NOOB with desire for great ribs and alot of ?'s

[beltfedmgs]

I grill on average 4 times a week on my webers, here lately since i got a Brinkman pitmaster deluxe I now try and smoke and have been doin alright, but nothing comes out looking like what you guys post pics of. I like the ribs blackened outside but juicy and with pull to get it off the bones. I live in middle of no where backwoods MO and have peach, apple, cherry, plum, pear and hickory trees all over the property. Been using Apple mostly.

I keep my temp up at 225-250, use lots of lump charcoal (Went to school with the guy that owns the place they make it, ever see that episode of "Dirty Jobs"?, thats the place i get mine, take him a case of Bud light and i get a truck load of lump) anyways, i take the apple wood blocks about 4" wide and 2" thick and set couple of them directly on the lump then throw the meat on.

I let the ribs smoke for 6 hrs, no foil since last time i did i had fall off the bone ribs when i did the 3 2 1 method. I spritz them with apple juice every hr, flip them after 3 or 4 hrs then sauce them the lat hr. I add apple chunks ever so often as it cooks. I have several hogs in the freezer so have lots of meat to practice on, just hate ruining pork, beef i could care less about, hate messin up pork HA

The ribs come out tasting good, but the smoke ring is not very deep at all, you can smell the smoke on the ribs the next day, smells good but i would like them smokier tasting and blackened on outside, do i nee to throw them on grill for that or do you guys get yours that way on the smoker only?

Thanks in advance.

 

[s2k9k]

 to SMF!!! I don't use charcoal, I have a propane smoker but it sounds like you have a really good method going, not sure why you aren't getting the bark you want so I'll leave that up to the charcoal guys! I see this is your first post here so when you get a minute would you slide over to "Roll Call" and formally introduce your self to everyone, Thanks!

 

[zimq]

Is your goal taste or appearance?

Do you want tenderness or a little more resistance when pulling from the bone?

 

[beltfedmgs]

The ribs are tender enough i suppose, dont need it anymore "Pull fom the bone" just want the BARK as you guys call it. Thanks for the help, headed to roll call.

 

[gotbags-10]

i never get as much bark from ribs as I do a pork shoulder or brisket. They just arent in the smoker long enough. Then again i foil my ribs. Are you using a rub on your ribs? I would assume so. Maybe try adding a little more brown sugar. That would get you a nice bark. Just be carefull with the temps. Anything over 250 and the sugar will burn. I'm with you on using apple for ribs. There is some smoke to it but not enough for me so i add a little hickory with my apple and that does the trick.

 

[beltfedmgs]

Yeah, i use a rub but o brown sugar in it, maybe i need to try a different rub, will look one up in the search bar. Thanks

 

[smokinhusker]

Just as Gotbags said, add some brown sugar (I use dark brown sugar and turbinado sugar (instead of white) and I use a mix of smoke flavor-apple/hickory, apple/mesquite, apple/oak

 

[dewetha]

Yeah, i use a rub but o brown sugar in it, maybe i need to try a different rub, will look one up in the search bar. Thanks

Lay down a dusting of brown sugar then add your rub on top. You will get a bark. It has nothing to due with the heat source. I let the sugar sit for 5 or 10 min until it melts. Then put rub on. Let that sit for an hour then into the smoker

Sent from my SCH-I510 using Tapatalk 2

 

[beltfedmgs]

OK, brown sugar with my rub on top of that and THEN mustard or no mustard at all?

 

[dewetha]

I have used mustard as the base to hold the sugar and rub. Now i use some evo then add sugar and rub

Sent from my SCH-I510 using Tapatalk 2

 

[beltfedmgs]

evo?

 

[dewetha]

evo?

Sorry . evo = extra virgin olive oil

Sent from my SCH-I510 using Tapatalk 2

 

[beltfedmgs]

Thanks, think that will be my next thing to try. Just a dusting? I will experiment with that, i like em sweet and it should go well with my sweet baby rays.

 

[dewetha]

I keep experimenting with different amounts. i looking to get just the right bark. too much sugar and the bark becomes to think for my liking. I think i have the sugar where i like it and it's more of an eye ball than exact measure.

I have also tried using turbinado sugar ground fine. not sure on amounts and bark but it's up next in my rib run to really focus on that as it blends into the rub better than brown sugar IMO. 

all of these are minor points that my guests don't really pay attention to but i am seeking rib perfection!

 

[dewetha]

these are a set of ribs i just did for memorial day. here the brown sugar is about 5 min on the ribs. you can see how it's already melting into the meat. between the oil and that sticky sugar it holds the rub on real well.

I don't like the clumpy brown sugar and how it's hard to get an even coat. there might be a better way to spread than my hands and a bag of sugar. i like mixing the turbinado(ground fine) in with the rub and put one coat on evenly. maybe i will see how that works this wekeend

 

[beltfedmgs]

Holy Hades , how big is your smoker? You can do all them ribs at once, i envy you!!!

The ribs look great, i am definitly using your recipe this week, just got a rack of ribs out of the freezer for it. Will post and let you know how they turned out.

One last question....or 2.

You dont do anything to the ribs like let them soak or sit in seasoning overnite in fridge?

And lastly, you add the evo then the sugar.....when you add your rub, you just pour it on, you dont actually rub it in right? Sorry for so many questions and being a pain, just want to make sure i get it right, your way sounds great and as described is just what im lookin for.

 

[dewetha]

no sweat with the questions. i'm still working so while i watch the wait cursor i can answer some things.

I have a masterbuilt XL will do 12 racks or baby backs or 8 St Louis.

1. rub down with evo(both side)
2. spread brown sugar on back of rib. let it melt
3. use rub in a shaker can to spread a nice even coat. no hand rubbing for me
4. flip repeat steps 2 and 3
5. let sit for 1 hour. it seamed too strong when i did over night but that depends on the rub you use i guess. all about flavor
6. i don't foil and i think the evo keep it moistthat i can go a long time before mopping.

i did a thread called Joe rib diary(search for that). I have not kept it up to date but maybe this weekend i fill it in with my latest recipes and process steps.

 

[beltfedmgs]

Well, the wife saw the ribs and said we just had some, lets have smoked chicken?????? So it looks like i will be smokin a yard bird first then hit the ribs. Im not a big chicken fan, rather have dead pig anyday. Im gonna go hit the range fire off some rounds and pout a little bit. HA

 

[dewetha]

there are some awesome chicken stuff on here. search for a slaughter house brine( i think that is name).  brine it, rub it, smoke it! good stuff. i find chicken smoke better around 275 but maybe that just me.

 

[beltfedmgs]

I always did mine around 250, will it be tougher at that temp? I imagine not if your doin it that way, what is the true benefit to cookin a lower or higher temp?