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Baby Back Ribs attempt with new found knowledge - Page 2

post #21 of 27
Quote:
Originally Posted by hfactor View Post

You'd think that bricks would hold heat much better than water, plus if you are smoking for hours, I'd imagine that bricks would heat up relatively quickly.... with a cheap electric smoker (Meco), retaining heat in the unit it paramount...



 Try the playbox sand sometime. Easy to find. Home Depot, Lowes, Wal-mart and pretty cheap. One bag will last you a long time. Just remember to moisten it some and place a sheet of foil over top to catch spatters. Then when ready to use again, add some water to dampen the sand again. You can use it two or three times easily if kept clean.

post #22 of 27
Thread Starter 

OK...OK

 

I think I'm getting closer....

 

After a few attempts, I think I've found a rub that's to my liking... pepper, salt, onion and garlic powder, a touch of dry mustard, and a touch of chili powder.... that’s it... I think I’m not a paprika person, and I loved the results without sugar (white or brown…)

 

Used a chunk of apple wood plus three charcoal brickets....used the 2-1-1 cooking method, and the ribs came out as I want...

 

No overly smoky flavor, no creosote, moist, tender... all good...

 

post #23 of 27

I don't think there's any reason to brine them if you're going to do the 3-2-1 (or any variant, where you're foil-wrapping them -- preferably with some apple juice or such -- in the oven for a period of time in the middle of the cook).  I just do my rub, then let them marinate in that for anywhere from a couple of hours to overnight, and then do a 3-2-.5.

post #24 of 27
Thread Starter 

Hey PigE,

The key for me was a slow burn of the wood chunk, max ventilation, combined with the two briquettes.... then when I figured out that for the rub, paprika and sugar was not for me, I've hit a method that is getting close to what I'd expect for BB ribs....

 

Next time, might try two wood chunks...

post #25 of 27
Quote:
Originally Posted by hfactor View Post

Hey PigE,

The key for me was a slow burn of the wood chunk, max ventilation, combined with the two briquettes.... then when I figured out that for the rub, paprika and sugar was not for me, I've hit a method that is getting close to what I'd expect for BB ribs....

 

Next time, might try two wood chunks...


Were you finding the smoke flavor too strong before?  I didn't think Apple wood was that strong?? Maybe some other citrus or fruit wood would be better. I find Pecan a lightly flavored wood.

post #26 of 27
Thread Starter 

Flash,

Yes I really didn't know how to smoke food before I joined this site.  All my smoking came out tasting like creosote... I leaned less is more, and to open up all your vents...achieve TBS...  So I've stuck with apple, and cherry to get things rolling....

 

I've purchased some pecan chips, but haven't tried them yet....

 

 

post #27 of 27
Quote:
Originally Posted by hfactor View Post

Flash,

Yes I really didn't know how to smoke food before I joined this site.  All my smoking came out tasting like creosote... I leaned less is more, and to open up all your vents...achieve TBS...  So I've stuck with apple, and cherry to get things rolling....

 

I've purchased some pecan chips, but haven't tried them yet....

 

 

 

 I know most newbies, me included, poured the smoke to our meats, only to learn less is more. Just a learning stage you have to get thru.

 

smokegoodvsevil.jpg
 

 

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