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My first attempt at smoking ribs

post #1 of 18
Thread Starter 

Hey all,

 

Yesterday I decided that I was going to smoke some of the back ribs I got at Costco for $2.89 a pound. I made up the rub last night and let it sit int he fridge over night.  I then decided to make up some BBQ sauce because I didn't have any in the house and figured "let me try and make my own instead of using some HFC stuff from the store".

 

I will tell you when I was prepping the ribs, trying to get the membrane off was a nightmare! Outside of the rub and smoke, the ribs certainly had it's fair share of curse words soaked into them!  I did the best I could and gave up after a while.  I rubbed them down and did the 2-2-1 method.  It was pretty windy here today so I was having some trouble getting a steady temp. It was fluctuating between 200-250 all-day. So I felt I had to baby my baby backs a bit more than I would have liked.  

 

After the first 2 hours I foiled them and I sprayed them down with some apple juice.  I think I messed up a bit here as I probably could have used more apple juice I think. 

 

The last hour I let them sit back in the smoker with no smoke going and just a steady 250 with my homemade BBQ sauce on them.  When they came out of the smoker they looked great and when I cut into them they were nice and tender!  Fall off the bone but not the sloppy fall off the bone if that makes any sense.

 

They tasted great!  They didn't have the same smokey flavor as my turkey breast did but that was okay.  The flavor was good, and it did look to have a nice smoke ring.  I had used hickory wood mixed with a bit of apple.  All in all a successful first attempt.  My wife said they were very good and compared to her crock pot ribs she makes she thought they were drier but still tender and damn good especially with the BBQ sauce to dip them in.  I think more apple juice during the foil stage may have made them come out more moist.  Thanks for reading!

 

First picture was few minutes into eating

 

 

Second pic was taken bit later of the leftovers from 5lb of ribs :-)

 

post #2 of 18
They look great, nice first smoke.... If they came out dry, likely it's not the apple juice as I don't foil my ribs at all & they come out tender & juicy.... I think you overcooked them a bit if they were on the dry side ! They really look awesome though ! icon14.gif
post #3 of 18
Thread Starter 

Thanks for the feedback! I didn't think about the fact they might have been overcooked.  My wife was also comparing to what she usually makes in a crock pot.  Now in the crock pot they are being braised so to her they come out more wet or moist I guess.  I personally loved these 100x more.

 

I personally didn't think they were that dry and I have ate over cooked pork many times before and these didn't taste overcooked to me.  They actually tasted really good!  I was actually shocked that I didn't taste more smoke in them but I was okay with that.

post #4 of 18
Lack of smoke flavor ? What smoker you using ? And poultry will take on smoke real easy just FYI....
post #5 of 18
Quote:
Originally Posted by WaterinHoleBrew View Post

They look great, nice first smoke.... If they came out dry, likely it's not the apple juice as I don't foil my ribs at all & they come out tender & juicy.... I think you overcooked them a bit if they were on the dry side ! They really look awesome though ! icon14.gif

 

Agreed here, I don't use foil at all during the cooking process.  I just shoot straight for a 5 hr smoke at 225 and they always come out excellent.  I do use foil when letting them rest for ab an hour after coming off the mini.  The rest seems to really make the interior of the meat ideal.  Just my $0.02 though

post #6 of 18

When I did my first ribs, the last 2 hours I did foil my ribs and they came out moist and tender. I can't wait for the temps to get a little warmer.

post #7 of 18

   MMmmmm. . . Me love Pig . . .

post #8 of 18
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Lack of smoke flavor ? What smoker you using ? And poultry will take on smoke real easy just FYI....

Thanks for the heads up on the poultry! 

 

I have a Smoke Hollow 44 LP smoker.  The ribs took the smoke, I could see a smoke ring on the ribs and I also could smell it on the ribs.  I guess I was just shocked that it didn't taste as smokey as the Turkey I did.  This wasn't a bad thing really, the ribs tasted amazing and I ate an entire rack myself! (I also never was ribs man until recently).  My next attempt I will try and get the temps to be a bit steadier and see how they turn out.  If they taste at least as good as these did, I'll be very happy!!

post #9 of 18

I don't do foil and I apply smoke the whole time. I am going to agree with the over cooked. For BB I set the smoker up at 225° and go 5 hours. You can do a tooth pick test and adjust the time from their. Remember to check the gauge on your smoker. You may be a lot hotter than you think and that would dry out stuff. For more smoke you should add smoke the last hour if you are foiling.

Happy smoken.

David

post #10 of 18
Thread Starter 

Thanks for the heads up. I really should test the thermometer that came with the unit to see how much it is off by. I have the Chef Alarm by Thermoworks but wasn't sure if I just dangled the meat probe in the smoker if that would give me accurate temps.  I was looking to get the Maverick so I can digitally monitor temps while also having two other options to probe the cooking meat.

post #11 of 18
Quote:
Originally Posted by Stylez777 View Post

Thanks for the heads up. I really should test the thermometer that came with the unit to see how much it is off by. I have the Chef Alarm by Thermoworks but wasn't sure if I just dangled the meat probe in the smoker if that would give me accurate temps.  I was looking to get the Maverick so I can digitally monitor temps while also having two other options to probe the cooking meat.


 



Hi Stylez. First off, your ribs looked delicious...very nicely done!

Agree that you should test the stock thermometer for accuracy. The factory ones are notoriously unreliable. You can use your Chef Alarm to compare, or as you say, get a Maverick or other type of dual probe electronic therm.

Good luck and happy smoking!

Red
post #12 of 18

all good advice above.....on the membrane, I do believe if memory serves me that Costco baby back ribs already have the membrane removed. Probably why you couldn't get it off

post #13 of 18

Lots of good advice, Checking temp gauge , types of wood, some meats absorb smoke more quickly.    

 

Your ribs looked good to me, nice color and if they were juicy and tender you can't ask for more than that.    points1.png

 

Gary

post #14 of 18
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

all good advice above.....on the membrane, I do believe if memory serves me that Costco baby back ribs already have the membrane removed. Probably why you couldn't get it off

Oh man!!!  No wonder I was fighting with it so much and could barely get anything to come off!!  Do you know if their St Louis cut ribs also have the membrane off?

post #15 of 18

Only places around here have the membrane on.  Sam's, Brookshire's and Wally World

 

Gary

post #16 of 18
Quote:
Originally Posted by Stylez777 View Post
 

Oh man!!!  No wonder I was fighting with it so much and could barely get anything to come off!!  Do you know if their St Louis cut ribs also have the membrane off?


Sorry, can't say for sure....best to ask the butcher on duty. I think if still wrapped from the supplier probably not. If you do the butter knife/paper towel method to get one end going the membrane is fairly ez to rip off. I know many that just leave it on & I used to.....is it critical? or just one of those things? I like those gnarly tips on the ends of untrimmed ribs too....many cut those off to get the St. Louis style cut....to each his own. To me, the untrimmed slabs are less money and have more on them.....they're all messy to eat...LOL

post #17 of 18

Im with Willie, the butter knife and paper towel is the best way to get the membrane off, I have cooked it with and without, for me it is not that big of a deal on or off, mostly I take it off out of habit, I also cook with wood the whole time and do not wrap most of the time, always come out tender and juicy, I have done the wrap method and to me it is not worth the hassle, jmho, anyway yours looked great, good job, practice practice practice, you get better each time and your belly will love you

post #18 of 18
Stylez, Your ribs looked great. Nice color and smoke ring. I don't know about the St. Louis, but if you got BB's from Costco in the cryovac, the membrane is already gone. It's a good thing that you couldn't get the under membrane off. If you had, the ribs would have fallen apart when cooked.

I had this same problem a couple of years ago and realized that there was no membrane. That makes Costco my choice for babys. I think they are Smithfields.

Good look. Please keep the pics coming, Joe
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