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New to forums but not to ribs!

post #1 of 6
Thread Starter 

Smoked up a couple sides of ribs Saturday.  They turned out great. 

 

For backyard BBQ, I trim fat off ribs, but leave as much meat on them as I can.  For comp ribs, I trim them down quite a bit.  If your cookin them to eat, just as well leave the meat!! 

 

 

 

post #2 of 6

Welcome to SMF!  Those ribs look great.

post #3 of 6
Quote:
Originally Posted by smokinwright View Post

Smoked up a couple sides of ribs Saturday.  They turned out great. 

 

For backyard BBQ, I trim fat off ribs, but leave as much meat on them as I can.  For comp ribs, I trim them down quite a bit.  If your cookin them to eat, just as well leave the meat!! 

 

 

 

 

 

Ribs looks great, care to share your methods ??  Temps, times, foil, yada, yada, yada ??

post #4 of 6
Thread Starter 

Sure thing. 

 

For ribs, I like to get them trimmed and rubbed about 10 hours before cooking.  I don't like the rub to sit on too long, as I use alot of salt based rubs and it seems it gets harder to get moisture back in the ribs if I let them sit for an extended period of time. 

 

They way I cook ribs, either baby back or St. Louis style, is run a mix of oak, hickory, and apple smoke through them for 2 hours, foil with butter, honey, and my sauce I make for 45 minutes, then smoke another hour to hour and a 1/2 un-foiled, and mop them the last 30-45 minutes of the cook.  I like my ribs firm, but not chewy or have to pull the meat off.  Just a nice easy bite, and it's done perfect. 

post #5 of 6

Those look great!  Thanks for sharing your methods...

 

Red

post #6 of 6
Quote:
Originally Posted by smokinwright View Post

Sure thing. 

 

For ribs, I like to get them trimmed and rubbed about 10 hours before cooking.  I don't like the rub to sit on too long, as I use alot of salt based rubs and it seems it gets harder to get moisture back in the ribs if I let them sit for an extended period of time. 

 

They way I cook ribs, either baby back or St. Louis style, is run a mix of oak, hickory, and apple smoke through them for 2 hours, foil with butter, honey, and my sauce I make for 45 minutes, then smoke another hour to hour and a 1/2 un-foiled, and mop them the last 30-45 minutes of the cook.  I like my ribs firm, but not chewy or have to pull the meat off.  Just a nice easy bite, and it's done perfect. 

 

 

Thanks for sharing, again, they look great!  Bet they tasted good too.

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