Getting some bb ribs ready to go. I had some good luck with an apple hickory mix last time. Anyone try peach wood before? My dad brought over some chunks earlier this year because his tree died.
baby backs on the menu today
- Thread starter rsnovi
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
smoker-b
Newbie
I also bought 4 racks of BBs for today. Haven't used peach before, but like the apple/hickory mix. What are you smoking on and what cook times/temps do you shoot for?
This will be my third time doing ribs on my Cookshack 025 electric smoker. The second time I made them I was real happy so I will probably do it very similar this time.
My plan is 225 degrees for 4.5 hours using about 3 oz wood. I will either go apple/hickory or peach/hickory. At 4 hours I put some sauce on and then again 15 minutes later. After I pull them off I foil the whole patter of ribs and let them rest for a half hour. This gave me just a slight tug off the bone.
My first time I went 250 for 4 hours and they were a little bit too mushy for me so dropping the temp 25 degrees seemed to do the trick for me.
My plan is 225 degrees for 4.5 hours using about 3 oz wood. I will either go apple/hickory or peach/hickory. At 4 hours I put some sauce on and then again 15 minutes later. After I pull them off I foil the whole patter of ribs and let them rest for a half hour. This gave me just a slight tug off the bone.
My first time I went 250 for 4 hours and they were a little bit too mushy for me so dropping the temp 25 degrees seemed to do the trick for me.
smoker-b
Newbie
Nice. I'll follow that today on my MES 40 and keep you posted. This will be my second attempt. So just to be clear you don't foil wrap at all during cooking process just at the end for the rest?
I look forward to hearing how it goes for you. I personally don't foil bb ribs. Just at the end while resting so they stay warm.
I got the wood weighed out and am going hickory and apple. I decided that the peach could use some more seasoning time.
smoker-b
Newbie
smokin-q
Smoke Blower
Just gettin ready to put some BB's in my SM025 too. Have a good smoke!
I've been using 2 oz. how does 3 oz work?
I've been using 2 oz. how does 3 oz work?
Last edited:
Are you keeping a "Log" of you do's and don'ts
Have a great day enjoy your goodies and . . .
I have to admit that the last time I went to make ribs I had two chunks that equaled 3 oz so I was too lazy to split a little bit off. I thought it turned out great.
The first time I made ribs I used 2 oz of cherry and for my taste I wanted a little bit more smoke flavor which made me comfortable going with a little bit more wood even though I added some hickory which I thought might be a little stronger. I have settled on going with half hickory and half a fruitwood measuring up to 3 oz. I haven't tried 3oz of just hickory.
Last edited:
My smoker came with a low buck cookbook, but in the back it had some notes pages so I have been making use of those. I agree it has been very useful. Plus I can't remember anything anymore so being able to go back to look at good or bad smokes is very helpful.
, That's my 'Dude" . . . no foil and leaving the lid 'SHUT' ( that was your secret) shh... did I say that
. . .
Are you keeping a "Log" of you do's and don'ts
This is the best way I know of to improve "ANY" skill , is my time killer when smoking . Mine are like a novel, I highlight the important stuff.
Have a great day enjoy your goodies and . . .
smoker-b
Newbie
I am trying out a few rubs today. A simple salt, pepper, garlic rub and McCormick's Cowboy Rub (the dark looking rack) then one of the racks I slathered in yellow mustard first, the other three in olive oil. Wrapped up overnight and just took them out to bring up to room tempature.
Looking good. I have read on here about using a run binder like mustard. Let me know how it goes as I have never tried it.
smoker-b
Newbie
Also planning on making Bing Daddy's Carolina Style BBQ Sauce. I have made it before for pulled pork but have't tried it on ribs. I will apply this to one of the racks towards the end.
http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm
http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm
smoker-b
Newbie
I give them mediocre. We were having a community get together and they ended up sitting for much longer than I expected. Good flavor, but they got cold and I think that made them a little tougher than I like.
I am ony phone right now and it won't let me post a picture of the final q.
I am ony phone right now and it won't let me post a picture of the final q.
smoker-b
Newbie
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Chorizo or Sausage? Help a newbie!
- Started by I-am-Chorizo
- Replies: 53
- Sausage
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 25
- Food Safety
-
Ready For The Farmers Mkt
- Started by BGKYSmoker
- Replies: 24
- General Discussion
