I've read through a lot of the rib recipes on here and most people seem to be doing the 3-2-1 and/or saucing their ribs. Does anyone out there just straight up smoke them? That is my pla for my first batch because I am a dry rib kind of guy. I have a rub that I've used before I had the smoker and want to see how they turn out with some smoke flavor added. I'm thinking about just applying the rub (night before) and then going with 4 hours or so of hickory and seeing what I've got. Anybody do something similar to this? Suggestions or corrections? Feel free to chime in, this is a learning experience.
I have done ribs many times straight up with out the 3 2 1 and they were fine.
If they start to look like they are getin dry on the serface just mist them with some apple juice.
I like to mix some beer in the apple juice and some times a splash of worcestershire sauce.
If you want to mop them, which is better than straight up try this, I like it.
BARBECUE MOP SAUCE
1 c. vinegar (can use apple cider or wine vinegar)
1/2 c. cooking oil
1/4 c. water
1/4 c. lemon juice
1 1/2 tsp. salt
1 tsp. garlic powder
1 tsp. chili powder
1 1/2 tsp. paprika
1 1/2 tsp. hot pepper sauce
1/3 c. Worcestershire sauce
1/2 tsp. ground bay leaf
Combine all ingredients in saucepan and bring to boil. Keep warm while using.
Quote from: db14 on March 10, 2010, 07:43:00 AM
I've read through a lot of the rib recipes on here and most people seem to be doing the 3-2-1 and/or saucing their ribs. Does anyone out there just straight up smoke them? That is my pla for my first batch because I am a dry rib kind of guy. I have a rub that I've used before I had the smoker and want to see how they turn out with some smoke flavor added. I'm thinking about just applying the rub (night before) and then going with 4 hours or so of hickory and seeing what I've got. Anybody do something similar to this? Suggestions or corrections? Feel free to chime in, this is a learning experience.
I have done them this way, and I did not care for them.
I applied 3 hours of smoke and then cooked for an additional 2 or three hours( I don't remember exactly) and they seemed to dry out to the point where they were tough. I think it has to do with the surface to mass ratio, by the time you cook them long enough to be tender, they are dry.
But a lot of what I have learned is from experimentation - go for it and see if you like it.
I would start with only 1 or two racks until you get them the way YOU like them, 'cause we're all different, and you could follow someones recipe to the T and still not like them.
I will defintely be starting with just one rack. The wife doesn't do ribs, so this will be just for me. I rarely cook for more than two, so my cooking times are always going to be a little shorter. If I start perfecting this I think I may start having more guests for dinner.
OU, when you say mist do you mean actually spraying or spritzing or doesyou just brush it on? Also, how does the apple juice affect the flavor if at all. Same question for the mop.
db
I use one of those mister bottles, kinda like Windex comes in.
If you use un sweetened apple juice and just mist till it dont look dry you wont even hardly taste it. But like FLB stated every bodys taste is different.
All your trying to do with the juice is keep it from drying out. You can use broth if you want or even plain old water.
With the mop, yes it does change the taste but to me it enhances the flavor and does not over power it. If your going to mop wait till after the smoke and the bark has a chance to form.
I saw a (non smoked) recipe for Dr Pepper ribs that could probably be adapted..
They were done in an oven (horror!), on a roasting rack in a pan w/ 2 cans of Dr Pepper poured in. It sort of steamed the ribs in the peppery liquid.
Hi db, I've done ribs both ways and have had great results with each technique. OU has got you covered with the mop or the spray bottle. I've just put two racks in my obs and intend to dry cook them. I have a small garden sprayer that I use to mist the ribs with. I use a mixture of apple juice and cider vinegar and spray the ribs down about every hour or so. When the ribs start to pull back from the bone I then put some sauce on them to finish them off. Hope this helps, I'll post some pics as I go.
A lot of good advice from previous posts.
I smoke naked ribs using a dark beer/mustard slather and then mopping once the bark starts to firm up. The slather will keep the ribs moist and tenderize the meat. Use an oversize water pan to keep the moisture rolling.
Good luck and slow smoking,
Pachanga
Wow, I do love Dr. Pepper, but that might be going too far (plus I don't get use the smoker, kind of defeats the purpose).
Lots of great input, but my question would be how does the mopping/spraying with the different liquids effect the flavor of the ribs? I don't typically do mine very sweet (I try to avoid rubs with sugar or brown sugar), so would the apple juice sweeten them up a little (a little would be fine) or can you really not taste the difference in the end? They'll have a heavy coating of rub to begin with, so that might overpower anything else that goes on top.
Pachanga, so you wait until the outside starts to firm up before spraying or mopping? That makes sense to me, just verifying. We're talking like 2-3 hours in probably when the outer layer looks as if it crisp (for lack of a better word)?
I just might try dumping a couple bottles of Dr Pepper in the water pan next time I do ribs..
I'll do a rack of BBs 'naked' this weekend, and report back.
QuotePachanga, so you wait until the outside starts to firm up before spraying or mopping? That makes sense to me, just verifying. We're talking like 2-3 hours in probably when the outer layer looks as if it crisp (for lack of a better word)?
Exactly. If you mop too early, the rub and slather wash off. It is not really crisp. The bark is still soft but dark. I have described slather before as a mop reduction. It is a long term moisturizer.
Mops can change the flavor of the meat. It just depends on the mop. A mop should be an enhancement and not so much a flavoring. I have never noticed apple juice changing the flavor much but I normally don't use straight apple juice. It is much like mustard slather which does not taste like mustard but instead assumes the character of the bark flavor.
Here are some of my thoughts related to this subject along with the comments of others.
To Mop or Not to Mop – That is the Question
http://forum.bradleysmoker.com/index.php?topic=14240.0
Calling All Mop Recipes
http://forum.bradleysmoker.com/index.php?topic=14446.0
Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0
I Prefer to Smoke Totally Naked - A Brisket and Ribs Manifesto
http://forum.bradleysmoker.com/index.php?topic=12455.0
Good luck and slow smoking,
Pachanga
Quote from: Pachanga on March 10, 2010, 10:04:32 AM... Use an oversize water pan to keep the moisture rolling.
Probably the most important advice so far - a moist environment will help keep the ribs from drying out better than anything else. Also makes it easier to maintain temp since you're not opening and closing the box.
Thanks Pachanga, lots of good info. I have to go out of town this weekend, but may try to get these done on Sunday.
A more general question, if I use the water bowl that comes with the OBS, how long would it be before I would have to add more water to the bowl? (assuming around 225F and bowl is half full to begin with)
Quote from: squirtthecat on March 10, 2010, 10:57:42 AM
I just might try dumping a couple bottles of Dr Pepper in the water pan next time I do ribs..
I'll do a rack of BBs 'naked' this weekend, and report back.
Hopefully this doesn't turn your water bowl black! Maybe dilute it a little?
QuoteA more general question, if I use the water bowl that comes with the OBS, how long would it be before I would have to add more water to the bowl? (assuming around 225F and bowl is half full to begin with)
Too soon but I don't know an accurate time. I never used the water bowl. I knew it would not work for my purposes. I use a half size steam table foil/aluminum pan that fits perfectly and covers the entire bottom. I have to bend the back lip down a little to go under the heating element protector. Throw it away after two or three long smokes or if it gets nasty and you don't want to fool with it. I buy a large package at Costco.
There are a couple of photos of the pan in this thread.
http://forum.bradleysmoker.com/index.php?topic=12061.0
Good luck and slow smoking,
Pachanga
Quote from: db14 on March 10, 2010, 11:42:12 AM
Quote from: squirtthecat on March 10, 2010, 10:57:42 AM
I just might try dumping a couple bottles of Dr Pepper in the water pan next time I do ribs..
I'll do a rack of BBs 'naked' this weekend, and report back.
Hopefully this doesn't turn your water bowl black! Maybe dilute it a little?
I use the disposable foil cake pans. Hat tip to Pachanga for the suggestion about using them..
WalMart sells them in 2 packs (usually in 'festive' colors) and they fit perfect.
I'll more than likely dilute it.
That is how I do my ribs. I rub them and smoke them. I add sauce for the last 45 minutes. My wife also doesn't like pork (GASP!) so I too will do 1 rack at a time.
Check my post from last Sunday.
http://forum.bradleysmoker.com/index.php?topic=14812.msg176934#msg176934
There are many ways to do ribs. But I like to do them "dry." IMHO Pachanga is a smoking god.
Quote from: Tommy3Putts on March 11, 2010, 05:18:09 PM
There are many ways to do ribs. But I like to do them "dry." IMHO Pachanga is a smoking god.
DITTO!
Hats off to Pachanga!
So here we go. I'm out of town this weekend, but want to try and get my first smoke in on Sunday when I get back. I went ahead and prepared the meat tonight because I don't know when else I could've done it. I normally do the night before, so I hope a couple extra days won't hurt.
Here they are in the package, baby backs btw
(http://im1.shutterfly.com/media/47a0dd33b3127ccef9cd7b70129000000030O10AZuXLZq1bMmQPbz4U/cC/f%3D0/ps%3D50/r%3D1/rx%3D550/ry%3D400/)
Here they are after trimming. There was a thin layer of fat between the outer most meat and inner most of the thick side, but I hope it is rendered because it would've taken a lot of trimming to get rid of it.
(http://im1.shutterfly.com/media/47a0dd33b3127ccef9cdabb2123a00000030O10AZuXLZq1bMmQPbz4U/cC/f%3D0/ps%3D50/r%3D1/rx%3D550/ry%3D400/)
Here they are with the rub applied. I used :
4 tsp paprika
2 tsp sea salt
1.5 tsp onion powder
2 tsp black pepper
1 tsp cayenne
1 tsp garlic
1/2 tsp chili powder
1 tsp brown sugar
couple shakes of Lawry's
a dash of cumin
This is modified from what I usually do, but I was feeling like experimenting.
(http://im1.shutterfly.com/media/47a0dd33b3127ccef9cd32fbd39700000030O10AZuXLZq1bMmQPbz4U/cC/f%3D0/ps%3D50/r%3D1/rx%3D550/ry%3D400/)
And here they are wrapped up in foil. I didn't have the plastic wrap. I also covered the foil with press n seal just to be safe.
(http://im1.shutterfly.com/media/47a0dd33b3127ccef9cddd6693e500000030O10AZuXLZq1bMmQPbz4U/cC/f%3D0/ps%3D50/r%3D1/rx%3D550/ry%3D400/)
Here's a link to help get those pictures fixed.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Hope the rub don't eat holes in your foil!
Been there...done that.
Got the pictures on there, thanks.
I've used the foil before without any problems with this rub, but you have me a little worried now. It's in the fridge, so hopefully it will be ok. I am use to using the foil because I was always stuck doing them in the oven.
Doesn't look like any vinegar/acid in that rub, so you should be Ok.
I'm more worried about them losing moisture over the next couple days. I normally only have them wrapped overnight, but I want to be able to come home on Sunday and go straight to the smoker. I've had this thing for a week and have yet to put a piece of meat in it, it's driving me crazy just sitting there. This isn't ideal, but I'll make due with it.
Cant wait to see the finished ribs.
Quote from: squirtthecat on March 12, 2010, 05:33:40 AM
Doesn't look like any vinegar/acid in that rub, so you should be Ok.
Squirt is right.....it happen when I was using CYM.
Quote from: MPTubbs on March 12, 2010, 09:44:13 AM
Quote from: squirtthecat on March 12, 2010, 05:33:40 AM
Doesn't look like any vinegar/acid in that rub, so you should be Ok.
Squirt is right.....it happen when I was using CYM.
Damn CYM. ;D
Well, they're done and I'm full. Here's how it went down:
I got home and unwrapped the ribs, they seemed to have held up good over the weekend.
(http://im1.shutterfly.com/media/47a0dd35b3127ccef9c8328f212600000030O00AZuXLZq1bMmQPbz4U/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
So I preheated the smoker to 235F with the water bowl 3/4 full. I put the meat in and pressed the bisquette advance button to drop the first puck. The button actually got stuck. I finally got it unstuck, but it managed to drop a few pucks before I did, so I decided to open the door and see where the pucks were. I got lucky and it had just pushed the first puck onto the burner, not into the water bowl. By the time I had gotten everything under control the temp had dropped to 185F, but it rebounded to 210F within 5 minutes. For this smoke I decided to go with 3:40 of smoke, with all but 3 of those pucks being hickory (the other three were apple).
After 20 min the temp was at 225F and I slightly back the slider down.
After 30 min the temp was at 230F and I scaled back the slider again.
After 45 min the temp was at 240F and I scaled back the slider a little more this time.
After 1hr the temp was at 237F and I scaled back the slider even more.
After 1hr 15min the temp was at 224 and I left it alone.
After 1hr 30min the temp was at 219 and I bumped it up a little.
After 1hr 45min the temp was at 224 and I slightly backed it off. I also gave the top a light basting with some apple juice.
After 2hr 40min the temp was at 223F and I slightly backed of the slider again and emptied the water bowl and refilled it. (only because I forgot to do this when I opened it to baste and was afraid all the spent wood in teh bowl would become a problem.)
At this point I actually had to leave the house for a while, so I put my OCD on hold for a bit.
When I returned they had been in for 4hr 20min and I one side of the ribs I could see the bone pocking out, so I shut things down and pulled them. Here's the finished product:
(http://im1.shutterfly.com/media/47a0dd35b3127ccef9c88745612e00000030O00AZuXLZq1bMmQPbz4U/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
And a little closer:
(http://im1.shutterfly.com/media/47a0dd35b3127ccef9c9af06c00500000030O00AZuXLZq1bMmQPbz4U/cC/f%3D0/ps%3D50/r%3D0/rx%3D550/ry%3D400/)
I was thinking with my stomach and actually tore into them before snapping the pics. They were juicy enough for me inside and most of the fat had cooked off. As you can see from the pics, they had a nice bark on them although it was almost black. They were some of the best I've had, but they were pretty spicy. I'll tweak the recipe in the future, but I was satisfied. The apple juice didn't make any noticeable impact in the taste. I feel like they probably needed to cook just a little longer, but I would have had to baste again to keep them moist inside.
Nice looking ribs DB. If they were too spicy, looking at your rub recipe, I'd back off the salt, Cayenne, and black pepper just a bit. Then also increase the amount of brown sugar a bit.
Those are some damn nice lookin ribs you did there db.
Quote from: Tommy3Putts on March 15, 2010, 03:38:23 AM
Nice looking ribs DB. If they were too spicy, looking at your rub recipe, I'd back off the salt, Cayenne, and black pepper just a bit. Then also increase the amount of brown sugar a bit.
Yeah, I'm not really a sweet ribs kind of guy, but I may have gone too far the other way. I enjoyed them, but I don't think a lot of other people would have. I think I can lower the cayenne and increase the brown sugar a little and it will be closer. Plus I'll probably get a few more bastes in with the apple juice next time which may help. I'd also like to try and add some sage or maybe thyme or something along those lines so there is a little something else to them. Right now the flavor is good, but very one dimensional if that makes sense.
Congrats, db! I'm not a sweet rub type of guy either! And I would usually rather not have much if any sauce on them either if from a smoker. If too spicy, I'd look at the amount you put on. Ribs have such a large "bark" to meat ratio (each bite will have either one side and more probably two sides of bark included) that you will definitely taste the rub in EVERY bite. Where I will pour on the rub with a butt or a brisket, I will go much lighter on ribs - more of a sprinkle. If you like the taste of the rub, just too spicy, just hold back some when applying it - might take you a rack or two to get it adjusted to your exact taste but guess what. It will be some mighty fine taste testing until you do! Your rub has a lot of cayenne, paprika, chili powder and some sugar in it - it will be darker than some other rubs. As far as other spritz's, beef broth is pretty good also - I like to have some fats/oils in my mops/sops/bastes/spritz's so I will usually melt some butter, but some beer, cym, lemon juice, onion powder, garlic powder, salt, and pepper. And use it as a mop. Only limited by your imagination and what you want as part of the taste profile. If you add sage or thyme to the recipe - I like to use the powders - mixes well and seems to stick on the meat better.
Now, to address t3putts infatuation with Pachanga - "smoking god"????? He's from the wrong part of Texas, plus his fishing cabin, it's too far south. No way. With his locations - too much influence from the north and from the south. ;D ;D ;D ;D ;D ;D But then what am I saying, I don't even live close to bbq heaven anymore - my family does though! :o :o :o :o Plus he seems to catch bigger fish than I do! arrgghhhhh!!!!
A girl once called me an Angel but later swore I was the Devil. Go figure.
Pachanga
Quote from: Tommy3Putts on March 11, 2010, 05:18:09 PMIMHO Pachanga is a smoking god.
I think it was a typo - he probably meant "Pachanga is a smoking cod."
Quote from: Caneyscud on March 15, 2010, 10:06:18 AM
Now, to address t3putts infatuation with Pachanga - "smoking god"????? He's from the wrong part of Texas, plus his fishing cabin, it's too far south. No way. With his locations - too much influence from the north and from the south. ;D ;D ;D ;D ;D ;D But then what am I saying, I don't even live close to bbq heaven anymore - my family does though! :o :o :o :o Plus he seems to catch bigger fish than I do! arrgghhhhh!!!!
Well being Sooner born and Sooner bred I won't get into which side of Texas is best, except maybe North? ;D All I know is that come October there is an nice little friendly rivalry in big D.
I'm not a sweet kind of rib guy either, until the end. But I've found that unless you go way overboard with the brown sugar, it reacts well with the other spices to actually enhance the rub. As said by the experts find what you like and go with it. It sound like my spritz/mop tastes are similar to Caney. Beer, butter, applecider vinegar and what ever else is handy. Try red wine some time (one glass for the spritz two for the chef) 8).
Quote from: Tommy3Putts on March 15, 2010, 05:02:06 PMWell being Sooner born and Sooner bred I won't get into which side of Texas is best, except maybe North?
Baja Oklahoma?
Quote from: Ka Honu on March 15, 2010, 02:53:56 PM
Quote from: Tommy3Putts on March 11, 2010, 05:18:09 PMIMHO Pachanga is a smoking god.
I think it was a typo - he probably meant "Pachanga is a smoking cod."
I dreamed I was a smokin' a cod once but I didn't inhale. That oily fishy smoke smell still haunts me.
Tommy3Putts,
Caneyscud has been wandering in the wilderness for years (since he left God's country). He still has retained a lot of barbeque acumen but I am worried for his brisket soul. He has been talking about pork a lot lately. However, we still claim him as our own. Fortunately, he comes back home to recharge his batteries occasionally and gets back to his roots.
Okies are OK in my book. But then again my book is the Texas Warlock's book of lesser Barbeque Gods, rotten deeds and heavy drinking.
Thanks for reading my ramblings and for posting.
Pachanga
Not ramblings in my book. Thank you for all the help you and everyone else contribute to this site that's what makes it so enjoyable.
As for "all-y'all" who are from the Republic of Texas (for you guys way up north all-y'all is plural for y'all), except when it comes to college football, I find all y'all to be a fairly tolerable species. Especially when helping out your neighbors in time of need. I've heard many good stories of Texans coming to the aid of many Okies in April of 1995 and when the F4 hit Moore OK several years ago. Pretty cool.
Smoke on!
T3Ps
Is that Oct. game anything like the Thanksgiving game? Long live Bonfire!
Quote from: Pachanga on March 15, 2010, 05:26:48 PM
I dreamed I was a smokin' a cod once but I didn't inhale. That oily fishy smoke smell still haunts me.
Reminds me of a time with this mullet in Rockport!
Quote from: Pachanga on March 15, 2010, 05:26:48 PM
Caneyscud has been wandering in the wilderness for years (since he left God's country).
Say it ain't so! Say it ain't so! Since my wife is a W. Tenn gal, she gets a hankering for pulled pork once in a while and me being the nice, adoring, and submissive husband OBEYS!.
(http://i94.photobucket.com/albums/l95/43something/tx_black.gif)(http://i94.photobucket.com/albums/l95/43something/stick-figure-animated-gif.gif)(http://i94.photobucket.com/albums/l95/43something/pig_cooks.png)
Caney's wanderings from BBQ heaven to Porcine PulchritudinousQuote from: Pachanga on March 15, 2010, 05:26:48 PM
Okies are OK in my book.
Agreed, my lis sis was an Enid Okie once - for a few years. Then she came back to the Hill Country.
A final thought as I was thinking back on these ribs a few days later. They weren't quite as tender as i would have liked. I know a lot people aim for fall off the bone, while others say ribs shouldn't fall off the bone. Regardless, I would have liked these to be a little more tender. I know that the meat itself can play a role in that, but what are some suggestions to accomplish this? Should I baste/slather more often? I don't think they needed more time, but I will yield to the experts.
Quote from: db14 on March 16, 2010, 06:55:21 AM
A final thought as I was thinking back on these ribs a few days later. They weren't quite as tender as i would have liked. I know a lot people aim for fall off the bone, while others say ribs shouldn't fall off the bone. Regardless, I would have liked these to be a little more tender. I know that the meat itself can play a role in that, but what are some suggestions to accomplish this? Should I baste/slather more often? I don't think they needed more time, but I will yield to the experts.
Usually cooking a little longer will accomplish the tenderness you want.
Ribs is such an individual thing... We can't even agree in our own family.
If you cook them too long you will end up with pulled pork and bones.
The only way to figure it out is to document how long you cooked them and how they turned out, and do the next batch a little different.
Bear in mind that sometimes the ribs will just take longer or shorter than you want. You can cook them the same time and they come out different.
Quote from: FLBentRider on March 16, 2010, 07:02:14 AM
Quote from: db14 on March 16, 2010, 06:55:21 AM
A final thought as I was thinking back on these ribs a few days later. They weren't quite as tender as i would have liked. I know a lot people aim for fall off the bone, while others say ribs shouldn't fall off the bone. Regardless, I would have liked these to be a little more tender. I know that the meat itself can play a role in that, but what are some suggestions to accomplish this? Should I baste/slather more often? I don't think they needed more time, but I will yield to the experts.
Usually cooking a little longer will accomplish the tenderness you want.
Ribs is such an individual thing... We can't even agree in our own family.
If you cook them too long you will end up with pulled pork and bones.
The only way to figure it out is to document how long you cooked them and how they turned out, and do the next batch a little different.
Bear in mind that sometimes the ribs will just take longer or shorter than you want. You can cook them the same time and they come out different.
I am in total agreement with FLBentRider.
Cook them a little longer but be careful you don't end up with pulled pork and bones. There can be a pretty tight window there. Final texture is is completely a personal preference. Most BBQ joints and experts in the field go for what is described as a little tug but still an easy parting from the bone.
Remember there is always hangover heat that will continue to cook the ribs and take them to a little higher temperature. If they are right where you want them when you take them off the pit, put them on a rack to cool down. If you pulled them too early, FTC them or throw them on a hot grill for a few minutes and mop them to prevent drying.
Good luck and slow smoking,
Pachanga
I can try going longer. I just wanted to make sure that wouldn't cause them to to be dried out or tough. I'm still adjusting to cooking this way. To me overcooked meat means a steak you can't hardly chew. If the results of overcooking here is they fall apart at least they will still be edible.