Recent BBQ Rib Cook
Thread Starter
Joined: May 2005
Posts: 9,830
Likes: 2
From: Wallingford CT
Recent BBQ Rib Cook Here are the results, since its has gone a while. I was prepping for a 12 person party and I got busy at the end. No Glamour shot with a whole meal infront of me.
I must say the GC rub is phenominal! I used 1/3 of a bag for 8 racks of ribs. I had actual some people who like plain and I did a couple Nekkid ribs.
I left the skin on the back side as it gives the ribs something to hold on to. Some had gotten to the point of falling apart (not mushy), just want to break down into tasty nibblets of goodness.
One word on the Pomegrante Chipotle Glaze.... OMG this stuff is killer, sweet and has heat!!!! :stirthepot:
My Process:
Basket full of Charcoal
Lit up a half stack of hot charcoals
Dump hot coals, Fill Water Pan, assemble smoker, allow to get up to temp
Unpackage ribs, rinse, dry, mustard rub, Grand Champ Rub, Repeat.
Cooked for 6ish hours foiling @ 3-4 hr mark adding Apple and Hickory Chips
Pulled, Glazed, Served.
I must say the GC rub is phenominal! I used 1/3 of a bag for 8 racks of ribs. I had actual some people who like plain and I did a couple Nekkid ribs.
I left the skin on the back side as it gives the ribs something to hold on to. Some had gotten to the point of falling apart (not mushy), just want to break down into tasty nibblets of goodness.
One word on the Pomegrante Chipotle Glaze.... OMG this stuff is killer, sweet and has heat!!!! :stirthepot:
My Process:
Basket full of Charcoal
Lit up a half stack of hot charcoals
Dump hot coals, Fill Water Pan, assemble smoker, allow to get up to temp
Unpackage ribs, rinse, dry, mustard rub, Grand Champ Rub, Repeat.
Cooked for 6ish hours foiling @ 3-4 hr mark adding Apple and Hickory Chips
Pulled, Glazed, Served.
I would change a couple steps that you might like the difference.
1 when you do your mustard and dry rub you should let it sit for several hours in a fridge or over night even better
2 i would have added the sauce at the time when you foiled them to let it really soak in
1 when you do your mustard and dry rub you should let it sit for several hours in a fridge or over night even better
2 i would have added the sauce at the time when you foiled them to let it really soak in
Thread Starter
Joined: May 2005
Posts: 9,830
Likes: 2
From: Wallingford CT
I would change a couple steps that you might like the difference.
1 when you do your mustard and dry rub you should let it sit for several hours in a fridge or over night even better
2 i would have added the sauce at the time when you foiled them to let it really soak in
1 when you do your mustard and dry rub you should let it sit for several hours in a fridge or over night even better
2 i would have added the sauce at the time when you foiled them to let it really soak in
This method has always been a hit but next set I do. I'll have to have you come up and try.
The finish pic I beleive did not have sauce on it. Like said I got lax in the pics. The Glaze was amazing, the BBQ, meh, I think I can make my own thats better and I have book that has over 200 recipes.
JL-ws6 already stated if I get kicked out of my house and I have to stay with him, the smoker has to come with me.
What type of smoker do you use?
I always go with a full 24 hours in the fridge with the dry rub on before they get smoked. For brisket and pork butt i go with 48 hours. It really lets the rub sink into the meat. If you dont give it enough time your basically going to have a shell of flavor that never got a chance to penetrate down into it.
The bark looks nice on those pictures. I would recommend peeling the membrane off the back and cooking them for a little less time. You want them just on the verge of failing apart. For me if you take a bite and half the rib falls apart they are over done. What temperature did you cook them too?
I always go with a full 24 hours in the fridge with the dry rub on before they get smoked. For brisket and pork butt i go with 48 hours. It really lets the rub sink into the meat. If you dont give it enough time your basically going to have a shell of flavor that never got a chance to penetrate down into it.
The bark looks nice on those pictures. I would recommend peeling the membrane off the back and cooking them for a little less time. You want them just on the verge of failing apart. For me if you take a bite and half the rib falls apart they are over done. What temperature did you cook them too?
Thread Starter
Joined: May 2005
Posts: 9,830
Likes: 2
From: Wallingford CT
What type of smoker do you use?
I always go with a full 24 hours in the fridge with the dry rub on before they get smoked. For brisket and pork butt i go with 48 hours. It really lets the rub sink into the meat. If you dont give it enough time your basically going to have a shell of flavor that never got a chance to penetrate down into it.
The bark looks nice on those pictures. I would recommend peeling the membrane off the back and cooking them for a little less time. You want them just on the verge of failing apart. For me if you take a bite and half the rib falls apart they are over done. What temperature did you cook them too?
I always go with a full 24 hours in the fridge with the dry rub on before they get smoked. For brisket and pork butt i go with 48 hours. It really lets the rub sink into the meat. If you dont give it enough time your basically going to have a shell of flavor that never got a chance to penetrate down into it.
The bark looks nice on those pictures. I would recommend peeling the membrane off the back and cooking them for a little less time. You want them just on the verge of failing apart. For me if you take a bite and half the rib falls apart they are over done. What temperature did you cook them too?
My smoker on this cook stayed pegged @ 220 deg max which is exactly where I wanted.
I have had cooks though that have spike 250-270 but still came out great.
The higher rack cooks at a higher temp, its about 10-15 deg diff. The one in the pick was the only one that fell apart, the rest were where you described it.
I have a Weber Smokey Mountain which I managed to stack 8 racks total. (4 on each)
http://www.amazon.com/exec/obidos/AS...evirtualweberb
MMM ribs
I'd like to get a smoker, but for now I gotta settle with baking in the oven w/ apple juice first before it gets seasoned and hits the grill. That tastefully simple stuff is good, my wife gets stuff from those parties once and a while.
I just had some ribs from Texas Roadhouse last week, not bad, cooked good but needed more heat and tang imo.
I'll have to try that rub you mentioned
I'd like to get a smoker, but for now I gotta settle with baking in the oven w/ apple juice first before it gets seasoned and hits the grill. That tastefully simple stuff is good, my wife gets stuff from those parties once and a while.
I just had some ribs from Texas Roadhouse last week, not bad, cooked good but needed more heat and tang imo.
I'll have to try that rub you mentioned
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Thread Starter
Joined: May 2005
Posts: 9,830
Likes: 2
From: Wallingford CT
damn I love ribs.. nice job on yours man, those things looks killer!
I'm working on making my own smoker right now.. I'm using an old beer keg I had laying around. Should turn out pretty sweet when I get around to finishing it.
I'm working on making my own smoker right now.. I'm using an old beer keg I had laying around. Should turn out pretty sweet when I get around to finishing it.
I would change a couple steps that you might like the difference.
1 when you do your mustard and dry rub you should let it sit for several hours in a fridge or over night even better
2 i would have added the sauce at the time when you foiled them to let it really soak in
1 when you do your mustard and dry rub you should let it sit for several hours in a fridge or over night even better
2 i would have added the sauce at the time when you foiled them to let it really soak in
You must be a fat bastard bc I was thinking the same
nice job man. I love BBQ. I did an event at work about 2 weeks ago where I smoked 540 racks of ribs, 260# of Brisket, 300#+ of Pork Butt and about 280# of Chicken. Lots of late nights and early mornings but it was all worth it. served right around 760 people
Thread Starter
Joined: May 2005
Posts: 9,830
Likes: 2
From: Wallingford CT
Now thats freakin cool. I could if I wanted to buy another MID section for the Weber Smokey Mountain as I could essentially double capacity and I may do so and hang home make kibasa.