BBacks prep question

[Chasdev]

I'm always looking for ways to improve my cook game and this time it's when/how to dry rub Bbacks.
Some folks salt+pepper before the dry rub, some don't use S/P at all.
Some oil the meat before the dry rub, some use mustard.
Some don't do anything before dusting.
One post I read uses olive oil on TOP of the dry rub.
Some advocate rubbing within an hour of placing in the cooker, some say 24 hours for the rub to soak in.
Then there's letting the meat come to ambient temp or placing in the cooker while more or less fridge temp.
What say you all?

 

[SmokingUPnorth]

All I do is remove the membrane, rub a little mustard on for a binder and rub it with my off recipe of Jeff’s rub. Never heard of using oil though

 

[SmokinAl]

Lately I do mine frozen, so I just put EVOO or mustard as a binder, then whatever rub I’m using. Sometimes just S&P, or I like killer hogs rub.
Check it out!

Had to try this! FROZEN RIBS???

OK, last night I watched a video on YouTube that did a comparison cook. They took 3 filet mignons & 1 was room temp, 1 was refrigerated, & 1 was frozen. They cooked them exactly the same & took them to the same IT. The takeaway was that the frozen steak was more tender & juicy than the other 2...

www.smokingmeatforums.com

Al

 

[gmc2003]

I usually put the rub on the meat just before I'm getting ready to fire up the smoker. Once rubbed then the ribs go back in the fridge. Cold meat will give the smoke more time to adhere/penetrate the meat.

If I'm using a dry rub. Then there isn't a need to put s/p on prior to the rub.

I've found the meat's own moisture is enough to adhere the rub to the meat. No need for mustard or oil.

The biggest issue I have with BBs is getting one without a big hunk of loin meat on top.

Chris

 

[Newglide]

I don't do baby backs, I typically do SL cut.
Here's how I do them, I sometimes only use SPOG and sometimes I use a standard pork rub that has salt and pepper in it, depends on my mood I guess. I don't use binders. I typically pull the membrane, but been known to leave it on. I will put whatever rub I use on about 30-45 minutes ahead and leave them out on the counter till they start to sweat. Then I throw them on the smoker.
I don't put anything on any earlier than that. In my mind they don't have enough meat for a 24 hour dry brine.

 

[smokerjim]

I dont use a binder, I did try mustard once but didnt see a difference. If I'm going to use a rub I usually put on night before, sometimes I just use salt and pepper and I just add that before I smoke them. Normally I don't bother removing the membrane. I'm also more of a st. Louis guy.

 

[TulsaJeff]

I recommend trying them different ways and finding the method that you like the best.

I usually put the rub on the night before since I feel like it improves the flavor and lets a little bit of the salt get into the meat.

I almost always use mustard because I’m stingy with my rub… I want the meat nice and sticky so I won’t lose any

Whether you use salt and or pepper first probably depends on the rub you are using.

My rub is really low on salt so if I am wanting them to be a little more salty, I just add a little salt before I apply the rub .

If I was using a rub that had a little more salt in it, I would definitely not use more salt. Maybe some pepper if it needed it.

There are no hard and fast rules. Make them the way you like them and that becomes the correct way.

 

[Brokenhandle]

As you can see, there's many ways to do ribs...none of them wrong, just what you like best. I usually do spare ribs, have followed SmokinAl method of perfect ribs everytime, lately from frozen, wrapped, naked hot and fast and have liked them all.

Ryan

 

[Chasdev]

Back when Bbacks were cheap I worried less about experimenting, but these days I don't need any "near misses".
Tomorrow I'm going to try 7 hours (more or less) at 225 without wrapping and see what happens.
Probably going to use dry rub on damp meat without S/P.
Also going to go with a vinegar/tomato mop.

 

[fxsales1959]

I'm always looking for ways to improve my cook game and this time it's when/how to dry rub Bbacks.
Some folks salt+pepper before the dry rub, some don't use S/P at all.
Some oil the meat before the dry rub, some use mustard.
Some don't do anything before dusting.
One post I read uses olive oil on TOP of the dry rub.
Some advocate rubbing within an hour of placing in the cooker, some say 24 hours for the rub to soak in.
Then there's letting the meat come to ambient temp or placing in the cooker while more or less fridge temp.
What say you all?

I usually remove silver skin and lightly spray with canola. I then use my personal blend of rub at least 24 hour pre-cook. I don't worry ( on BBacks) about room temp). I'm still fiddling with temps and times to not overcook (my worst habit)

 

[Chasdev]

l'm with you on the over cook deal...
Yesterday I cooked three Bback racks at 225 and thought it could take 5 or more hours.
I decided to delete the drip/water pan and they were darn near falling apart at 3.5.
Good thing I got paranoid and checked internal temp at 3 hours.
Next up is how to deal with the thin end finishing before the thick end.
Next time I may just cut them up into 6 rib stacks and pull them as they reach 200.

 

[Gonna Smoke]

The biggest issue I have with BBs is getting one without a big hunk of loin meat on top.

Yep, one of the main reasons I switched primarily to St. Louis ribs...

 

[sandyut]

EVOO as a binder and rub while the smoker warms up then toss them right on at 250 till done. tried lots of other processes and this one kills it every time and it easy.

 

[SmokyMose]

Not a big fan of Baby Backs here. I mainly cut my own St Louis style from spares, but the process is the same. I give them some rub and let them sit on the counter until the fire is right. I foil after about two hrs (my smoker likes to run 260 to 280) and go with that for about an hour, then un-foil, sauce, and cook until they have a good "bend".
Keep in mind, we like them FOTB.

 

[Chasdev]

What do you do with the "cut offs"?
I got tired of looking at a large bag of them in my deep freeze and tossed them out.

 

[Gonna Smoke]

What do you do with the "cut offs"?

If you're referring to the breast bone, or sternum, that's removed from spare ribs to make them St. Louis style ribs, I've cut them into 2" pieces and made burnt ends before. Yes they have some cartilage in them, but are good to chew on. Also slow cooker pork and kraut...

 

[chopsaw]

What do you do with the "cut offs"?
I got tired of looking at a large bag of them in my deep freeze and tossed them out.

Been there . Save it only to toss it later .
I buy spares in packs of 3 , so I have enough trim to do something with . I'm set up for sausage , so last time I used it for summer sausage . May or may not help you , but might give you another idea .

 

[HalfSmoked]

That Chop is old school you don't waste anything. I'm with you Chop

Warren

 

[Chasdev]

I saw a BBQ TV show and the shop was selling burger buns filled with chunks of cutoffs, small bones and all.
The customers seemed to think eating the bone tips was normal..
I got rid of my meat grinder during the last great kitchen gadget purge, it had been sitting gathering dust for years and the wife has a rule about tools that take up space but don't serve the greater good.

 

[Brokenhandle]

I don't save much for trimmings either...always gets lost in the freezer lol. Half of my rib trim probably gets eaten before the ribs are done...if not, usually lunch the next day.

Ryan