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No Foil Spares w/Qview! - Page 2

post #21 of 37
Thread Starter 
Quote:
Originally Posted by dnovotny View Post

just wondering beside  the brown sugar  what  was  were rub,,, nice  color   and they look great,,, up here in northeast  nebraske it's  been to cold

to smoke but  warmer  weather around  the  corner it's almost   going to be  smokin'  time,,, rib  i think  while  be my

first thing i  do..mmm ... man they  look good  great  job...



Well, I started with this rub in the beginning of my smokin' career. I tried to make a better rub, butt I am going to stick with olde faithful.

 

Some of the rub came off when I took them out of the rib racks.

 

ingredients:

ground mustard, cumin, paprika, cayenne, onion powder, garlic powder, mild chili powder, bbq seasoning, mesquite seasoning 

post #22 of 37
Quote:
Originally Posted by dnovotny View Post

just wondering beside  the brown sugar  what  was  were rub,,, nice  color   and they look great,,, up here in northeast  nebraske it's  been to cold

to smoke but  warmer  weather around  the  corner it's almost   going to be  smokin'  time,,, rib  i think  while  be my

first thing i  do..mmm ... man they  look good  great  job...



Too cold to smoke?

 

What's that---about -80˚ or -90˚ ?

post #23 of 37

Yes!  They look outstanding.... 

post #24 of 37
Quote:
Originally Posted by Bearcarver View Post





Too cold to smoke?

 

What's that---about -80˚ or -90˚ ?


LMAO Bear you must have been to Wisconsin. Those ribs do have excellent color RP.. and very juicy. Number 1 question though... do you need a taste tester?? I work cheap...lol

post #25 of 37

Never tried using brown sugar on my ribs but theres a first time for everything. Awesome looking meat brother. Yall hiring?

post #26 of 37

Love them ribs - look great!  Every time I read a thread on this site I pick up something that I'm going to try or change for my next smoke - Thanks everyone!!!!   I hope I never get to the point where I think my food is good enough, would be a shame not to move a step closer to perfection (and I have many steps to go!)

 

Tips from this thread - Brown Sugar!  It's in my rub but never thought about an additional dose of it. Duh!

post #27 of 37

the  weather outside....lol...is  what i was  talking  about. thanks for  the rub receipe   close  to  the

one i use too....

post #28 of 37

Mighty tasty lookin ribs there. Nice job. Where do you work again? icon_eek.gif

post #29 of 37

Very Nice... I havent smoked ribs for a few months ugh!!!!!!! I feel like i keep meaning to do some, but i never get a chance to... i am always messing with other items... I have been saying for the past few weeks that i am going to do them, but they get away from me... Although in another month or 2 i will be doing ribs every other week to get ready for a local comp, so its all good... anyway... i am rambling... Nice Job on the Spares... looks great!

post #30 of 37

I'm a non foiler too. Your ribs look excellent RibKing.PDT_Armataz_01_34.gif

post #31 of 37

Lookin good. Started 2 racks about 2 hours ago in my MES 30". First time for spares.

post #32 of 37

Great looking ribs, thanks for sharing the Q View. It seems that sometimes you can get more bone pull out during the foiling process, It's all good my friend.

post #33 of 37

I'm a "Foil Guy", but only because I don't know any better....

 

I've got (6) racks in the smoker right now, so what do I do different, if I don't foil at 3 hours?

Just leave them in the smoker?

How do I keep them from drying out?

 

I usually do a "3-2-Finish On The Grill" Method, but no foil sounds interesting

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #34 of 37
Quote:
Originally Posted by TJohnson View Post

I'm a "Foil Guy", but only because I don't know any better....

 

I've got (6) racks in the smoker right now, so what do I do different, if I don't foil at 3 hours?

Just leave them in the smoker?

How do I keep them from drying out?

 

I usually do a "3-2-Finish On The Grill" Method, but no foil sounds interesting

 

 

Todd



I too foiled last time....next time I'm going without. SmokinAl had a great pic of a rack of spares he did as his avatar.....no foil, just a straight 6 hours..looked perfect

post #35 of 37



 

Quote:
Originally Posted by TJohnson View Post

I'm a "Foil Guy", but only because I don't know any better....

 

I've got (6) racks in the smoker right now, so what do I do different, if I don't foil at 3 hours?

Just leave them in the smoker?

How do I keep them from drying out?

 

I usually do a "3-2-Finish On The Grill" Method, but no foil sounds interesting

 

 

Todd



Main differance in no-foil ribs is the temperature that you cook at. To keep your ribs from drying out or developing to much bark you need to lower your chamber temps down to 200-220. I usually put a rub on 8-12 hrs. before cook time, then about 1 hr before cooking I spread about 3/4 Cup of brown sugar on each rack of spares and let them sit on the counter till the brown sugar melts. For cooking I just toss them on and leave them alone for the first 3 hrs., then I spritz them with some apple juice 1x per hr. for the next 2 hrs. Around hour #5 I do the bend test - usually 5-6 hrs. is about perfect for spares trimmed to St. Louis style.

post #36 of 37
Quote:
Originally Posted by dnovotny View Post

just wondering beside  the brown sugar  what  was  were rub,,, nice  color   and they look great,,, up here in northeast  nebraske it's  been to cold

to smoke but  warmer  weather around  the  corner it's almost   going to be  smokin'  time,,, rib  i think  while  be my

first thing i  do..mmm ... man they  look good  great  job...



I will tell you from first hand knowledge that MR RP BIB Kings rub is of the highest grade.   I can't imaging that it could have gotten better but the Brown Sugar just sent my taste buds to watering...drool.gif

 

Well done John.

 

 

 

rick

post #37 of 37

Awesome looking ribs!

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