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Howdy from Omaha

post #1 of 7
Thread Starter 

Hello all. 

 

Just joined tonight with a question about spare ribs.  Seems I usually only think to join a forum like this when I'm frustrated, then I'm usually glad I did.

 

I'm a complete amateur at this.  I prefer my smoked meats dry, let people add sauce at the table if they like.  I try different rubs, some are better, some are worse.  I use a Brinkmann smoker that looks like the one on this page:  http://grillcharcoalsuperb.info/new-brinkmann-805-2101-w-pit-master-smoker-large-capacity-horizontal-charcoal-wood-smoker-grill  It's not meant for burning wood, say the directions, so I use lump charcoal and wood chunks (usually hickory, sometimes mesquite).  So far I have only the thermometer that sits in the lid.  I've been told I should buy more to set inside the smoker.  I agree.  I should.  I probably will.

 

Last week I was in Memphis, ate at Rendezvous, Corky's, and Tops.  I decided I'd like to try a Corky's thing, found a rub recipe online, put that together, trimmed my spare ribs St. Louis style, and went for it.  Complete fail.  I used a too-hot chili powder in the rub, but beyond that, it was nothing like what I experienced last week flavor-wise.  I could use a decent Memphis rub recipe.  In the meantime, I have a few bottles of Corky's rub coming in the mail.  More than that, the meat just didn't have a good flavor or texture.  I've started wondering if the Kroger-brand pre-packaged injected-with-"broth solution" spare ribs are part of what's giving me problems.  It was tender, no doubt, but hardly tasted like real pork.

Anyway, I've asked that question already in a different section.  Nice to meet you all.  I hope to learn a thing or two here.

 

Jim

post #2 of 7

Hello Gitarslinger and welcome1.gifto SMF - glad to have you here 

 

Here is a link to some great info on St Louis Ribs

http://www.smokingmeatforums.com/search.php?search=st+louis+ribs

 

Please do us a favor and update your profile with your location 

Thanks

post #3 of 7

welcome1.gif

post #4 of 7
welcome1.gif to SMF
post #5 of 7

Hello Jim and welcome to SMF! 

 

Here's a link to a Memphis style rib rub that might be good to start with as a base

 

http://bbq.about.com/od/rubrecipes/r/bl90710b.htm

post #6 of 7

Welcome to SMF.........welcome1.gif.......Looks like the others are getting your questionsbiggrin.gif figured out......Here is the Rendezveous rub..I think it is posted on a sticky under rubs...

Rendezveous

 'Rendezveous'

4cup distilled viniger

4cup water

1/3 cup of their rub which is

1/2 cupsalt

1/4 cup pepper

1tbsp garlic powder

1tbsp oregano

1tbsp paprika

1tbsp chilli powder

1tbsp celery seed

simmer on stove at least 10 min.

Heard it from the man himself on good mornig america before he died .

http://www.youtube.com/watch?v=q9uLN2BoSz0

post #7 of 7
Thread Starter 

Thanks, folks.  I actually used this one http://bbq.about.com/od/rubrecipes/r/Memphis-Rub.htm as my first Memphis rub. I made the mistake of using Indian chili powder, so it came out quite hot, but that wasn't the real problem.  The real problem was the meat itself, I think.  I've always bought cryo-pack spare ribs from Bakers' (= Kroger, = Dillon's), and it's never tasted quite right.  Always thought it was me, but I'm waking up to the fact it's probably the ribs themselves.  Next time out, I'm finding a local butcher, I think.  I have four bottles of Corky's rub that came in the mail to try.

 

Interestingly, the pork shoulder I smoked with the same rub came out great.  Still a bit hot, but the meat was pretty good even though it too was shot full of "broth" by the manufacturer.

 

Thanks for the Rendezvous recipe.  I thought I tasted cumin in there too when I was there a couple of weeks ago, but could be wrong.  Are you saying to simmer the rub in eight cups of liquid?  Do you use that for a mop, then, and hit it with the rub after smoking?

 

One thing I noticed about both Corky's and Rendezvous is they both seem to finish the ribs off on a grill.  It might be that, or it might be, like in Rendezvous' case, that they use direct heat.  I was surprised Rendezvous seems to use charcoal briquets rather than lump or wood.  Everybody keeps telling me not to use briquets because they make the ribs bitter.  What do you all say to the use of direct heat and the use of briquets?  Or is Rendezvous using some special hickory briquets I haven't seen before?   I didn't see any evidence of wood chunks in that video.

 

Sorry to turn this into 20 question time, but I'm pretty new to all this.

 

Jim

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