FTC-ing for 2 hours.
Title: Re: Babyback versus spare ribs
Post by: MWS on April 01, 2005, 02:21:24 AM
Ive brined my spare ribs for 3 hours and then lightly rinsed them and applied a dry rub with mustard. I smoke them for 4 hours with hickory @205F for a total of 5-6 hours total cook time. I found that the ribs remain really moist and have a great flavor when compared to un-brined version. As a matter of fact, I hate to put sauce on them they are so good. Cheers

MWS - Mike
Title: Re: Babyback versus spare ribs
Post by: psdubl07 on April 01, 2005, 04:57:37 PM
Mike, can you tell me more specifically about the brine?
Title: Re: Babyback versus spare ribs
Post by: mamba on April 01, 2005, 10:06:05 PM
I have always smoked BBs, but tried some spares this last weekend.  Simply put, I applied a rub the night before, cut them in half and hung them in the Bradley the next day about 9:00 a.m. at 215 F.  The hooks I used to hang them were basically S shaped stainless steel I made from those little metal dillymabobbers you use to attach wire fencing to metal posts.  Anyway, I never checked them until 3:00, then I took them out.  The meat was pulled up on the bone about a quarter of an inch and they were "twist the bone out of the meat" perfect.  Crispy on the outside, tender on the inside.  I put bacon over the top and never changed the water bowl.  It was dry when I took them out and this may have helped them get a little crunchy.  Used 5 hours of mesquite.  They were not overpowering in term of smoke flavor.

I think the additional fat content makes them a better rib overall for just fun in the sun Sunday pig-outs.  I like babybacks for a more refined dinner, but these were just darn good with NO effort whatsover after they went in (other than to make sure the temp stayed somewhere close to 215 to 220).  It actually bumped up to 235 toward the end and I just left it alone.  Can't wait to try them again!
Title: Re: Babyback versus spare ribs
Post by: MWS on April 02, 2005, 02:58:32 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by psdubl07</i>
<br />Mike, can you tell me more specifically about the brine?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

http://www.virtualweberbullet.com/brining.html#works
The above link describes the brining process and has some recipes for different meats. I generally brine chicken, turkey and pork loin roasts that are lean. This site suggests that a 'higher concentration of salt inside meat cells causes protein strands to denature. The tightly wound proteins unwind and get tangled together, and when heated, the proteins form a matrix that traps water molecules and holds onto them tightly during cooking'. I have certainly noticed a difference in moisture content (juiciness)[:p] within the meats I've brined, especially chicken and turkey. Cheers

MWS - Mike
Title: Re: Babyback versus spare ribs
Post by: JJC on April 03, 2005, 03:47:56 AM
Hi Mike,

I think that psdub107 was wondering about the brine recipe and time you used . . . and if he wasn't wondering, I am [:)]

BTW, there's a piece on Curing and Brining on the newbie forum you can access from the Sticky on For -Your Added Pleasure (susan.minor.org).  Habanero and I put it together-we'd appreciate your comments and suggestions!

John
Newton MA
Title: Re: Babyback versus spare ribs
Post by: MWS on April 03, 2005, 04:08:44 AM
Of course....[:I] I just use a simple brine of 8 oz. of coarse salt and 1 cup of brown sugar in 1 gallon of water (of course this varies on amount of meats). After 3 hours I take the ribs, chicken etc. out of the brine, rinse lightly and apply a dry rub or EVOO based paste. I've decided to add more spices/herbs after the brine than in it. I think this way the flavors are more pronounced. I don't know if I should admit this but I tend to use Emerils Essense if I am too lazy or busy (4 and 6 year olds kids..) to make my own rub. Your site on curing and brining is a great resource. Cheers

MWS - Mike
Title: Re: Babyback versus spare ribs
Post by: psdubl07 on April 04, 2005, 05:22:05 PM
Yes, I was wondering about the recipe, thanks for posting it Mike.
Emeril's Essence is good on lots of things.  I made a huge batch once and keep it around for various uses.
I'll have to try the brining next time I do ribs.  They're always moist and tender, just haven't found that falling off the bone method yet, but I will! [:D]
Title: Re: Babyback versus spare ribs
Post by: nsxbill on April 04, 2005, 07:15:45 PM
On the occasion of my 30 y.o. son moving back-in this weekend, I did 5 racks of ribs...cut in half, it was quite a site hanging from Smokehouse Rob's Rack and completely filled the smoker.  

Put them in about 6 p.m., and son yanked them from smoker at about 1:30 a.m., and dressed with some sauce, and wrapped each with foil after liberally saucing them.  This morning, played hooky and baked the foil packages at 350° for about 50 min.  

Guess what I had for breakfast...talk about falling off the bone.

Pre-smoking with the alder and pecan bisquettes half-and-half, I made a concoction of 1 cup of coca cola syrup, 1 cup of mildly spicy home brew BBQ sauce, 1 cup of honey, 1/2 cup of EEOO.  

The ribs, having been dusted with dizzy pig Jamaican and in the refrigerator for 12 hours, were taken out and tumbled in sauce in the Reveo for 20 minutes.

Hung in the smoker, which was a PIA trying to fill the rack quickly without  losing so much heat, it brought my 275° preheating temp down quickly.  Took a heck of a long time to get back to 210°.  Set ramp on with internal temp of 187°, I went to bed after showing son how to turn everything off.

They are killer!  Falling off the bone.  Nice crust, but not burned.   Definitely recommend coca cola syrup.  Nicely carmelized outer layer.  Honey never hurts anything.  The spice was just right.  

Ouch!  Wish the smoker held more!

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Babyback versus spare ribs
Post by: psdubl07 on April 04, 2005, 09:45:37 PM
Mmmmmm, those sound good Bill! Now ya got me all hungry [:p]

So if I have this right, they were rubbed, refrigerated, marinated, 7 1/2 hours to get to 187, then foil-wrapped (into the refrigerator?) until the next morning?  Then 350 for 50 mins.

Were these Babybacks?  Also, where do you buy the soda syrup?
Title: Re: Babyback versus spare ribs
Post by: nsxbill on April 04, 2005, 10:44:28 PM
Local coca cola distributor has the syrup by the gallon.  I used to buy by the case for the the drink dispenser in the home bar.  When I was still buying it, could get cherry coke and regular, Dr. Pibb, or anything else that is dispensed in a typical soda fountain, including root beer.

I don't know what the temp got to..I was sleeping  Son turned everything off at 0130, and just wrapped it all up for me.  I suspect it got there, because he said the Procom4 alarm was going off.  I only did the oven thing in the morning because I wanted to moisten them up with some sauce(And I wanted some!)

They were Baby Backs-very lean Premium Hormel brand they carry at the Military Commissary.  Always excellent. They run about $8 a rack...just a little cheaper than Costco or Sam's.

Bill

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Babyback versus spare ribs
Post by: psdubl07 on April 04, 2005, 11:01:22 PM
Thanks Bill.  I might see if I can rustle up some of the syrup.  I've tried just using the Coke, but it didn't really seem to do much.

I've heard of the oven thing too, so will give that a shot also.

[8D]
Title: Re: Babyback versus spare ribs
Post by: Chez Bubba on April 05, 2005, 02:49:11 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />Hung in the smoker, which was a PIA trying to fill the rack quickly without losing so much heat, it brought my 275° preheating temp down quickly.  Took a heck of a long time to get back to 210°.  <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Bill,

Any reason you couldn't pre-hang the ribs on the rack & just slide the whole thing into the smoker at once?

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: Babyback versus spare ribs
Post by: nsxbill on April 05, 2005, 02:54:21 AM
When the ribs are hanging on the rack, you can't slide the the rack out without hitting the ribs.  I have an old version...the black painted one.  When Rob did the stainless one, maybe he didn't have the center piece??  Just know I would have done it if I could have.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Babyback versus spare ribs
Post by: SMOKEHOUSE ROB on April 05, 2005, 03:03:39 AM
HOLD ON  bill and chez, i think chez is talking about the sausage rack and bill is talking about the drying rack, but if i get this right bill does the sausage rack fit in the drying rack? bill is that what you ment by the midle piece? please give more details.
Title: Re: Babyback versus spare ribs
Post by: nsxbill on April 05, 2005, 03:53:44 AM
My rack - I guess you call it the Sausage rack fits the Drying rack  My drying rack has a piece running accross the middle.  When I have ribs hanging on the rack they would be below the bar, thus making it difficult to just slide out of the drying rack.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Babyback versus spare ribs
Post by: Chez Bubba on April 06, 2005, 02:00:30 AM
OK, I'm confused.

Drying Rack:

(http://www.chezbubba.com/dryingrack1.jpg)

Sausage Rack:

(http://www.chezbubba.com/sausage%20rack.jpg)

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: Babyback versus spare ribs
Post by: nsxbill on April 06, 2005, 02:54:38 AM
Picture smoking rack sitting inside on top shelf of drying rack with a pan down below to catch things.  The bottom of ribs hangs below the cross piece that is mounted under the 2nd shelf down support.  When you try to pull them out the ribs bang on the crossbar.

Clear with that addendum?

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Babyback versus spare ribs
Post by: Chez Bubba on April 06, 2005, 03:29:20 AM
So you have a drying rack, not a sausage rack.[?] Yes, I agree, transfer would be an issue. The sausage rack would allow you to freely slide them into the smoker, but I'm not sure how you would support it while hanging the ribs.

Maybe Rob can come up with a jig?[:)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: Babyback versus spare ribs
Post by: SoupGuy on April 06, 2005, 06:35:47 PM

Falling off the Bone Ribs:  EASY!

Some folks like chewy ribs; if this is you move on!  This is a sure fire way to get very moist, very tender fallin' off da bones ribs!

This recipe is for pork back ribs. You could use spare ribs but you'll need to reduce cooking times (why bother? baby backs rule!).

There are two ways to do this- one doesnt involve smoking, so I'll simply postscript that one at the end...

1) Buy thick meaty ribs! Sams Club has EXCELLENT ones!
2) Rinse well with cold tap water.
3) Lay the rib on a sheet of heavy-duty aluminum foil large enough to wrap and seal the rib.
4) Sprinkle "Prime Rib Rub" on both sides of the rib... liberally!
** If you don't have the above, try: paprika, onion powder, garlic powder, salt and black pepper mix) A little hot pepper maybe?
5) Have a beer. (drink it, don't waste it on the meat!)
6) Wrap that sucker up. If you tear the foil (shame on you) get another piece and wrap your screw up again.
7) Place in an oven (NOT your smoker unless you can get 300 degrees) and cook at 300 degrees (F) for 2.5 hours. Be sure to use something like a cookie sheet under the ribs in case your wrap job sucked!
8) Remove rib from foil and place into a pre-heated smoker with heavy smoke for about 1 hour. I use hickory, but mesquite is good.
9) Enjoy!
9.5) Before placing into the smoker, apply butter (not LARD you crazy canuks!) to the ribs. Helps maintain moisture and tasts GREAT!

** I recommend a long, sturdy pair of tongs for removing the cooked ribs from the foil. At this point, it will be difficult to keep it all in one piece (yes- it is THAT TENDER!)

--- Postscript:  UN-smoked "Falling off the bones Ribs)

If your Bradley is at the detailers shop, try making BBQ Ribs!

Same as above, however, instead of the "Prime Rib Rub", Generously slather heaps of your favorite BBQ sauce (sweet baby rays!) all over both sides of the Rib before you wrap it in foil. Cook at the same temp (300 "American") for the same 2.5 hours in your oven.

Remove ribs from foil (good luck) and CHAR them over a FLAMING HOT grill for no more than a minute or two on each side... just enough to start blackening the sauce in spots.

If you like C-A-R-S-O-N-S ribs, go to Carsons. If you follow the above (its really easy) I assure you 100% FALLIN-OFF-DA-BONE RIBS that will make you famous!!!

Grill that sucker, put it on a hook, or smoke it!





Best know not for soup, but rather smoked meats...
Title: Re: Babyback versus spare ribs
Post by: Chez Bubba on April 07, 2005, 01:36:47 AM
SN,

Do the ribs really absorb any smoke at that point? I would be inclined to smoke first, then seal in foil if I were using the two appliances.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: Babyback versus spare ribs
Post by: psdubl07 on April 07, 2005, 04:40:35 PM
SN, I had the exact same question as Kirk.  The ribs absorb smoke after they are cooked?
If so, I must try this....
Title: Re: Babyback versus spare ribs
Post by: MallardWacker on April 07, 2005, 06:23:54 PM
Just an observation:

Around the Mallard home, there has always been a discussion(@#$!~*^%)about tenderness vs. flavor.  The Hen Mallard's first words when I pull out the ribs will be "are those things tender?" not how do they taste.  Baby, I'm look'n for FLAVOR, then I consider them tenderness.  If they are just plain tuff, I hate it but if they don't quite fall off the bone no big deal just so the taste good.  I will always cook for flavor, that means SMOKING to me, not oven action and I somewhat put the Hen's comments to the wind and go for the thing on what counts, flavor.  Please don't take this a slam about the above recipe, it's definately not, but I have found two definate schools of thought when it comes to ribs.


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mski
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Title: Re: Babyback versus spare ribs
Post by: nsxbill on April 08, 2005, 01:39:27 AM
I consider what I did the best of both worlds..I smoked for 4 hours then cooked a total of 7 hrs.  Next morning, heated up at 300 in foil with loads of BBQ sauce sealed up inside.  They were really flavorable like Mallard,and most others like them as well as tender as can be, like everyone likes them!

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Babyback versus spare ribs
Post by: SMOKEHOUSE ROB on April 08, 2005, 01:57:47 AM
hey bill, if you want you can cut of that middle piece and try it out, if it dont work for you i will fix it for you,
Title: Re: Babyback versus spare ribs
Post by: psdubl07 on April 08, 2005, 04:51:05 PM
MW, I agree with you, flavor is for sure the most important thing.  I've just have never had a problem achieving flavor in the Bradley, so it's kind of a given.  
I've had BBs that are both flavorful and falling off the bone, which is how I like them.  Since I've achieved the flavor piece of the puzzle, now I'm working on the tenderness piece.  If cooking them in the oven first, or boiling them, or taking a blowtorch to them, makes them tender, AND I can still get the smoke flavor by throwing them in the Bradley after, to me, I've hit pay dirt!
[:D]
Title: Re: Babyback versus spare ribs
Post by: Oldman on April 09, 2005, 06:18:54 AM
Well I have followed this thread with interest as I have not done ribs in the Bradley. I will share this with you though... When I'm grillin' ribs (spare or BB)I have them cross cut 1 inch wide. Now the top (thicker) side of the rib I do not grill. It will end up being cooked in sour kraut with other items.

I cook the now "ribbets" over a direct oak flame until I get a good searing; then shut the unit down to slow the burn down and to go into a smoke period. I use a little standard season salt on them. Once cooked I place them in a holding roasting pan with lid. Next I open the unit back up and allow it to flame up again. Then coat the ribs in BBQ sauce as I return them to the grill and allow the sauce to blackin' some before I remove them to a storage area to allow for another 15-20 minute dwell time before the eating.

The ribs are reasonably tender, and very favorful. By doing it this way I cannot tell the difference between BB and spare ribs.... just my 2 cents worth.

Olds
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Title: Re: Babyback versus spare ribs
Post by: SoupGuy on April 09, 2005, 03:37:05 PM

Absolutely, the ribs pre-baked in foil WILL catch flavor from your smoke! When you remove them from the foil they will be both wet and a little oily... smoke hangs on this very well. If you prefer very heavily smoked product, lessen the oven time to 1.5 or 2 hours and smoke longer at a higher temperature... I just think this tends to dry the ribs out more than I'd like.

I do whole chickens and other fowl in the oven before smoking also, but they are wet-brined first (and smoked after cooking).

When some people initially start smoking things, many tend to over-smoke. There is such a thing as balance and too much of a good thing! Smoke doesn't always have to be the dominant flavor in a recipe...



Best know not for soup, but rather smoked meats...
Title: Re: Babyback versus spare ribs
Post by: Habanero Smoker on April 09, 2005, 05:09:37 PM
I've been trying to avoid my 2 cents worth, because I don't smoke ribs often. Smoke will adhere to meat surface at any temperature, though the hotter the surface the lower the rate of adhesion. The surface of ribs is much greater than the thickness. So I would think that smoke absorption would not be that great of a factor, because you have so much surface for the smoke to adhere to you should be able to get a good smoke flavor.
Title: Re: Babyback versus spare ribs
Post by: nsxbill on April 09, 2005, 05:16:21 PM
Smokehouse Rob,

On the next "reworking" of your design, I would suggest you leave a middle bar out on one side.  The ability of the user to slide the sausage rack in and out of the dryer rack seems one that would be paramount.  I really like the hanging rack.  It really would be far better to be able to hang it in the dryer rack so the ease of sliding into the smoker is taken advantage of. Keep up the good work.  You can call this revision the BM version!  Well, on second thought, that might not sell too well.

Bill Muirhead

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Babyback versus spare ribs
Post by: BigSmoker on April 10, 2005, 12:39:59 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />Well I have followed this thread with interest as I have not done ribs in the Bradley. I will share this with you though... When I'm grillin' ribs (spare or BB)I have them cross cut 1 inch wide. Now the top (thicker) side of the rib I do not grill. It will end up being cooked in sour kraut with other items.

I cook the now "ribbets" over a direct oak flame until I get a good searing; then shut the unit down to slow the burn down and to go into a smoke period. I use a little standard season salt on them. Once cooked I place them in a holding roasting pan with lid. Next I open the unit back up and allow it to flame up again. Then coat the ribs in BBQ sauce as I return them to the grill and allow the sauce to blackin' some before I remove them to a storage area to allow for another 15-20 minute dwell time before the eating.

The ribs are reasonably tender, and very favorful. By doing it this way I cannot tell the difference between BB and spare ribs.... just my 2 cents worth.

Olds

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Olds,
As always something new for me to try[:D].

Jeff

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 (http://"www.bbqshopping.com")
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: Babyback versus spare ribs
Post by: Oldman on April 10, 2005, 01:04:08 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">BigSmoke:
Olds,
As always something new for me to try<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I just make sure I get ribs with meat on them. Now you want something really good? Better than any ribs? Pork neck bones cross-cut 1 inch wide and with a good 3/4 to 1 inch of meat left on them.  Do these like you would your ribs. The meat on those bones has so much more flavor, that you will pass up the BB or spare ribs all day long.

The big problem for me here in a city is getting them with enough meat on them and cut like I want. For you all who have access to a "live" butcher I would think you would be all over this like a 100.00 bill laying on the ground~~!

Olds
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http://rminor.com
Title: Re: Babyback versus spare ribs
Post by: Cold Smoke on April 10, 2005, 06:01:51 AM
Hey Olds, you are definately onto something. If I'm correct- in these parts we call these ribs "finger foods" pork button ribs. They are nice thin strips of ribs with small nickel/quarter size bones in long thin strips. They are reasonably inexpensive and a damn good treat. I like them as much as I like wings. They are delicious smoked and grilled with a good sauce and some cold lagers.

Cold Smoke
Title: Re: Babyback versus spare ribs
Post by: eightball on May 21, 2005, 01:28:24 AM
I am new to this but if youcan't get coke syrup, yoiu might try reducing coke on the stove over low heat. Basically yoiu would be turning it back into syrup.[8]
Title: Re: Babyback versus spare ribs
Post by: Oldman on May 21, 2005, 05:00:58 AM
Just FYI coke is 5 parts water 1 part syrup if brixed correctly.

Resturants that sell fountain soda have one of two machines. A Post Mix which is really only a large 5 gallon can of soda already mixed or a brixed machine which mixes the water and syrup at the fountain head. You might be able to talk a resturant manager into selling you some syrup. <i>Years ago </i>all MacDonlds had brixed machines. I've never been a bar that used Post machines. They all have Brixed.

Olds
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Title: Re: Babyback versus spare ribs
Post by: Habanero Smoker on May 21, 2005, 11:31:10 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />Just FYI coke is 5 parts water 1 part syrup if brixed correctly.

Resturants that sell fountain soda have one of two machines. A Post Mix which is really only a large 5 gallon can of soda already mixed .....
Olds
(http://www.dow-mgc.org/smilies/Launch47.gif)

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I was at Sam's yesterday. They were selling Coca Cola in a box lined with a plastic bladder "Coke is a box" [:D]. I didn't take a close look at them. It was a fairly huge box, but I'm guessing they were about five gallons.
Title: Re: Babyback versus spare ribs
Post by: Oldman on May 21, 2005, 02:15:26 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I was at Sam's yesterday. They were selling Coca Cola in a box lined with a plastic bladder "Coke is a box" . I didn't take a close look at them. It was a fairly huge box, but I'm guessing they were about five gallons.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

They sell pure syrup that way as well...

Olds
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Title: Re: Babyback versus spare ribs
Post by: MallardWacker on May 23, 2005, 02:45:26 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I was at Sam's yesterday. They were selling Coca Cola in a box lined with a plastic bladder "Coke is a box" . I didn't take a close look at them. It was a fairly huge box, but I'm guessing they were about five gallons.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

About the Coke syrup at Smas, you have to "Qualify" for it.  I don't beleive the average joe can buy it.  I may be wrong (again).  But I would look at the little sign undernieth the price.

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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: Babyback versus spare ribs
Post by: Habanero Smoker on May 23, 2005, 04:00:00 PM
My curiosity is taking over. I will be heading for Sam's this Friday, I'll take a closer look at the display and see if it was syrup or soda and see who can make the purchase.
Title: Re: Babyback versus spare ribs
Post by: JJC on May 23, 2005, 10:03:31 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Habanero Smoker</i>
<br />My curiosity is taking over. I will be heading for Sam's this Friday, I'll take a closer look at the display and see if it was syrup or soda and see who can make the purchase.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Hey Hab, while you're there check to see if they have the same thing with Dr. Pepper! [:p]

John
Newton MA
Title: Re: Babyback versus spare ribs
Post by: Habanero Smoker on May 23, 2005, 11:19:12 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>

Hey Hab, while you're there check to see if they have the same thing with Dr. Pepper! [:p]

John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Wouldn't that be great! I would have to get the diet version. I can just picture myself laying underneath with the spigot wide open [^]
Title: Re: Babyback versus spare ribs
Post by: MallardWacker on May 24, 2005, 02:15:07 PM
LETS BE PC NOW!!!!

If you don't start taking into account the offence you bring to me, I will start dumping all my empty PEPSI containers in your front yards.  Shame on you. Except for Kirk--Too much fire power for my 870.

I guess coke products are only good for marinades anyway.

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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...