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Unread 05-29-2013, 05:01 PM   #1
r34civic
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My Smoking experience

ok so my in-laws have a bbq competition team, it rubbed off on me, i got a smoker, and just cant stop smoking, everyone i know asks me to bring ribs to all types of events. if you do bbq comps, then you know that competition ribs are soooo much different, and IMO WAY better. in a competition, if your ribs fall off the bone, they wont even think of taking another bite. and there is no propane in competitions. Heres how i do my "famous" ribs on my 100% wood smoker with the firebox on the side.

Prep the ribs, always peel off the thin plastic like layer on the back of the ribs.
Choose your rub, mine is a mixture of salt, cheyenne pepper, brown sugar, and regular sugar. exact amounts are to your liking, just add and taste with your finger. get the smoker up to 225 degrees. put the ribs on the smoker, and let it sit. i smoke mine always between 225-275 degrees for 2 1/2 hours. MAYBE 3 depending on your smoker. after 1 1/2 hours, wrap the ribs in tinfoil and let them smoke for the remainder of the time.

I hope some of you try this and enjoy it. please feel free to share some of your recipes from your wood smoker. THANKS! I will add pictures this weekend

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Unread 05-30-2013, 07:50 PM   #2
MIjeep86
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Sounds great. I use Carwash Mikes method. Great results too. No tin foil on that style though.
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Unread 05-30-2013, 08:08 PM   #3
Wordgie
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mmmmmm.....ribs. I love to eat 'em, but haven't made them in many years. I never had great success with them.

I'll be checking back here for update.....AND PICS!!!!!!
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Unread 05-31-2013, 05:35 AM   #4
wilson1010
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Tin foil is a just a disguised method of steaming the ribs. You can't see it, but inside that tin foil the ribs are being steamed with their own moisture. If you like steamed or boiled ribs, great. But low dry heat is my preference. Use the tin foil for the vegetables, not the ribs. You won't find any ribs in tin foil on the smoker in a good rib shop, that's for sure.

I do very much agree with removing the plastic like material from the back of the ribs. Good move. A lot of people miss that.
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Unread 06-01-2013, 06:50 AM   #5
r34civic
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To each his own, however ive learned all of my smoking techniques at competitions, And at competitions there are many bbq restaurants competing, and 80% of people ive noticed wrap them in tinfoil the last hour that they are in the smoker. From what i can tell, the ribs get real dry, then when you wrap them in tinfoil, it helps get them moist but not fall off the bone. I havent tried it without tinfoil but maybe ill give it a shot today. Ill do one with and one without. I only go by what ive learned. Its funny though, when i do my ribs for a family event, some people are like, "i dont like eatting messy food" blah blah, then i get them to eat one of my ribs, and they realize its not messy and falling off the bone and hitting you in the chin. Its become a family favorite lol.
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Unread 06-01-2013, 10:46 AM   #6
wilson1010
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Quote:
Originally Posted by r34civic View Post
To each his own, however ive learned all of my smoking techniques at competitions, And at competitions there are many bbq restaurants competing, and 80% of people ive noticed wrap them in tinfoil the last hour that they are in the smoker. From what i can tell, the ribs get real dry, then when you wrap them in tinfoil, it helps get them moist but not fall off the bone. I havent tried it without tinfoil but maybe ill give it a shot today. Ill do one with and one without. I only go by what ive learned. Its funny though, when i do my ribs for a family event, some people are like, "i dont like eatting messy food" blah blah, then i get them to eat one of my ribs, and they realize its not messy and falling off the bone and hitting you in the chin. Its become a family favorite lol.
If its 225 degrees they will be steamed in the tin foil. Its its 180 or below, they will be moist. What I see is ribs finished and then kept warm for the judging by wrapping in foil. But, you won't find any tin foil smoking in a rib joint unless you get carry out.
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Unread 06-01-2013, 05:24 PM   #7
r34civic
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i understand what your saying, but im not wrapping them in tinfoil the entires 2 1/2 hours....only the last 1 hour
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Unread 06-01-2013, 05:30 PM   #8
r34civic
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this is a man ive competed with, Myron Mixon, ive eaten his ribs, he wraps his in tinfoil for the last hour.

http://www.epicurious.com/articlesgu...h-of-july.html
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Unread 06-01-2013, 05:34 PM   #9
r34civic
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http://www.killerhogs.com/bbqribtips.html
http://majorleaguegrilling.com/2012/...-3-2-1-method/
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Unread 06-01-2013, 05:38 PM   #10
r34civic
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you can call it what you want, but thats how 90% of the teams ive competed with do it. It helps speed up the process and tenderize the meat.
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Unread 06-01-2013, 05:44 PM   #11
TrailJ
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What temp are they for the last hour in tinfoil?

'06 LJ
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Unread 06-01-2013, 05:47 PM   #12
wilson1010
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Well then, I'll have to give it a try. Son is a competitor, but I'm a back yard smoker.
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Unread 06-01-2013, 06:45 PM   #13
r34civic
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Im at 225-250 degrees before wrap, once i wrap them in tinfoil, i ad a few more lumps of wood, then let let the temp drop slowly (not too fast though) by the time i take them off the smoker is at about 175-180 degrees
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Unread 06-01-2013, 08:05 PM   #14
wilson1010
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Quote:
Originally Posted by r34civic View Post
Im at 225-250 degrees before wrap, once i wrap them in tinfoil, i ad a few more lumps of wood, then let let the temp drop slowly (not too fast though) by the time i take them off the smoker is at about 175-180 degrees
I did study this in the Competition section of the Smoke Ring just now and I don't think there is anyone saying they are wrapping them up above boiling temperature of water. I see a number of guys in competition not wrapping them at all until presentation and some guys at 180 degrees. So, I think I'll try it at the lower temperature.
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Unread 06-01-2013, 09:24 PM   #15
r34civic
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well once i wrap the ribs, i let the temp drop for the last hour. usually around 180 for the last 30 minutes
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