All in all, I'd call this first attempt a success.
Yes it was,
Ribs anytime and any way , works for me
David
All in all, I'd call this first attempt a success.
It's a long and winding road that does not end, but the journey is fun...oh the eternal quest for the perfect rub!
The ribs look really good but best of luck with finding the perfect rub(oh the eternal quest for the perfect rub!)
Leftovers!?!?!? You had leftovers?Thanks everyone...supper tonight is leftovers for sure!
Great work!!!They're done!
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Into the smoker at about 2:30PM at 275...change of plan at 2 hours, sauced but didn't wrap, done at about 6:30PM to 198IT in the tickest part of the rack.
They're tender, but not FOTB (except for ONE right in the MIDDLE of the thickest part!) and they're moist.
The rub is good, but too salty and a little too spicy for me, so I need to do some tweaking (oh the eternal quest for the perfect rub!). I also think I used too MUCH rub, but none of that has anything to do with the cook or the meat itself.
All in all, I'd call this first attempt a success. Next time, I'm gonna try Al's method.
Leftovers!?!?!? You had leftovers?
Jim
Vac sealer to the rescue! :DYup...it's only me and I can eat only so much!
I think the right amount is what likes to naturally stick on the meat (plus a hair more) when you pull it out of the pack and it is wet from it's own juices.Thank you all!
Question...how much rub is "too much" rub? I put a pretty thick coating on them and it seemed to be a bit...much!
Great work!!!
Ribs are probably the easiest BBQ meat to oversalt, it's a thing with them. It is a best practice to ALWAYS Salt separately and not to go too wild with it. I will not ever use a premixed rub/seasoning for ribs if it has salt in it because you almost always get too much salt to get the additional flavors wanted.
For a rub/seasoning a simple one of Salt, Pepper, Onion, Garlic, and Paprika will do wonders!
I take my ribs to 198F myself. I like them more that tender vs 195F, just a personal preference thing.
Finally, feel free to do a rack with your wrap method as well as one that you don't wrap and see the difference in flavor. I'm an unwrapped the whole way guy 100%.
You'll get this dialed in for sure and enjoy lots of good ribs as you dial it in :)
Yeah it's a total thing with ribs for sure :DI was just looking at a rub recipe (meathead Memphis rub) and noticed there was no salt in the rub. He suggests to salt the meat and leave it out of the rub...I think I'll try that next time.
It could also just "be me"...I've noticed as I've gotten older that I have FAR less tolerance to salt than I used to (except in something I "expect" to be salty like chips).
Agreed.....Vac seal and freeze half a slab or so. Still be great when you reheat them.Vac sealer to the rescue! :D
Jim, maybe you could send your son over to Sherry's house...no leftovers! But she would have to cook way more food!Agreed.....Vac seal and freeze half a slab or so. Still be great when you reheat them.
Jim
Yep, thats what I ate yesterday. Vac sealed smoked spare ribs from my last rib smoked. I smoked 2 racks st louis and 2 racks baby back. Ate on them all week till it was time to vac seal them while they still had freshness to them. Ate like a day hadn't passed by :DAgreed.....Vac seal and freeze half a slab or so. Still be great when you reheat them.
Jim