PERFECT RIBS EVERY TIME! This really works!

SmokinAl · Jun 7, 2016

cmayna said:
Al,

The wife is starting to give me hints that I might be smoking too much Salmon so I'm seriously thinking of coming over to the dark (pork) side and try this rib recipe you posted here. It would be a nice change, for sure. Can't remember when I have ever gone out and bought any pork ribs but I assume just the basic rack? I do agree that doing something like this by IT vs time will generate a more consistent end product. So what the heck!

I think the only thing I'll do differently is to minimize the amount of BBQ sauce at the end so I can get more taste of the meat. Also I believe you use red oak. Have you tried white oak? I have access to a lot if it and might give it a try as well.

White oak is good too. I have oak trees in my back yard & use the old dead branches off them.

Al

JckDanls 07 said:
another believer here... did some SL's Sunday (sorry not a big pic person) ... I let mine go nekkid (no foil) till the end on a mini wsm.. no sauce (dipping sauce) ... took exactly 6 hrs @225` to get to 195` IT... I will say that they could have won a competition... "perfect" my friend.... will be done this way from here on out...

It only makes sense to go by IT... I mean what do we take our pulled pork up to.. temp wise...

That's great!

I think as more people try this it will really catch on.

Al

SmokyMose · Jun 7, 2016

cmayna said:
"ahhhhhhhhh....." says a pork rib newbie

As far as I'm concerned, St Louis style is King. If they're on sale, I stock up...

cmayna · Jun 8, 2016

Al,

Back on page 3 you mentioned that you do use a water pan but with lava rocks at the bottom. What's the purpose of wet lava rocks?

Craig

SmokinAl · Jun 8, 2016

cmayna said:
Al,

Back on page 3 you mentioned that you do use a water pan but with lava rocks at the bottom. What's the purpose of wet lava rocks?

Craig

I usually only put enough water in the pan for 3 or 4 hours, when the water dries up the lava rocks act as a heat sink.

Al

cmayna · Jun 8, 2016

SmokinAl said:
I usually only put enough water in the pan for 3 or 4 hours, when the water dries up the lava rocks act as a heat sink.

Al

I sink I understand.

SmokinAl · Jun 9, 2016

Good one Craig!

Al

fatedimpala5929 · Jun 10, 2016

My first rack

cmayna · Jun 10, 2016

fatedimpala5929,

Did you follow Al's recipe? Looks fantastic!

fatedimpala5929 · Jun 10, 2016

cmayna said:
fatedimpala5929,
Did you follow Al's recipe? Looks fantastic!

Not as far as seasoning, but left themy in for 2hrs temp was 190 had them on the bottom rack (won't make that mistake again) let them rest for an hour and ate them. We're nice and tender and moist. One rack near the fire box was burnt to a crisp. Just got the smoker so it will be trial and error

SmokyMose · Jun 10, 2016

fatedimpala5929 said:
Not as far as seasoning, but left themy in for 2hrs temp was 190 had them on the bottom rack (won't make that mistake again) let them rest for an hour and ate them. We're nice and tender and moist. One rack near the fire box was burnt to a crisp. Just got the smoker so it will be trial and error

Practice, Practice, Practice.....
Thumbs Up

fatedimpala5929 · Jun 10, 2016

SmokeyMose said:
Practice, Practice, Practice.....
Thumbs Up

Have a shoulder and London broiled in there now. Gonna wrap them soon. Doing one last addition of wood first.

SmokyMose · Jun 10, 2016

Sounds like you're using an offset stick burner. Lots of learning curve there! I'm working on that curve myself...

jp61 · Jun 10, 2016

My method for smoking ribs is different, but as far as doneness goes, I also find the use of my thermapen the easiest and most accurate gauge for consistency.

fatedimpala5929 · Jun 10, 2016

SmokeyMose said:
Sounds like you're using an offset stick burner. Lots of learning curve there! I'm working on that curve myself...

Yup dyna-glo vertical with offset box

SmokyMose · Jun 10, 2016

fatedimpala5929 said:
Yup dyna-glo vertical with offset box

CharGriller #6125 myself. Still learning but having a ball with it :-)

JckDanls 07 · Jun 10, 2016

fatedimpala5929 said:
cmayna said:

fatedimpala5929,
Did you follow Al's recipe? Looks fantastic!

Click to expand...

Not as far as seasoning, but left themy in for 2hrs temp was 190 had them on the bottom rack (won't make that mistake again) let them rest for an hour and ate them. We're nice and tender and moist. One rack near the fire box was burnt to a crisp. Just got the smoker so it will be trial and error

Trial and error .. that's the only way each of us will figure out our smokers... and then when we do figure them out and master that pit.... we want a new challenge so a new smoker ends up in your possession and the whole cycle starts over again....

panupat · Jun 10, 2016

After you sear off the membrane, what happens to it? Is it still noticeable when you take a bite?

thesmayway · Jun 10, 2016

Al, what are you looking for when you pick a section of ribs that a cryovac won't show you? Thanks!

Sent from my SM-G900V using Tapatalk

SmokinAl · Jun 11, 2016

fatedimpala5929 said:
My first rack

Those are some seriously awesome looking ribs, my friend.

Very, very nice!!!

Al

Panupat said:
After you sear off the membrane, what happens to it? Is it still noticeable when you take a bite?

No it is basically disintegrated. No one will know it was ever there.

Al

thesmayway said:
Al, what are you looking for when you pick a section of ribs that a cryovac won't show you? Thanks!

Sent from my SM-G900V using Tapatalk

I look for good marbeling & nice thick ribs. I like the thin end to be as thick as I can find. Ribs in cryovac are fine if there is only 1 rack in there.

What I don't like is the 3 pack that you can't see the middle rack at all.

Al

panupat · Jun 11, 2016

grr my baby back is on the smoker right now. With membrane on. Can't wait to try... except I don't have a sear station :( But I wanna see the membrane bulging with juice with my own eyes.

Update: smoked at 275 without wrapping. The membrane at the end turned slightly crispy and was actually a joy to chew.

PERFECT RIBS EVERY TIME! This really works!

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