Babyback versus spare ribs

psdubl07 · April 08, 2005, 04:51:05 PM

MW, I agree with you, flavor is for sure the most important thing. I've just have never had a problem achieving flavor in the Bradley, so it's kind of a given.
I've had BBs that are both flavorful and falling off the bone, which is how I like them. Since I've achieved the flavor piece of the puzzle, now I'm working on the tenderness piece. If cooking them in the oven first, or boiling them, or taking a blowtorch to them, makes them tender, AND I can still get the smoke flavor by throwing them in the Bradley after, to me, I've hit pay dirt!
[:D]

Oldman · April 09, 2005, 06:18:54 AM

Well I have followed this thread with interest as I have not done ribs in the Bradley. I will share this with you though... When I'm grillin' ribs (spare or BB)I have them cross cut 1 inch wide. Now the top (thicker) side of the rib I do not grill. It will end up being cooked in sour kraut with other items.

I cook the now "ribbets" over a direct oak flame until I get a good searing; then shut the unit down to slow the burn down and to go into a smoke period. I use a little standard season salt on them. Once cooked I place them in a holding roasting pan with lid. Next I open the unit back up and allow it to flame up again. Then coat the ribs in BBQ sauce as I return them to the grill and allow the sauce to blackin' some before I remove them to a storage area to allow for another 15-20 minute dwell time before the eating.

The ribs are reasonably tender, and very favorful. By doing it this way I cannot tell the difference between BB and spare ribs.... just my 2 cents worth.

Olds

http://rminor.com

SoupGuy · April 09, 2005, 03:37:05 PM

Absolutely, the ribs pre-baked in foil WILL catch flavor from your smoke! When you remove them from the foil they will be both wet and a little oily... smoke hangs on this very well. If you prefer very heavily smoked product, lessen the oven time to 1.5 or 2 hours and smoke longer at a higher temperature... I just think this tends to dry the ribs out more than I'd like.

I do whole chickens and other fowl in the oven before smoking also, but they are wet-brined first (and smoked after cooking).

When some people initially start smoking things, many tend to over-smoke. There is such a thing as balance and too much of a good thing! Smoke doesn't always have to be the dominant flavor in a recipe...

Best know not for soup, but rather smoked meats...

Habanero Smoker · April 09, 2005, 05:09:37 PM

I've been trying to avoid my 2 cents worth, because I don't smoke ribs often. Smoke will adhere to meat surface at any temperature, though the hotter the surface the lower the rate of adhesion. The surface of ribs is much greater than the thickness. So I would think that smoke absorption would not be that great of a factor, because you have so much surface for the smoke to adhere to you should be able to get a good smoke flavor.

nsxbill · April 09, 2005, 05:16:21 PM

Smokehouse Rob,

On the next "reworking" of your design, I would suggest you leave a middle bar out on one side. The ability of the user to slide the sausage rack in and out of the dryer rack seems one that would be paramount. I really like the hanging rack. It really would be far better to be able to hang it in the dryer rack so the ease of sliding into the smoker is taken advantage of. Keep up the good work. You can call this revision the BM version! Well, on second thought, that might not sell too well.

Bill Muirhead

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

BigSmoker · April 10, 2005, 12:39:59 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 Well I have followed this thread with interest as I have not done ribs in the Bradley. I will share this with you though... When I'm grillin' ribs (spare or BB)I have them cross cut 1 inch wide. Now the top (thicker) side of the rib I do not grill. It will end up being cooked in sour kraut with other items.

I cook the now "ribbets" over a direct oak flame until I get a good searing; then shut the unit down to slow the burn down and to go into a smoke period. I use a little standard season salt on them. Once cooked I place them in a holding roasting pan with lid. Next I open the unit back up and allow it to flame up again. Then coat the ribs in BBQ sauce as I return them to the grill and allow the sauce to blackin' some before I remove them to a storage area to allow for another 15-20 minute dwell time before the eating.

The ribs are reasonably tender, and very favorful. By doing it this way I cannot tell the difference between BB and spare ribs.... just my 2 cents worth.

Olds

<hr height="1" noshade id="quote"></blockquote id="quote">

Olds,
As always something new for me to try[:D].

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

Oldman · April 10, 2005, 01:04:08 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">BigSmoke:
Olds,
As always something new for me to try<hr height="1" noshade id="quote"></blockquote id="quote">I just make sure I get ribs with meat on them. Now you want something really good? Better than any ribs? Pork neck bones cross-cut 1 inch wide and with a good 3/4 to 1 inch of meat left on them. Do these like you would your ribs. The meat on those bones has so much more flavor, that you will pass up the BB or spare ribs all day long.

The big problem for me here in a city is getting them with enough meat on them and cut like I want. For you all who have access to a "live" butcher I would think you would be all over this like a 100.00 bill laying on the ground~~!

Olds

http://rminor.com

Cold Smoke · April 10, 2005, 06:01:51 AM

Hey Olds, you are definately onto something. If I'm correct- in these parts we call these ribs "finger foods" pork button ribs. They are nice thin strips of ribs with small nickel/quarter size bones in long thin strips. They are reasonably inexpensive and a damn good treat. I like them as much as I like wings. They are delicious smoked and grilled with a good sauce and some cold lagers.

Cold Smoke

eightball · May 21, 2005, 01:28:24 AM

I am new to this but if youcan't get coke syrup, yoiu might try reducing coke on the stove over low heat. Basically yoiu would be turning it back into syrup.[8]

Oldman · May 21, 2005, 05:00:58 AM

Just FYI coke is 5 parts water 1 part syrup if brixed correctly.

Resturants that sell fountain soda have one of two machines. A Post Mix which is really only a large 5 gallon can of soda already mixed or a brixed machine which mixes the water and syrup at the fountain head. You might be able to talk a resturant manager into selling you some syrup. Years ago all MacDonlds had brixed machines. I've never been a bar that used Post machines. They all have Brixed.

Olds

Habanero Smoker · May 21, 2005, 11:31:10 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
 Just FYI coke is 5 parts water 1 part syrup if brixed correctly.

Resturants that sell fountain soda have one of two machines. A Post Mix which is really only a large 5 gallon can of soda already mixed .....
Olds

<hr height="1" noshade id="quote"></blockquote id="quote">
I was at Sam's yesterday. They were selling Coca Cola in a box lined with a plastic bladder "Coke is a box" [:D]. I didn't take a close look at them. It was a fairly huge box, but I'm guessing they were about five gallons.

Oldman · May 21, 2005, 02:15:26 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I was at Sam's yesterday. They were selling Coca Cola in a box lined with a plastic bladder "Coke is a box" . I didn't take a close look at them. It was a fairly huge box, but I'm guessing they were about five gallons.<hr height="1" noshade id="quote"></blockquote id="quote">

They sell pure syrup that way as well...

Olds

MallardWacker · May 23, 2005, 02:45:26 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I was at Sam's yesterday. They were selling Coca Cola in a box lined with a plastic bladder "Coke is a box" . I didn't take a close look at them. It was a fairly huge box, but I'm guessing they were about five gallons.<hr height="1" noshade id="quote"></blockquote id="quote">

About the Coke syrup at Smas, you have to "Qualify" for it. I don't beleive the average joe can buy it. I may be wrong (again). But I would look at the little sign undernieth the price.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Habanero Smoker · May 23, 2005, 04:00:00 PM

My curiosity is taking over. I will be heading for Sam's this Friday, I'll take a closer look at the display and see if it was syrup or soda and see who can make the purchase.

JJC · May 23, 2005, 10:03:31 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Habanero Smoker
 My curiosity is taking over. I will be heading for Sam's this Friday, I'll take a closer look at the display and see if it was syrup or soda and see who can make the purchase.
<hr height="1" noshade id="quote"></blockquote id="quote">
Hey Hab, while you're there check to see if they have the same thing with Dr. Pepper! [:p]

John
Newton MA