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Help SOS with da Ribs!

post #1 of 13
Thread Starter 
My husband got me an Electric Smoker for Mother's Day...at my request. I have not been able to cook on it, because he finally got it in the back yard.
This weekend he smoked 2 racks ribs and some sausage...but to my surprise when I opened the door to the smoker...

He has it all in individual foil wraps.icon_rolleyes.gif

Is this right? I personally feel that why get a smoker? I can do ribs like he did in the oven ..in foil.confused.gifconfused.gif

Also, I would like to make ribs in one day while he is at work. Anyone have a BA recipe for this? I am trying to keep it down on carbs, so low no sugar etc. if possible.


"One Smokin' Bimbo needs some BA Ribs!"cool.gif
post #2 of 13
Check out the 3-2-1 method on this site. Don't have a sugar free rib rub but here is a sugar free BBQ sauce.

1 sm. onion, minced
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. wine vinegar
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/8 tsp. cloves
Combine all ingredients; bring to full boil. Simmer 20 minutes.
Hope this helps.
post #3 of 13
Yep, do the 3-2-1 rib thing, you will put him in the shade! He will be amazed. PDT_Armataz_01_14.gif
You can always substitute Splenda for sugar in rub recipes. Generally, there is not enough sugar in a rub by the time you sprinkle it on to make a lot of difference.
Smoke on! And post some pics of your endeavors.
post #4 of 13
I've tried a couple of different ways to smoke ribs, but I have to agree with every one here, the best results have came using the 3-2-1 method. It's like you can't make a mistake this way as long as the temp.is correct. After you smoke YOUR ribs you'll be able to strut around asking "Who Da rib Queen?"
post #5 of 13
Thread Starter 


You guys are great! I can't wait to make these babies! I will definitely have to leave a pic post of these! Thanks!!!
post #6 of 13
I'll second that! I just tried the 3-2-1 method on Saturday and they were the best ribs I've ever tasted. No idea who came up with that method but they deserve a place in heaven!
post #7 of 13
If it's "no salt" rub that you are after, check this out-it's my version of Paul Kirk's "Barons 'No Salt" Rub: http://www.smokingmeatforums.com/for...ead.php?t=1256 .

The rub calls for "sugar in the raw" which takes heat really well and won't burn as easily as white or brown sugar.

post #8 of 13
you can substitute organic brown sugar.
post #9 of 13
Glad you found us SmokinBimbo! Ditto on what's been said here already, especially the 3-2-1 rib method... If your temps are right, you can't go wrong! PDT_Armataz_01_34.gif
post #10 of 13
I ain't no diet technician, but I would have to guess that the amount of sugar per serving is pretty low on average depending on the rub. I just don't see "Ribs" and "Diet" used together in the same sentence very often. It would seem like salt would be the bigger concern for some and maybe fat for others, again it could all depend on the way things are prepaired and served. I would have to say to go with a little sugar and then take a long walk to help burn it off later!
post #11 of 13

Ribs in the oven?

Zapper you rock. I agree cook ribs for your diet reward day. I would rather eat ribs with good rub and sauce on them than cake or ice cream. This is not a hobby for low fat dieters. Just practace moderation and enjoy the "Q' how god intended it full of salt, sugar,fat and FLAVOR. Oh yeah I don't think its is legal to put ribs in the oven.

post #12 of 13
For good tender ribs remember to remove the membrane. Here is a video showing the process if you are interested.

post #13 of 13
And don't forget that baby back's cook a bit faster than spare ribs. For them, many people do more like a 2-2-1.

Good luck!
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