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Smoking Ribs
Posted on 9/25/09 at 12:59 pm
Posted on 9/25/09 at 12:59 pm
Getting a smoker this weekend and want to break it in by smoking some pork ribs. I know back in the spring some people put some good recipes on here but I can find them per the search on here. If any one has a good one please post. Looking for anything really to cook so any great recipes for smoking let me know. Thanks
3
Posted on 9/25/09 at 1:16 pm to dcj185
I'm an amateur, but here is what I do:
remove the membrane-don't forget to do this!
make a rub of salt, pepper, paprika, onion powder and garlic powder.
Smoke at 200 until they break in two when picked up with tongs-about 6-8 hours if you go slow.
remove the membrane-don't forget to do this!
make a rub of salt, pepper, paprika, onion powder and garlic powder.
Smoke at 200 until they break in two when picked up with tongs-about 6-8 hours if you go slow.
Posted on 9/25/09 at 1:16 pm to dcj185
Here's a dry rub for ribs - Memphis/Rendezvous style dry rub (apply mustard liberally before applying the rub):
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper
Cook on indirect heat at about 225 dgrees for 3 - 4 hours. You'll know the ribs are done when the meat starts pulling back from the bones and when you can pick up the slab with some tongs and it bends to a 90 degree angle at the middle. Make sure you use spare ribs st. louis style and pull off the membrane before cooking.
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon dark brown sugar
1-1/2 teaspoons salt
1-1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon cumin
1/4 teaspoon cayenne pepper
Cook on indirect heat at about 225 dgrees for 3 - 4 hours. You'll know the ribs are done when the meat starts pulling back from the bones and when you can pick up the slab with some tongs and it bends to a 90 degree angle at the middle. Make sure you use spare ribs st. louis style and pull off the membrane before cooking.
Posted on 9/25/09 at 4:06 pm to Burlee
Posted on 9/25/09 at 4:09 pm to dcj185
You may want to break it in with a chicken or something else until you get a feel for the new smoker.. Go with something cheap until you learn how the temps vary on your smoker.
Posted on 9/26/09 at 1:01 pm to Trentster
quote:
Good information article here:
LINK
I like the 3-2-1 method
What Trentster said. Smoking Meat Forums is a great place to read, read, read.
I post over there, and have learned a ton.
3-2-1 for pork ribs, 2-2-1 for baby backs.
I have 3 slabs of bb's on now, smoking with hickory.
The best thing I have ever smoked is Prime Rib. It was incredible.
One of my favorite things to smoke is london broil. You can catch it on sale for a great price. I soak it in Dale's for an hour, out of the fridge, then smoke at 225 until the eat reaches 125. I then wrap in foil, and put in a cooler full of towels to rest for an hour or two.
Slice against the grain, on the bias, and it's really great stuff. We make fajitas with it.
Good luck on your ribs. Once you start smoking, you are hooked.
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