First Ribs

jwchestnut

Newbie

Original poster

Apr 29, 2013

22

10

Central Texas

• Jul 25, 2013

• #1

Hey guys, the following is my rib adventure. 2nd smoke on this pit.

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• jwchestnut
• Jul 25, 2013

Memphis style rub with a few tweaks.

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• jwchestnut
• Jul 25, 2013

I'm a big fan of Coleman's mustard, so mixed up a batch to spread on the meat

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• jwchestnut
• Jul 25, 2013

Trimmed up

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• jwchestnut
• Jul 25, 2013

Rubbed and ready for the fridge.

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• jwchestnut
• Jul 25, 2013

Homemade BBQ sauce ready to serve on the side.

One question, how long before smoking should I rub the ribs? I did them about 3 hours before hand this time.

 

Last edited: Jul 25, 2013

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Jul 25, 2013

• #2

It's a personal preference. I use a fair amount of salt in my rub so I don't put it on till shortly before the ribs go in the smoker - I don't want to pull too much moisture out...  Your best bet is to play around for a few smokes & see what you like best - take good notes so you have them to refer back to for what worked well & what didn't 

 

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Reactions: deansomers

tonybel

Smoking Fanatic

Jul 25, 2013

329

18

San Berdoo CA

• Jul 25, 2013

• #3

I always do it while my smoker is coming up to temp. Experiment and see what you like.

 

jwchestnut

Newbie

Original poster

Thread starter

Apr 29, 2013

22

10

Central Texas

• Jul 26, 2013

• #4

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• jwchestnut
• Jul 26, 2013

Everything came out great, although I think the sausages were a little over done, and the ribs could have been a little more tender, but the meat separated from the bone nicely. Next time ill try the 3-2-1 method.

I'm still having problems regulating the temperature. I started with a nice bed of coals this time, had to wait an hour for the temp to drop from 350, and tried adding small chunks to the sides so they could smolder. Temp dropped to 180 using that method. So I switched to putting a larger log directly on the coals, which worked better. I also may need to raise my fire grate up a bit as it seems to be getting congested with ash and impeding airflow.

 

Last edited: Jul 26, 2013

millerk0486

Meat Mopper

Jan 18, 2012

190

11

Maryland

• Jul 26, 2013

• #5

Looks like it turned out good! I have applied my rub as early as the night before or as late as just an hour before, and in my opinion, there has not been any noticeable differences between the two methods.

in regards to your temp issues, you want space for your charcoal ashes to fall and do not want your charcoals to bury themselves in the ash. You will quickly lose temp. I struggled with that on my first smoker.

 

hambone1950

Master of the Pit

Jul 23, 2012

1,400

46

Metrowest Boston , ma.

• Jul 26, 2013

• #6

A pork butt I will rub the night before. Ribs I usually rub as the fire gets hot. :grilling_smilie:

 

jwchestnut

Newbie

Original poster

Thread starter

Apr 29, 2013

22

10

Central Texas

• Jul 27, 2013

• #7

Thanks. I'll see if I can make a modification to move my grate up a few inches.

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jul 27, 2013

• #8

I apply my rubs right before I put the meat on the smoker. The only exception to that is when I am smoking somewhere where prep might be tricky such as a campground or if I don't know what the prep area is going to be. I also don't use mustard or oil as a binder. Question could you taste the mustard you applied? I've found I can't when I have unless I add it as a dry component in the rub.

 

tonybel

Smoking Fanatic

Jul 25, 2013

329

18

San Berdoo CA

• Jul 27, 2013

• #9

Looks good to me.

 

palladini

Smoking Fanatic

May 23, 2013

903

41

Ding A Ling, Ontario, Canada On the banks of the

• Jul 27, 2013

• #10

I put the rub on my ribs the night before I smoke them. It adds better flavour, I have found.