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Smoking Ribs Nekkid - Anyone?

post #1 of 12
Thread Starter 

Knew I would get your attention. :biggrin:

 

So Im thinking on my next ribs, no rub. So no sauce, no rub, no foiling. Anyone else do this? Im curious as to whether or not the rub is blocking smoke penetration. Maybe add some rub towards the end.. perhaps toss them onto a hot grill to get to a point of carmlazation. Anyone?

post #2 of 12
I VERY lightly rub our ribs and only on the meaty side, so almost nekkid. All the videos and TV shows I've seen shows folks piling on the rub. We tried that and did not care for it at all.

We do sauce at the end of the smoke because that's our preference.

We get a nice balance of smoke, rub, sauce and meat flavor.
post #3 of 12
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

I VERY lightly rub our ribs and only on the meaty side, so almost nekkid. All the videos and TV shows I've seen shows folks piling on the rub. We tried that and did not care for it at all.

We do sauce at the end of the smoke because that's our preference.

We get a nice balance of smoke, rub, sauce and meat flavor.


Ill admit, I have always went heavy on the rub. Maybe after letting the meat set overnight in the chill chest, I should wipe off the excess. I also thought about a simple salt water brine. Just dont want to have "hammy" tasting ribs.

post #4 of 12
My rub is not a hot and heavy rub to begin with, and then I use it very lightly. I guess that's a lot like Noboundaries. At the end I will lightly sauce for a finish, and again that sauce is sweet and not a heavy sauce at all. My family and friends seem to like my ribs this way. I want the flavor of the ribs to come through and not be covered up with rub or sauce. I guess that's the way I like all my meat. Just a personal prefrerrence.
post #5 of 12
We just do a light coating of rub, sometimes we just hit them with a little CBP & garlic salt !
post #6 of 12
Quote:
Originally Posted by FarmerChad View Post
 


Ill admit, I have always went heavy on the rub. Maybe after letting the meat set overnight in the chill chest, I should wipe off the excess. I also thought about a simple salt water brine. Just dont want to have "hammy" tasting ribs.

 

Rib techniques are almost fighting words around here.  Bottom line is experiment with different techniques to see what you and your family like best. 

 

I don't rub and let set overnight either.  I start the smoker then go in and prep the ribs (open cryovac, rinse meat, pat dry, sprinkle rub).  I stopped using mustard and EVOO too and the light dusting of rub sticks just fine.  When the smoker is ready, in they go. 

 

Heck, I even leave the membrane on then pull it off in about a second at the end of the smoke.  That's why I only lightly sprinkle rub on the meaty side. 

 

I brined ribs one time.  Didn't care for it at all.  My wife said "These are the worst ribs you've ever made.  Whatever you did, don't do that again." 

post #7 of 12

I tried putting on rub (as seen on TV) very heavy, and rubbing it in, then wrapping over night, ass well as just before smoking. ICK!  Nasty ribs!

All you could taste was the rub crap!

 

Then I tried dusting them the night before, wrapping them overnight again.  Better, but still too much rub flavor.

 

Now I only sprinkle a coating of my homemade rub on them to cover just before smoking.  Both sides, but lighter on bone side.

Let dry about an hour before putting into smoker.

 

I've completely quit try to pull membrane off anymore too.  Too much trouble.  I score it in diamond pattern about 1/2" scores, and then straight across a few times.  No one has ever complained on toughness.

 

I prefer to do my ribs un-foiled the whole time, but depending on my mood, or timing, I do foil from time to time.  Both ways are good.

post #8 of 12
if you have a Costco nearby, they have loin back ribs. it's basically a baby back with some of the loin left on. They are very meaty. There are 3 in a Cryovac from Swifts and the membrane is already pulled off. These are all I buy any more, Joe
post #9 of 12
Tried the nekkid method a time or 2, but it got a little dangerous as I like to run my smoker hot and fast. Plus the neighbors started to complain. As for the ribs themselves, I go pretty light on the rub. Not a fan of that pasty, chalky coating or the black crust.
post #10 of 12
Thread Starter 

I appreciate everyones input. My current technique, is pretty simple and straight forward. No mustard or anything funky like that. Just coat with rub and stash in the fridge till the next day. No foil. I think my next ribs (here soon) will simply use less rub or maybe shake things up with a different rub.

post #11 of 12
For me I do a light coat of salt, pepper, garlic and maybe chipotle. That's it. No foiling just straight in the grate until they're done. That's my favorite way.
post #12 of 12
Quote:
Originally Posted by Mdboatbum View Post

Tried the nekkid method a time or 2, but it got a little dangerous as I like to run my smoker hot and fast. Plus the neighbors started to complain.

 

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