Has Anybody tried this with RIBS?

ChefBill · March 30, 2005, 03:28:50 PM

I was thinking of doing my ribs the normal way by smoking them and taking bringing them up to 170-175º. THEN pulling them and dipping them in my mopping sauce. Stack them on heavy duty aluminum foil, place the meat temp probe in the middle of the pile and wrap them in the foil air tight.
THEN: Return them to the BS set at 205º and bring the internal temp up to 185º. This should yeild a moist tender rib with a good smoke taste and little flavor of the mop sauce.
What do you guys & Gals think?????????[?]

ChefBill
If you can eat it, you can smoke it.

nsxbill · March 30, 2005, 04:01:39 PM

Let'r rip!

Let us know how they come out. I think the biggest hassle I have had in my attempts at ribs is to let them stay in the smoker too long at lower temp. I think the next time I do them, I am going to try initial smoking at about 225°, then when they hit 165° start mopping every hour until target temp reached. When they reach that 165° plateau, I'll drop the temp to 205°. If hanging, will drape bacon from hooks that support ribs, or if my new racks arrive prior to weekend, will just put bacon on top shelf.

I FTC them with lots of sauce and last ones were most excellent. As said many times before, good ribs are a journey, and many paths to hopefully arrive at the same location....tender and tasty.

I am going to hit the commissary for about 8 racks on Thursday to cook for the weekend, and hope that they turn out well. I have to work, so have to get them started, and then have the little woman keep an eye on them for me.

Bill

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

ChefBill · March 30, 2005, 05:17:36 PM

nsxbill,
Right now the BS temp is hanging around 203º with the Guru/Raptor cycling. Rib temp is about 173º. I let the last of the pucks run out, about another 1hr. Then I'm going to pull ribs and run the BS temp up to about 250º while I'm mopping and wrapping ribs. Once I put them back in I'll turn the GURU down to 225º and let them ramp up to about 185º by the meat probe and pull them.
That should be Low & Slow [:)] ChefBill

ChefBill
If you can eat it, you can smoke it.

Cold Smoke · March 30, 2005, 06:03:08 PM

ChefBill- I've done that a few times now and your time/temp sound right. I have not yet done the FTC[:(] with ribs yet but will next time for sure. I just can't keep myself to wait that long...
Looks like NSXBill has it down pat- good advice.

Enjoy!

Cold Smoke

nsxbill · March 30, 2005, 06:10:54 PM

Actually, when it comes to ribs, I am still in the middle of the learning curve.

Always looking for the best way of doing what I feel is the most difficult thing there is to smoke..ribs!

Bill

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

ChefBill · March 30, 2005, 07:09:04 PM

Coldsmoke,
I know the feeling, almost had to try one before I got them mopped and wrapped.[:p]

nxsbill,
You are right there. You can cook Ribs 5 times in a row, just the same and the results will be a little different each time. I'd say it's more like a learning "Spiral" more than a curve.[:D]

ChefBill
If you can eat it, you can smoke it.

BigSmoker · March 30, 2005, 07:16:13 PM

I'll throw my pennies in here as well. In the ceramic world lots of folks do a 3-1-1 method with great results. 3 hrs at around 225°f, wrap in foil with some sauce is fine for one hour and back on no foil for another hour. I think the foil part should work fine. I have the hardest time with ribs. Sometimes they are superb and others just O.K. I think lots of that have to do with consistency of the animals themselves. My general opinion would be if I was to try something different would be this. Cold smoke for 2-3 hrs. I think 4 might be pushing safety concerns. Wrap in foil with a fair amount of sauce cook for 2-3 hrs at 225°f. Unwrap and cook at 275° with a basting sauce every 15 minutes. Do this until the ribs are the way you like them. I don't like mine falling of the bone. I prefer the meat to need a little tug and then pull away cleanly. Anyhow it's an idea. Happy Smokin'.

Jeff

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

ChefBill · March 30, 2005, 11:36:22 PM

IT WORKS Well, I found out it works and they are tender as can be but like I like them "Not falling off the Bone". Just right. I did what BigSmoker suggested by uncovering them for about an hour.
They turned out just right. Tender, flavorful, smokey & still had texture. Ate so much I can hardley type. [:D]
Now I wonder if I can do it 2 times in a row.....[?] ChefBill

ChefBill
If you can eat it, you can smoke it.

MallardWacker · March 31, 2005, 01:12:22 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by ChefBill
 IT WORKS
Now I wonder if I can do it 2 times in a row.....[?] ChefBill
<hr height="1" noshade id="quote"></blockquote id="quote">AHHHH young man, now you speeketh the question of a thousand smokers and their ribs.

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...

nsxbill · March 31, 2005, 01:26:18 AM

ChefBill

What kind of ribs did you do? BBack? St.Louis?

What kind of bisquettes?

How Long at what cabinet temp?

When you sauced, what was the meat temp?

Foil with sauce for how long?

Uncovered at 275 for how long?

We have to use our imagination on taste, but give us the details!

Bill

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

BigSmoker · March 31, 2005, 01:29:33 AM

I'm with nsxbill lets have some details[:D][8D].

Jeff

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

ChefBill · March 31, 2005, 04:17:13 AM

1. Preheated BS to 225º for 1 hour
2. Put ribs in and set BS for 205º Meat probe set for 175º
3. Smoked with 1hr. Hickory THEN: 3 hrs. with Apple.
4. When they reached 175º I sauced & wrapped Ribs set Guru meat probe
for 185º and BS to 225º.
and set to Ramp down. Took about 4 more hours to reach 185º.
5. Then unwrapped and raised BS to 250 and let ribs run for about 30
minutes to kinda dry the bark out a little. Worked out to about 9
hrs total time.. "Low & Slow"[:D]
When I removed the ribs from the foil, there was about 1/2" of liquid in the bottom of the foil which proved there was no need to add anything to them to keep them moist.
6. Removed ribs from smoker and let sit while I cleaned up the racks
and put things up.[^] This let them cool about 25 minutes and they
were perfect for eating.

I did both BB & St. Louis so I could compare how they finished out in the long run if done the same. Both had same taste, tenderness & texture. "PERFECT"[:p]

ChefBill
If you can eat it, you can smoke it.

BigSmoker · March 31, 2005, 10:12:46 PM

I have some ribs waiting I'll give your procedure a try[:D].

Jeff

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

nsxbill · March 31, 2005, 10:28:30 PM

I just picked up 5 racks of BBacks, and splitting them in half to smoke on Sunday. Will do the marinate thing on Sat night and hopefully have my son get them roaring on Sunday mid morning. Damn! I have to work! Think mine will be foil-less this time, and just do them conventionally.

Bill

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

MWS · April 01, 2005, 02:32:27 AM

I have tried brining my spare ribs for 3 hours before smoking with great results (very moist).

MWS - Mike