dry rub ribs

Started by Wappyflap, September 22, 2010, 11:02:34 AM

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Wappyflap

I am gonna do two racks of pork loin ribs. I am gonna rub them in my special rub, what would be best temp to cook in my bradley and how much smoke should i use, it seems like i over smoke everything in it, so any tips?

Thanks

GusRobin

I use the 3-2-1 method that you can find in the recipe section.   Smoke dry for 3 hours of smoke, then spritz with liquid of choice (beer, apple juice, wine, etc) and foil. Throw back for 2 hours of foiled cooking, remove from foil add on sauce and cook for another hour or until the meat has pulled away from the bone. I usually cook at 225-230F with the vent wide open.
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FLBentRider

I would first ask how many hours of smoke have you been applying?

What flavor of smoke?

For light smoke on ribs, use 2 hours or so.

I would do ribs @225F
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GusRobin

"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

"Life is tough, it is even tougher when you are stupid"

Don't curse the storm, learn to dance in the rain.

KevinG

I usually do mine on the 3-2-1 at 225 also, but as FLB said, the type of wood you use will make a difference. Mesquite is strong, apple is mild. Quarlow put together a nice wood/smoke chart.
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KevinG

Here's Q's list.

Mesquite-Very strong
Hickory-strong
Oak-strong but not overpowering
Pecan-mild version of Oak
Maple-Mild
Cherry-Mild & fruity
Apple-Mild, fruity with a slight sweetness
Alder-Light with a hint of sweetness
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Sailor

Last weekend I did a rack of Baby backs using the 3-2-1 with 2 hours of Oak.  The smoke was not overpowering at all.  1st ribs that I have tried in the Bradley.  Very tender and moist.


Enough ain't enough and too much is just about right.

Wappyflap

I decided on the 2-2-1 method as i worried about the ribs being to dry and i am smoking baby back's

unclefish

 I did 10.5 points this weekend and I added an extra hour on the first part then i wrapped in foil and did an extra 1-1/2 hr in foil then I sauced and left them in for 45 min. then i foiled towel cooler deal for 1 hr check out the pictures I just posted . they were perfect. 3 hrs smoke (apple) and ribs on 2 nd self up then I left the smoke on with my aluminum pucks on. then when i foiled I put it up towards the top, then sauced and left them toward top of smoker. set smoker to 230 it stayed around 220 on the digital  temp gauge.    good luck....

DTAggie

I give no advice until I see the recipe for the top secret rub  ;D

hal4uk

Here's my wood list:

HICKORY.

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DTAggie


Caneyscud

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squirtthecat


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KevinG

#14
Quote from: squirtthecat on September 23, 2010, 06:13:27 AM

He's got a box of peach hiding in his garage, I've seen it!


Well that's just peachy keen! I always knew there was something fruity about Hal.  ;D
Rodney Dangerfield got his material from watching me.
Learn to hunt deer www.lulu.com/mediabyKevinG