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Couple rib questions, Now with results and Q-view

post #1 of 16
Thread Starter 
Hello, I'm planning on doing a couple racks of ribs this weekend, q view to come. The ribs that I have done before were awesome, and all I did was followed jeffs rub instructions. My plans are to do one of these the same way, except I plan to use corn syrup instead of mustard, and do the other using a 3-2-1 method(same rub). Also doing them in my buds lem electric smoker, using alder. While the baby is fired up I was gonna take a crack at making some of that candied Bacon too!

Which leads to my questions
1. Does smoke act kind of like garlic, meaning chips added towards the end of cycle leave a stronger flavor? Seems that way to me, but I haven't done enough to know for sure.
2. What kind of goodness do you guys recomend to put in the foil? I was thinking some mustard, maybe some spices, not real sure yet (first timer with foiling)

Thanks in advance

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post #2 of 16

I use Honey,brownsugar a good amount of squeeze butter a splash of apple cider and some more rub seasoning.

post #3 of 16
Quote:
Originally Posted by tomolu5 View Post

Hello, I'm planning on doing a couple racks of ribs this weekend, q view to come. The ribs that I have done before were awesome, and all I did was followed jeffs rub instructions. My plans are to do one of these the same way, except I plan to use corn syrup instead of mustard, and do the other using a 3-2-1 method(same rub). Also doing them in my buds lem electric smoker, using alder. While the baby is fired up I was gonna take a crack at making some of that candied Bacon too!
Which leads to my questions
1. Does smoke act kind of like garlic, meaning chips added towards the end of cycle leave a stronger flavor? Seems that way to me, but I haven't done enough to know for sure.
2. What kind of goodness do you guys recomend to put in the foil? I was thinking some mustard, maybe some spices, not real sure yet (first timer with foiling)
Thanks in advance
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I like to spray a mixture of Captain Morgan's spiced rum and Jack Daniels Honey on my ribs when I foil them.  They usually turn out great!

 

 

Regards,

Gadgetman53

post #4 of 16
Thread Starter 
Also, buying ribs tonight(spare), and smoking on Sunday, should I rub them tonight, or just wait?

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post #5 of 16

As long as smoke is present it will accumulate on the meat but the highest," flavor gain " from the smoke happens early on as the surface of the meat forms a pellicle, surface proteins get sticky, and has the greatest amount of moisture. So there is no real extra kick at the end.

 

My recipe for Foiling Juice is popular and while it, tenderizes and adds a good bit of flavor, it can also be used to make a great BBQ sauce at the end...JJ

 

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

post #6 of 16
Thread Starter 
Thanks for the help so far, gonna see what I need to pick up for the rub and sauce, and go from there. Gonna go get a couple hours of hunting in, then worry about this!

Some q-view for you
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post #7 of 16
Thread Starter 
All trimmed out
ha3apana.jpg
All rubbed up and ready to smoke, used a mix of jalapeno mustard and corn syrup for the "glue".
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Can't wait, planning on sitting outside with it tomorrow, enjoying a campfire and big cigar while the smoker is groovin along.:D
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post #8 of 16

popcorn.gif

post #9 of 16

Looks darn good to me!! Might try some "thick" Lea & Perrins worstershire sauce for the "glue" next time. Works good and tastes good. Good luck on the hunt!!

post #10 of 16
Thread Starter 
abyzemar.jpg
And they're off!
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post #11 of 16
Thread Starter 

Just waiting for my buddy to get here with his slicer, then I can throw the candied bacon on. using bacon that he made, coat with brown sugar and almond peices

 

stuff on the bottom shelf is the fat trimmings, gonna be two happy dogs later on!

post #12 of 16
Thread Starter 
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Put plain ole rub on a few just to try
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post #13 of 16

drool.gif

post #14 of 16
Lookin good so far....

Candied bacon is amazing!
post #15 of 16
Thread Starter 
So the 3-2-1 method was the winner, and chef jimmys foil sauce/glaze very popular. They were amazing, the ten minutes of complete silence when they were served! Wish I would have done three or four racks instead
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post #16 of 16
Thread Starter 
The candied Bacon was a fantastic treat, definitly will be doing that again as well. Note to anyone that tries, slice it thick, 1/4" or so. The bacon with just rub on it was great too

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