Baby Back's and Jan

monty · June 27, 2010, 08:39:42 AM

Quote from: classicrockgriller on June 26, 2010, 08:10:08 PM
You think he's still cooking them Ribs? ;D

lol!!! :D

DTAggie · June 27, 2010, 03:35:26 PM

Sorry everyone. Ribs were done after 4 hrs with no foil and apple wood just as I was heading out to play poker on Friday night and I had a delivery to make on Saturday.

I have to say, they were terrible. Very dry one side - the side with Carolina Gold then rub. I hate to admit it, but the rub was too salty on ribs for me. I will try it on butt to see how it is.

I will not do BB ribs w/out foil anymore. Problem could have been the ribs themself. The store only had them frozen and I had to place in water to though then rub down.

hal4uk · June 27, 2010, 05:39:29 PM

Sorry to hear that DTA...
Doesn't sound like you want to try it again (w/o foil).

Every smoker is a little different, and it's important to keep some moisture inside throughout a rib cook.
Of course, you can lose moisture quickly opening the door and such.

I don't know if this would work, but I have a crazy idea...
WHAT IF... On a rack above (or maybe below?) the ribs (and maybe on a frog mat) ya had as much big chunks/slices of WATERMELON as would fit?
It's sweet and tasty... And it would HAVE to keep dripping/evaporating for a long time.
Seems like ya could keep the door closed a LONG time w/o peeking (losing the moisture).
I dunno. Just an idea.

classicrockgriller · June 27, 2010, 05:44:05 PM

Ribs with Watermelon Sauce!

I think you just found a way to make your Million$. ;D

DTAggie · June 27, 2010, 07:34:38 PM

Funny I have thought about trying smoked watermelon. I never did open the door the entire smoke. But I did notice when I finally did open I must have spilled my water pan some. Most of it was in the pan I set my water pan on.

I am realizing I have a low tolerance for salt in rubs. After mixing up Jan's rub, I tried it and enjoyed the flavor. Was surprised how it actually was on the ribs. Has anyone else thought it was a little salty? I will try n a butt I have as I know it can handle more rub.

DTAggie · June 28, 2010, 07:29:12 AM

Here are the finished pics. Look ok but were very dry

watchdog56 · June 28, 2010, 09:15:34 AM

did you spritz with apple juice or so after the first couple of hours? I watched a news segment and some guy won 3 out of 4 categories on ribs and he said he spritz's with apple juice about every half hour so I have done that ever since and they always seem to come out a nice golden color and plenty juicy.

waterkc · June 28, 2010, 09:38:57 AM

So just a spray bottle with Apple juice in it? I have heard that many times. Really works huh? Do you guys flavor the water in the pan at all?

DTAggie · June 28, 2010, 11:37:02 AM

Did not spritz as I had a small tiem window to get them done. Each time you open the door it adds to the cook time.

watchdog56 · June 28, 2010, 12:39:49 PM

Thats all I use waterkc.