Question about Spare Rib Rub

Discussion in 'Pork' started by cbizzle, Sep 26, 2008.

  1. Hey guys,

    I'm smoking a couple racks of spares for the LSU vs. Miss. State game Saturday & I was a little curious about the best way to rub the ribs.

    I have already rubbed them, but I am afraid I used too much. Using Jeff's Rib Rub, I have covered the meaty part of the ribs completely. When I say completely, there is a later of rub that will not allow you to see any meat. It's not real thick, but it does hide any visibility of the ribs themselves.

    I wonder if this is overkill, or will this rub create a "bark" like you would find on a Pork Butt? I would love to hear any suggestions or comments you may have.

    On another note, last weekend I successfully smoked my first pork butt. Just like you guys said it literally fell apart when I uncovered it. Everyone thought I was a little crazy for staying with the smoker for 14 hours (maybe I am) but they had no complaints about the Butt.

    Special thanks to Piney, Ritchee, & Motor for the late night help!! [​IMG]
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Clay glad the butt came out good. The ribs are fine that is just how I put it on my ribs nice thick coat and you see no meat just rub. Are you using 3-2-1 or a variation of it?
     
  3. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    Your ribs will be fine. Jeff's rub is GREAT on pork of any kind. Im not sure you can use too much. You probably won't get a "bark" on your ribs unless you don't foil them. You doing the 3-2-1 method? Using a finishing sauce?
    The last spares I did ended up going 2 1/2 -2- 1/2. They were mmmmmm mmmmmm good. :)
     
  4. I was thinking that it would be best to go with the 3-2-1 method, but I'm open for suggestions. I didnt want to use a finishing sauce for this. I wanted to taste the true flavor of the ribs so I can judge what to improve on. I would probably use sweet baby rays for a side sauce or any recipe you guys share for a sauce would be appreciated.
     
  5. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    3-2-1 will work. Just keep an eye on them after the first 2 hrs and when you get a nice pullback foil em. I like em smoked without sauce. The rub will give ya a good flavor.

    Good luck.
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I kinda watch the ribs and at 1/4" pull back I foil them for 1.5 hours then back on till done. usually its like 2.5-1.5-.45. They come out good but just a little before fall off the bone
     
  7. I do have one additional question... the skirt and tip trimmings.. should I smoke them for about 2 hours if I want to chop it up fine and add it to the wicked beans? I have some big pieces and small pieces so I was wondering what the best way to smoke them would be.
     
  8. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    I do em just like the rest but after the foil just cut up then and add to the beans. That'll make the meat much more tender and give it more flavor as well. JMHO.
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What he said.
     
  10. flash

    flash Smoking Guru OTBS Member

    Most don't add enough rub.
    If you want more bite to your ribs, cut down the second stage of 3-2-1
     
  11. dumb question (who says there are no dumb questions lol)
    The 2 hours wrapped - is that in the smoker or out of the smoker ?
     
  12. wutang

    wutang Smoking Fanatic OTBS Member

    In the smoker. With some liquid added at the time they are wrapped. Pretty much braising at that point, for tenderness.
     
  13. cheers - makes sense.
     
  14. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    When I smoke the trimmings, I give the trimmings a good dusting on both sides of whatever rib rub you are using. I start checking them at the 2 hour mark. The small pieces will be pretty close to done while the larger pieces will take longer; closer to 3-4 hours.
     
  15. Directly from the "Wicked Bean Man" himself, thanks Dutch! What I will do is smoke em for 2 hours and wrap for an additional 2. They should be tender enough and taste great in your Wicked Beans.
     

Share This Page