I was thinking of doing my ribs the normal way by smoking them and taking bringing them up to 170-175º. THEN pulling them and dipping them in my mopping sauce. Stack them on heavy duty aluminum foil, place the meat temp probe in the middle of the pile and wrap them in the foil air tight.
THEN: Return them to the BS set at 205º and bring the internal temp up to 185º. This should yeild a moist tender rib with a good smoke taste and little flavor of the mop sauce.
<i><font color="red">What do you guys & Gals think?????????</font id="red"></i>[?]
ChefBill
If you can eat it, you can smoke it.
Let'r rip!
Let us know how they come out. I think the biggest hassle I have had in my attempts at ribs is to let them stay in the smoker too long at lower temp. I think the next time I do them, I am going to try initial smoking at about 225°, then when they hit 165° start mopping every hour until target temp reached. When they reach that 165° plateau, I'll drop the temp to 205°. If hanging, will drape bacon from hooks that support ribs, or if my new racks arrive prior to weekend, will just put bacon on top shelf.
I FTC them with lots of sauce and last ones were most excellent. As said many times before, good ribs are a journey, and many paths to hopefully arrive at the same location....tender and tasty.
I am going to hit the commissary for about 8 racks on Thursday to cook for the weekend, and hope that they turn out well. I have to work, so have to get them started, and then have the little woman keep an eye on them for me.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
nsxbill,
Right now the BS temp is hanging around 203º with the Guru/Raptor cycling. Rib temp is about 173º. I let the last of the pucks run out, about another 1hr. Then I'm going to pull ribs and run the BS temp up to about 250º while I'm mopping and wrapping ribs. Once I put them back in I'll turn the GURU down to 225º and let them ramp up to about 185º by the meat probe and pull them.
<i><b>That should be Low & Slow</b></i> [:)] ChefBill
ChefBill
If you can eat it, you can smoke it.
ChefBill- I've done that a few times now and your time/temp sound right. I have not yet done the FTC[:(] with ribs yet but will next time for sure. I just can't keep myself to wait that long...
Looks like NSXBill has it down pat- good advice.
Enjoy!
Cold Smoke
Actually, when it comes to ribs, I am still in the middle of the learning curve.
Always looking for the best way of doing what I feel is the most difficult thing there is to smoke..ribs!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Coldsmoke,
I know the feeling, almost had to try one before I got them mopped and wrapped.[:p]
nxsbill,
You are right there. You can cook Ribs 5 times in a row, just the same and the results will be a little different each time. I'd say it's more like a learning "Spiral" more than a curve.[:D]
ChefBill
If you can eat it, you can smoke it.
I'll throw my pennies in here as well. In the ceramic world lots of folks do a 3-1-1 method with great results. 3 hrs at around 225°f, wrap in foil with some sauce is fine for one hour and back on no foil for another hour. I think the foil part should work fine. I have the hardest time with ribs. Sometimes they are superb and others just O.K. I think lots of that have to do with consistency of the animals themselves. My general opinion would be if I was to try something different would be this. Cold smoke for 2-3 hrs. I think 4 might be pushing safety concerns. Wrap in foil with a fair amount of sauce cook for 2-3 hrs at 225°f. Unwrap and cook at 275° with a basting sauce every 15 minutes. Do this until the ribs are the way you like them. I don't like mine falling of the bone. I prefer the meat to need a little tug and then pull away cleanly. Anyhow it's an idea. Happy Smokin'.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<b>IT WORKS</b> Well, I found out it works and they are tender as can be but like I like them <i>"Not falling off the Bone".</i> Just right. I did what BigSmoker suggested by uncovering them for about an hour.
They turned out just right. Tender, flavorful, smokey & still had texture. Ate so much I can hardley type. [:D]
Now I wonder if I can do it 2 times in a row.....[?] ChefBill
ChefBill
If you can eat it, you can smoke it.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ChefBill</i>
<br /><b>IT WORKS</b>
Now I wonder if I can do it 2 times in a row.....[?] ChefBill
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">AHHHH young man, now you speeketh the question of a thousand smokers and their ribs.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
ChefBill
What kind of ribs did you do? BBack? St.Louis?
What kind of bisquettes?
How Long at what cabinet temp?
When you sauced, what was the meat temp?
Foil with sauce for how long?
Uncovered at 275 for how long?
We have to use our imagination on taste, but give us the details!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
I'm with nsxbill lets have some details[:D][8D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
1. Preheated BS to 225º for 1 hour
2. Put ribs in and set BS for 205º Meat probe set for 175º
3. Smoked with 1hr. Hickory THEN: 3 hrs. with Apple.
4. When they reached 175º I sauced & wrapped Ribs set Guru meat probe
for 185º and BS to 225º.
and set to Ramp down. Took about 4 more hours to reach 185º.
5. Then unwrapped and raised BS to 250 and let ribs run for about 30
minutes to kinda dry the bark out a little. Worked out to about 9
hrs total time.. "Low & Slow"[:D]
<i>When I removed the ribs from the foil, there was about 1/2" of liquid in the bottom of the foil which proved there was no need to add anything to them to keep them moist.</i>
6. Removed ribs from smoker and let sit while I cleaned up the racks
and put things up.[^] This let them cool about 25 minutes and they
were perfect for eating.
<i>I did both BB & St. Louis so I could compare how they finished out in the long run if done the same. Both had same taste, tenderness & texture. "PERFECT"</i>[:p]
ChefBill
If you can eat it, you can smoke it.
I have some ribs waiting I'll give your procedure a try[:D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I just picked up 5 racks of BBacks, and splitting them in half to smoke on Sunday. Will do the marinate thing on Sat night and hopefully have my son get them roaring on Sunday mid morning. Damn! I have to work! Think mine will be foil-less this time, and just do them conventionally.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
I have tried brining my spare ribs for 3 hours before smoking with great results (very moist).
MWS - Mike
I put my ribs in sweet apple cider for 12 - 24 hours prior to smoking, works a treat. By coincidence, apple is my favourite smoke for ribs so far.
Manxman.
I have marinated mine in a dark ale with good results[:p](about 12-18 hrs)
<b><font face="Comic Sans MS">KEEP ON SMOKIN</font id="Comic Sans MS"></b>
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by oguard</i>
<br />I have marinated mine in a dark ale with good results[:p](about 12-18 hrs)
<b><font face="Comic Sans MS">KEEP ON SMOKIN</font id="Comic Sans MS"></b>
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
If you like a dark ale, try marinating them in an Old Yale Brewing Company Sasquatch Stout. They are a great little microbrewery out of Chilliwack. I just happen to be enjoying one right now[:p][:D]
Cheers
MWS - Mike
Uh, Mike -- where's Chilliwack [?]
John
Newton MA
Where is Chilliwack? Doesn't everyone know where Chilliwack is? [;)] Oguard will know because he is a fellow west coast canuck. Its 1.5 hours east of Vancouver but don't blink or you'll miss it...[|)]
MWS - Mike
It's actually southwest of Spuzzum but not quite beyond Hope. (inside B.C. Joke)
Chilliwack is home to the best corn IMHO[:D][:D].If anyone remembers the movie Rambo,it was filmed in Hope B.C. which is just east of Chilliwack.Chilliwack is mostly farm land but has some great rivers for catching stealhead and salmon in the fall.O.K. guys that is my geography lesson for the day[:D][:D].
BTW Mike can you by this beer in the Liquor store or do you have to go right to the brewery?
<b><font face="Comic Sans MS">KEEP ON SMOKIN</font id="Comic Sans MS"></b>
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>
Yup, they are available at liquor stores. Their Sargents IPA won best in that category in Canada in 2004. Good stuff eh....
BTW, Agassiz B.C. is the corn capital of Canada. [:D][^]
MWS - Mike
Thanks Mike I will look for it the next time I'm down there[:D][8D].
<b><font face="Comic Sans MS">KEEP ON SMOKIN</font id="Comic Sans MS"></b>
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mws</i>
<br />BTW, Agassiz B.C. is the corn capital of Canada.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Bring it on rookie! [:D][:D][:D] http://www.indianabeach.com/main.htm
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Chilliwack is home to the best corn IMHO<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Them's fightin' words, Oguard! Comeon over to the island in August and we'll grill some spring salmon caught that day along with some corn picked that morning from Silver Rill farm--you gotta go way west to get the best!![:D]
In Agassiz/Harrison Hot Springs, we don't pick the corn till the water in the pot has come to a boil [:D]......None of that pick it in the morning stuff [;)]
Check out the scenic drive into the valley of the corn [8D]
http://www3.telus.net/bcpl8s/BC7/Hwy_7E_B.htm
MWS - Mike
Ya Chez nice, we have one of those fairs up here to. This year is the <b>100th annual</b> 'Fall Fair and Corn Festival' [^][:D]
Check it out:
http://www.harrison.ca/agassiz/fallfair.shtml
T2 I will be over on the Island the last week in July or first week in August for fishing in Nootka sound.I will have to stop by and taste the corn for myself[:D][:D].
BTW T2 are you on the sportfishingBC forum as well?
<b><font face="Comic Sans MS">KEEP ON SMOKIN</font id="Comic Sans MS"></b>
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">T2 I will be over on the Island the last week in July or first week in August for fishing in Nootka sound.I will have to stop by and taste the corn for myself.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Good plan, Mike. Haven't fished Nootka for years but it's going to be an awesome season for salmon all up and down the west coast of the island. I have to stick close to home for my fishing this season as my partner has health problems but I'll have my boat at the marina in Sooke,20 minutes away, so I won't suffer too much.[8D] Yes, I'm on the sportsfishingbc forum under T2.
Tightlines,
Tom
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ChefBill</i>
<br />1. Preheated BS to 225º for 1 hour
2. Put ribs in and set BS for 205º Meat probe set for 175º
3. Smoked with 1hr. Hickory THEN: 3 hrs. with Apple.
4. When they reached 175º I sauced & wrapped Ribs set Guru meat probe
for 185º and BS to 225º.
and set to Ramp down. Took about 4 more hours to reach 185º.
5. Then unwrapped and raised BS to 250 and let ribs run for about 30
minutes to kinda dry the bark out a little. Worked out to about 9
hrs total time.. "Low & Slow"[:D]
<i>When I removed the ribs from the foil, there was about 1/2" of liquid in the bottom of the foil which proved there was no need to add anything to them to keep them moist.</i>
6. Removed ribs from smoker and let sit while I cleaned up the racks
and put things up.[^] This let them cool about 25 minutes and they
were perfect for eating.
<i>I did both BB & St. Louis so I could compare how they finished out in the long run if done the same. Both had same taste, tenderness & texture. "PERFECT"</i>[:p]
ChefBill
If you can eat it, you can smoke it.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Did you use a rub or season prior to the smoke?
Phoneguy,
I used "Texas Brisket Rub" on them over night. I just rubbed it in good, wrapped them in plastic wrap and stuck them in the fridge the night before. I've also done them with nothing but Salt and white pepper too, those turned out good too.
It's just a matter of personal preference as to what "Rub" you use. Just pick your own.
ChefBill
If you can eat it, you can smoke it.