-
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.
SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
mdgirlinfl
Meat Mopper
They turned out good. I didn't wrap and they were a bit dry, but still more tender and better tasting than anything available around here. I need to tweak the rub. it needs a bit more salt and definitely more sugar. and I will try wrapping them next go. As always, thanks to the group and individuals that offer so much guidance!
seamus
Newbie
Did three racks yesterday for my guests, and one was already falling apart so it was served with just the dry rub. The others I slathered with bone suckin sauce and grilled hot as noted, and the reviews were stellar. The membrane was a total non-issue as Al said it would be.
SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Did three racks yesterday for my guests, and one was already falling apart so it was served with just the dry rub. The others I slathered with bone suckin sauce and grilled hot as noted, and the reviews were stellar. The membrane was a total non-issue as Al said it would be.
Your ribs look delicious!
Glad to hear they were a hit!
Al
rambeaux
Newbie
I've got 2 racks in the fridge who have a dinner date with tall, dark, and semi-handsome vertical smoker. I hope they hit it off. I'm gonna try this method. Thanks AL
SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
rambeaux
Newbie
It was a semi-faliure. Wind was gusting about 20+ and it kept blowing my burner out. I conceded to mother nature and cooked em in the oven. Still made a decent meal though. Maybe next time.
Sent from my SAMSUNG-SGH-I537 using Tapatalk
Sent from my SAMSUNG-SGH-I537 using Tapatalk
Thank you for putting some concrete numbers out there for us!
I didn't like the idea that I had to guess with 3-2-1 or 2-2-1 and the size of the rib racks, etc.
I also found it very arbitrary when people would say "remove the membrane" or "leave the membrane" but give nothing concrete to go by.
You sir have genuine information for dealing with both cases.
I've always been a membrane on kind of guy when finishing on the grill (coming from oven since I didn't have a smoker in the past).
I figured that at low temps cooking only in the smoker (no finishing on the grill) that pulling the membrane was the way to go so it wouldn't get the low smoked rubbery/leathery chicken skin texture. I had success with my logic but I think you basically back up everything I was doing PLUS give concrete temp numbers to follow for ribs.
No more 3-2-1 or 2-2-1 for me!!!!
I didn't like the idea that I had to guess with 3-2-1 or 2-2-1 and the size of the rib racks, etc.
I also found it very arbitrary when people would say "remove the membrane" or "leave the membrane" but give nothing concrete to go by.
You sir have genuine information for dealing with both cases.
I've always been a membrane on kind of guy when finishing on the grill (coming from oven since I didn't have a smoker in the past).
I figured that at low temps cooking only in the smoker (no finishing on the grill) that pulling the membrane was the way to go so it wouldn't get the low smoked rubbery/leathery chicken skin texture. I had success with my logic but I think you basically back up everything I was doing PLUS give concrete temp numbers to follow for ribs.
No more 3-2-1 or 2-2-1 for me!!!!
Last edited:
Thanks SmokinAl. They trurned out great. The did over cook the beef a little but lets face it were in it for the pork anyhow.
All ready for the smoker
Pulled out after 3 hrs about 175 degrees
They went so fast I barely had time to take a picure.
All ready for the smoker
Pulled out after 3 hrs about 175 degrees
They went so fast I barely had time to take a picure.
SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Thank you I'm glad to hear that I was helpful!
Thank you for putting some concrete numbers out there for us!
I didn't like the idea that I had to guess with 3-2-1 or 2-2-1 and the size of the rib racks, etc.
I also found it very arbitrary when people would say "remove the membrane" or "leave the membrane" but give nothing concrete to go by.
You sir have genuine information for dealing with both cases.
I've always been a membrane on kind of guy when finishing on the grill (coming from oven since I didn't have a smoker in the past).
I figured that at low temps cooking only in the smoker (no finishing on the grill) that pulling the membrane was the way to go so it wouldn't get the low smoked rubbery/leathery chicken skin texture. I had success with my logic but I think you basically back up everything I was doing PLUS give concrete temp numbers to follow for ribs.
No more 3-2-1 or 2-2-1 for me!!!!
Al
Your ribs look fantastic!
Thanks SmokinAl. They trurned out great. The did over cook the beef a little but lets face it were in it for the pork anyhow.
All ready for the smoker
Pulled out after 3 hrs about 175 degrees
They went so fast I barely had time to take a picure.
Great job!
Al
Sorry to hear of your problems with Mother Nature.
I think we have all finished up a smoke in the oven from time to time.
Al
Wind is Hell in the smoking world. I made these for when I was still using the gasser. Less than $20 materials, adjustable and portable. Still trying to figure something out for the offset.
Dan
SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
That's a good idea Dan!Wind is Hell in the smoking world. I made these for when I was still using the gasser. Less than $20 materials, adjustable and portable. Still trying to figure something out for the offset.I've finished my share of cooks in the oven....
Dan
My gasser is in a well protected area, but even then if the wind is strong, it will affect it.
Al
dabigbozman
Smoke Blower
SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
BBQ Warlock
Newbie
As i have never done Baby Back Ribs, I have no wheel to reference and this is the first 'good' recipe/process i found in the huge vault of the forums.
Thank you for posting and I will be trying this tomorrow! :)
Cheers,
Morgan
Thank you for posting and I will be trying this tomorrow! :)
Cheers,
Morgan
SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
johnny b
Newbie
I did this yesterday with St. Louis style ribs in my Masterbuilt electric. By the end of the 4 hours they were just shy of 180 IT, but it was getting late, and they looked damn good when I pulled them off to sear them off on the grill. They turned out great, great tooth feel, and tasted delicious. Can't wait to make another batch, with more time allotted for extra wiggle room.
mmason3
Newbie
Thank you for doing this write-up! I tried to smoke some ribs for the first time over the weekend and they didn't turn out so hot. I didn't get hardly and pull-back and the meat was tough. I'm going to try this method in the future and see how things go. Again, great write-up and thanks for taking the time!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 64
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
