Ribs blind test

[wade]

There has been a lot of discussion on here about different rubs and different cooking methods for ribs. With this in mind I thought it would be a good idea to try a blind test for a couple of the scenarios. The methods I am testing this weekend are:

Home produced rub vs shop bought rub

To foil or not to foil

I have bought 4 racks of ribs from which I have removed the membranes.

I have made a batch of my usual medium chiptle rub and have bought a few packets of shop bought chipotle rubs

Rubs 1.jpg

• wade
• Oct 17, 2014

Rubs 2.jpg

• wade
• Oct 17, 2014

Rubs 3.jpg

• wade
• Oct 17, 2014

2 racks have been rubbed with each rub and vac packed. They will sit in the fridge overnight.

Shop bought rub

Bart Rub.jpg

• wade
• Oct 17, 2014

Home made rub

WWFF Rub.jpg

• wade
• Oct 17, 2014

Packed and in the fridge

Rubbed and Packed.jpg

• wade
• Oct 17, 2014

I am going to smoke all of the rubs as 110 C tomorrow. For one of each rub I will use the 3-2-1 method and for the other I will cook unfoiled. As i usually don't cook my ribs unfoiled so I am open to suggestions as to the length of time these should be smoked. If anyone would like to suggest their favouite smoke time before the UK wakes up tomorrow I will go with the consensus - otherwise I will smoke them by eye.

Here's to tomorrow 

 

 

[dirtsailor2003]

Un-foiled they will take about the same amount I time as using the 3-2-1 method. I'd start checking them around hour four by doing the bend test and prodding with a toothpick.

 

[jirodriguez]

Yeah.... I find with foiling it usually ends up being 3-1-1, and unfoiled I usually run approx. 5 hrs. I do all my ribs unfoiled now, I used to foil but once I got a few unfoiled cooks under my belt I never looked back.

 

[gary s]

Be watching, Cool test.

Gary

 

[GaryHibbert]

This looks interesting. Great idea
Gary

 

[wade]

OK - just a couple of responses regarding timing for the un-foiled ribs. I will leave them be for the first 5 hours (alongside the 3-2 of the foiled ribs) then see whether they need any extra time. I usually find that the last full hour is not actually required when doing 3-2-1 and they usually only get 30-40 minutes.

The reason that I was looking for consensus was so I wan't swamped with responses after the test had been completed with people telling me that if I had only followed their particular smoking times the un-foiled ribs would have turned out better.

Onward we go 

 

[wade]

Using the 26" Weber with a snake and hickory chips

Snake1.jpg

• wade
• Oct 18, 2014

Ribs in rack. The trimmings on the grate each side

RibsSmoker1.jpg

• wade
• Oct 18, 2014

I have the dual probe temperature logger in place. One probe is at cooking grate level behind the ribs and the other is inside the Weber lid vent.

The Smoker was brought up to temperature before the ribs were put in place however the first thing I noticed was that once the ribs went in there was an immediate 50 C degree (90 F) difference between the rear cooking grate and the top of the Weber. This was much greater than I expected. In the past I have always gone by the grate level thermometer - which would have meant that parts of the smoke chamber would have been significantly higher. Even after 2 hours the temperature gradient was still significant.

Updates to follow.

 

[jarjarchef]

I am in :popcorn

 

[wade]

After 3 hours still a 30 C (54 F) gradient in the smoking chamber. I don't think this is unusual but it was still a bit of a surprise.

One rack of each rub type foiled and all ribs rotated 180 degrees. All of the off-cuts were foiled too.

RibsSmoker3.jpg

• wade
• Oct 18, 2014

Next step in 2 hours

 

[cliffcarter]

So the grate temp is around 280°F(138°C)?

If so then 3-2-1 may be too long a cook time for the foiled ribs and 6 hours may be about right for the unfoiled ribs. The cook time is also dependent on the size and weight of the individual racks so not knowing this fact makes it difficult to estimate cook time. 6 pound racks will take longer than 5 pounders.

 

[wade]

After 4 hours the grate temperature is right about or just below where I would usually keep it - 102 C (215 F). The top of the smoking chamber is 130C (266F).

 

[wade]

I cook ribs foiled in the Weber all the time and they turn out nicely. This is the first time though that I have logged both the grate temperature AND the top of the smoking chamber. I knew there would be some level of temperature gradient in the chamber however I am just surprised that it is this great. At the end of the cook I will post the logged temperature graph for both positions.

 

[dirtsailor2003]

A bit confused, where is the grate temp? I refer to the grate as the place I put my meat on which is in the smoke chamber.

 

[wade]

Yes that is the place I am referring to as well. I usually keep the meat grate temperature at ~110 C (230 F) for ribs

You can see the logger wire here and the cooking grate under the meat.

Thermo1.jpg

• wade
• Oct 18, 2014

Position of the probe at the top of the cooking chamber

Thermo2.jpg

• wade
• Oct 18, 2014

You can see the two freezers I recently obtained at the back that will soon be converted into a cooled cold smoker and a humidity controlled salami dryer.

 

[wade]

 
The cook time is also dependent on the size and weight of the individual racks so not knowing this fact makes it difficult to estimate cook time. 

Good point Cliff. To be honest I have never weighed the ribs before they go in. They always need the 3-2 and for the final hour I tend to check after 30 minutes or so and adjust as necessary. Sometimes they are done and other times not quite. As you say, their weight is very likely to be a factor affecting this so for the next few times I will weigh and see if I can get any correlation.

 

[wade]

Here is the logger data showing the temperature difference within the Weber itself between the cooking grate level and the top of the smoking chamber

LoggerGraph.JPG

• wade
• Oct 18, 2014

You can see where the temperature was stabilising at the beginning and the 3 hour point foiling and also the 5 hour point for un-foiling. The clear thing to be seen is the distinct temperature gradient within the Weber smoking chamber itself. In science it is a known "fact" that as soon as you start to measure something just the act of measuring it will be enough to change it. So it did here. Instead of me maintaining the temperature of 110 C at the grate as usual I tried to keep the mean temperature at around 110 C. This will have resulted in me actually cooking the ribs at a lower temperature than I usually do.

Ribs resting - photos to follow.

 

[smokin monkey]

Hi Wade, interesting test.

We have the same temperature variations when we cook pigs.

Top notch f the oven where the ears are is much hotter than where to belly sits, we have to foil ears to stop then burning.

Look forward to the finish ribs.

Will be doing some ribs myself tomorrow, along with some other things?

Smokin Monkey.

 

[wade]

Sorry - I did not get a chance to update the post last night as we had to go out to a show. Anyway - The testing was completed

Ribs Finished.jpg

• wade
• Oct 19, 2014

The ribs were blind tasted by a couple of friends (4 of us in all) and some of the results were surprising

• All ribs were enjoyed by all (hopefully not surprising - LOL)
• Nobody could actually tell the difference between the ribs that had been foiled and the ones that had been left unfoiled.
• 2 people preferred the shop bought rub because the home made rub was a little too spicy (hot) and the bought rub was sweeter - mind you the first ingredient on the packet was sugar.
• However the other 2 preferred the home made rub because they found the shop bought rub too mild for them and too sweet.

Conclusions?

 

[chef jimmyj]

As is typical, commercial rubs tend to contain 50-75% more salt and sugar than homemade versions. Salt and sugar is Cheap, compared to the cost of Spices, and makes a good filler. If your family and frequent guests prefer a more mild rub, back off the heat and offer a tin of Chipotle Powder at the table for those that prefer more heat. I enjoy a good punch of heat but most of my family does not so the bulk of my rubs are mild. I do, however, have a variety of Hot Sauces and ground Chiles that I can add as desired. I have done both foiled and un-foiled ribs and enjoy them both ways. The foiled ribs are a bit more tender, from the braising process, but the un-foiled ribs are smokier My family prefers the additional flavor and tenderness my Foiling Juice adds to the ribs, so Foiling it is around here. 4 ladies against myself is a no win situation...

...JJ

 

[wade]

You got it right there JJ. It was the women who preferred the sweeter rub and the guys who preferred the more spicy rub.

There are an increasing number commercial products in the supermarkets and as you say a lot are high in salt. In the UK these are usually labelled "seasonings" however some of the "Rubs" also have a lot of salt in them too. I tried to be selective for this test and selected one that looked as if it might be OK. In the UK the ingredients have to be listed in order of quantity and are listed as:

• Brown Sugar, Onion, Paprika, Smoked Chipotle Chilli, Smoked Paprika, Sea Salt, Roasted Garlic, Black Pepper, Rapeseed Oil. - Salt way down the list so almost healthy - LOL

Although the ribs with the home made rub had a much deeper depth of flavour and colour, I was pleasantly surprised how good the bought rub actually tasted. For people who are just starting out with their smoker and have not yet plucked up the courage to make their own rubs this is a good initial option.