Ribs The Way I Like Them

Discussion in 'Pork' started by disco, Jan 30, 2015.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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.


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


    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.


    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.


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




    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
     
    c farmer, cats49er and mdboatbum like this.
  2. fwismoker

    fwismoker Master of the Pit

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

    disco Smoking Guru OTBS Member SMF Premier Member

    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
     
  4. welshrarebit

    welshrarebit Master of the Pit

    That's how I like my ribs too! I usually do them naked and serve with poi... It's a local thing!!!;)
     
  5. 4x15mph

    4x15mph Fire Starter

    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
     
  6. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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.
     
    Last edited: Jan 30, 2015
  7. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Those ribs look mighty good there Big D.

    T
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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.
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    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.
    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.
    Shucks! I'm blushing!

    Disco
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Them There's some Fine Looking Ribs Mr Disco!!![​IMG][​IMG]

    Very Nice!![​IMG]

    Bear
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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

    Thanks, Bear.
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking ribs, nice job as always!
     
  13. Hey, Disco,  That's some great looking ribs, Super color,  good job as usual

    Gary
     
  14. fwismoker

    fwismoker Master of the Pit

    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
     
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Awesome lookin ribs Disco.


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

    twoalpha Smoking Fanatic

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

    Larry
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the kind words, b-one. I do love ribs.
    Thanks, Gary. My idea of heaven would be a get together with 10 other smokers to try all the different kind of ribs!
    Thanks, I may take you up on that!

    Disco
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Yes, convenience has its place. Thanks, Adam.

    Disco
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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

    Disco
     
  20. 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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