RIb Preference

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wildcard

Newbie
Original poster
Mar 26, 2016
9
10
Howdy folks,

Wanted to get everyone's input on their rib process. Normally, the night before I smoke em, I'll remove the membrane and lather em in mustard and give em a nice rub coat and let sit in the fridge wrapped overnight. I usually smoke around 240-250 and do the 3-2-1 or 2-2-1 depending on St. Louis or Baby backs respectively. In the foil I'll usually throw in some brown sugar, butter, honey or the like. I never spritz and I sauce the last hour. I've even given them a quick 3 minute intense heat on the grille at the end to "crisp" them.

Now to my question, - what do you all like to do?

Has anyone done anything differently for the prep part such as marinade in something like Dales or something else?

Do you all spritz, and what's your favorite spritz to use?

What do you use in your foil if it's not what I'm already doing?

Any other unique or different ways of doing things?

I've been smoking for about 5 years now and have enjoyed experimenting with different things to find what works, what's a waste of time and what ruins the food, but was curious if you all had anything else I can add to my collection.

Cheers.

** I'm using an MES 40, typically use apple, hickory or pecan chips for ribs and plan to do a few racks of St. Louis next weekend. **
 
That's funny, I'm looking through your recipe and thinking "man this looks familiar." Then I got to the "this is why I leave the membrane on...." and realized I tried your method a month ago - they came out great!
 
I've actually gone the other direction. I rub about an hour before I throw the rack on the smoker. I now use Al's method of cooking to an IT of 195. Then I sauce and smoke until the temp comes back up to 190. No spritz, no wrap. And I love the results.
 
For a change of pace, try the Char Siu marinade on the ribs. I also Foil but with my Foiling Juice, see recipes below. Spritzing is not needed in electric smokers and slows the cook...JJ

Char Siu... Chinese Roast Pork

1/2C Soy Sauce , low sodium(Kikkoman Green cap)

1/2C Brown Sugar

1/2C Shaoxing Wine* or Mirin

1/2C Hoisin sauce, Koon Chun* is best.

1/8tsp 5 Spice Powder or more to taste

1T Grated fresh Ginger

1tsp Minced fresh Garlic

1tsp Sesame Oil

1T Red Food Coloring (optional)

Makes about 2 Cups, enough for 8Lbs of either Pork Butt and Loin or 2 full racks of Ribs.

Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.

Marinate the pork for at least 24 Hours and 48 is better. Make sure to turn the meat in the marinade frequently to get the best result..

The Chinese Roast Hot and Fast...350*F for 3 inch thick slices or Pork Butt. Approximately 2 Hours or to 160*F and rest and 140*F for Loin (Too lean to go higher)

For Low and Slow...Smoke at 225*F to 250*F to an internal temp of 150*F for Butt to be Sliced, and 130*F for Loin. Then finish, both types of pork, the last 10*F on a hot Grill then rest.

In American Chinese Restaurants this is made in gas ovens but in China they cook over WOOD so mild smoke would be authentic here.

You can BOIL the Marinade with the De-Fatted meat dripping for a great sauce, thicken with a little cornstarch and water.

This recipe is great on RIBS Too! 4 hours at 275 or an IT of 195, will be tender and bite through. Go longer or follow 3-2-1 for more FOB Ribs.

Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.

If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.

When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ
 
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