New to forums but not to ribs!

Discussion in 'Pork' started by smokinwright, Apr 22, 2013.

  1. Smoked up a couple sides of ribs Saturday.  They turned out great. 

    For backyard BBQ, I trim fat off ribs, but leave as much meat on them as I can.  For comp ribs, I trim them down quite a bit.  If your cookin them to eat, just as well leave the meat!! 


     
  2. Welcome to SMF!  Those ribs look great.
     
  3. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Ribs looks great, care to share your methods ??  Temps, times, foil, yada, yada, yada ??
     
  4. Sure thing. 

    For ribs, I like to get them trimmed and rubbed about 10 hours before cooking.  I don't like the rub to sit on too long, as I use alot of salt based rubs and it seems it gets harder to get moisture back in the ribs if I let them sit for an extended period of time. 

    They way I cook ribs, either baby back or St. Louis style, is run a mix of oak, hickory, and apple smoke through them for 2 hours, foil with butter, honey, and my sauce I make for 45 minutes, then smoke another hour to hour and a 1/2 un-foiled, and mop them the last 30-45 minutes of the cook.  I like my ribs firm, but not chewy or have to pull the meat off.  Just a nice easy bite, and it's done perfect. 
     
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Those look great!  Thanks for sharing your methods...

    Red
     
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Thanks for sharing, again, they look great!  Bet they tasted good too.
     

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