Joe's Rib diary:

dewetha · Nov 13, 2011

               My current ribs goal is to get a rib that pulls easily and as completely as possible from the bone but not quite fall off the bone. I am looking for a few different flavor profiles the current one under siege is a two flavor(not counting smoke) profile, Sweet and tangy from the sauce and a nice spicy flavor on the meat. For now they will be Baby back ribs served ”wet” and I will use a foil method. Overall I am looking for a Jack Daniels rib, a tex-mex rib and a Dr pepper sauce rib. And maybe a Memphis style rib. So far I am tracking these elements with my last runs results.

·        Rib type – baby back

·        Temperature -225

·        Wood – trinity mix(hickory/cherry/apple)

·        Time – 2 hr smoke + until pull back. 90 mins foil. 30-60 with sauce.4-5hrs total I let the ribs tell me they are done

·        Rub recipe – store bought-Lysander’s(sp) bourbon rub

·        Mop/foil recipe – homemade Jack Daniels mop/foil sauce

·        Finish sauce – stubbs original

·        Flavor profile – stubbs isn’t sweet enough as the rub is spicy.

·        Bite profile – a little tug but comes off the bone. Perfect IMO.

bark - not two thick but a slight bit to bite through

Next trail run is to replace the finish sauce with my homemade Jack Daniels rib glaze. Once I complete that, I am looking for a rub. Might try the BRITU or buy Jeffs. Overall, once I get the general flavor I want I will keep tweaking it J

Recipes:

Jack Daniels foil/mop sauce #2:

·        1/4 cup Jack Daniels

·        1/4 cup Soy Sauce

·        1/2 cup Honey

·        1 tsp garlic powder

·        1/2 stick of butter

·        2 tbs Worcestershire

·        1 tbs vinegar

Jack Daniels rib glaze # 2

·        1/2 cups JD

·        1/4 cup soy sauce

·        1/2 cup Honey

·        1/2 cup brown sugar

·        1/2 cup molasses

·        3 tbs Worcestershire

1- 6oz can of organic tomato paste

stay tuned for Q-view of my next trial run.

chef jimmyj · Nov 13, 2011

Sounds like a good plan...The two Sauces sound REALLY good!...JJ

africanmeat · Nov 14, 2011

Chef JimmyJ said:
Sounds like a good plan...The two Sauces sound REALLY good!...JJ

X2 and i will wait.

SmokinAl · Nov 14, 2011

Right there with you guys!

dewetha · Nov 14, 2011

made an edit above for bark!. forgot about the bark! my bark has been real thick since using brown sugar instead of mustard to hold the rub.

this last run I made, I cut din't put a tick layer of brown sugar on it. I also cut the ribs in half. just easier to handle and move around in a small workspace

if I don't foil them I may go back to more sugar.

eman · Nov 14, 2011

Joe's Diary,

BB's are going to be harder than spares to get that perfect bite on. i don't cook BB's at all anymore as the spares have more meat and to me are easier to cook just how we like them.

dewetha · Nov 14, 2011

eman said:
Joe's Diary,

BB's are going to be harder than spares to get that perfect bite on. i don't cook BB's at all anymore as the spares have more meat and to me are easier to cook just how we like them.

BB are all I have done. the butcher has St Louis style cuts but only if I buy a 30lb box. I am checking to see if they will sell less but I may be stuck in the BB world for a while.

seenred · Nov 14, 2011

Lookin Good! Can't wait to see what happens next. I most definitely gotta try those sauces. They sound great

raptor700 · Nov 14, 2011

Looks great,

the brown sugar helps keep them from getting dry if you don't foil.

dewetha · Nov 14, 2011

the foil/mop sauce is pretty good. the glaze needs work but I'm not sure what I need to do to it yet.

@raptor: I though the brown sugar helped hold on the rub but now that you mentioned it, they do look real moist even before I spritz(mop) them.

eman · Nov 14, 2011

St louis cuts are very easy to do from full racks . there are some great videos showing how it's done

After the second rack i cut it was easy. $1.89 lb for whole spares vs/ $3.99 for st louis cuts.

dewetha · Nov 18, 2011

another trial run of rib.

deviation: JD rib glaze #3.

1/4 cup JD
1/2 cup honey
1/2 cup turbinado sugar
1/4 cup molasses
1/2 cup ketchup
1 oz soy
3 tbs worcestershire
1 tbs balsamic vinegar

I used what I had on hand and the glaze sauce taste like what i am looking for. ribs on the smoker and looking to see how it blends with my rub and foil sauce #2.

SmokinAl · Nov 18, 2011

Keep it coming Joe!

scarbelly · Nov 18, 2011

Looking good - sauces sound good too.

frosty · Nov 18, 2011

Dewetha, Like Eman said! If I can make St. Louis style ribs without losing a finger, you can certainly do it.

Take a look on how to, and you will be a pro in no time. You will be surprised at how easily it is done. If not, simple EAT your mistake.

Try it!

dewetha · Nov 18, 2011

thanks guys.my only good source right now is baby backs. so I am playing aroung with them for a while. as soon as I find some spares or st Louis I will try them.

dewetha · Nov 18, 2011

rib out of the foil:

in the smoker with glaze on.

some beef short ribs with my JD mop sauce:

finish product:

cut up and ready for eating

hot off the grill. dry rub spicy flavor came through well. the glaze was tangy but maybe not sweet enough. it tasted sweet before cooking but tweaking will continue after a full blown taste test from the rib hoard

dewetha · Nov 18, 2011

well it passed the neighbor test! I still want to tweak it more but so far so good.

roller · Nov 18, 2011

Looks good !

oldschoolbbq · Nov 18, 2011

Nice Ribs,but I too am a Spares type of guy(Chubby) and like the Tips and all that fatty goodness basting the Ribs.

If you like bark,do try not wrapping them,Baste if you wish,and finish with your sauce,would be a great flavor. I'm Diabetic and can no longer enjoy Alcohol as a drink ;but I can cook with it

,your Jack Daniels mops sound really good;copied and filed, thank you

Have a good Holiday and...

Joe's Rib diary:

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