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PERFECT RIBS EVERY TIME! This really works!

WaterinHoleBrew

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Very nice thread & how to Al... Those ribs look real tasty ! Hoping to do some BB's Sunday & gonna give this a shot ! Thanks man ! Thumbs Up
 
Last edited:

ak1

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Thanks for this post Al. I'm going to try this on my next rib cook.
 

tropics

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Nice job Al I have this book marked.

Richie

 

SmokinAl

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Tasty looking ribs!
 Thank-you Sir!

Al
 
Ribs look Fantastic Al !!!
 I'll give your method a try my next rack of ribs. I've been very happy with the ribs i cook but this looks very solid. What happened to your WSM? I never thought i would see a different smoker in your arsenal.  
Thanks for the compliment. I still have the old WSM. I also have 2 more. All 3 sizes, but for a short smoke I like the Smoke Vault. I really can't tell the difference in flavor & it's a lot easier to get started & clean up.

Al
They look awesome!
Thank-you very much!

Al
 
Those ribs look delicious!     I am going to give your method a good try in about a month.    Thank you for sharing your secret.
Thank-you & let me know how they turn out.

Al
 
Very impressive Al ! b
Thanks B

Al
Very nice thread & how to Al... Those ribs look real tasty ! Hoping to do some BB's Sunday & gonna give this a shot ! Thanks man !
My pleasure, hope you enjoy them.

Al
 
Thanks for this post Al. I'm going to try this on my next rib cook.
Let me know how it works for you.

Al
Great smoke and tutorial!

POINTS!!!!
Thanks Buddy!

Al
 
Nice job Al I have this book marked.

Richie

Thanks a lot Richie

Al
 

SmokinAl

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I've had quite a few PM's asking for the rub recipe. I didn't post it initially, because I wanted to emphasize the final temp not the spices. So I decided to just post it here. Honestly it's just a real simple rub, it has some heat & some sweetness. Here it is:

Al’s Pork rub

1 1/2 cups raw sugar (turbinado)

1/4 cup red pepper flakes

1/2 cup granulated onion

1/2 cup granulated garlic

1/2 cup black pepper

1/2 cup smoked paprika

1/4 cup Spanish or Hungarian paprika

Al
 

remsr

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I have been told that my ribs are second to none and that I should compeat. (I never will) I would think people are just being kind, but I get that a lot so I am beginning to believe it. I know they are good, but I also know they are not consistsnt.
I am with you Al I like ribs to be tender and juicy with some resistance to pulling the meat clean off the bone, but not falling off the bone, at which point I believe they are over done and just a few degrees away from dry. You can't' even get a full rack to the grill for searing without them falling apart when they are fall off the bone tender and chances are you'll dry them out on the scorching hot grill when you get them There, my grill gets up to 700 degrees easy and the searing station gets even hotter. I never thought of cooking ribs by internal temp and I don't know why when I smoke almost everything else to consistsnt perfection by internal temp. Thanks Al I will be using your method from now on.
Randy,
 

dukeburger

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How did I miss these ribs? They look incredible!

Great post, will be trying this method on my next racks for sure.
 

SmokinAl

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I have been told that my ribs are second to none and that I should compeat. (I never will) I would think people are just being kind, but I get that a lot so I am beginning to believe it. I know they are good, but I also know they are not consistsnt.
I am with you Al I like ribs to be tender and juicy with some resistance to pulling the meat clean off the bone, but not falling off the bone, at which point I believe they are over done and just a few degrees away from dry. You can't' even get a full rack to the grill for searing without them falling apart when they are fall off the bone tender and chances are you'll dry them out on the scorching hot grill when you get them There, my grill gets up to 700 degrees easy and the searing station gets even hotter. I never thought of cooking ribs by internal temp and I don't know why when I smoke almost everything else to consistsnt perfection by internal temp. Thanks Al I will be using your method from now on.
Randy,
Thanks Randy, It took me a long time to figure this out & I hope to pass this along to as many of you that I can.

Al
 
How did I miss these ribs? They look incredible!

Great post, will be trying this method on my next racks for sure.
Thanks, Let me know how they turn out.

Al
 

nevrsummr

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Great looking ribs! I plan on using this soon. What is the pasty looking sauce you put on under the sugar after 3hrs?
 

disco

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Great looking ribs. I changed to cooking by temperature about a year ago and I have never looked back. The rest of the process looks great too. Nice post.

Point.

Disco
 

SmokinAl

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Great looking ribs! I plan on using this soon. What is the pasty looking sauce you put on under the sugar after 3hrs?
It's Squeeze Parkay!

Al
 
Great looking ribs. I changed to cooking by temperature about a year ago and I have never looked back. The rest of the process looks great too. Nice post.

Point.

Disco
 Thanks Disco!

Al
 

mr t 59874

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Thanks Al, a very nice and informative thread.

Like you, the pull off the bone works best for us also. My finish temp is ± 203°. This basically confirms or negates all the other test, bend, toothpick, or bone pullback.

Will give your rub a shot, hopefully tomorrow.

 

camg

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Awesome smoke. Doing a butt this weekend but will have to try this here soon for sure
 

SmokinAl

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Your right it's not her first rodeo!

Al
 
Thanks Al, a very nice and informative thread.

Like you, the pull off the bone works best for us also. My finish temp is ± 203°. This basically confirms or negates all the other test, bend, toothpick, or bone pullback.

Will give your rub a shot, hopefully tomorrow.

Let me know how you like it, T.

Al
Awesome smoke. Doing a butt this weekend but will have to try this here soon for sure
Good luck with that butt!

Al
 

mr t 59874

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Thanks Al, a very nice and informative thread.

Like you, the pull off the bone works best for us also. My finish temp is ± 203°. This basically confirms or negates all the other test, bend, toothpick, or bone pullback.

Will give your rub a shot, hopefully tomorrow.

Al,  Cooked a rack of loins yesterday using your rub. Very good, similar to other rubs using cayenne and chilli powder.

T
 

lovelife

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Awesome, will try this tomorrow!

So you like them around 195F. Does anyone have an idea what IT would be fall off the bone? I would love to try something in between the two...

Thanks!
 

SmokinAl

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Al,  Cooked a rack of loins yesterday using your rub. Very good, similar to other rubs using cayenne and chilli powder.

T
 That's great T. I'm glad you liked it.

Al
 
Awesome, will try this tomorrow!

So you like them around 195F. Does anyone have an idea what IT would be fall off the bone? I would love to try something in between the two...

Thanks!
 Fall off the bone will be around 205. So at 200 you should get what you want.

Al
 

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