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Thoughts on Rib Methods

post #1 of 12
Thread Starter 
I'm going to attempt my first ever ribs at the weekend on my RT680. I have a 6 pound spare rib rack in the meat locker. What are your thoughts on the different methods out there, specifically Meathead's Last Meal smoked ribs vs the 3-2-1/smoke-wrap-sauce method.

I appreciate any advice from you seasoned smokeheads! grilling_smilie.gif


post #2 of 12

I might be the oddball on this forum, but I prefer a "no sugar" rub and smoked nekkid, no foil, all the way. If I do more than a single rack at a time, I'll sauce one and leave the other dry rub only.

post #3 of 12
post #4 of 12

I smoke differently on different smokers, but the method i have been using on my Lang 36 patio (Black Betty)  Is pull the membrane off the back the night before cover in mustard and rub with my rib rub. then i smoke for abnout 3 hours on Black betty running 275-300 degreees or so and then coat in one of my homemade sauces like my candy apple sauce or my low sugar sweet sauce. brush or vert mop it on and smoke for 30 minutes - 1 hour at like 225 degrees to try not to burn the sauce.

 

Candy Apple Red Sauce:

 

1/2 stick margerine
1 cup ketchup
1/4 cup AC vinegar
1/4 cup turbinado sugar
1 Tbsp salt 
2 tsp black pepper
2 tsp garlic
2 Tbsp paprika (mild)

 

a sweet tangy flavor and a bright red color!

 

 

here is some ribs i did a month ago ( to the left obviously)

 

Happy Smoking,

phatbac (Aaron)

post #5 of 12
I think Meathead has some good stuff over there. But your best bet is try many ways to get the best of all of them into your way. Cutting a rack in half or thirds to try different rubs,sauces,foil and no foil,among other things,you will find what you like best overtime. Good luck and have fun!
post #6 of 12
Good recipe from Aarn and good advice from b. I like to smoke my baby backs at 250-275* with no foil. I use Jeff's rub and sauce. I get excellent results and my family and friends really like the ribs. Do your experimenting and decide for yourself what works for you.

Good luck and good smokin', Joe
post #7 of 12
Quote:
Originally Posted by sfprankster View Post

I might be the oddball on this forum, but I prefer a "no sugar" rub and smoked nekkid, no foil, all the way. If I do more than a single rack at a time, I'll sauce one and leave the other dry rub only.

I am with you! SPOG on a rack of ribs is brilliant! And if I want sweetness like you said just add a little sauce!
post #8 of 12
I think that it depends on what you like. A buddy of mine likes true fall off the bone so he only does 3-2-1. I like a tug so I Normally don't wrap. I've recently gone to no sugar for rubs and love it, but if I have people over I'll normally do one with sugar. My wife likes messy do to make her happy I'll put sauce on at the last 30 min, but if it's for me or to give to guys st work I'll go dry with sauce to dip! The variety is whst is so awesome!
post #9 of 12
Thread Starter 
I like tug, a thin layer of sauce, with hot sweet sauce on the side for dipping, I like the look of this sauce recipe http://www.epicurious.com/recipes/food/views/bourbon-and-brown-sugar-barbecue-sauce-359849

I've only ever made oven ribs, and only a few times because our friend Jeff makes ribs on his BGE that my husband raves about. Therefore, I need to make better ribs than Jeff. (Admitting you have a problem is the first step! )

What is SPOG?

Thanks for all of the suggestions so far.
post #10 of 12
Quote:
Originally Posted by BunnyQ View Post

I like tug, a thin layer of sauce, with hot sweet sauce on the side for dipping, I like the look of this sauce recipe http://www.epicurious.com/recipes/food/views/bourbon-and-brown-sugar-barbecue-sauce-359849

What is SPOG?

Thanks for all of the suggestions so far.

If you like a bit of tug read the link Al sent you. Going by Internal Temp (IT) is the surest way. Wrapping will bring them to fall off the bone. If you like a thin layer of sauce about 30 minutes from them being done brush on a coat of your choice to the ribs. Some people swear by removing membrane before cooking, I'm in what I think is the quiet minority who remove it after. I think it keeps more moisture in, is a lot easier to do afterwards, and Keeps me from smoking to fall off bone point. Salt, Pepper, Onion, Garlic (SPOG)!

Post pics of what you do!
post #11 of 12

I'm a no foil guy too I use tony's rub and it is no sugar I do sauce about the last 30 minutes or so cause I don't want the sauce running I cook at 225 all the way I'm in no hurry.

 

Warren

post #12 of 12
For port ribs I do not foil, I run them naked. I prefer to use a sweeter wood like apple, cherry, pecan, peach or a mixture. I also prefer a simple run without sugar. I too use SPOG, but often add chipotle powder or paprika to hear things up. When I use a sauce I apply it the last 30-45 minutes of the cook. I tend to use apricot, peach, or grape preserves as a base for my glaze and add beer, mustard, spices to it. The sweet works well with the chipotle in the rub.

Unlike others I do not probe the internal temp when doing ribs. I pick up the rack a few bones up with tongs and judge doneness by the way the rack bends. If it bends close to 90 degrees it's done.
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