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re: Best Tips for Smoking Ribs?
Posted on 2/11/22 at 6:19 pm to calcotron
Posted on 2/11/22 at 6:19 pm to calcotron
I usually don't wrap mine but if I was going to I'd use butcher paper and not foil. You're more likely to get steamed mushy ribs with foil.
I've also wet brined mine before and it made a difference.
I've also wet brined mine before and it made a difference.
This post was edited on 2/11/22 at 6:22 pm
1
Posted on 2/11/22 at 6:57 pm to Chucktown_Badger
Surprised the you have to pull the membrane comments haven’t been made yet. I don’t pull it, and you don’t need to.
Posted on 2/11/22 at 10:45 pm to ruger35
quote:
I don’t pull it, and you don’t need to.
Wow, that runs counter to everything I've seen. But I know you know your shite.
Posted on 2/12/22 at 9:40 am to ruger35
I always at least take a stab at it. If it's overly difficult to pull at all I say frick it and leave it on.
I've honestly never been able to tell a difference in taste or texture. There could be some argument that maybe it helps hold juiced in or protests the meat from the heat if you cook membrane side down.
I've honestly never been able to tell a difference in taste or texture. There could be some argument that maybe it helps hold juiced in or protests the meat from the heat if you cook membrane side down.
Posted on 2/12/22 at 9:44 am to AlwysATgr
wrap them in foil for the last 45 minutes.
Posted on 2/12/22 at 3:38 pm to ruger35
quote:
Surprised the you have to pull the membrane comments haven’t been made yet. I don’t pull it, and you don’t need to.
I’ve done both, but sometimes I like the bite of the membrane after it’s crisped up.
Posted on 2/12/22 at 7:03 pm to LSUGUMBO
Appreciate all the suggestions.
These came out as good as any I've smoked. I incorporated many of them but there's a lot of differing opinions.
Here's basically what I did:
a) Removed the membrane. (Ruger, wished I'd read your post earlier. I've often wondered how a joint that smokes dozens of ribs would remove membranes. Not that hard but if it's not adding value, why do it?)
b) Used dill pickle juice as my binder.
c) Used salt-n-pepper and then Stubb's Garlic on one rack and Bad Byron's on the other.
d) 50:50 red oak and pecan. (my preferred blend for pork)
e) Ran about 210F to 275F on temps.
f) Smoked meat side up for an hour and then flipped over.
g) After about 2H45M, wrapped in tin foil with some Black's Sweet-n-Tangy inside).
h) Cooked inside foil for about 30M. Then removed the tin foil and finished brushed on some more Black's for the last 30 minutes.
Total cook time was just over 4 hours. Came out with good flavor and nice tug-off-the-bone.
FTR, my goal (however unattainable) would be something like Roegels or Terry Black's.
These came out as good as any I've smoked. I incorporated many of them but there's a lot of differing opinions.
Here's basically what I did:
a) Removed the membrane. (Ruger, wished I'd read your post earlier. I've often wondered how a joint that smokes dozens of ribs would remove membranes. Not that hard but if it's not adding value, why do it?)
b) Used dill pickle juice as my binder.
c) Used salt-n-pepper and then Stubb's Garlic on one rack and Bad Byron's on the other.
d) 50:50 red oak and pecan. (my preferred blend for pork)
e) Ran about 210F to 275F on temps.
f) Smoked meat side up for an hour and then flipped over.
g) After about 2H45M, wrapped in tin foil with some Black's Sweet-n-Tangy inside).
h) Cooked inside foil for about 30M. Then removed the tin foil and finished brushed on some more Black's for the last 30 minutes.
Total cook time was just over 4 hours. Came out with good flavor and nice tug-off-the-bone.
FTR, my goal (however unattainable) would be something like Roegels or Terry Black's.
This post was edited on 2/12/22 at 7:06 pm
Posted on 2/13/22 at 6:15 am to LSUGUMBO
quote:
sometimes I like the bite of the membrane after it’s crisped up.
Mmmmm. Membrane! My kids fight over it.
Posted on 2/13/22 at 6:37 am to AlwysATgr
Low (225)and slow works the best for me. I put on a glaze of brown sugar, honey and bbq sauce about an hour before they are done. Put your rub on the ribs the night before smoking them if possible.
Posted on 2/13/22 at 7:06 am to Twenty 49
quote:
Mmmmm. Membrane! My kids fight over it.
Ikr. It literally takes 5 seconds to remove, isn't meat in any way shape or form, has no redeeming qualities or nutritional benefit but we're the weird ones (people who remove it).
eta: The Way I Do It
This post was edited on 2/13/22 at 7:14 am
Posted on 2/13/22 at 7:53 am to TU Rob
You're the only one that likes ribs?
You gotta get out of there, man. That kind of atmosphere takes a toll on a man's soul. You need to surround yourself with better people. Lok
You gotta get out of there, man. That kind of atmosphere takes a toll on a man's soul. You need to surround yourself with better people. Lok
Posted on 2/14/22 at 9:37 am to AlwysATgr
I cooked 4 racks yesterday on the BGE and they came out great. My ribs were always hit or miss, but once I found and started following the car wash mike method found on the BGE forum, it changed the game for me. The bend test works the best to determine done-ness, but it's taken me awhile to get the hang of and I'm just getting confident with it. I would link but not sure if allowed.
I remove the membranes. Use a pair of catfish skinners. It makes it stupid easy. You'll wonder why you ever tried any other way.
I remove the membranes. Use a pair of catfish skinners. It makes it stupid easy. You'll wonder why you ever tried any other way.
Posted on 2/14/22 at 9:51 am to TigerFanatic99
quote:
I've honestly never been able to tell a difference in taste or texture.
You can't tell the difference between membrane on and membrane off?
Posted on 2/14/22 at 12:01 pm to AlwysATgr
Season mine with Meat Church honey hog hot
Smoke at 250 for 2 hours.
I pull and wrap in foil with butter and either honey\dark brown sugar put back in for 1 hour
Pull and sauce put on the grill for 20-30 minutes
Cover with foil until I'm ready to cut and serve
Smoke at 250 for 2 hours.
I pull and wrap in foil with butter and either honey\dark brown sugar put back in for 1 hour
Pull and sauce put on the grill for 20-30 minutes
Cover with foil until I'm ready to cut and serve
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