Rib Smoking Advice?

Pull the skin off of the back if they are loin back ribs, dry rub, brown both sides, wrap in foil and make sure that your cooker is under 300 degrees. Flip once per beer for about 3 hours. They should be pulling off of the bone. Unfoil (my new word) and sauce if you like and eat em.

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Originally posted by NashBama:
I'm planning on smoking some ribs this weekend. I was just wondering if any of you more experienced grillers have any good tips for me.

Thanks

Good advice, I was doing it completely different. I'll give that technique a shot this weekend. If I don't screw them up, I'll post a shot of them.

Soak overnight in Moores or Dales Sauce for tenderness. When you coals are white put hickory chips on. Cook on irdirect heat and coals and I guarentee you the best ribs you have ever eat. TheSwindleMaster

quote:

Originally posted by NashBama:
I'm planning on smoking some ribs this weekend. I was just wondering if any of you more experienced grillers have any good tips for me.

Thanks

NashBama , you might want to look around at this site http://allrecipes.com/. If might give you some ideas here and there.

Good Luck

Thanks, I love that site. I checked out a few rib recipes on there and got some ideas. I know there are some serious grillers on these boards so I figured I might could get even more info. So far it's worked, thanks for the tips.

I've got some Moores that I used this weekend. I soaked a pork roast in it and smoked it with Jack Daniels smoking pellets. It's great stuff, although I probably won't use the pellets anymore, real wood has a more natural smokey taste.

I don't marinade pork ribs nor do I remove the membrane from the back. I do like Dales on good meaty beef ribs. Removing the membrane allows some of the juice to escape and takes away from the flavor. I always use #5 BBQ rub to cover ribs with and allow to sit over night when possible. The only place I have found #5 BBQ is in Memphis at Piggly Wiggly and at Cox Butcher shop in Central, AL. Any dry rub will work. Rub dry rub in all over the ribs but be careful not to get to salty. ( IMO....the mistake people make is not using a dry rub.)

Lay ribs away from the heat source and keep temp around 250. Turn every hour or so. You will know when they are done by how easy the meat pulls from the bone. If you like wet ribs you can baste them with BBQ sauce about 30 minutes before you remove them from the smoker.
If you like a good sweet sauce try "Tony Roma's " original flavor BBQ sauce.

quote:

Originally posted by Heub:
Pull the skin off of the back if they are loin back ribs, dry rub, brown both sides, wrap in foil and make sure that your cooker is under 300 degrees. Flip once per beer for about 3 hours. They should be pulling off of the bone. Unfoil (my new word) and sauce if you like and eat em.

quote:

Originally posted by NashBama:
I'm planning on smoking some ribs this weekend. I was just wondering if any of you more experienced grillers have any good tips for me.

Thanks

Thats the way i do it too Heub... But i also use alot of hickory while cooking. Love the smoke and it makes the neighbors envious lol.

while my ribs are cooking I spray with a mixture of apple cider vinegar, apple juice, and water and maybe a touch of beer. Not only does it give a great color it ads a tangy flavor. Also i agree with removing the membrane on the back. it makes them easier to eat.

also a great BBQ sauce for ribs is Sticy Fingers Memphis style bbq sauce
you can find it at most FoodLand stores
i get mine at the muscle shoals location

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Originally posted by GoUA:
while my ribs are cooking I spray with a mixture of apple cider vinegar, apple juice, and water and maybe a touch of beer. Not only does it give a great color it ads a tangy flavor. Also i agree with removing the membrane on the back. it makes them easier to eat.

What portions of Apple Cider vinegar, apple juice, water, and beer to you use? That sounds tasty

Well that's a good question. I mostly eye ball it. I use a household spray bottle and I put maybee 1/2 vinegar 1/2 a beer and the rest water. Sometimes I will put in a little of my rub as well just for good measure. Not really any rhyme or reason just pour till it looks and smells good. This works even better on chicken.

ok , i put Moores Sauce , & Tonys Cajun Seasoning on the ribs after cleaning them , let sit , while untell char coal are white, place ribs over hot coals , turn ever few minutes as needed , do this untell ribs are golden brown, more over on indirect heat for about an hour & half & turning , now take & season ribs for last time with bbq sauce or what ever & rap ribs in double fold tight !! let steam on indirect heat of around 250 to 300 for another hour & half.they will fall apart & make you want to slap your Mama !! or anyone else that trys to steal them . yummmmmie hmmmmm I guess about 4 to 6 beers cooking time with good music & ready I luve to cook & eat. trying news ways is ok

now here is something I can get into,
I mix coca cola and dales sauce, marinate ribs over night in the fridge in this. First thing in the morning I drain the mixture off and use a dry rub and let the ribs set at room temp for a couple hours, then smoke em. Hueb is right,,keep that temp under 300 degrees.
Oh and a little tip a guy told me one year in memphis, never take meats straight from fridge to the smoker, let whatever the meat is get room temp before placeing on the grill or smoker

Why in the world would anyone EVER put tin foil on ribs? If your gonna do that just put them in a pan and put them in the oven like Logans, Tex Rohouse, O'Charley's and the other places do.
If you want true smoked ribs then place them on the racks at the opposite end from the heat source. Slow cook them at 225-250 deg until you can stick a fork in between the bones and remove it without it sticking. That temp measured at the grill level, not the temp gauge on the cooker. Put an cheap oven thermometer at grill level and check the temp. If your using a charcoal grill or heavens forbid a gas grill soak the hickory chips in water for about an hour and use the tin foil to make a pouch for the chips. Poke a few holes in the foil after wrapping and then put on top of the charcoal or gas burners. This allows the chips to smolder without catching fire. Lots of good smoke that way. Have a second one ready to go when the first quits producing smoke. Remember, once the meat internal temp reaches 140 deg it will take no more smoke and you only need heat after that. And remember, if your ribs "fall off the bone" their OVERCOOKED!! Good ribs should be attached to the bones but pull away cleanly when given a little tug. The bones should turn white within about 20 seconds after the meat is removed. The meat should have texture to it when you chew and not be mush like a pork roast.
Using aluminum foil for cooking ribs is a lazy man's way to cook ribs. Ranks right up there with boiling the ribs prior to putting on the grill. JMHO

Using foil isnt like boiling before. There is no boiled taste. I use foil to keep in moisture. To prevent drying out. Ive never had a problem with them not being dry. Not using foil will dry the ribs out. I do however take them out of the foil about the last 45 minutes of cooking and baste with sauce at this time. Turning and almost burning the sauce to already tender ribs.

[QUOTE]Originally posted by Go Nads:
The only place I have found #5 BBQ is in Memphis at Piggly Wiggly and at Cox Butcher shop in Central, AL.

I got ahold of some #5 one time and it has long since ran out. I have been using head country seasoning www.headcountry.com . However I am in Memphis 4 days a week if I need to pick up some #5 for anyone I will be making a run for myself. Thanks for the info on where to find it!

quote:

Originally posted by smurph:
now here is something I can get into,
I mix coca cola and dales sauce, marinate ribs over night in the fridge in this. First thing in the morning I drain the mixture off and use a dry rub and let the ribs set at room temp for a couple hours, then smoke em. Hueb is right,,keep that temp under 300 degrees.
Oh and a little tip a guy told me one year in memphis, never take meats straight from fridge to the smoker, let whatever the meat is get room temp before placeing on the grill or smoker

I agree with room temp meat for sure. I had a member of the paddlewheel porkers tell me the coke trick, it works well if you have to hold your ribs. Olive oil will also break down meat and tenderize it pretty well. www.lobels.com has some good meat as well as recipes.

Heub...
I seems like to me adding the dales sauce would make it real salty, then adding the coke on top of that would make them sweet tasting...thus you have a salty/sweet combination tasting ribs...which over powers the taste of the meat..
Can't you do the same thing, simply by making a sauce with that stuff in it, and putting it on at the very last 30 minutes...so it will not burn into the meat?
I found that just plain slow cooking...with steady heat... away from the heat source and sprayed with a combination of water and apple vinegar during the slow process rendered a good rib...the dry rub is sometimes added at the beginning and sometimes during the last hour...

This is just one technique that will give you a jaw dropping taste...for my taste buds...I am not too much on marinades...as I like the natural flavor of the meat to not be over powered...

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Originally posted by traderconnections:
Heub...
I seems like to me adding the dales sauce would make it real salty, then adding the coke on top of that would make them sweet tasting...thus you have a salty/sweet combination tasting ribs...which over powers the taste of the meat..
Can't you do the same thing, simply by making a sauce with that stuff in it, and putting it on at the very last 30 minutes...so it will not burn into the meat?
I found that just plain slow cooking...with steady heat... away from the heat source and sprayed with a combination of water and apple vinegar during the slow process rendered a good rib...the dry rub is sometimes added at the beginning and sometimes during the last hour...

This is just one technique that will give you a jaw dropping taste...for my taste buds...I am not too much on marinades...as I like the natural flavor of the meat to not be over powered...

The only thing Hueb uses Dales on is Jerky. I just heard that the teams sometimes pan up their ribs to hold them and put coke in the pans. Pitboss may know more about that trick. I just use a dry rub until they are done then carmelize the sauce at the very end.

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I guess your right , lol I am a lazy man , I have smoked ribs in about ever way . to me the way I found best for this lazy man !! is the way I do it . lQQking around , my ribs are gone , someone sure liked em !! The ribs at the time I place them in the fold have the smoked flavor & are within an hour being ready, placeing them in the fold , keeps them from drying out lol & I gives my wife time to finish the baked beans . thanks I have gotten some good ideals from ya'll