PERFECT RIBS EVERY TIME! This really works!

[remsr]

I don't know about the Domingo thing either???? I have no clue as to what I was trying to say. I compose everything on my iPhone if I'm not paying close attention and misspell a word, when I hit the space bar it will change the misspelled word to something Totally different than intended.

 

[lovelife]

The pen works fine indeed! I don't have an explenationfor for it. I will try again next time.

 

[daveomak]

Hey Al !!!!!!  This is exactly why I missed you......   I'm so glad you are back......

Dave

 

[clubuilder]

Al.. I'm new to this smoking thing, but let me tell you my mouth is just watering to taste those ribs... I haven't even seasoned my smoker yet ( just finished putting it together yesterday... Your ribs r on my to do list for sure... Thank u for your recipe.. JD

 

[SmokinAl]

Wow! My last post was as if I was talking in a different language. I really need to proof my posts before I hit reply. Sorry about that.

I don't know about the Domingo thing either???? I have no clue as to what I was trying to say. I compose everything on my iPhone if I'm not paying close attention and misspell a word, when I hit the space bar it will change the misspelled word to something Totally different than intended.

No problem Man, everything is cool!!

Al

The pen works fine indeed! I don't have an explenationfor for it. I will try again next time.

Ok, keep me posted

Al

 
Hey Al !!!!!!  This is exactly why I missed you......   I'm so glad you are back......

Dave

Thanks a lot Dave, I really appreciate it!!

Al

Al.. I'm new to this smoking thing, but let me tell you my mouth is just watering to taste those ribs... I haven't even seasoned my smoker yet ( just finished putting it together yesterday... Your ribs r on my to do list for sure... Thank u for your recipe.. JD

Thanks for the compliment, JD.

When you do the ribs let me know how they turn out.

Al

 

[travisty]

These are awesome Al! Glad I stumbled on the post, Sounds like Im the exact same way wanting them to not completely fall off. I will be employing your method this weekend!

 

[SmokinAl]

 
These are awesome Al! Glad I stumbled on the post, Sounds like Im the exact same way wanting them to not completely fall off. I will be employing your method this weekend!

Good luck!

Let me know how it goes!

Al

 

[aforwark]

Trying this method today Al! When you add the sauce do you throw on the grill without the foil? Wondering if the foil would help keep them from burning after the sauce. Also, can you explain why you use butter and raw sugar when you foil?

 

[SmokinAl]

You can use just about anything in the foil that will give off steam.

Chef Jimmy J has a great foiling sauce you may want to try.

Here's the recipe.

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

No I wouldn't use the foil on the grill. You only leave them on the grill for a couple of minutes. Watch them closely, and when the sauce starts to bubble a little take them off. Maybe 3 or 4 minutes.

Hope this helps.

Al

 

[aforwark]

This is perfect thanks for the quick response Al!

 

[foamheart]

 
You can use just about anything in the foil that will give off steam.

Chef Jimmy J has a great foiling sauce you may want to try.

Here's the recipe.

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

No I wouldn't use the foil on the grill. You only leave them on the grill for a couple of minutes. Watch them closely, and when the sauce starts to bubble a little take them off. Maybe 3 or 4 minutes.

Hope this helps.

Al

I think Al is going to master a way to use the flat top grill to finish off the ribs soon......

 

[SmokinAl]

 
I think Al is going to master a way to use the flat top grill to finish off the ribs soon......

Your too much Kevin!

Maybe I should work on that!  

Al

 

[foamheart]

I can see it all now, ribs, goose liver rolled up and cooked inside an English muffin! Big Al's "Rib Wellington"!

 

[SmokinAl]

 
I can see it all now, ribs, goose liver rolled up and cooked inside an English muffin! Big Al's "Rib Wellington"!

  Dude!

That sounds good!

Now all I gotta do is figure out how to cook it on the flat top!

Al

 

[chef jimmyj]

I tried this leaving a MAV probe in and was getting off readings. Turned out getting the probe in just the right spot was a PITA from bone curve and varied meat thickness. I went back and looked at this post and noticed the Thermapen...Well DUH! That would make all the differnce in getting an accurate reading in the thin meat. I trust this technique will work but a more useful thermocouple instant read therm is the ticket. Now if I can just get my Accountant 

 to release the funds...

...JJ

 

[SmokinAl]

 
I tried this leaving a MAV probe in and was getting off readings. Turned out getting the probe in just the right spot was a PITA from bone curve and varied meat thickness. I went back and looked at this post and noticed the Thermapen...Well DUH! That would make all the differnce in getting an accurate reading in the thin meat. I trust this technique will work but a more useful thermocouple instant read therm is the ticket. Now if I can just get my Accountant 

 to release the funds...

...JJ

Yea JJ, That's why I stressed a Thermapen. I tried the Maverick route too thinking this would be awesome to know exactly when the ribs are done watching TV. But I couldn't get it to work with the Mav either. Sorry, but I'm sure your ribs turned out awesome anyway!!

Al

 

[aforwark]

I had the same problem trying to use my Maverick probe, kept telling me the meat was just as hot as the smoker, yikes! Removed that and just kept watching the temp. I pulled them out around 3 hours and they were about 170, so close to what Al had in his tutorial. Foiled them for an hour, temp right around 198, finished on the grill with the sauce and I was a happy guy Saturday night. My dad is turning 60 next weekend so this was my last chance to get perfect ribs before I cook 6 to 8 more racks this Saturday. 

One question you all might be able to help with is how I should transport my ribs. I'm planning on smoking them Saturday afternoon with the same method but I need to drive about 20 minutes to get to my dads house for dinner. I think the plan will be to eat right when we get there. I was thinking I would just leave them in the foil, wrap towels around them and bring over in a cooler. Any tips or advice would be great.

 

[chef jimmyj]

Al, no appology needed, it's my fault. I didn't realize at the time the MAV was worthless for your technique. The ribs came out great, I just had to fall back on the bend test and sticking them with a probe for tenderness. 

Aforwark, there will be no issue transporting in a cooler. You will lose some crispness of the bark but it is unlikely the guests will notice. These were straight out of foil and a big hit with guests...JJ

DSCN0081.JPG

• chef jimmyj
• Jun 1, 2012

 

[SmokinAl]

 
I had the same problem trying to use my Maverick probe, kept telling me the meat was just as hot as the smoker, yikes! Removed that and just kept watching the temp. I pulled them out around 3 hours and they were about 170, so close to what Al had in his tutorial. Foiled them for an hour, temp right around 198, finished on the grill with the sauce and I was a happy guy Saturday night. My dad is turning 60 next weekend so this was my last chance to get perfect ribs before I cook 6 to 8 more racks this Saturday. 

One question you all might be able to help with is how I should transport my ribs. I'm planning on smoking them Saturday afternoon with the same method but I need to drive about 20 minutes to get to my dads house for dinner. I think the plan will be to eat right when we get there. I was thinking I would just leave them in the foil, wrap towels around them and bring over in a cooler. Any tips or advice would be great.

Glad they turned out so well for you!

Like JJ says in the next post, leaving them in the foil will be just fine.

Al

 
Al, no appology needed, it's my fault. I didn't realize at the time the MAV was worthless for your technique. The ribs came out great, I just had to fall back on the bend test and sticking them with a probe for tenderness. 

Aforwark, there will be no issue transporting in a cooler. You will lose some crispness of the bark but it is unlikely the guests will notice. These were straight out of foil and a big hit with guests...JJ

DSCN0081.JPG

• chef jimmyj
• Jun 1, 2012

Well the ribs sure look good JJ!

I love the color. I have a feeling you could make great ribs in an Easy Bake oven.

Al

 

[chopper1]

Finally took a look at this Al & I will be giving this rib method a try very soon.

My wife is a "Membrane On" person and I am not but I will do this to the letter.

They look fantastic!

Chopper