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Need Help - Question

post #1 of 4
Thread Starter 
Good Morning All,

I am still somewhat new to smoking I have only smoked ribs a couple of time but they have been a big hit each time and the friends are asking me to smoke a couple of bb racks this weekend. I use the 2-2-1 method with apple juice and each time they have come out falling off the bone.

My questions are as follows:

1. To get a bit more tug on the meat I assume I need to cut down on the foil time?
2. I rub the ribs with mustard and then apply a dry rub….if I want a more sweet tasting rib what is the best way to do it and at what step would I do it at?
3. Is it safe to apply the rub the night before I typically apply the rub just before they hit the smoker?

Thank you for your assistance!
post #2 of 4
My questions are as follows:

1.To get a bit more tug on the meat I assume I need to cut down on the foil time?

That would be correct- remember that 2-2-1 or 3-2-1 are suggested times and not “the be all-end all” way of doing ribs. We suggest that you try the 2-2-1 or the 3-2-1 depending on the rib type at least a couple of times and then make adjustments from there.

2.I rub the ribs with mustard and then apply a dry rub….if I want a more sweet tasting rib what is the best way to do it and at what step would I do it at?

I only use mustard when I do a spur of the moment smoke as the mustard helps the rub stick to the meat-I normally apply the run the night before and don't use mustard . If you want a sweeter rub, add more sugar or even change the type of sugar that you are using. I use either dark brown sugar (has more molasses than light brown sugar) or I use "Sugar in the Raw" which is made up of larger sugar crystals than the granulated sugar.

3.Is it safe to apply the rub the night before I typically apply the rub just before they hit the smoker?

I am a fan of double rub ribs and butts. I apply the rub the night before the smoke, cover and then refrigerate. While I'm bringing the smoker up to temp; I'll remove the meat from the fridge and apply another coat of rub. The rub that was applied the night before has absorbed some of the meat juices and is now a paste and the dry rub will stick to the meat without having to use mustard.

YMMV
post #3 of 4
Yes less time in the foil will give more tug

Maybe add more brown sugar to your rub or use some honey in the foil stage

Try applying the rub the night before then again just before you put them on (no mustard this step) and see what you think.
post #4 of 4
Now I agree with both Jerry and Dutch with the answers. Cut down on the foil give you maore tug. Then it is good to rub the ribs tha night before I try to most of the time. I also re-rub the ribs before they go into the smoker too.
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