Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Troy on March 26, 2015, 11:51:11 AM
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I'm always intrigued by bbq rib preferences, especially when people get super snobby about conventional bbq wisdom.
At the end of the day, you should make your ribs however you like to eat them and ignore what anyone tells you.
If that means a crockpot, can of soda, and a bottle of bbq sauce - so be it.
So how do you like yours?
Wet? dry? Glazed?
Bite through? Fall off the bone?
I like mine right at the edge of fall off the bone. If its a pain in the ass to get them off the smoker without them falling apart, they're probably perfect.
Mine are lightly sauced, which turns out more like a glaze. I'm not a fan of tomato based bbq sauces.
I smoke ribs over peach and cherry and use a 2.5 - 2.5 - .75 method, starting at 225 and ramping up to 275-300 towards the end.
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Full spares, heavy rub, done in the shade............
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Fathers%20Day%202013/FathersDay2013005.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Fathers%20Day%202013/FathersDay2013004.jpg)
'till they're all hang-dawg-like......
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Fathers%20Day%202013/FathersDay2013011.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Fathers%20Day%202013/FathersDay2013014.jpg)
Still some tug, but not a lot......
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Fathers%20Day%202013/FathersDay2013022.jpg)
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I used to be a back rib guy, but now I am really liking spare ribs cut St. Louis style. I find there is more flavour in them.
I usually go with Memphis Dust as my go-to rub. I like to cook them on my A code blackie with one basket on the far wall.
Foil goes on the non charcoal area of the charcoal grate and I go with one intake fully open. Apple and cherry for smoke.
They get sauced around the 4 to 4.5 hour mark, then ready for removal and a 5-10 minute rest.
More often than not, they are fall-off-the-bone, but I don't care … They always taste great!
225℉ takes too long, so I cook them at a steady 263.87℉ using my trusty ET-73. ??? :o ;D ;) ;)
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Mac, Mac, Mac...everyone knows St Louis ribs should never be cooked at odd-numbered decimal temps. Has something to do with the flux capacity of interwoven primary particles crossing over the gelatinous radiant threshold. Next time crank it up to 263.88, or vent down to 263.86.
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Mac, Mac, Mac...everyone knows St Louis ribs should never be cooked at odd-numbered decimal temps. Has something to do with the flux capacity of interwoven primary particles crossing over the gelatinous radiant threshold. Next time crank it up to 263.88, or vent down to 263.86.
Hey Marty....I'm working on a prototype positron annealing unit that should be fairly inexpensive & easy to reproduce using parts that can be found most anywhere in the developed world.....should take care of any of those little nit-picky temp flux things toot-sweet..........
I'll put together an easy to follow build thread as it comes together.... 8)
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I go dry rub that's about 1/3 salt, 1/3 brown sugar, and 1/3 "other" usually a mix spices like chile powders, cumin, coriander, black/white pepper, paprika.... It changes pretty much each time. I generally do sauce them with a kitchen sink sauce that's usually ketchup base. I like a little bite but won't complain if they fall off the bone.
The best ribs I have ever had were dry, but I think dry ribs require more perfection in the cook than I routinely achieve.
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I tend to do that 3-2-1 method myself. When I wrap it i put some parkway butter and dark brown sugar on the foil and lay the meaty side on that. I like them wet. I'll either make my own sauce or open a bottle.smoke, I like apple wood, wish I had peach but never seen it up here before.I was looking last year.
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wet and almost falling off the bone
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I love cooking (and eating) Loin Back Ribs over Spares any day! My preferred method is is to season, let rest for a few hours and lightly re-season. Target temp 275* on my BGE, WSM or Drum, 235* on BWS. I go by color and start spritzing with a fruit juice concentrate @ 2 hours in.
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/IMG_1433.jpg)
The spritz starts to set a great Mahogany color, and a base for a thinned glaze
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/IMG_0713.jpg)
(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/IMG_1437.jpg)
sauce on the side for the heathens
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I usually wind up doing both the loin back ribs and st. louey cut. Never wet... always a nice dry rub. Can't ever go wrong with BRITU, and I've also got a local marinade/rub that gives them a nice kick. I absolutely prefer bite through, but wouldn't say no to fall off the bone, either. I tend to smoke w/ apple or pecan, but have come into a fair amount of cherry wood, so that's been my go-to as of late. I also wound up with a small bit of plum wood from @bob hope that I used on my last cook. Good stuff. Anxious to try this mulberry I just acquired, as well.
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I like my ribs all over my face and fingers. No napkin. No sides. No talking. Just more ribs.
Wet. Dry...whatever. Yes please.
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I like my ribs all over my face and fingers. No napkin. No sides. No talking. Just more ribs.
Wet. Dry...whatever. Yes please.
Ummmm......
"POST-OF-THE-MONTH!!!!"
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Get the hip waders out I see there are LIARs around here too...
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For me and the GF we love the St Louis cut spares. They're just so meaty, juicy and flavorful. We tend to stick with a dry rubbed rib, which we usually use my dry rub. I'm all about sweet ribs and damn close to falling off the bone. I do the 3-2-1 method. I try to keep my grill in the 225 - 250 range, and I like Apple and Oak wood the best for ribs. When I wrap them I use a full stick of butter, half on one side half on the other. Along with the butter I'll put some honey or maple syrup, and then a tiny bit of Apple juice. I've tried the parkay, but we liked the different mouth feel the stick butter gave the meat.
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I like mine with a little bit of bite, but coming close to falling off the bone. I want the meat to come off cleanly, but not all at once.
(http://i1278.photobucket.com/albums/y516/justinperson/Mobile%20Uploads/image_zps4cxoodmb.jpg) (http://s1278.photobucket.com/user/justinperson/media/Mobile%20Uploads/image_zps4cxoodmb.jpg.html)
(These could have cooked just a little more)
I like to cook them at 250-275 using apple and hickory wood for smoke, and baste with a vinegar sauce after the bark has set.
(http://i1278.photobucket.com/albums/y516/justinperson/Mobile%20Uploads/image_zps327a1f21.jpg) (http://s1278.photobucket.com/user/justinperson/media/Mobile%20Uploads/image_zps327a1f21.jpg.html)
I used to wrap, but have come to prefer the texture of the unwrapped rib. Seems to me to be a little less mushy.
Another thing I've changed over the years is saucing while on the grill. I used to brush on 2 or 3 coats of sauce during the last hour or so. Now I much prefer to just give a light coat of sauce while I'm eating them. I feel like I get more taste of all the layers of flavor: meat, smoke, rub, and sauce.
(http://i1278.photobucket.com/albums/y516/justinperson/Mobile%20Uploads/image_zps19f8b470.jpg) (http://s1278.photobucket.com/user/justinperson/media/Mobile%20Uploads/image_zps19f8b470.jpg.html)
All that being said, ribs are one of my absolute favorites, and I've only met one rib I didn't like (at some restaurant, they were steamed to death!). What's been described above sounds great, so each of you, save a rack for me!!!
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All dry no wrap 250-275 is my preference. Whenever I wrap it's too fall off the bone which is still good but I like chewing my meat off the the bone like others. A little sauce at the end is good if I'm feeling frisky ;D
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I like mine with a St louis style cut if I am showing off, otherwise I go for a spare rib cut because all that meat is soooo gooood
I do a modified 3 2 1 method, 225 degrees
dry rub is a mandatory first step. I have developed 2 I like both are based in brown sugar, one I do and refrigerate for about 4 hours so it melts on. the other is rub and grill
I go 3 hours and then I wrap in foil using either my own BBQ, or Sweet Baby Rays
that goes 2 hours, at this point you could eat the ribs but I find that if I go about 30 minutes more unwraped the glaze will set and the last tenderness goes into the ribs.
I do serve with BBQ sauce.
I have tried a lot of different methods, but that is the way I really like them, bones pulling out
(https://farm9.staticflickr.com/8588/16388682210_1c710a79e6_z.jpg) (https://flic.kr/p/qYdhfo) (https://flic.kr/p/qYdhfo) (https://www.flickr.com/people/131043525@N05/)
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Get the hip waders out I see there are LIARs around here too...
I'm caught... I do like sides and the wife makes me use a napkin but I don't talk to her
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Loin backs with the 3-2-1 method on my stick burner @ 225-275. Start with light coating of dijon mustard and whatever rub in my cabinet strikes my fancy. Spritz with apple juice when I remember to, usually about 3 times before 1 last healthy spritz in the foil just before wrapping. Large chunks of apple and pecan mix is my go to wood. Lately I have been using some peach I picked up at an orchard in Palisade Colorado and it has been fantastic! I sauce them with about 20-30 min. left in the cook. Usually just shy of fall off the bone.
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I like all types of ribs. The way they are cooked really depends on the mood I’m in. Wet, dry, glazed, fall of the bone, fight off the bone, just put them in front of me and there is a good chance I will like them. Honestly, I really cannot remember ever having ribs that I did not enjoy due to the style of cook. On the other hand, I have certainly messed up and/or burnt a few racks in my day but that was just poor cooking skills. If I had to pick a favorite it would be dry rubbed, glazed at the end and little tug off the bone.
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Is it better to spritz with like apple juice or basting ribs with sauce during the cook? Or both?
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Is it better to spritz with like apple juice or basting ribs with sauce during the cook? Or both?
The apple juice (I use 50/50 juice & apple cider vinegar) might be more to keep them moist during the middle part of the cook.......too early of a spritz & it washes the rub off.........so that's one aspect.......
Apple juice will sweeten a little / Cider Vin. will make a little tart, neither has a huge taste effect at the end.......
Basting with sauce ( depends a bit on what sauce) might be more of a late in the cook thing....some use regular thick sauce, some thin it out some (water, cider vinegar, A J) to more of a glaze........too early & the sugars in the sauce tend to "burn" or blacken from a longer exposure.......it tastes bad like that, to me.......
Kind of a long answer, but either, both or none......test out different ways & see what you & your's like.....
Example:
These, I think were one spritz, late in the cook, wrapped in foil just to transport.....
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012015.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012014.jpg)
Pretty heavy smoke.....this is my favorite way....
(http://i1223.photobucket.com/albums/dd520/1buckie/Last%20Sunday%20April%202012/LasySundayApril2012013.jpg)
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Appreciate it! Thanks
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Appreciate it! Thanks
Just some ideas......see what you come up with !!!!
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I like a dry rub with a variety of dipping sauces on the side. I also like to have to bite and pull the meat off the bone a little. The problem is.....the people I cook for would prefer a huge pile of mush soaking in some overly sweet BBQ sauce. They would be happier with them from the crock pot. My step daughter's idea of "perfect" ribs are what was sold at the old sports bar chain Damon's......BARF!
So I only cook ribs for myself now.
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I used to do the 3-2-1 method but i got lazy and forgot to wrap, we liked the results so no more wrapping! I will rub them down, go out and light the drum and let it get to about 275ish (never did get wrapped up on a set temp i let it settle were it wants to usually around 275 or so) i use apple and hickory i have been known to throw oak in sometime. I put them on and sit back and enjoy the smells! No sauce no spritz (ok sometimes i will glaze them and that is rare) We then enjoy our ribs!
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Char-Sui style spare ribs. I use the marinade in Wiviott's Low and Slow. I use high quality shaoxing wine. These are simply soaked over night and then thrown into the WSM.
(http://i1095.photobucket.com/albums/i480/okmiller/bbq/186E3B3C-1779-4D4D-8EB5-1039E7618DB4.jpg) (http://s1095.photobucket.com/user/okmiller/media/bbq/186E3B3C-1779-4D4D-8EB5-1039E7618DB4.jpg.html)
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The spares I just did were awesome.... Dry, untrimmed, 3 hours smoke, hour fifteen wrap with a little butter and cider vinegar, 45 minutes smoke again. Cooked at 275ish. I could probably do a whole 3-2-1 if I held 225 but I like to "bite off the bone" rather than "fall off." Since I was a running a little hot I didn't want mushy. Of course this is a one time occurrence and not a perfected method, but I think dry and spare ribs with bite are my favorite ribs.
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St. Lou or back ribs, either way a good dusting of Penzey's amazing 'BBQ of the Americas', let it set on them for an hour or two (refrigerated or on the counter). Then 250-275 for about 5 hours, give or take. I like them with a bit of bite. No sauce for me. I like the dryness of no wrapping, but I might try to wrap them in butcher paper when that package arrives from Amazon.
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@mike.stavlund can you share the Amazon link for butcher paper? I've been wanting to give that a try vs foil but haven't found a reasonable sized amount that is untreated.
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I had the same problem, @austin87 Then I read in Aaron Franklin's book where he mentions 'pink butcher paper' so I added that term to my search and found this (it's bundled with Franklin's book, so I must not have been the first person to make this connection).
http://www.amazon.com/Pink-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM/ref=sr_1_1?ie=UTF8&qid=1429233538&sr=8-1&keywords=butcher+paper+pink
It's still an awful lot of paper, and I won't get to see it until it's delivered next week, but it sure seems like what I'm looking for. Supposed to be completely untreated.
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@austin87 my paper arrived from Amazon today, exactly as advertised: plain paper, no coating, ready to cook. And the roll even comes in a sturdy cardboard tube with caps on the ends to I it won't be unrolling all over the kitchen.
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@austin87 my paper arrived from Amazon today, exactly as advertised: plain paper, no coating, ready to cook. And the roll even comes in a sturdy cardboard tube with caps on the ends to I it won't be unrolling all over the kitchen.
Haven't gotten a chance to read Aaron's book yet (hoping to win the raffle) but I'm really intrigued by paper wrap vs foil. It makes a ton of sense that the bark can breathe rather than steam. I can't wait to do a brisket and give it a try but let us know how it goes if you beat me to it!
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(hoping to win the raffle)
I guess there's still a chance. 3 of the 5 winners haven't responded yet.
I'll give them a couple more days and then redraw