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Ribs with Qview

post #1 of 14
Thread Starter 
This was more than enough for 3 racks including the skirt and brisket
  • 1/3 cup firmly packed sugar in the raw (Turbinado Sugar)
  • 1/4 cup paprika
  • 2 tablespoons garlic powder
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon rosemary
  • 1 tablespoons minced onion
  • 2 teaspoons ground coriander
  • 2 teaspoon coarse salt
  • 2 cup apple juice
  • 1/2 Captain Morgan’s Original spiced rum
7:00 am outdoor temp 34ºF no wind started with mesquite
7:30 215ºF (Smoker) Ribs in
8:00 225ºF (Smoker)
8:30 230ºF (Smoker)
9:05 235ºF (Smoker)
9:25 240ºF (Smoker)
9:50 240ºF (Smoker)
10:30 Removed from smoker, foiled and put in oven
10:40 – 12:40 250ºF (oven)
12:00 removed foil and back in oven to firm up
12:30 – 1:00 350ºF (oven)

  • Removed from oven rested about 20 minutes, sliced and brushed lightly with barbecue sauce.
  • Served in a chaffing dish with a water pan and sterno to avoid drying out.

  • Smoke flavor was very subtle
  • Although I have a mop recipe posted above, I did not mop these ribs.
  • I usually split ribs ¼ way down on each side and season more thoroughly but skipped this step, I don’t think it needs it
  • I don’t suggest using such a high temp but the oven was needed for a key lime pie.
  • Make sure to oil grates or rack before placing the ribs on them.
  • The rosemary added a nice subtle flavor to the ribs as well as the pulled pork; I may increase the Rosemary slightly.
  • The turbinado sugar does not burn like brown sugar
  • I don’t think I would change a thing, but if serving to a crowd that likes a little heat, I would make a mix of 1 Tablespoon of “Durkees red hot” to 1 Cup of barbecue sauce.


I am usually my worst critic but these have been the best ribs I have ever done. I had rave reviews from the entire family and let me tell you this, If they didn’t like it they would have no problem letting me know!

They even got better a few hours steaming in the chaffing dish.

The old way I made ribs and they were awesome as well, was to boil them for 1 hour (I know this is a no-no), grill them 5-10 minutes each side till done, let cool a bit, slice down, brush barbecue sauce and red hot add to chaffing dish, sprinkle some spices on meat and steam in the chaffing dish for 8 hours.

This forum has been so informative and helpful, so I have been trying to give back, enjoy the pics.

post #2 of 14
Those are some great looking ribs! PDT_Armataz_01_12.gif

Do people often use the oven for the foil/firming steps of 3-2-1?

I was thinking that should work fine since we're not really smoking anything during those steps, and just need the temp. Perhaps save me some propane :)
post #3 of 14
Nice lookig ribs! icon_smile.gif Going to try your rub, I like the flavor of Turbinado Sugar
post #4 of 14
What was wrong with the smoker?
post #5 of 14
Thread Starter 
I was doing a bunch of other things and couldn't baby sit and since its foiled it don't matter if its in the oven or smoker.

If you meant for the final half hour, I was pressed against time and just let them in the oven unfoiled

I also wanted to grill them for about 4-5 minutes with a little barbecue sauce on them to finish them up but the deck was a mess and the grill was covered with a ton of snow and I was out of time, maybe next time
post #6 of 14
Yeah, I should have clarified........although I am a confirmed anti-oven league member, I did mean the last hour. PDT_Armataz_01_12.gif
post #7 of 14
Thread Starter 
In my opinion it doesn't matter where you do the 2, but I am old school and felt like it was cheating, although the oven maintains exact temps.

It was real ****tty out and if the weather were nice and I wasn't against time I would have done them in the smoker and finished on the grill.
post #8 of 14
Thread Starter 
I really don't think it matters that much, I think the most important time is the "3", I think the ribs are pretty much sealed at this point but like I said it really was a time issue and would have preferred to do the whole smoke in the smoker.
post #9 of 14
Yeah, just busting your ballz more than anything. Do it any way you want. LOL

I was just curious about the oven at the end, you invested all that time on them and then to have them in at 350 for a pie just seemed like flirting with disaster.
post #10 of 14
Thread Starter 
Yeah if they were messed up because of my 350 degree stunt I would have been peeved, but didn't have time for a whole hour in the smoker, I was already running half an hour late for dinner at moms, but no one complained dinner was late when they chowed down on the ribs.
post #11 of 14
Those are some great looking ribs - nice job and I too have had to use the oven in a pinch.
post #12 of 14
Now those were some mighty fine looking ribs there. I like the color and the smoke ring too.
post #13 of 14
Thread Starter 
Thanks Everyone.
Couldn't have done it without you guys.
So in reality these are SMF ribs not mine.
post #14 of 14
Looks to me like those Ribs are Finger Licking Good ...PDT_Armataz_01_37.gif
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