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First try at Country style ribs - smoked -

post #1 of 18
Thread Starter 
Have no idea what I am doing.PDT_Armataz_01_36.gif Last night put some cajun based rub on the ribs. Let them sit over night in the fridge. I only have about 3.75lbs of ribs so I am thinking they should only take about 3-4hrs at about 220*. Let me know if my calculations are off!

I am using a brinkman gourmet Charcoal smoker with some hickory wood. My wife and I love the country style ribs on the grill so I thought I would try them on the smoker..... I have a few questions if anyone has a little time.
1. Should I be mopping these bad boys or just let them be in the rub alone?
2. If I mop them, what should I use? I have some Apple Cider Vinegar but should I be using it or something else?
3. When should I apply the BBQ sauce(KC Masterpiece Original)?
FYI: Just ordered Jeff's Recipes.

I will post some qviews here in a little bit!

thanks in advance for any suggestions!icon_smile.gif
post #2 of 18
Apple Juice & Jack Daniels makes a very good spritz (instead of mop). You can use just apple juice as well.

3-4 hours should be good. Use a temp probe & pull them at 165*.

I like to go about 1.5 on the smoker grate, foil for about an 1, then finish up on the grate to harden the bark.

If you foil, be sure to throw some spritz in there.
post #3 of 18
sounds like a pretty good game plan-but don't use the vinager-and yes finish over a hot fire to bark them.
post #4 of 18
Thread Starter 
Thanks nomorecoop! For the JD, this should pretty much burn off, right? I have 2 liltte girls that would probably not feel so hot after the JD!

No vinegar! Great I will scrap that idea! Thanks desertlites
post #5 of 18
Te alcohol will evaporate pretty quick out of the JD and just leave the flavor.
post #6 of 18
Thread Starter 
What about the application of the BBQ sauce? When would this come into play? I was thinking the later half of the smoke but not too sure.
post #7 of 18
I like my ribs dry & served with the BBQ sauce on the side. With a good rub, who needs sauce?

Yes..The alcohol burns off during the smoke. I've served this to relatives that cannot have alcohol due to health reasons & they've been fine.
post #8 of 18
sauce? u don't need no stinking sauce!that will hide the cajun flavor
post #9 of 18
Thread Starter 
Man that is so weird to me!!!! I have been putting sauce on my ribs for as long as I have been able to light a grill. The rub is relatively new to me, this is going to be crazy but that's what I'll do! BBQ on the side it is. Thanks guys!
post #10 of 18
If you like sauce and are going to finish them on the grill, just apply for the last ten minutes or so. Personally, I like the sauce charred onto the ribs.
post #11 of 18
Try it, without sauce. I bet you'll like it just fine. biggrin.gif

post #12 of 18
My advice is that however you do them this time, try a slightly different method next time, and another slightly different way the time after that, until you achieve what you consider perfection.

As for a vinegar mop, I wouldn't use pure vinegar, but including some vinegar along with apple juice works for me. I often use two parts apple juice, one part vinegar, sometimes a shot or two of rum.
post #13 of 18
Thread Starter 
yeah the ribs have been in for about 4 hrs. They still need some time. I wasn't able to maintain charcoal temp. I should go with a propane smoker. The Charcoal smoker is pretty difficult for a novice. I also added some ABT's. They are on the top grill they have been in for about 1.5hrs. They also need more time. This is a ton of fun though. I can;t wait to see if I ruined anything! Thanks for all the help. I will post pics once everything is done. Next weekend it will probably be a brisket!
post #14 of 18
cool Jay-glad all well-were here to help-and as said play with your meats & sauces-experiament- and have fun eats-what it's all about.
post #15 of 18
Well . . . where are the updates? icon_evil.gifbiggrin.gif

You're right, the charcoal smokers are a little tricky at first. Propane is nice -- I have a propane conversion in my Smoke N Pit. The UDS is a pretty easy to use charcoal smoker though but it is a somewhat different approach.

Have fun and don't forget to post the Qview!!

post #16 of 18
Thread Starter 

Well the Ribs were not too bad, a little too salty, but cooked almost perfectly. And you guys are right about the bbq sauce. It is a waste of time. I can;t believe how good these ribs were, I have never tasted anything quite that good with the smoke flavor. WOW!

The ABT's turned out better than I expected, they could have stqyed in the smoker another 30 minutes but I was worried the jalepenos would get soggy(rookie mistake). My wife thinks I am crazy for taking pics. This weekend I am planning a brisket I will take some good pics then. I need to keep the temp up inside the smoker. That is my main issue right now. I also ordered a nice temp gage. The one Jeff recommends on his site. It should help out a great deal.

This week should be pretty good for me. I have Jeff's recipes coming this week (hopefully) and the temp gage from Amazon.com. I can't waitbiggrin.gif

Thanks for all the support and suggestions. It helped me out a great deal!
post #17 of 18
Glad to hear your smoke went well.

Don't worry. We all get that.PDT_Armataz_01_04.gif

Should come almost instantly via email.

Have fun with the brisket.

post #18 of 18
If you already ordered and paid for his recipes, you might want to check your Spam or Junk email folder. They may have ended up in there. Otherwise, email him and he'll get them to you ASAP. You're gonna love them, though.
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