- Nov 20, 2007
- 27
- 10
Hey folks! Glad to be back after a long spell of not posting.
I personally have been doing my Baby Backs in a 2-1-1 routine, and the results have been fantastic, Recently, I did a 2-1 DONE and it was equally great.
I have been reading about people not foiling for good results.
Here is the deal, tomorrow, I am doing 2 Pork Spare ribs St Louis style.
It has been quite some time since I have done these.
Now, BEFORE I proceed: For all the GREAT feedback I have gotten over the years from you, my fellow smokers, I am going to share a SECRET with you (well at least it was a secret to me before I stumbled upon it) that results in a really flavorfull rib.
The night of the prep, after you remove the membrane from the back of the rib, rub the rib with a 50/50 blend of EV Olive oil and Vegetable oil BEFORE you coat the ribs with the rub, (I never appreciated the mustard, but, if you like mustard, just put it on after the oil).
Why? Cus most of the herbs we use (including Jeff's rub) are OIL Soluble, and easily allow the herbs to penetrate the meat and infuse flavor! Try it, you will be amazed!
Let me know how this works for you.
OK, back to my question. I smoke with my Char Grill Smoker w/ Firebox at around 225 to 250. I only use the Royal Oak Hard Wood Charcoal, and Hickory Chunks. I tradionally "smoke" my BB's for 2 hours.
I imaging a good smoking time for the Pork Ribs will be alittle longer.. mayber 3 hours? Please let me know what you think.
We may have some bad weather tomorrow, so I was thinking of simply smoking the ribs in the smoker for 3 hours, and the finishing them off in the oven at 225 for another 3 (at least that is the plan)
So I was wondering about the foil. Based on your personal opinions, should I:
A: Smoke 3 hours @225, then, Foil for 2 hours in 225 oven then remove foil, place back in 225 oven for 1 hour.
B: Smoke 3 hours @225, then place in 225 oven for 3 hours? (no foil)
C: Smoke 2 hours @225, then foil for 2 hours in 225 oven, then unfoil for another 2 hours in 225 oven?
D: Something other than the above that works for you everytime!
Thanks to all and Again, I always appreciate anything you guys offer!
Qman
I personally have been doing my Baby Backs in a 2-1-1 routine, and the results have been fantastic, Recently, I did a 2-1 DONE and it was equally great.
I have been reading about people not foiling for good results.
Here is the deal, tomorrow, I am doing 2 Pork Spare ribs St Louis style.
It has been quite some time since I have done these.
Now, BEFORE I proceed: For all the GREAT feedback I have gotten over the years from you, my fellow smokers, I am going to share a SECRET with you (well at least it was a secret to me before I stumbled upon it) that results in a really flavorfull rib.
The night of the prep, after you remove the membrane from the back of the rib, rub the rib with a 50/50 blend of EV Olive oil and Vegetable oil BEFORE you coat the ribs with the rub, (I never appreciated the mustard, but, if you like mustard, just put it on after the oil).
Why? Cus most of the herbs we use (including Jeff's rub) are OIL Soluble, and easily allow the herbs to penetrate the meat and infuse flavor! Try it, you will be amazed!
Let me know how this works for you.
OK, back to my question. I smoke with my Char Grill Smoker w/ Firebox at around 225 to 250. I only use the Royal Oak Hard Wood Charcoal, and Hickory Chunks. I tradionally "smoke" my BB's for 2 hours.
I imaging a good smoking time for the Pork Ribs will be alittle longer.. mayber 3 hours? Please let me know what you think.
We may have some bad weather tomorrow, so I was thinking of simply smoking the ribs in the smoker for 3 hours, and the finishing them off in the oven at 225 for another 3 (at least that is the plan)
So I was wondering about the foil. Based on your personal opinions, should I:
A: Smoke 3 hours @225, then, Foil for 2 hours in 225 oven then remove foil, place back in 225 oven for 1 hour.
B: Smoke 3 hours @225, then place in 225 oven for 3 hours? (no foil)
C: Smoke 2 hours @225, then foil for 2 hours in 225 oven, then unfoil for another 2 hours in 225 oven?
D: Something other than the above that works for you everytime!
Thanks to all and Again, I always appreciate anything you guys offer!
Qman
