Ribs two ways

Discussion in 'Pork' started by pigfeet33, Apr 23, 2016.

  1. pigfeet33

    pigfeet33 Fire Starter

    So I had yesterday afternoon off and I figured I would throw a couple racks on the smoker. I have been making several mods to my smoker so I was excited to see how it turned out. In particular, before putting in tuner plates I had almost a 40* difference from
    One side of the cc to the next. I wanted to see if these plates help even out the heat.
    Using B&B lump charcoal and pecan wood, one rack of baby backs using the 2-2-1 method and one rack of spares unfoiled the whole time
    I kept the temp between 230-240* the whole time so the baby backs took 6 hrs and the spares took 7 hrs but both turned out awesome! The wife enjoyed baby backs more but they were too sweet for my liking
     
    halfsmoked likes this.
  2. pigfeet33

    pigfeet33 Fire Starter

    I forgot to mention that the plates definitely helped. There was only a 5* difference or less throughout the cc
     
  3. joe black

    joe black Master of the Pit OTBS Member

    That's a great looking batch of ribs. What kind of rub and sauce did you use? Thumbs Upvr
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's amazing that tuning plates make that much difference.

    Your ribs look delicious!

    Nice job!

    Al
     
  5. pigfeet33

    pigfeet33 Fire Starter

    Joe, for the baby backs I used meat church bacon BBQ rub and Stubbs spicy BBQ sauce. For the spares I used bad byrons but rub
     
  6. pigfeet33

    pigfeet33 Fire Starter

    SmokinAl, thanks! I took a page out of your playbook and left the membrane on the ribs while cooking. I think it definitely made a difference!
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm glad you tried it. I think it makes a big difference too.

    Al
     
  8. I was parusing around and came across this thread, I've always taken the membrane off rubs before smoking. Why does smokin al say to leave them on? Always looking to expand on my cooking knowlage.
    Thanks in advance.
    Isaac
     
  9. pigfeet33

    pigfeet33 Fire Starter

    isaac likes this.
  10. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking ribs,I'll take some of both!
     
  11. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]The best of both worlds to wrap or not to wrap. Looks awesome I'd eat either one.  [​IMG]
     
  12. pigfeet33

    pigfeet33 Fire Starter

    Thank you! I didn't notice too much difference in tenderness between the two and I like a little pull on my ribs so I think I'll stick with the unfoiled
     
  13. joe black

    joe black Master of the Pit OTBS Member

    It would be interesting to take a poll on wrapping. I really think that the swing is to not wrap. I haven't wrapped in several years. I like a little tug and I like the finish of my ribs. I smoke mine at 260-275* for about 3 to 3-1/2 hours. When I get a good bend, I apply my glaze/sauce for 15 minutes and again for 15 minutes. I take them off and let them rest for 30 minutes, slice and serve. I use the Swifts baby loin back ribs from Costco. There are 3 racks in a cryovac and the membrane is already removed. They are very meaty. This has worked well for me.
     

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