rib experiment (w/ Q)

Discussion in 'Pork' started by njsmoker83, Jul 3, 2010.

  1. Going to try something on my WSM on Monday.  I have three racks of ribs which im going to cut in half giving me 6 half racks.  Going to put mustard on them and rub and refrigerate them overnight.  Then going to do the following to the racks:

    1.  2-2-1 (spray w/ apple juice every hour – after foil for hour going to put BBQ sauce for last hour. (two half racks)

    2.  2-2-1 (same as above minus the BBQ sauce after foil)

    3.  2-2-1 (same as #1 but with brown sugar, honey, and butter in foil) [rbranstner’s]  

    4.  5-0-0 (5 hours on smoker, no BBQ sauce just apple juice every hour)

    5.  5-0-0 (5 hours on smoker, BBQ sauce last hour)
     
    thunderdome likes this.
  2. ribs are cut in half and mustard and rub applied.  In refrig for the day.

    I had a real problem with taking the membrane off.  last time it came right off, this time it came off in pieces and other parts wouldnt come off without the meat coming off.  so not sure if they are membrane free, hopefully it wont mess up the smoke.
     
  3. lugnutz

    lugnutz Smoking Fanatic

    I'm gonna say #4 is your best bet!  Only cause that is how I did it ( no trimming ) and I let it go for 6 hours.

    Maybe I'll try # 3 tomorrow since I have 3 halves on hand  They sound awesome but I'll have to tweak it to my own tastes of course !!

    bring on the qview!!!
     
  4. flash

    flash Smoking Guru OTBS Member

    Are these spares or Baby Backs?
     
  5. baby backs.
     
  6. I set up the WSM for a trial run today at 645 pm.  I haven’t used it yet and wanted to see how it’s going to work for me tomorrow so I don’t have any surprises.

    I filled the ring with charcoal and some chunks…. Then I added half of a chimney of lit charcoals….. Filled water pan to the top and after about twenty minutes I am up to 225 exactly.  I closed all lids to about half (top and three bottoms)….. Let’s see if it holds.
     
    Last edited: Jul 4, 2010
  7. changed the bottom and top to 1/4 opened.  temp dropped a little so i opened two on the bottom to 1/2 and top to 1/2 temp pretty steady, going up only few degrees after about 45 minutes.  Ill tell you what as long as it doesnt crap out on me so far it blows the ECB away.

    update****

    its been almost three hours and temps are still steady.  i have top vent fully opened now because i read a post saying that it should be open at all times.  so far so good

    update****

    been almost four hours and still going strong.... only problem is that this is just my test run (in trying to go to bed) and the dam thing is still chugging away.  i guess the saying is true, beware what you wish for lol.

    update****

    checked it this morning at 730 at it was holding at 210!!!!!!!!!! with water pan 1/4 way full.  I dumped everything cleaned out pan and put everything on at 200 deg at 0811 this morning.  lets see how it goes.  Im going to have lots of Q around 200pm (i hope).

    update****

    temp a little high, running almost at 250 deg.  i closed bottom vents almost fully, have a little opening, but last time i was at around 250 with my ECB and ribs came out great so as long as i dont go too hign i think i should be good.

    update****

    at 1011 i transferred one 1/2 rack to the bottom (had one there already) so now have two 1/2 racks on bottom (they are not going to be foiled just sprayed with apple juice.

    have two 1/2 racks in foil with little apple juice

    one 1/2 rack in foil with maple syrup

    one 1/2 rack in foil with butter, brown sugar and honey

    so far two hours in and cant wait till they are finished.

    temp at 250 deg but spiked when i took lid off to put ribs in foil so i shut on vent completely and others are a crack opened.  hopefully everything goes well here on out.

    update****

    at 1130 i moved the smoker (carefully) to the shaded part of my yard (i had all bottom vents closed and it was at 255 deg.  Temps outside were at 91 deg at 1130 in the morning!  After moving it into shade it started gradually dropping which was good so i opened bottom vents little so coals dont die out.

    update****

    at 115 i took everything out.  Unfortunately i didnt mark which ribs were which.  they all came really good but i didnt like the rub with no sauce on top.  for now on i am a sauce person, no dry ribs for me.
     
    Last edited: Jul 5, 2010
  8. last time the ribs fell off the bone a little more and were almost completely pink on the inside.  this time they were grey and a little pull was needed for them to come off of the bone.  they were still very good, but next time im going to have the smoker at 225 instead of 250.  thanks for viewing guys and thanks for your help as always.

    jeffs sauce

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    3 racks cut up w/ mustard

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    jeffs rub

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    ribs ready to sleep

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    first time using the WSM

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    temp settling in

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    finish product (DRY)

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    finish product (with SAUCE)

    [​IMG]
     
    Last edited: Jul 5, 2010
  9. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Very nice!

    How are you liking Jeff's Rub and Sauce?  I'll be getting them in a couple of weeks.
     
  10. his BBQ sauce was a big hit my mother-in-law was asking how i made it but i told her its family secret.....(Jeffs family i guess)

    and the rub is insane, i recommend purchasing it.
     
  11. rc1991

    rc1991 Smoke Blower

    Looks really good! I see you are in NJ - if your baby backs happen to be from Costco they don't have the membrane....I had the same experience as you and it turns out one of the members on here confirmed that the Costco BBs have the membrane removed.
     
  12. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nice first run on the WSM! Glad to hear you started to get a feel for temps and vent controll.... and yes they will chug, chug, chug along... lol. I fired mine up last night at midnight, ran it for 14 hrs. at 200°, put burnt ends and some cut up hot links in once the brisket came off and bumped the temp. to 225°. It's been running for 13+ hrs. without a hicup. [​IMG]
     
  13. shtrdave

    shtrdave Smoking Fanatic

    They sure don't look dry in that picture to me, I can't imagine needing sauce on them.
     
  14. i just read the other post on that, i was trying to rip them apart for an hour.
     
     
  15. ak1

    ak1 Master of the Pit OTBS Member

    Nice looking ribs.[​IMG]

    So, what was your favourite?
     
  16. rc1991

    rc1991 Smoke Blower

    Same here - needless to say I was trying for awhile too!
     
  17. lugnutz

    lugnutz Smoking Fanatic

    Ok I KNOW I posted this already, but it aint showin up ( musta goofed )  which did ya like best?  On my spares I do #4
     
  18. the weird thing is, they all pretty much tasted the same, i forgot which was which.
     
  19. rbranstner

    rbranstner Smoking Guru OTBS Member

    I really like your experimentation. That is the best way to figure out what YOU like the best. Job well done.
     
  20. thanks.  couldnt have done it without the help of guys like you on this site.
     

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