Side Ribs for the neighbourhood

[Smokin Coop]

Good Day All,
I took a break from the smoker for the last couple of months and I am jumping back in head first...we are having a block party and I just volunteered to smoke up some side ribs.  I usually like a naked rib but, based on some asking around, the majority of the people at this event prefer a fall-off-the-bone rib, saucy rib.  I am thinking that the 3-2-1 method is the way to go.  I am a little amprehensive to try something new with a group this big but it looks like 10.5 has this method perfected and I would like to branch out a lil bit.  Wondering if anyone has suggestions for a non-commercial rub and a type of bbq sauce that would best compliment it.  Also...if some of the group do not like food that is too smokey, should I use a certain wood? Or should I cut back on the "3" part of the process?
Thanks in advance for your help
Coop 

[jiggerjams]

Hey SC,

You can always serve sauce on the side if you like. I say this in case  some like a savory sauce and others like a sweet or vinegar based sauce. Or what the he!! you can sauce them all different and when it turns to bark it will be rib surprise for everyone.

Jams rub is a good rub for ribs. It is on the recipe site www.susanminor.com

You can cut back on the smoke if you want but I wouldn't but that is me. I would use an apple wood instead of cutting back on the amount of smoke.

10.5 method does rock. You might want to allocate yourself more time to be safe and then if you are done early you can always FTC until it is time to serve.

[Habanero Smoker]

For my preference I like spare ribs, like to smoke them naked, and still like a little tug when I bite the meat off the bone. I use 1:40 - 2:00 hours of pecan. I use a variety of different rubs, depending on my taste at the time, and rarely use a sauce.

The link above is incorrect, but you should get redirected. The web address is www.susanminor.org .

A direct link to some rub recipes is posted below:
Rubs

You can try smoking a rack using your new method a day or two prior to the event to see if you are satisfied with the 10.5 method, if not you can fall back on your regular routine of smoking/cooking ribs. When I am holding a large gathering, I always finish cooking the ribs one or two days prior to the event. Since I cook spare ribs; I keep them whole, reheat over a hot grill, and at this time I may apply sauce to some of them. After reheating I will separate them.

A technique a friend uses (but I haven't tried yet), after he reheats the ribs, he separates them, dunks them into a sauce so that all sides are covered, then places them under a boiler for a few minutes to caramelize the sauce.

[Smokin Coop]

Thanks for the feedback guys...I will let you know how it goes and include some pics.

[Habanero Smoker]

I hope I am not too late, but I was going through some old recipe magazines that Hannaford Supper Market hands out and came across an old rub that I have used on ribs and it is good. What the online recipe does not tell you is that th recipe is used by a competition team (Mr. Bobo's Traveling BBQ AllStars) that won the Hudson Valley Ribfest Grand Championship. Also the online recipe doesn't mention some of the team's "secrets".

Mighty Fine Swine Rub

Some additional information from the magazine about this rub recipe:

After removing the silver skin, rub the ribs with peanut oil on both sides. Liberally apply rub to both sides, set at room temperature, covered for about 1 hour. Just before smoking/cooking lightly apply a second coat of rub on the meat side only.

If you are using the 3-2-1 method, and you want to glaze the ribs at the end. Reserve the juices from the foiled ribs. Using your favorite barbecue sauce; mix 4 parts BBQ sauce with 1 part reserved juice in a small sauce pan. Simmer until well blended and the glaze will coat the back of the spoon. After your ribs are fully cooked, brush both sides of the ribs with the glaze. Place on a 350°F - 375°F opened grill, meat side down and grill for 2 - 3 minutes. Turn over, glaze the meat side one more time. Close the cover and cook for 4 minutes more. Let rest for 10 minute before cutting.

[jiggerjams]

That has to Rock!! Thanks Habs.

Do you think the chili powder is a blend of spices or actually ground chili powder?

[Habanero Smoker]

The difference between chili powder and chile powder is very confusing, and sometimes I use the wrong spelling when typing recipes. In this case the spelling is correct and Chili powder is the blend of chile peppers and other spices. Chile powder contains only ground chile peppers. When I made this recipe I used a very mild chili powder.

My favorite chili powder is made by Spice Island. It is made with New Mexico chile; which is very mild, and it doesn't seem to have as much cumin as the other brands. You can use a lot and your food will not get hot, that way I can add as much flavor as I want. It will get spicey, but not hot. If I want more heat I add cayenne pepper.

[Smokin Coop]

hello again.
Party has been postponed so I have been given an opportunity to do trial run with the 3-2-1 method.  Have Jans rub on the ribs now and will using the sauce/glaze method that Habs posted.  will let you know how it goes

[jiggerjams]

Doh!! I have been waiting for this update. Caca happens...staying tuned.

[Radar09]

What is the 321 method?  I'm doing some side ribs today and can't find the meaning of 321 for the life of me on this site

[devo]

refer to this post and it kind of explains it
http://forum.bradleysmoker.com/index.php?topic=10182.0

[GusRobin]

It involves putting the ribs in the smoker with 3 hours of smoke; then wrap in foil with some juice or other liquid and put in smoker for 2 hours (2 for spareribs; 1 for baby backs); then remove from foil, apply sauce and put back in smoker for 1 hour. Thus 3-2-1.

Here is another thread in the recipe forum that explains it:
http://www.susanminor.org/forums/showthread.php?581-How-To-Make-Ribs-in-a-Bradley