Ribs

Chez Bubba · March 07, 2004, 05:32:25 AM

See: http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=102&SearchTerms=advancing,bisquettes

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Bassman · March 29, 2004, 12:15:02 AM

Today I smoked a rack of baby back ribs. Applied rub the night before,smoked for 6hrs @ 200F w/hickory. Concerning tender & moist,Excellent[:p][:D][;)]. Concerning the rub,I put WAY to much cayene pepper in it and holy mackeral is it hot!!![:0][:0][B)]. Next time I'm not going to rub them at all, I'm going to cover them in BBQ sauce and then smoke'em.I would like to fing a rub that would enhance the flavor of meat not cover it or burn it off my tongue.Yet another learning experience![;)]

Jack

Chez Bubba · March 29, 2004, 12:40:46 AM

Hey Jack,

If they're too hot to eat, save 'em & make a batch of chili. The slow cook will leech the hot out & make for a wonderful bowl.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Fuzzybear · March 29, 2004, 01:18:46 AM

Mmmmm...MMMM!! [:p][:p][:p]

Ribs are my next test...whats the recommendation?[?]

Pork?[?]
Beef?[?]

Maybe both??? I'm thinking pork cuz I'm likin' a lot of meat and tender stuff at that! But beef has it's good points too![:p][:p]

"A mans got to know his limitations"
Glendora, CA - USA!

Richard Pearce · March 29, 2004, 10:59:16 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Fuzzybear
 Yeah, keep the door closed - <hr height="1" noshade id="quote"></blockquote id="quote">
I have now chipped a redbrick to just the right size that it sits very comfortably by the bowl on the very bottom deck. I put this in the kitchen oven for about an hour before smoking and then in the BS. Up comes the temp just like that and I can be pretty free with the door as the temp recovery is nice and quick. As I'm an inveterate "opener for a peek" this helps my craving!

Stouffville, Ontario, Canada.

Bassman · March 29, 2004, 01:19:38 PM

Thanks kirk for the idea,this time I just scraped the rub off and they were edible.

Fuzzy, I never tried beef ribs,But my vote would be Pork Baby Back Ribs. IMO they are just tastier(if you don't over spice them[V]). Baby Back ribs have more meat on than pork belllie ribs.there is a nice chart at this web site:
http://www.askthemeatman.com/

Jack

Chez Bubba · March 30, 2004, 12:00:15 AM

I've never made beef ribs because frankly, I've never sampled any that made me think "Oooh, I've got to make these." Pork just always seemed to taste better.....and I'm a Northerner! Maybe I just haven't met the right beef rib yet?

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

msiler · March 30, 2004, 10:34:01 AM

I did ribs this weekend followed the smoke and spice recipe for Apple City Baby Back Ribs..... 4 full racks of ribs + 4 people = no leftovers[:(] Next time I will have to really load it up.... Oh yeah and remember to take pictures prior to the only evidence left is a pile of picked clean bones....[:D][:D]

When in doubt smoke it.

Fuzzybear · March 30, 2004, 01:21:57 PM

Well then, pork it is![:D]

"A mans got to know his limitations"
Glendora, CA - USA!

Fuzzybear · June 05, 2004, 02:57:55 AM

Ok kids!

Fuzzy is taking the pork rib plunge[:D] on Sunday the 6th...here's the game plan........

2lbs of country style pork ribs (you know, those thick ones![:p]
Hickory wood to smoke 3 to 6 hours - not sure yet...everyone has done baby backs, not the country style so I'll experiment for ya'll!

Subline Smoke marinade over night consisting of rasberry jam/worchestire sauce/water/ketchup/minced onion/cider vinegar - see page 188 of Sublime Smoke....

On the rub: also, page 188 but modified to include 1/4 tsp garlic salt/1/4 tsp rosemary/1/4 tsp black pepper - oh, and I am using Turbinado sugar in lieu of brown sugar.
[:p]

Hoo yaa!!![:D]

"A mans got to know his limitations"
Glendora, CA - USA!

Chez Bubba · June 05, 2004, 03:10:52 AM

Fuzz,

2# of country's should be done in 3 hrs, depending on the temp. I like mine a little chewy, not fallin' off like baby's. I'd spread 'em out over all 4 racks & apply smoke the whole time. You & Mrs. Bear enjoy the meal.[:)]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Fuzzybear · June 07, 2004, 01:59:28 AM

Awesome ribs guys! I'm in favor with gramma and the missus! Smoked them 2 hours and 20 minutes (boneless) and am way happy[:D] and surprised[:D] at how good they turned out...that glaze from Sublime Smoke was incredibile!!!![:p][:p][:p][:p] I don't know what temp they were but the chicken on the next rack read 142 degrees....I just couldn't stand it and took a bite and felt they were done, took them off, let them rest another 15 minutes and chowed down - no pics but they were sticky/glazed/and delicious!!! Mmmmmmmmmm Mmmmmmmmmmmmmmmm!

The wife says "Keep this one for company" - next time, I'll be smoking at least 4 lbs - the 2lbs was a tester for me since I had not done ribs before.......I'm addicted!

"Edit" forgot to mention that I alternated hickory and apple for the entire time......

"A mans got to know his limitations"
Glendora, CA - USA!

kjel · July 07, 2004, 09:46:49 PM

Just smoked my first batch of baby back ribs weekend of the 4th. I went w/ 6 rack of ribs bec. I hate cleaning the smoker for just 1 or 2 racks. Peeled off the membrane and cut each rack in half. Used a no sugar rub and left in plastic overnight. Heated up smoker to max which was 350F for 1 hr. Took ribs out of the refrig. for 45 minutes and used a rub w/ some sugar in it. I was able to fit 3 half racks of ribs per metal rack. Used all 4 racks. Put the smaller less meaty portions on the top 2 metal racks and meatier portions on the 2 bottom metal racks. Put pieces of bacon over the ribs on the bottom 2 racks to keep them from burning. Used 4hrs of special blend bisquettes. As soon as I put in the ribs, temp dropped to 125F and did not hit 190 for 1hr30min. Started timing my 4 hrs of cooking time as soon as temp hit 190. 2 hrs in I turned the metal racks front to back only. Took 35 min. to get back up to 200F. Cooked another 2hrs.
Results: Ribs were super tender.

David6340 · July 16, 2004, 03:49:56 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Fuzzybear
 Awesome ribs guys! I'm in favor with gramma and the missus! Smoked them 2 hours and 20 minutes (boneless) and am way happy[:D] and surprised[:D] at how good they turned out...that glaze from Sublime Smoke was incredibile!!!![:p][:p][:p][:p] I don't know what temp they were but the chicken on the next rack read 142 degrees....I just couldn't stand it and took a bite and felt they were done, took them off, let them rest another 15 minutes and chowed down - no pics but they were sticky/glazed/and delicious!!! Mmmmmmmmmm Mmmmmmmmmmmmmmmm!

The wife says "Keep this one for company" - next time, I'll be smoking at least 4 lbs - the 2lbs was a tester for me since I had not done ribs before.......I'm addicted!

"Edit" forgot to mention that I alternated hickory and apple for the entire time......

"A mans got to know his limitations"
Glendora, CA - USA!
<hr height="1" noshade id="quote"></blockquote id="quote">

Fuzz,

I just saw your recipe and would like to try it as I just got my BS. I noticed you used country ribs. If I can't find those, can I use back ribs? How often did you check them? I also noticed that some people on this board suggest cooking their ribs at 200 for 6-7 hours. Your ribs took much less time. Do back ribs take longer then country ribs?

Thanks[:)]
Dave

nsxbill · July 17, 2004, 05:59:35 PM

Richard Pearce,

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I have now chipped a redbrick to just the right size that it sits very comfortably by the bowl on the very bottom deck. I put this in the kitchen oven for about an hour before smoking and then in the BS. Up comes the temp just like that and I can be pretty free with the door as the temp recovery is nice and quick. As I'm an inveterate "opener for a peek" this helps my craving!<hr height="1" noshade id="quote"></blockquote id="quote">

Great idea on the Red Brick - maybe even two.

As a rookie, I like to see what I am doing too!

Bill