Magnus, my rep. involves pulling the Mebrane off , trimming the flap , dusting with a (or My ) rub and puttingNo foiling sounds interesting, but curious about how much other "prep/maintenance" most of you do such as:
brining?
oil, rub, wrap overnight?
Spritzing every so often while their cooking?
One more . . . . when do most of you stop the hard smoke? After about 3-hrs and then just let em cook?
Great thread. Thanks!!
Cal, you and I could sit at the same table, although when cooking for myself, I cook to what I like, not what most people like, if it happens to be what most like, so be it.
to me ribs should not be "falling off the bone tender " that's just plain over cooked the way most of the people seem to like them is when you can cut the ribs apart and the meat stays on the bone
and slight tug should be required when you bite into the meat ...foil is for people that don't know how to cook ribs . ...just my 2 cents
Well stated.
I joined this forum for (2) reasons ....sausage and bacon I had never done these and wanted to fill in the gaps of my cooking education so to speak ...
from the folks here I have accomplished that at least in part , as I have made my 1st batch of smoked sausage and with great success I might add
now I am gathering the proper equipment to tackle curing bacon , and feel confident that it also will be a success I have gotten good advise from some seasoned pros
and novices alike and for that I am truly thankful
this forum like some music forums that I am on, it has both good and bad , pros and amateurs ,that feely give advise for the benefit of the less informed
and like the music forums , a person has to learn how to separate the good advise from the bad , often times there are people that try to impress the less informed
with a lot to tech terms hoping to make themselves appear better than they really are , just as on the music forums there are those that talk a good talk but in reality
can't string 3 notes together and so it goes here , there are folks here that have been on this forum for a long time and know a bunch to tech terms that I wouldn't let cook a hot dog
but that's just the nature of these forums , you can learn a lot from them , even from the newbies as well as the old pros but you have to learn to distinguish the good from the bad
I find that music and cooking have a lot in common , we all have to learn our craft , we all want others to like what we produce , both can be as complex or as simple as we want it to be
and most of the time simple works best for both, and like music its sometimes hard not to get to big for our britches
No foiling sounds interesting, but curious about how much other "prep/maintenance" most of you do such as:
brining?
oil, rub, wrap overnight?
Spritzing every so often while their cooking?
One more . . . . when do most of you stop the hard smoke? After about 3-hrs and then just let em cook?
Great thread. Thanks!!
No foiling sounds interesting, but curious about how much other "prep/maintenance" most of you do such as:
brining?
oil, rub, wrap overnight?
Spritzing every so often while their cooking?
One more . . . . when do most of you stop the hard smoke? After about 3-hrs and then just let em cook?
Great thread. Thanks!!
I do none of that and no before hand prep. I literally buy them come home then start the process for the cook that day. I've only had ribs I felt were as good as mine a couple times. Texas Road House is one place I feel I can get ribs that are equal to mine. To each their own, obviously though. Here's what I do:
1 - mix up my dry rub (BRITU with 1/2 the amount of cumin)
2 - remove the membrane from the ribs
3 - rub ribs
4 - set aside
5 - fire up smoker
6 - clean off cooking surface once hot
7 - put ribs in smoker
8 - add wood for smoke flavor
9 - watch temperature of cooker at 15 minute to 1 hour intervals
10 - remove from heat
11 - cut into individual ribs
12 - eat
Usually this gives the ribs about 2 hours out of the fridge and about 1 hour of "marinating" time with the dry rub applied. I have to admit though... I've gotten pretty lazy on every step. For #1 I've started using whole/raw sugar instead of the white + brown sugar mix called for, I don't freshly grind my pepper and I've often used wrong sized garlic and onion powder. I feel the recipe puts a tad too much cumin. It tastes great, but by the 3rd or 4th rib it's just too much so I always use 1/2 the amount called for.
With my propane smoker it's nearly set and forget. I still check temp every 15 for the first hour, but then I only look at temp every hour until 5th hour where I check to see how much bone is visible. I'm still new to my charcoal, so maintaining the correct temperature takes a lot more work.
Best Ribs in the Universe.What's britu?
With almost 1/2 cup of sugar in the rub and the honey sauced? Don't think so.Best Ribs in the Universe.
I was just passing on the recipe. I have never tried it. They are called Best Ribs in the Universe(BRITU) because they won a contest of the same name. The rub recipe is said to make way more than enough for 3 racks of ribs, and I suppose it would matter how much sauce you used. It is a very popular recipe, however.With almost 1/2 cup of sugar in the rub and the honey sauced? Don't think so.