Problem with Babybacks

quagmire38 · Jul 12, 2012

Whats up everyone

I'm having a problem with babyback ribs. My ribs come out smoked close to perfection. However they come out with no taste of the seasonings I put on them. This happened on my last two smoke sessions. The first session I had the ribs sit overnight covered in the seasonings. The second smoke i seasoned the ribs then had them on the smoker within an hour. Same result on both smokes.... No trace of the seasonings.

What am I doing wrong?

I'm using a WSM 18". I prefer dry over wet ribs.

Thanks for the advice

chef jimmyj · Jul 12, 2012

What are you putting on them? How much? Any pictures? Are you looking for Heat, Sweet or Both? Where are you from, So. East, So. West, East Coast, West Coast, all have regional differences. Need more info...JJ

smokinhusker · Jul 12, 2012

Chef JimmyJ said:
What are you putting on them? How much? Any pictures? Are you looking for Heat, Sweet or Both? Where are you from, So. East, So. West, East Coast, West Coast, all have regional differences. Need more info...JJ

X2

jarjarchef · Jul 13, 2012

Are you using a mop to baste during the smoke? I found out the hard way that using a mop will remove the rub at times. So i use a squirt bottle to drizzle the mop sauce during the smoke.

As said in earlier post more info may be needed. I was just taking a shot in the dark.

oldschoolbbq · Jul 13, 2012

More input, let's see the type of Rib you are getting...

cliffcarter · Jul 14, 2012

Quagmire38 said:
Whats up everyone

I'm having a problem with babyback ribs. My ribs come out smoked close to perfection. However they come out with no taste of the seasonings I put on them. This happened on my last two smoke sessions. The first session I had the ribs sit overnight covered in the seasonings. The second smoke i seasoned the ribs then had them on the smoker within an hour. Same result on both smokes.... No trace of the seasonings.

What am I doing wrong?

I'm using a WSM 18". I prefer dry over wet ribs.

Thanks for the advice

Post your rub recipe and cooking method for evaluation, please, otherwise we can't help you.

eppo · Jul 14, 2012

Maybe give Jeff's rub recipe a try?
giggity!

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quagmire38 · Jul 16, 2012

What's up everyone. Thanks for responding. Sorry about my slow response but work has been crazy the last few days.

To ChefJimmy: I'm from the north east, New York City to be exact. As far as the taste Im looking for would towards the sweet side. I could do sweet heat as well. Sorry no pics.

The first smoke I used some garlic powder, Chili powder, onion powder, black pepper, and some salt. Sprinkled a layer of brown sugar on them. they sat overnight in the fridge. The second attempt was a simple rub I found on the internet. It was paprika, chili powder, salt, black powder, onion powder, and brown sugar.

To Jarjarchef: No mop sauce. Im using a small spray bottle filled with apple juice or sometimes a combo of beer and apple juice.

I'm following the 2 2 1 method. foiling after the first two hrs.

chef jimmyj · Jul 16, 2012

Ok Quagmire now I can help...I grew up in 40mins So. East of the City and these recipes are popular with friends and Family in our region...This is a Rub and a Foiling Juice Recipe the makes some Tender, Sweet Ribs. You can add anything you like to suit your taste...

Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. The Foiling Juice, at the bottom, makes a Rib Glaze at the end. You can add 1/2C Ketchup and 1T Mustard to make a more traditional KC BBQ Sauce....Anything else, just ask...JJ

Mild Bubba Q Rub

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

You should also try this for Ribs...

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

jarjarchef · Jul 16, 2012

Quagmire I do not have a rub recipe written down yet. I am planning a Pork Butt and Chicken Quarter Smoke this weekend. I was going to write down what I use and post if I liked it enough to share. Up to now I have just gone by taste. Several people have asked what I put on my Q, so i figure it was time to get off my lazy tail and do it. Chef JimmyJ has a great rub he has posted for you. I would start with that and play around. My ratios are different, but mine is not as sweet. As for the mop sauce. I use basically the same as you are, but all of it (apple juice, apple cider vinegar and beer) and I will add some of the rub into it (I use a squirt bottle not a sprayer, so it does not clog the tip, then gently drizzle the mop sauce onto the meat).

If finances and smoker space allows it. Try different rubs at the same time. This way you can ask a few people over and do a blind taste test. Gather info and move on from there. My family love to be my test subjects and having 3 teenagers and a Father in-law all with very strong opinions. Sometimes I get more than I planned on. But we all get to eat and have fun.

Hope this helps you out.

eppo · Jul 16, 2012

definitely use the rub that chef jimmy posted, I've been using it, and it has great taste, nice and sweet, with a little bit of heat. I'm from long island, so I like that flavor profile also.

cliffcarter · Jul 16, 2012

My rib rub, similar to ChefJimmyJ's-

1/2 cup of turbinado sugar

1/4 cup of Hungarian paprika

1/4 cup of salt free chili powder

2 TBS of granulated garlic

2 TBS of ground black pepper

2TBS of cinnamon

1 teaspoon of cayenne pepper

quagmire38 · Jul 16, 2012

Thanks guys for all the help. I have another question

Which way is better for preparation for ribs?

1) Rubbing in the rub. I've read that this is the best way. By rubbing you break the fibers in the meat thereby allowing the rub to get deep into the meat.

2) Putting on the rub. I've also read that this is the best way. Simply cover the ribs with rub and let them sit until the meat naturally absorbs the rub.

Which is better? Or should I try both methods?

chef jimmyj · Jul 17, 2012

There is really no difference unless you are really going to put the effort into a serious massage session. The key is an overnight rest, tightly wrapped, to let the flavors penetrate and the Salt and Sugar do their magic to tenderize the meat. A fresh coat of Rub before smoking is common as well...JJ

jarjarchef · Jul 17, 2012

Unless I missed it. I did not see it suggested. On the backside of the ribs there is a membrane that when cooked it will get this tough plastic paper like feel to it. If you remove it. You will get 2 results, not having the tough plastic feeling membrane on the ribs, but it will also allow better penetration of your rub and smoke. So more flavor.

Problem with Babybacks

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