new to the rib thing

Discussion in 'Pork' started by thefooll, Aug 2, 2014.

  1. thefooll

    thefooll Fire Starter

    Ok guys and gals.  I am trying my first rack of ribs today.  I have my rub all picked out.  No sauce because the daughter doesn't like bbq sauce ( I know, think she may be adopted.  lol)  Anyway, this is a full rack so how do I cut these up before the smoke.  Any help would be appreciated.
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    What kind of ribs ya have there ? And I'd kinda have to side with your daughter on the no sauce thing ! :biggrin:
     
  3. grillmonkey

    grillmonkey Smoking Fanatic

    I'm not here to help, I too need rib help. For some reason, I just can't seem to get them right. So, if you get some help and the ribs turn out good, let me know.
     
  4. thefooll

    thefooll Fire Starter

    They are pork loin back ribs.
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Stick around here if the thread starter does not mind or p.m. me..... Glad to help !
     
  6. thefooll

    thefooll Fire Starter

    Hey monkey.  I am using the same rub that I use on my loins.  It is my own recipe.  Thinking that I am going to use the 3-2-1 method.  Seams like it works well for almost everybody.
     
  7. thefooll

    thefooll Fire Starter

    Go for it Brew any ideas that help monkey will help me too so have at it.
     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    So usually I just trim up the loose stuff off of them..... Then I remove the membrane off the back as well..... I hope I'am answering your question .... If I need to be more specific on anything, just let me know !
     
  9. thefooll

    thefooll Fire Starter

    Ok that was what I was wanting to know. Thanks Brew.
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    So what ya doing with the ribs & ya feel that ya just can't get them right..... Tell a little more on your process of what your doing, then more on how ya want them to turn out !
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No prob man, I see ya was gonna do the 3-2-1 method..... Just keep in mind this is just a rough guideline on ribs !
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Here's a short video from Weber on trimming them ribs if ya do better with a visual.... Sometimes more helpful when ya see it if your like me !

     
  13. grillmonkey

    grillmonkey Smoking Fanatic

    Last smoke I did 3-2-1 @225 on 2 racks of spares. I think my problem is with the dry rub. The meat itself was done the way I liked it as far as texture and moisture. I just can't seem to get a good bark/flavor. Where I live, BBQ is a dietary staple (one of the 5 major food groups), but most of the emphasis is on the sauce (vinegar based, not sweet), and not so much on any kind of bark. Well, I'm trying to do the bark thing, but without making them too sweet. Not that I'm against sweet, I've just never had them that way, and don't want to screw them up. So, the last time I used Meatheads Memphis Dust, I don't think there was enough rub (I didn't want to over-do it and make them too sweet), because there was no bark to speak of and the only thing that brought them to life was my wife's homemade sauce.

    Basically, I've had lots of ribs, but mine aren't even in the same league with any of the others I've had. I guess I just haven't found the right rub, and/or didn't use the rub right?
     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    A lot of us on here use Jeff's rub, makes a great bark.... I've used many others though and had a good bark ! However, I don't foil ! I prefer a more solid bark and IMO wrapping the ribs softens the rub/bark !
     
  15. thefooll

    thefooll Fire Starter


    Been on for about an hour now.
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good ! :beercheer:
     
  17. thefooll

    thefooll Fire Starter

    Thanks. Cane sugar is the key.
     
  18. thefooll

    thefooll Fire Starter

    . The end product.
     
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome... Tasty....
     
  20. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]

    Looks good.

    I take it you didnt foil?
     

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