We had mid week visitors and decided to try smoking some ribs in the BS during the work day. I was torn about doing this because (a) I'm a control freak and like to be present in case anything needs attention (I guess there could be a power outage...) and (b) I didn't want to tip the cards and let the wife know that I don't need to be pushing buttons and should be (insert chore(s) of choice). Acord suggested finding some "flaw" caused by the lack of attention and I'll have to think how to do that. I was pleased with the results and the ribs dissappeared quickly, so I thought I'd share what I did. I'm trying to post pics for the first time, so I apologize in advance if something goes awry.
On Monday, removed the membrane on four racks of Costco baby backs and rubbed three with crushed garlic, salt, pepper, and Italian seasoning. The fourth I smeared with a mustard slather and a sweet/spicy rub (brown sugar, paprika, garlic powder, black pepper, celery salt). Into the fridge wrapped in plastic for two days. One garlic rack and the spicy rub rack would be served dry. The other two garlic racks would be served wet (one sauced with a grainy mustard recipe from the Kirk book, the other with a sweet/spicy sauce I threw together).
Preheated the BS at noon and the ribs went in at 12:45. 7 pucks-worth of smoke alternating apple (4 pucks) and maple (3). after 2.5 hours, racks rotated and ribs sprayed with apple juice by the wife, and each hour thereafter. At 5, I rotated the racks again. By quarter to six, the dry ribs were done so I FTCed them while waiting for the others to glaze and finish. When those were done (about 6:45), I FTCed them for 30 minutes and then served the food. Our guests, including my mother in law and a petite young lady usually concerned with her appearance, attacked the ribs like fraternity boys.
Here are the ribs rubbed, after sitting in the fridge for two days:
(http://i155.photobucket.com/albums/s293/consiglieri655/f8b009e3.jpg)
(http://i155.photobucket.com/albums/s293/consiglieri655/b66519c2.jpg)
Here they are done:
(http://i155.photobucket.com/albums/s293/consiglieri655/8084b177.jpg)
(http://i155.photobucket.com/albums/s293/consiglieri655/cd6beccc.jpg)
Good job Consiglieri! :P ;D
Perhaps you could tell her that you were just extremly lucky that time, but from now on you need to be present at all times to assure proper quality control thus maintaining the high standards of excellance she has become used to. :D Well it sounds good anyhow, until she gives you that "dazed deer in the headlight" look then ya better stop and regroup. :)
Thanks, Iceman. I've been reading quite a bit about your sauce on this site... Maybe you ought to take it commercial.
Very nice job on the ribs ;).
Hey Consiglieri, poolside ribs!, what more could a man ask for? (don't answer that) they look delicious! and have got my tastebuds going! ;)
LS: I'll trade some ribs for some of that pastrami, but the real estate (and water), may make that problematic. Thank god the smoker is cleaner than the pool ( :-\)
Quote from: iceman on March 08, 2007, 10:22:34 AM
Good job Consiglieri! :P ;D
Perhaps you could tell her that you were just extremly lucky that time, but from now on you need to be present at all times to assure proper quality control thus maintaining the high standards of excellance she has become used to. :D Well it sounds good anyhow, until she gives you that "dazed deer in the headlight" look then ya better stop and regroup. :)
You could try saying that it requires your special talent to get them even more tender. :-\
This looks like an opportunity to have a SUS Chef take care of all the real work while you secretly have a few cold ones while making it look like you are doing all the hard work. :D :D
Nice Job.
Hello to all...I am new to the board and have just bought a handmedown OBS from a mutual friend of mine. I've got the in-laws coming over this weekend and I'm going to smoke it up.
Your recipe looked like a quick and simple one for my first smoke so I'm going to give it a try. Your pic of the ribs made my mouth water!
I've been checking out this board for a few weeks...there is some really great ideas on here.
Hi floaty, and welcome to the forum, good luck with the ribs, let us know how it all goes ;)
LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)
Thanks Floaty. You'll find that the BS is a remarkable machine that will make the job pretty easy (which is why I was okay with smoking the ribs while away at work). I used a cabinet temp of 220 for my smoking
good luck with your project and welcome to the forum.
Wildcat: I like your tip too.
Welcome floaty;
You'll find the Bradley easy to use once you get used to it. Hardest part is learning "Not to Peek" to much, which drives me crazy sometimes ;D Have fun this week end and enjoy the food and company. :)
Hi and welcome to the forum floaty! The hardest thing I have experienced is patience, especially when on a time table. I rushed my first batch of ribs and although they tasted great, they were not as tender as they could have been.
If you can, take some pictures and post.
I'll be sure to let ya'll know how it goes. Thanks for the welcome and the tips. I'll be sure not to peek. I plan on letting them smoke for about 5-6 hrs. I've heard not to take them out to soon or they won't be tender.
Have a great weekend,
Floaty
Welcome floaty , Get ready for good food , friends and company. The forum cats will always jump in to
help ya. They sure have helped me. :)
Have fun ,be forum active ,
Coyote
Consiglieri,
Great job, the ribs look great. Ribs are one thing I haven't been able to master yet and by looking at yours I think I know why. I don't think I let mine cook long enough because the meat never pulls back that far from the bone. Next time I do mine I am going to let them cook a little longer.
I was just on my way to get a turkey breast and after seeing those pics I think some baby backs will accidently fall into the shopping cart ;)
Mav
Meat starting to pull back is still the only real guide to ribs being done that i have figured out. Others here have great luck on BS ribs, I am still adjusting on ribs. I have achieved good finally, but great is still a work in process. Any conversation on Ribs needs to include Icemans sauce which is an amazing complement to ribs.
Quote from: West Coast Kansan on March 11, 2007, 08:12:27 AM
Meat starting to pull back is still the only real guide to ribs being done that i have figured out. Others here have great luck on BS ribs, I am still adjusting on ribs. I have achieved good finally, but great is still a work in process. Any conversation on Ribs needs to include Icemans sauce which is an amazing complement to ribs.
You hit the nail on the head! ;)
A few things i've noticed in my quest for perfect ribs apart from the usual removing of membrane etc:
If i'm applying a rub, i do so just before putting the ribs into the BS, i've found leaving rubbed ribs in the fridge overnight, or even a few hours draws on the meat too much and can make them dry, too much salt in a rub also can make the meat dry. I never cut the racks into portions, i leave them whole, even if it means bending them to fit the tray, sometimes i've just hung them in the BS with hooks with good results, i find leaving the racks whole helps to keep in the moisture.
Sometimes i have ribs cooking in the BS for 6 hours plus, and more often than not i'll finish them in the oven with apple juice at 190f for 2 hours or so as recommended by icerat4 ;), or maybe in the crockpot with some sauce.
I like my ribs very tender, not to the point where they disintegrate, just very tender. One of my sons is a real rib addict, he's been giving my ribs the thumbs up lately so i'm getting there, but the quest continues ;D ;)
Ive done ribs with a boat load of rub and ones with lil to none and ones with mild amount.The mild amount wins hands down IMO.Folks do like the plain ones as they put sauce on to there liking.Thats a great way to do them if unsure what people like.But the ones done with the boat load of rub .Dint come out dry.As none of mine do ;D ;D ;).But just too much of the rub taste then smoke.Still mighty tastey.Thats my 2 cents ;D.So i stay on the medium part on the rub.And alway allow time in wrap and in fridge for overnight.RATOUT. 8)
Hello all, just wanted to let all of you know how it went this past Saturday. Put the ribs in at noon at a temp on 205...let'em smoke until 6pm alternating apple bisquettes and hickory. Got'em out, sprayed them with apple juice and sealed them in foil/towel/cooler for another hour. At 7pm everyone was digging in! They were so much better than I had expected them since this was my first try on the bradley. Thanks to everyone for the help and ideas. I didn't do too much peeking! ;D
Way to go , Floaty . It really is hard not to peek sometimes.
Coyote
Good job floaty! ;D Glad to hear it turned out for you. :)
Peeking? we don't peek... we, uh... :-\ rotate racks, or baste, or sample internal temperatures. Maybe the next BS design could include a large double pane window so that we can see the smoke swirling around the interior.
Good job, Floaty. Your discipline must be better than mine in the ole' checking on progress department.
Great job! ;)
well, im probably like most you ya'll...i'm still critical on myself when it comes to any form of cooking. I think I put too much rub on the ribs and I also think that they weren't as tender as I personally would like them to be. My wife thought otherwise. However, I will continue to work on it and develop my ribs to as close as perfection as I can get.
Now....does anyone have a simple recipe for a tasty rub? I emphasize the word "simple".
later,
Floaty
Salt, Pepper, Garlic (granulated or powder).
That is as simple as it gets unless you remove the Garlic :D
I like to add a little something different so instead of salt:
Adjust quantities to taste
Celery Salt (1/2 cup)
White Pepper (1/4 cup)
Ground pepper (1/4 cup)
Garlic Granulated or powder (1/4 cup)
Onion Powder (1/4 cup)
Paprika (1/2 cup)
chili powder (1/2 cup)
brown sugar (1/2 cup)
I use emrils rib rub.Very nice id say .No complaints and ive done at least 75-100 slabs of these in the past year.
(http://i71.photobucket.com/albums/i138/icerat4/DSC00013.jpg)
(http://i71.photobucket.com/albums/i138/icerat4/DSC00002.jpg)
Nice and tastie lol ;D.Give the rub a try its at domonicks or jewel or check online emrils rib rub,
Looks like more yummy for the tummy....
My next batch of ribs I think I am just going to put some salt and pepper on them then smoke. When they are done FTC and sauce. Also make sure I cook them long enough. I think sometimes I try and get too fancy and thats where I run into trouble.
With ribs, I plan to stick with one of two simple rubs:
1. Salt, Pepper, and then Iceman's sauce and finish on charcoal grill; or
2. Iceman's rub.
Can't get any more simple than that and both turn out wonderful.
:)
Next time I do ribs, I'm gonna remove the membrane, use a little less smoke, and tent or FTC with a little apple juice (or something) along in there. My first attempt was good, but I didn't know about the membrane on them (so I was put off by that), and the ends tasted like ashes...middle bones were awesome.
Hey Wilcat , I still haven't been able to try Iceman's sauce. I've been sick damn near the whole time
since it came in the mail. But real soon my gallbladder and I will be parting company :).......
And then , look out 'cause the ol'Coyote is gettin' sauced......the Goose Bay Way 8)...Did I mention ,
The Iceman is way Coooooool 8)
Coyote
Yeah he is cool, has an outstanding workshop, and makes the best sauce in the world. I still have not gotten around to adding some alcohol to some of his sauce and drinking it. I bet it would be good.
Oh my, Goose Bay Brew! Or "Brew-with-Attitude"
Back to the ribs, I have tried many different rubs, sauce, and methods over the years. The last several ribs we did have been the best.
light sprinkle with Goose-Bay Pig Rib, not to much. Rest overnight in fridge, then an hour before smoke time I take them out and sprinkle more on to a light layer of rub. Not to much, I want to see a lot of the rib there. The rub is light flavoring.
Then its in the smoker at 200 to 205 degrees. 2 hours later I start spritz and rotate with Apple Juice once an hour. Total smoke time of 4 to 5 hours Pecan (Yes I like smoke flavor).
at 6 hours, I test IT (which is usually 190 to 195 by then) and pull them and FTC for 1 to 2 dependig if we are waiting for anyone to come by.
Then its serve, add sauce on yur plate if you want them.
Note, Sauce / Baste does not go on in the smoker anymore. Its moist enough when it comes out of FTC in our opinion. Sauce is added flavoring on the plate (which I do lightly now with Sauce with Attitude).
This is they way I plan to do them again.
I have done the medium heavy no suger and sugar and heavy sugar rubs and they all are either to chewy or sweat to taste the rib. But Ribs are one thing that is very individual in taste and texture. Its fun to learn and experiment with for sure.
Good job to all of you in your Rib Adventures. Hey new Food-TV show idea. "Rib Adventurs" Travel across the land / world and enjoy lerning and experimenting different ways people do BBQ Ribs...
All these ideas and pictures are making me hungry. And I'll be away from the smoker this weekend and unable to experiment. Will look forward to the next adventure, though.
Hey IKnowWood. Have you tried putting a lite coat of Ice's sauce after the smoke and then on to a hot charcoal grill for a couple of minutes? It kind of cooks the sauce into the top layer on the ribs and adds a hint of charcoal flavor to boot. Yummie. 8)