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Unread 06-27-2013, 11:27 PM   #1
gloksrule
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Who smokes ribs?

Hey all,, my new smoker is enroute and I'm really looking forward to making ribs, the ACE by my house has a huge selection of wood, rubs, sauce etc,,,anyone have a favorite recipe? Thanks

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Unread 06-28-2013, 12:26 PM   #2
MIjeep86
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I slow cook my ribs. About 5.5 hours at 250. I put a drip pan underneath with water and apple juice. Every hour I spray with apple cider vinegar mixed with aple juice. When it pases the bend test I slather with bbq sauce and wait another 15 mins. I don't like cowboy lumo charcoal. I prefer royal oak. I smoke with some applewood as well. Thats how I make mine.
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Unread 06-28-2013, 02:26 PM   #3
ajmorell
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I use a dry rub, though I might try brining them next time. I cold smoke them for about 3 hours, braze them for 3-4 hours at 225* and then finish them on the grill. I cook down the brazing liquid and use it as a glaze. My dry rub and brine are a slight variation of this:
http://www.foodnetwork.com/recipes/a...ipe/index.html
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Unread 06-28-2013, 07:23 PM   #4
MIjeep86
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Also make sure to pull the membrane off the ribs.
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Unread 06-28-2013, 08:46 PM   #5
gloksrule
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Quote:
Originally Posted by MIjeep86
I slow cook my ribs. About 5.5 hours at 250. I put a drip pan underneath with water and apple juice. Every hour I spray with apple cider vinegar mixed with aple juice. When it pases the bend test I slather with bbq sauce and wait another 15 mins. I don't like cowboy lumo charcoal. I prefer royal oak. I smoke with some applewood as well. Thats how I make mine.
U have to use charcoal? I thought it was the wood chips that made the smoke?
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Unread 06-28-2013, 08:49 PM   #6
gloksrule
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Quote:
Originally Posted by ajmorell
I use a dry rub, though I might try brining them next time. I cold smoke them for about 3 hours, braze them for 3-4 hours at 225* and then finish them on the grill. I cook down the brazing liquid and use it as a glaze. My dry rub and brine are a slight variation of this:
http://www.foodnetwork.com/recipes/a...ipe/index.html
That dry rub sounds dandy, what smoker do u have? Will any smoker do cold smoke?
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Unread 06-29-2013, 06:33 AM   #7
MIjeep86
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Quote:
Originally Posted by gloksrule View Post

U have to use charcoal? I thought it was the wood chips that made the smoke?
The charcoal heats the wood chips which in turn makes the wood chips smoke.
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Unread 06-29-2013, 08:21 AM   #8
ajmorell
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Quote:
Originally Posted by gloksrule View Post

That dry rub sounds dandy, what smoker do u have? Will any smoker do cold smoke?
I have a Bradley...no I dont think any smoker will do it but I'm not sure
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Unread 06-30-2013, 10:02 AM   #9
Trons
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I did some yesterday. Spare Ribs. It's the first time I've done ribs in a long while so we were playing around basically.

My dry rub is usually a combination of Season All, Garlic power, chili power, red pepper, black pepper and salt. I used to leave the salt out, but I read somewhere that it helps with the smoke flavor being absorbed into the meat. I usually mix it in a baggy then spread it on the meat. I've also been playing with coating the pork in olive oil before the dry rub, but I didn't this time.

I took the membrane off and did a dry rub on the meaty side. Let sit for about 45min while I brought the smoker up to temp (around 225-250). During this time I keep hickory wood chunks, that have been presoaked, on the fire to keep the smoke going. Put the ribs on and let sit for about 2 hours to build up a bark, then put in aluminum foil and back on the grill for 2 hours. Once the ribs are in the foil, I stop the wood chunks. I would probably keep them on if I had friend over, just for looks. Took them back out of the foil, put back on for another 30-45 minutes and slathered with BBQ sauce. at this point, I put the smoke back to it as well. I also flipped them at the 15-20min mark, carefully. The pretty much fell apart at this point. Took them off the grill, let them sit for 5 minutes and enjoyed. They were awesome. By far better then anything I've gotten in a restaurant. I'll be doing it again.

I'm using a stock Char Griller off set smoker. this is about how I smoke all my pork, just the times differ, as does the BBQ/dry rub, ect. Nobody ever complains, but I know there is room for improvement, which I try to do every time I cook. I've only been smoking for about a year.
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Unread 06-30-2013, 06:50 PM   #10
gloksrule
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Quote:
Originally Posted by Trons
I did some yesterday. Spare Ribs. It's the first time I've done ribs in a long while so we were playing around basically.

My dry rub is usually a combination of Season All, Garlic power, chili power, red pepper, black pepper and salt. I used to leave the salt out, but I read somewhere that it helps with the smoke flavor being absorbed into the meat. I usually mix it in a baggy then spread it on the meat. I've also been playing with coating the pork in olive oil before the dry rub, but I didn't this time.

I took the membrane off and did a dry rub on the meaty side. Let sit for about 45min while I brought the smoker up to temp (around 225-250). During this time I keep hickory wood chunks, that have been presoaked, on the fire to keep the smoke going. Put the ribs on and let sit for about 2 hours to build up a bark, then put in aluminum foil and back on the grill for 2 hours. Once the ribs are in the foil, I stop the wood chunks. I would probably keep them on if I had friend over, just for looks. Took them back out of the foil, put back on for another 30-45 minutes and slathered with BBQ sauce. at this point, I put the smoke back to it as well. I also flipped them at the 15-20min mark, carefully. The pretty much fell apart at this point. Took them off the grill, let them sit for 5 minutes and enjoyed. They were awesome. By far better then anything I've gotten in a restaurant. I'll be doing it again.

I'm using a stock Char Griller off set smoker. this is about how I smoke all my pork, just the times differ, as does the BBQ/dry rub, ect. Nobody ever complains, but I know there is room for improvement, which I try to do every time I cook. I've only been smoking for about a year.
So that's under 5 hrs total cooking time?i bought an electric smoker that should keep a constant temp
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Unread 07-06-2013, 08:48 AM   #11
gloksrule
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The smoker arrived after 3 days, seasoned it according to instructions, gonna try some hot links smoked with apple wood and baby backs with mesquite
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Unread 07-28-2013, 09:43 AM   #12
underpowered
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mesquite is an awfully strong wood for pork. be careful how much smoke you add to them. most people save the mesquite for brisket and steaks.


i am trying my hand at ribs for the first time today. i have smoked alot of shoulders, loins, chops and steaks but never ribs before.

we will see how they turn out. i bought baby backs, removed membrane, coated with oil prior to rubbing with a home made rub consisting of brown sugar, turbinado sugar, kosher salt, gruond black pepper, cayenne pepper, paprika, and a previous made chipoltle rub i have on hand.

using charred oak KY bourbon barrel wood for smoke. just put them on actually, should be ready for dinner about 5 this evening.
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Unread 07-28-2013, 11:46 AM   #13
gloksrule
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Quote:
Originally Posted by underpowered
mesquite is an awfully strong wood for pork. be careful how much smoke you add to them. most people save the mesquite for brisket and steaks.

i am trying my hand at ribs for the first time today. i have smoked alot of shoulders, loins, chops and steaks but never ribs before.

we will see how they turn out. i bought baby backs, removed membrane, coated with oil prior to rubbing with a home made rub consisting of brown sugar, turbinado sugar, kosher salt, gruond black pepper, cayenne pepper, paprika, and a previous made chipoltle rub i have on hand.

using charred oak KY bourbon barrel wood for smoke. just put them on actually, should be ready for dinner about 5 this evening.
Thanks for the tip on mesquite !,,I removed membrane then coated a slab o baby backs with yellow mustard for a binding agent, rubbed with a "head country rub " that my buddy recommend ,,smoked 5 hrs with last hour wrapped in foil,, this time I used apple wood,,, last weekend I used no binder or foil and used ozark sugar maple,,,3while still good they could have been better,,, ur rub sounds great, I luv that turbinado sugar,,,,looking forward to tonight!!
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Unread 07-28-2013, 05:09 PM   #14
Oldfrog
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Get netflix and watch pit masters for a few tips.
I use a water smoker and I load that water pan up with onions, peppers, apple juice, water, more pepper, pineapple chunks, garlic, a whole bottle of Pickapepper and all sorts of stuff....just depends upon my mood. I smoke with hickory and a little apple wood, a dry rub, with some Ball's brand general purpose cajun seasoning mixed in. ( Be careful, because Ball's is very salty, and potent. Too much and you cant eat them)

About 4-5 hours at 225-250 with heavy smoke...spritzing them with apple juice after the first hour.
I finish them the last hour in tin foil at a lower temp, using Johnny Tripp's method....Tiger sauce, butter... and I add some apple juice. I'm a bit heavy on the garlic salt and fresh ground black pepper too....but that's a matter of personal taste.
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