my first smoke, ribs, with pics

stevensondrive

Smoke Blower

Original poster

Nov 25, 2012

122

11

Springfield IL

• Dec 3, 2012

• #1

Just got the MES 40 from Sam's Club.  I went back out there and bought the large package of ribs.  I found a recipe on here for a rub and put it together.  well mostly I didn't have paprika, cloves or coriander.  but I had the rest. Someone online recommended a thin layer of mustard to help the rub stick.  seemed to work well.  is that common?

1354588307.jpg

• stevensondrive
• Dec 3, 2012

then onto the smoker

1354588313.jpg

• stevensondrive
• Dec 3, 2012

using the 321 cooking method I finished the ribs

1354588314.jpg

• stevensondrive
• Dec 3, 2012

They ended up being a bit too spicy.  the wife was downing her water to cool it off. 

I used Famous Dave's sweet and zesty sauce

it tasted GREAT!!  any suggestions??

I love this site!!

 

friz

Newbie

Jul 28, 2012

9

10

NW Florida

• Dec 4, 2012

• #2

Personally, I don't care for mustard with the rub. I just use my dry rub. Maybe the mustard allowed too much rub to stick, therefore the extra spiciness.

Were the ribs nice and tender?

Looks good, though!

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Dec 4, 2012

• #3

Before I could offer any suggestions I would need to know what was in the rub.

Also, the mustard thing is a preference, it just helps the rub stick to the ribs and is useful if you are in a hurry.  You will not taste the mustard.  Your rub ingredients are what made the ribs spicy not the way you applied it.

Without knowing your ingredients...cut back on the pepper (chili, chipotle, cayenne, whatever) to cut back on the spice and maybe increase the sugar just a touch (if you used sugar).

Good luck and good smoking.

Bill

 

maxwasatch

Newbie

Dec 2, 2012

11

10

Colorado Springs, CO

• Dec 4, 2012

• #4

Mustard just helps the rub stick better. I use it on brisket and pork shoulder. I tend to not use it on ribs, chicken, turkey, sausage, steak, etc. I have not needed it on the smaller pieces.

 

frosty

Master of the Pit

Oct 25, 2011

1,666

32

Houston, Texas, USA

• Dec 4, 2012

• #5

MaxWasatch said:

Mustard just helps the rub stick better. I use it on brisket and pork shoulder. I tend to not use it on ribs, chicken, turkey, sausage, steak, etc. I have not needed it on the smaller pieces.

Click to expand...

I also tend to avoid the mustard on smaller pieces.  I generally use a light coat of a neutral oil (canola or vegetable) to help the spices stick and then onto the smoker.  You don't need a complete coating of spices.

Ribs look excellent though!

Either way, GOOD LUCK!

 

Last edited: Dec 4, 2012

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Dec 4, 2012

• #6

Looks good! I don't use mustard on any of my meat. Pat it dry then lightly coat with EVOO and do my rub. 

 

nathanva

Newbie

Nov 29, 2012

17

10

Manassas, VA and Louisville, KY

• Dec 4, 2012

• #7

They look good! The ribs were too spicy probably because you were a bit too liberal on the rub. I tend to put a lot on also, and my lady remind me every time they were too spicy. Somehow....all the ribs disappear still...
 

 

dewetha

Smoking Fanatic

Aug 21, 2011

737

16

Chicago - south Burbs

• Dec 4, 2012

• #8

SmokinHusker said:

Looks good! I don't use mustard on any of my meat. Pat it dry then lightly coat with EVOO and do my rub. 

Click to expand...

I'm an EVO fan as well. I bounce back and forth on this "sticking" coat with everything from molasses to nothing. some elements can add a flavor profile like maple syrup, molasses etc. I have a complex rub and I coat with BBQ the last hour so I don't need nay more flavor.

I don't foil my ribs anymore and maybe it's my imagination but a nice thin coat of EVO keep the ribs moist. sometimes I can go without mopping for the 3 hrs of smoke phase. it's nice to keep the door shut for 2-3 hrs and still get moist tender ribs.

IMO the foil method is great for a few racks but sometimes I wind up cooking 6 or 9 racks and it's just too much work for the backyard cookout. it's fun to experiment with the flavor profiles and techniques. don;t forget Smoke is a flavor ingredient as well.

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Dec 4, 2012

• #9

Ribs look good...Too spicy, cut back on the peppers as stated earlier...add more brown or turbinado sugar...as far as mustard, I don't use it anymore, the meat has enough moisture in it and on the surface to hold the rub.  I always rub, then let the meat sit out for 30 minutes to an hour, until the rub turns into a pasty substance, then on the pit.  EVOO is a great suggestion in place of the mustard, especially if it helps with the end result of moister meat.  I have never tried it myself though, will do in the future. 

 

stevensondrive

Smoke Blower

Original poster

Thread starter

Nov 25, 2012

122

11

Springfield IL

• Dec 4, 2012

• #10

Shred posted a rib rub recipe which I used.  I was short some ingredients but had the main ingredients

1/2 cup granulated brown sugar

1/4 cup kosher salt -- I didn't have kosher, does it really matter?

2 tablespoons smoked paprika -- I didn't have this either, found some regular but no smoked at store

1 tablespoon garlic powder-- I used granulated

1 tablespoon onion powder -- didn't have

1 tablespoon ground cloves -- didn't have

2 teaspoons ground cinnamon

2 teaspoons ground coriander -- didn't have

2 teaspoons cumin

2 teaspoons white pepper-- used black

1-2 teaspoons cheyenne pepper -- The wife wished I didn't have this! 

the tenderness of the ribs was wonderful.  I wouldn't mind a little more tenderness and moisture.  I used the basic 321 at 225 degrees

when I posted this thread yesterday it did not shop up right away.  i checked it several minutes later and it still wasn't there.  I just assumed I had done something wrong and not hit submit correctly or something.  Is there a delay in new threads coming up?