Ribs The Way I Like Them

disco · Jan 30, 2015

I am about 2 years into my smoking journey and I have started to find the way I like to make different dishes. Of course, I will continue to experiment but I now have some standbys. I did some spareribs the way I like them.

I started by getting some side ribs on sale. Around here that means scraggy ribs without a lot of meat on them. I pulled the silverskin off.

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disco
Jan 30, 2015

I rubbed them down with some KC rub and let them sit in the fridge overnight.

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disco
Jan 30, 2015

I put them in a 220 F Bradley smoker with my Thermoworks Duotherm inserted and took them to an internal temperature of 170 F over pecan smoke. That took about 5 1/2 hours. Then I gave them a nice brush of KC barbecue sauce.

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disco
Jan 30, 2015

Back into the smoker where I took the internal temperature to 180 F. I pulled the ribs and let them sit until the internal temperature dropped to 150 F.

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disco
Jan 30, 2015

I sliced them up and served them with some steamed vegetables and macaroni and cheese.

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disco
Jan 30, 2015

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disco
Jan 30, 2015

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disco
Jan 30, 2015

The Verdict

I used to foil my ribs and go 3-2-1. This made very nice ribs but they were fall from the bone. She Who Must Be Obeyed likes more chew (ok, so do I). So I stopped foiling and have used this method for several months. The meat pulls from the bone but if you bite into it, only that bite pulls from the bone, all the meat doesn't fall off. I just prefer the texture.

Thanks to all the help and advice I have received here, I have a great method of smoking ribs.

Disco

fwismoker · Jan 30, 2015

Looking great Disco! Btw how's the mini doing for ya?

disco · Jan 30, 2015

FWIsmoker said:
Looking great Disco! Btw how's the mini doing for ya?

Thanks! I love the mini but I use it mostly for higher temperature smoking, chicken, beef, wings, ABT. For the longer slow smokes, the thermostat control on the Bradley just makes life easier.

Disco

welshrarebit · Jan 30, 2015

That's how I like my ribs too! I usually do them naked and serve with poi... It's a local thing!!!;)

4x15mph · Jan 30, 2015

Disco, you sound very experienced so any tips on how to remove the silver skin from the ribs. I wrestle with this everytime and I am sure there has to be an easier way. I see paper towel in your picture so I am thinking maybe you use that to grip the skin? Any hints? Thank you

mdboatbum · Jan 30, 2015

Nice grub David! The texture looks exactly the way I like them, almost the consistency of pork tenderloin. You've done it again!
As for the mini and low temps, that's the one scenario where the 12" terra cotta saucer really works. At least in my experience, doing the Minion method with 10 or so lit briquettes, it'll dig right in to 225 and hang on like a pit bull on a postman's posterior. I usually sit it right on the steamer insert.

mr t 59874 · Jan 30, 2015

Those ribs look mighty good there Big D.

T

disco · Jan 30, 2015

Welshrarebit said:
That's how I like my ribs too! I usually do them naked and serve with poi... It's a local thing!!!;)

Poi! I'll have to try that.

The only experience I have with taro root is when I was on Moorea and I hadn't seen a potato in days (hard on a guy with Irish heritage) when they brought a big plate of steamed potatoes to the table. Everyone else was disappointed. I was delighted. I loaded up my plate, slathered the potatoes in butter and took a big mouthful. It was taro root. I was mightily disappointed.

Disco.

disco · Jan 30, 2015

4x15mph said:
Disco, you sound very experienced so any tips on how to remove the silver skin from the ribs. I wrestle with this everytime and I am sure there has to be an easier way. I see paper towel in your picture so I am thinking maybe you use that to grip the skin? Any hints? Thank you

Har! Experienced! Is that a kind word for old?

I have been removing the skin from ribs for years as like it gone for all the ways I make ribs. Sometimes it is really easy, sometimes they wrestle you.

I lift a corner with a boning or really sharp paring knife. Then I grip it with a paper towel and pull back. With luck, it all peels off at once. If not, lift a corner of the remaining piece and grasp it with the paper towel.

It has to be easy. I can do it.

Mdboatbum said:
Nice grub David! The texture looks exactly the way I like them, almost the consistency of pork tenderloin. You've done it again!
As for the mini and low temps, that's the one scenario where the 12" terra cotta saucer really works. At least in my experience, doing the Minion method with 10 or so lit briquettes, it'll dig right in to 225 and hang on like a pit bull on a postman's posterior. I usually sit it right on the steamer insert.

Thanks, MD. I have been able to get steady low temperatures in the mini but it just isn't as easy as turning on the Bradley. As I get older, easy is important. I did leave one thing off the list of things I do in the mini, I also use it to smoke cheese with my AMNPS. I did a big batch and will post soon.

Mr T 59874 said:
Those ribs look mighty good there Big D.

T

Shucks! I'm blushing!

Disco

Bearcarver · Jan 30, 2015

Them There's some Fine Looking Ribs Mr Disco!!!

Very Nice!!

Bear

disco · Jan 30, 2015

Bearcarver said:
Them There's some Fine Looking Ribs Mr Disco!!!

Very Nice!!

Bear

Mister Disco? Har, I guess I may have to start buying the dollar cigars!

Thanks, Bear.

b-one · Jan 30, 2015

Tasty looking ribs, nice job as always!

gary s · Jan 30, 2015

Hey, Disco, That's some great looking ribs, Super color, good job as usual

Gary

fwismoker · Jan 30, 2015

Disco said:
Thanks! I love the mini but I use it mostly for higher temperature smoking, chicken, beef, wings, ABT. For the longer slow smokes, the thermostat control on the Bradley just makes life easier.

Disco

Great I'm glad you're enjoying the mini! I figured you used the Bradley for size on this cook.

With regards to the mini though I can slow slow cook, hot cook or anywhere in between...Just holler if I can help on giving low and slow tips on it I'll be glad to help

pc farmer · Jan 30, 2015

Awesome lookin ribs Disco.

And yes, low temps on the mini is easy but I still use my mes too.

twoalpha · Jan 31, 2015

Great looking meat. Like your description of the bite. That's what I have been working on.

Larry

disco · Jan 31, 2015

b-one said:
Tasty looking ribs, nice job as always!

Thanks for the kind words, b-one. I do love ribs.

gary s said:
Hey, Disco, That's some great looking ribs, Super color, good job as usual

Gary

Thanks, Gary. My idea of heaven would be a get together with 10 other smokers to try all the different kind of ribs!

FWIsmoker said:
Great I'm glad you're enjoying the mini! I figured you used the Bradley for size on this cook.

With regards to the mini though I can slow slow cook, hot cook or anywhere in between...Just holler if I can help on giving low and slow tips on it I'll be glad to help

Thanks, I may take you up on that!

Disco

disco · Jan 31, 2015

c farmer said:
Awesome lookin ribs Disco.

And yes, low temps on the mini is easy but I still use my mes too.

Yes, convenience has its place. Thanks, Adam.

Disco

disco · Jan 31, 2015

twoalpha said:
Great looking meat. Like your description of the bite. That's what I have been working on.

Larry

It got a lot easier to get good bite when I stopped foiling. Keep experimenting and post the results!

Disco

azbohunter · Jan 31, 2015

Good looking ribs there Disco....

I have a batch in the smoker at the present time and hope they turn out as good as your look!

I'm doing the MES 30 with the amazen and pitmasters controlled by a PID..set to 230 and forget it till time to eat!

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