Need advice on rib smoke.

Discussion in 'Pork' started by smokinfam, Jan 14, 2012.

  1. smokinfam

    smokinfam Smoke Blower

    A week ago I had ribs at Texas Roadhouse and they were the best ribs I've ever had.  The ribs were fall off the bone tender, yet slightly crunchy on the outside - exactly how we like them!  My wife challenged me to try and smoke some ribs for Sunday dinner.

    I am not sure whether they use baby back or st louis style ribs at Texas Roadhouse.  Anybody have an idea?  I want to make sure I buy the same but of ribs.

    I just got my MES 40 last week and these ribs will be my first smoke in the new equipment. I also have an amazen smoker that I haven't used yet either.

    I am not sure how to prepare the ribs?  Do I marinate overnight?  I know of one guy who boils his ribs before smoking them.  I am not sure if this is a good approach or not?  Should I spray the ribs periodically?  With the amazen smoker, I really don't have to open up the smoker so maybe I should just leave it alone...

    I could use some guidance on how to prepare and cook the ribs.  Also, I could use some guidance on how long it will take.
     
  2. steamaway

    steamaway Smoke Blower

    That"s a lot of questions. Never had them but I bet they use baby backs. And they probably have never seen smoke. Did you take the 5 day smoking course on here? Search threads on how others do it and try and find what works for you.  But don't ever boil first that's a no no. 
     
  3. smokininidaho

    smokininidaho Smoke Blower

    Don't boil! Just put your favorite pork rub or seasoning on them, first take off the membrane on the bottom of the ribs. You can wrap them in plastic (saran wrap) overnight like this or just put them on the smoker. First off if you haven't seasoned your smoker I would do this first. Now for the cook, many people use the 3-2-1 method for spareribs and 2-2-1 for baby backs. Spareribs preheat your smoker to 225 degrees, smoke for 3 hours adding your favorite wood, next wrap the ribs up in foil and use a little apple cider or whatever your mopping with on the ribs and in the foil, finally unwrap and put back on the smoker for 1 hour or until done, you can put some sauce on now if you like, works very well for me. Good luck on the smoke and take some pics if you can.
     
    Last edited: Jan 14, 2012
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    OK...Texas Roadhouse uses Combi-Steam/Roast ovens to cook their ribs most of the way then Crisp them up on the Grill adding Sauce at the end and let it Caramelize...You can get pretty close with the following...Smoke, your Baby Back Ribs at 225*F, with Hickory or Apple, for 2 hours with your Favorite Rub or one I can provide...Next Place the Ribs On a sheet of Hvy Duty Foil and add 1/4 cup of Apple Juice or my Foiling Juice, recommended [​IMG], and seal them tight then back in the Smoker again at 225*, No Smoke, for 2 hour...Lastly carefully unwrap the ribs taking care to save the foiling juices. Place the Ribs back in the Smoker at 225*F, with Smoke if you like but not necessary, and cook an additional 1 hour, basting periodically with the reserved Foiling Juices...If they are still not Crispy enough on the outside a Quick turn under the Broiler will get you there but watch them Very Closely they have some sugar on them and can Burn Easily...You can add a Tangy Sauce if you wish but you may like them just the way they are. Here is the Foiling Juice link, just in case, these will be a little Sweeter than Texas Roadhouse but very good...JJ

    http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

    This thread has my Mild Rub that can be spiced as you wish with Cayenne or Chipotle Powder.

    http://www.smokingmeatforums.com/t/115699/baby-backs-yesterday-fatties-today-with-q-view#post_746051
     
    Last edited: Jan 14, 2012
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Taht is sound advice. Go with JJ's method and you'll WOW the Wife...[​IMG]
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    What ever you do you must include JJ's foiling sauce!
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I say run with the tuturial that Raptor gave you. Thats the way we do them in Fla. 
     
  9. smokinfam

    smokinfam Smoke Blower

    I ended up with a 3.82 lb rack of ribs. I used Chef Jimmy J's foil sauce and the 2-2-1 method.  I threw a couple potatoes in with the ribs.   Everything turned out FABULOUS!  Here a few pics:

    [​IMG][​IMG]
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Proof's in the Smiles and Sticky Fingers...Congrats, good lookin Rack o' Ribs and a pretty young lady! I have Three ...JJ
     

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