Author Topic: dry rub ribs  (Read 5708 times)

Offline Wappyflap

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dry rub ribs
« on: September 22, 2010, 11:02:34 AM »
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

Offline GusRobin

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Re: dry rub ribs
« Reply #1 on: September 22, 2010, 11:06:47 AM »
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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Offline FLBentRider

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Re: dry rub ribs
« Reply #2 on: September 22, 2010, 11:07:45 AM »
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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Offline GusRobin

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Re: dry rub ribs
« Reply #3 on: September 22, 2010, 11:09:36 AM »
Oh yeah - here is the recipe site

http://www.susanminor.org/forums/index.php
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Offline KevinG

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Re: dry rub ribs
« Reply #4 on: September 22, 2010, 11:10:46 AM »
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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Offline KevinG

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Re: dry rub ribs
« Reply #5 on: September 22, 2010, 11:14:13 AM »
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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Offline Sailor

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Re: dry rub ribs
« Reply #6 on: September 22, 2010, 01:14:26 PM »
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.


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Offline Wappyflap

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Re: dry rub ribs
« Reply #7 on: September 22, 2010, 01:48:29 PM »
I decided on the 2-2-1 method as i worried about the ribs being to dry and i am smoking baby back's

Offline unclefish

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Re: dry rub ribs
« Reply #8 on: September 22, 2010, 02:18:09 PM »
 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....

Offline DTAggie

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Re: dry rub ribs
« Reply #9 on: September 22, 2010, 09:08:27 PM »
I give no advice until I see the recipe for the top secret rub  ;D

Offline hal4uk

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Re: dry rub ribs
« Reply #10 on: September 22, 2010, 09:15:42 PM »
Here's my wood list:

HICKORY.

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Offline DTAggie

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Re: dry rub ribs
« Reply #11 on: September 22, 2010, 09:25:18 PM »
So one dimensional Hal

Offline Caneyscud

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Re: dry rub ribs
« Reply #12 on: September 23, 2010, 06:11:04 AM »
But oh so correct! 
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squirtthecat

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Re: dry rub ribs
« Reply #13 on: September 23, 2010, 06:13:27 AM »

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

Offline KevinG

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Re: dry rub ribs
« Reply #14 on: September 23, 2010, 10:18:19 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
« Last Edit: September 23, 2010, 10:21:07 AM by KevinG »
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