- May 5, 2009
- 251
- 10
Hey All,
I've got a big package of country ribs (7 +lbs) and about that many pounds in chicken thighs that I want to smoke up in the BDS tomorrow. I'm going to brine the chicken overnight, and am ok (at least I think I am) w/doing chicken. But I've got some questions about the country ribs.
I've smoked quite a few country ribs over the years, but too be completely honest, I've always done it 'on the fly' and never really put a lot of thought into it. I've learned two really important things on this board - 1) watch my internal temps and 2) don't over-smoke. However, I don't think that I've ever foiled them properly before. I really would like this batch to be both juicy AND tender.
I'm going to make the following rub for them, which I think is something akin to a combo of SmokeBuzz and Meat Hunter's (thanks guys!!
):
1/4 Cup Brown Sugar
4 Tbl Paprika
4 Tbl Finely ground kosher salt
2 Tbl Onion Powder
2 Tbl Garlic Powder
2 Tbl Black pepper
2 tsp Ground Mustard
2 tsp Cayenne
1 tsp Cumin
2 heaping tsp Cherry Kool-Aid powder
That said, I've got a couple questions for those of you who feel like helping me out (I'd love any and all suggestions).
1) Do any of you mop country ribs, or should I just let them cook w/out the added juice (I do like bark . . . A LOT)?
2) A related question to #1 - do I foil country ribs during the cooking? If so, how long? Should I just do a 2-2-1, or a 3-2-1, or something like that w/them?
3) If I foil, should I then add some sort of juice during cooking - beer, wine, rum, apple juice, etc.?
4) Should I foil and add juice for a rest period in the cooler when they are done (or, do I even need to rest them)?
Again, I'm shooting for bark, juice and fall-off-the-bone tender.
Any help and/or suggestions that y'all would be willing to pass along would be greatly appreciated!! Thanks in advance!!
Best,
Trout
I've got a big package of country ribs (7 +lbs) and about that many pounds in chicken thighs that I want to smoke up in the BDS tomorrow. I'm going to brine the chicken overnight, and am ok (at least I think I am) w/doing chicken. But I've got some questions about the country ribs.
I've smoked quite a few country ribs over the years, but too be completely honest, I've always done it 'on the fly' and never really put a lot of thought into it. I've learned two really important things on this board - 1) watch my internal temps and 2) don't over-smoke. However, I don't think that I've ever foiled them properly before. I really would like this batch to be both juicy AND tender.
I'm going to make the following rub for them, which I think is something akin to a combo of SmokeBuzz and Meat Hunter's (thanks guys!!
1/4 Cup Brown Sugar
4 Tbl Paprika
4 Tbl Finely ground kosher salt
2 Tbl Onion Powder
2 Tbl Garlic Powder
2 Tbl Black pepper
2 tsp Ground Mustard
2 tsp Cayenne
1 tsp Cumin
2 heaping tsp Cherry Kool-Aid powder
That said, I've got a couple questions for those of you who feel like helping me out (I'd love any and all suggestions).
1) Do any of you mop country ribs, or should I just let them cook w/out the added juice (I do like bark . . . A LOT)?
2) A related question to #1 - do I foil country ribs during the cooking? If so, how long? Should I just do a 2-2-1, or a 3-2-1, or something like that w/them?
3) If I foil, should I then add some sort of juice during cooking - beer, wine, rum, apple juice, etc.?
4) Should I foil and add juice for a rest period in the cooler when they are done (or, do I even need to rest them)?
Again, I'm shooting for bark, juice and fall-off-the-bone tender.
Any help and/or suggestions that y'all would be willing to pass along would be greatly appreciated!! Thanks in advance!!
Best,
Trout
