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Sweet, Soft, Ribs?

post #1 of 15
Thread Starter 
I'm thinking about smoking some ribs this weekend for the super bowl.

I like mine sweet (I'm not against sauce), and fall off the bone soft.

Any ideas or tips for how I can get the sweet taste without a hard bark?
post #2 of 15

Jeffs rub and 2-2-1 for BBs and 3-2-1 for spares.

 

Read the Wikis for these and you are good to go!!

 

  Craig

post #3 of 15

You can make your own rub and just go with a sweet base like Brown Sugar

 

for a Store bought sweet rub this one is pretty good (Cinnamon Chipolte)

Sweet%20Smoky%20Rub.ashx?w=225

 

If you are doing BBS 2-2-1 or Spares 3-2-1 you will have a slight tug... if you really want them fall off the bone keep them wrapped for an add'l 1/2 hour - an hour with some liquid in the foil...

post #4 of 15

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I would recommend that you use the 3-2-1 method and use the whole 2 hours in the foil. Now for your rub there as different and the size of our waist here. I personally use a mixture of dark brown sugar and Old Bay seasonings. It's a nice sweet n heat mixture that I like.

post #5 of 15

I use the 2-2-1 method and when you foil you can add some brown sugar or honey for a little extra sweet!!!

post #6 of 15

Rub like normal but when you go to foil put a good amount of brownsugar on top to let it glaze it while in the foil.

post #7 of 15

Like they said 3-2-1 or 2-2-1 then add brown sugar, honey and butter when you foil for 2 hours. The last hour put some BBQ sauce on them and let them glaze up nice.

post #8 of 15
Thread Starter 
Thanks for all advice guys. Just reading the replies is making me hungry.

So I think I'll do the 2-2-1 (or 3-2-1) method. And it looks like butter, honey, and brown sugar in the foil, and some sauce in there for the last hour (man that sounds good) and make sure the rub has some brown sugar in it.

How much of this stuff should I use?
post #9 of 15

You got some great advice so far, but I would add, I would cover the ribs so you can't see the meat with brown sugar & let it melt on the ribs at room temp before you put them in the smoker. 

 
 

Quote:
Originally Posted by WatermelonSlim View Post

Thanks for all advice guys. Just reading the replies is making me hungry.

So I think I'll do the 2-2-1 (or 3-2-1) method. And it looks like butter, honey, and brown sugar in the foil, and some sauce in there for the last hour (man that sounds good) and make sure the rub has some brown sugar in it.

How much of this stuff should I use?


 
post #10 of 15
Quote:
Originally Posted by bmudd14474 View Post

Rub like normal but when you go to foil put a good amount of brownsugar on top to let it glaze it while in the foil.



A bunch of good answers, but Brian's is the one I would do, if I wanted sweet without much bark.

 

 

Bear

post #11 of 15

 

I sure enjoy all the great helpful ideas from this forum.  I am going to give baby backs a try tomorrow.  Since I had good luck with some St. Louis ones a few weeks ago using the 3-2-1 method can I use the same method for the baby backs?   Like some others on the forum I favor the fall of the bone method and would like to get the same result with the BB's.  I want to get lots of smoke flavor and tenderness.  Which would be better for BB's the 3--2-1 or the 2-2-1 method?  Look forward to hearing from you.

 

Jake

post #12 of 15

Most use 2-2-1 for Baby Backs

 

Bear

post #13 of 15

The ribs the wife bought today were not marked pure baby back.  They were labeled as loin back ribs.  They look too meaty for baby backs.  Am I to assume there are St. Louis?  Can anyone tell me please.  Thanks.

 

post #14 of 15
Thread Starter 
Quote:
Originally Posted by jake628 View Post

The ribs the wife bought today were not marked pure baby back.  They were labeled as loin back ribs.  They look too meaty for baby backs.  Am I to assume there are St. Louis?  Can anyone tell me please.  Thanks.
 
I'm at the store right now looking at some "pork loin back" ribs. These are baby backs...
post #15 of 15

Yep I do that and they come out SWEEEEET

http://www.smokingmeatforums.com/forum/thread/97011/first-rib#post_525570


Originally Posted by SmokinAl View Post

You got some great advice so far, but I would add, I would cover the ribs so you can't see the meat with brown sugar & let it melt on the ribs at room temp before you put them in the smoker. 

 
 

 
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