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need advice from all you veteran pittsmokers

post #1 of 21
Thread Starter 
So im smoking 3 slabs of spare ribs ( cut st Louis style ) on Sunday what turns out better a 24 hr marinade using Italian dressing and wickers bbq sauce and/or a good rub ( need a good recipe ) and if a rub is better how along do I marinade the for I dont want them to dry or to wet if thats even possible im using hickory wood n a master forge charcoal smoker thank you for your help
post #2 of 21
I prefer rub. I will usually remove the membrane, then coat them in yellow mustard and then add the rub. I also use the 3-2-1 method when smoking spares and spritz them with juice every 30 min for the first 3 hours.
post #3 of 21
Thread Starter 
What it your rub
post #4 of 21

IMHO rub is best.

post #5 of 21
Thread Starter 
What is imho
post #6 of 21

I would do a simple rub, salt, pepper, maybe some garlic powder, some paricka for color, and maybe some brown sugar to seal the meat. Rub it the night before, then wrap in plastic wrap over night. The sugar will liquify, when it starts cooking it will crystalize and help hold that moisture in.


I like bark but not big on my ribs besides if you foil for two hours you will lose the crunch.


If you want to sauce, use it on the last hour of smoking so you don't burn it.


IMHO = In My Humble Opinion


Smoking is about what you like, I can only recomend what I like. The biggest thing is heat management. Holding temp is how you make great smoke.


Good luck with your smoke.

post #7 of 21
Thread Starter 

what about doing both marinading and then adding a rub also ive seen ppl using cumin

post #8 of 21

Its personal preference. I would start out easy. then after you get thru your first one and its good, you have a common gauge to measure against when you try new and different ideas in the future.


Don't try to recreate the smoke on the Maiden Voyage. First smoke is for you and the smoker to become familar so you know how best to sucour each others best traits.


Again, there is no wrong, only what you find that you like. Smoking is about the learning process, you never really get the one and only best. What happens, it gets so good you quit exploring. Naaaaa..... you never quit trying new things.


I say start easy, walk, then next time you'll have a better idea what you'd like to change.


Good luck.

post #9 of 21

Hello and welcome.  My friend from Louisiana got ya sorted on those ribs and the first smoke.  I would only add take notes of every thing you did.  Then you know what you did right and what you might change next time.  Good luck.  Keep Smokin!


post #10 of 21

Usually a marinade isn't done on ribs.  The vast if not all folk just rub them down and smoke them.  If you feel compelled to do a marinade, then do half of your ribs with it and the other half with just a rub.  What method do you plan on using to smoke, 3-2-1, 2-2-2 or some other variation?

post #11 of 21

Here's a basic rib rub recipe,




Use the first one. IMHO you should stay away from cumin in a pork rib rub.

post #12 of 21

I use Jeff's rub recipe and everyone really likes it.  It does cost a little up front, but it does support this great site!

post #13 of 21
Thread Starter 
Thanks everyone im using the 321 method
post #14 of 21
Thread Starter 
Ok I got the rub I like now how long should I marinade for
post #15 of 21
Use a rub, don't waste your time with the other (IMEO)
post #16 of 21
You don't have to "marinate" run just let it sit in there until it starts to pull a little moisture out if the ribs, it will become glazy, glassy, and will liquify.
post #17 of 21
Thread Starter 
Around how long does it take
post #18 of 21
Put in fridge (unless its beef ribs, then they can sit out to room temp) takes around 30 minutes or so I have done ribs...rub then straight to the smoker. A lot of people use olive oil to coat before rubbing as it helps the run stick but I have never had a problem with rub sticking or you could use mustard
post #19 of 21

700 Tino , be patient with your Ribs, they will crack likk this when getting done and the Meat will pull back on the Bones , like below.


 And all I do is Rub in a mixture of Spices (with some Turbinato Sugar in it) just before placing on the Smoker. For Spares I go for 5 to 5.5hrs. and check them for the Bend and Pull Back. The BBs I go for 4hrs. and then check...


I use no foil in the proces, and when cooked at around 225*F all the way ,  they come out tender and juicy. Gives you a good 'bite' off the bone (not fall off) and just look at the color...


If you want to Marinade, good choice; then you can either Rub with your Spices or place on with just the Marinade. IMHO , I would still add some Turbinato Sugar to help make a 'Killer' Bark.


Have fun and as always . . .

post #20 of 21
Thread Starter 
MAN those r nice whst rub do u use
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