Ribs on the smoker!

[kurt boutin]

I've got 2 racks of baby backs and 2 racks of spares. I usually stay away from spares as I've not had good luck with them, but the price was too good to pass up, so...I'm trying again. Here's the "before" q-view!

 

[kurt boutin]

Actually, I have a question for you all: Typically, I'll prep the ribs the night before (did this time too) and wrap in cling wrap after applying the rub. I then shoot for 8-12 hrs refrigerated before going to the smoker. What do you guys do?

 

[idahopz]

Sometimes I do like that and at others I just apply the rub and then into the cooker. Friends and family do not seem to notice much of a difference.

 

[mike243]

Salt will draw moisture out of the meat and not push much flavor thru the meat,I use to put on the nite before but stopped and not noticed a difference in taste but maybe moisture is a little better

 

[kurt boutin]

Interesting...I've been toying with that idea...I may try that next time.

 

[texomakid]

With ribs I just apply rub while the smoker is getting up to temp and roll. Hard to beat that 2-2-1 or 3-2-1 method of mammy slappin ribs.

 

[SmokinAl]

When I do ribs, it's usually a spur of the moment thing. So in most cases I put the rub on just before they go in the smoker. I have done the overnight thing and find that it does give the ribs more of a flavor of the rub, but my rub doesn't contain any salt, and I like to taste the pork more than the rub. I guess to each his own. Try it both ways & see what you think.
Al

 

[kurt boutin]

So...I guess that means I have to do a side by side comparison...so, more smoking...bummer. :)

 

[rjob]

We have tried both methods and settled on rubbing day of cook. Sometimes 1-2 hours prior or just before placing in cooker. Mostly spares trimed St.Louis. Chef JJ's mild rub has become a favorite rub. Add brown sugar after applying rub for a sweeter rib.
Cooking on an SM-160 with about 3 oz of cherry.
A thank you to JJ for his many recipes and information provided, have used many with great results.

 

[kurt boutin]

Now to let them rest a bit...

 

[Evert]

Actually, I have a question for you all: Typically, I'll prep the ribs the night before (did this time too) and wrap in cling wrap after applying the rub. I then shoot for 8-12 hrs refrigerated before going to the smoker. What do you guys do?

I add salt and leave the meat refrigerated overnight. Then I dry with papertowel and apply dry rub and let it breath for 2 hours before I put it in the oven. Works for me

 

[mike5051]

I rub right before going on the smoker.

Mike

 

[kurt boutin]

Not the prominent smoke ring I would have hoped for, but... they ARE delicious...

 

[gmc2003]

They sure do look good to me.

Point for sure.

Chris

 

[buckshot billy]

I am in the “salt previous night before bed” camp, I find the texture much more pleasing when they’ve had some time to absorb salt. Then I typically do remaining seasonings next morning maybe 2hr before the cook starts.

They look like they turned out really nice, Kurt.

 

[rcg703]

I don't wrap and refrigerate. I rub about an hour before going on the smoker, just long enough so the rub starts to absorb a bit and the ribs look wet.

 

[RiversideSm0ker]

I'm definitely in the apply rub just a little before camp. I will generally pull the ribs out and prep them by removing the membrane and use mustard as a binder then add the rub. Once that's all complete, I will go out and light up my charcoal. By the time the charcoal is in the smoker and then smoker reaches my target temp the ribs will be ready to go with that wet sheen. I drop them on the grates bone side down and close the lid. Depending on the type of rib it's either two or three hours of smoke. Then I wrap in foil with brown sugar and margarine pats under the ribs meat side down repeat the sugar and margarine on the rib bone side. Pour a bit of apple juice on the foil then seal them up snugly. Back on the heat meat side down for two hours and then unwrap. Back on the grate bone side down carefully as to not tear the racks. I glaze them lightly with Sweet Baby Ray's Honey barbecue sauce. Wait fifteen minutes and then repeat. Wait fifteen more minutes and then baste one last time with the sauce. After about fifteen more minutes they are almost always just the way I want them then. Off the smoker rest for a few minutes and then slice and serve. Hard to beat a good pork rib dinner.

George

 

[dcecil]

RIbs look great, as long as they past the taste test I call it a success

 

[Bearcarver]

Nice Job, Kurt!!
Looks Great!:)
Like.

Bear

 

[browneyesvictim]

Those look great Kurt! You've got my like! I cant tell what kind of smoker you are running. Anyway don't sweat the smoke ring. That is nothing but eye candy. What does your taster tell you? I also used to think BB ribs were it, now I like full spares or St Louis cut better.