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Let's talk ribs
Posted on 5/27/18 at 9:01 pm
Posted on 5/27/18 at 9:01 pm
I'm planning on smoking some St. Louis style tomorrow on a Masterbuilt electric. Smoking with hickory. I'm a relative novice but I've tackled a pork shoulder, turkey and ribs before with good results
I used the 3-2-1 method with my ribs before and I was satisfied with the results so I'm planning on going that route again. With that recipe, I added honey and a splash of bourbon when I foiled them. I guess I'm looking for any other suggestions ya'll might have done in the foil. I've seen apple juice or tigersauce+butter and brown sugar.
I used the 3-2-1 method with my ribs before and I was satisfied with the results so I'm planning on going that route again. With that recipe, I added honey and a splash of bourbon when I foiled them. I guess I'm looking for any other suggestions ya'll might have done in the foil. I've seen apple juice or tigersauce+butter and brown sugar.
6
Posted on 5/27/18 at 9:02 pm to Lsuhoohoo
You really can’t go wrong with 12 hour sous vide ribs
Posted on 5/27/18 at 9:13 pm to Lsuhoohoo
quote:
I added honey and a splash of bourbon when I foiled them. I guess I'm looking for any other suggestions ya'll might have done in the foil. I've seen apple juice or tigersauce+butter and brown sugar.
If you like the meat to fall off of the bone, foiling is the way to go. I usually use a little apple juice.
Posted on 5/27/18 at 9:24 pm to Kim Jong Ir
I dont foil shite. People made great Q way before Reynolds Wrap. Fall off the bone is over done.
Posted on 5/27/18 at 9:31 pm to Lsuhoohoo
When I foiled, I used honey, brown sugar, and butter. If your looking for something different try a more savory mix and drop the sugars for herbs or spices.
Posted on 5/27/18 at 9:37 pm to golfntiger32
quote:
I dont foil shite. People made great Q way before Reynolds Wrap. Fall off the bone is over done.
That's why I said "if you like"
Posted on 5/27/18 at 9:39 pm to Lsuhoohoo
Look up Johnny trigg, he’s the godfather of ribs
Posted on 5/27/18 at 10:38 pm to Kim Jong Ir
quote:
If you like the meat to fall off of the bone, foiling is the way to go.
I don't care for a rib that just falls apart as you pick it up. When I used this method before, they were tender but firm enough that you could take a bite and have the rest of the meat stays on the bone. Now whether or not I'll get that same outcome tomorrow, I guess we'll see.
This post was edited on 5/27/18 at 10:41 pm
Posted on 5/27/18 at 10:44 pm to Lsuhoohoo
quote:
I guess we'll see.
Good luck. It is pretty hard to screw up ribs.
Posted on 5/27/18 at 11:12 pm to Kim Jong Ir
quote:
It is pretty hard to screw up ribs.
Since I've done them before, I'm not too worried. When I smoke something for the first time, I get a bit nervous about screwing it up. I smoked my first turkey for Thanksgiving last year with family and friends coming over. No pressure
I'm wanting to try a brisket soon. That's one I haven't done and I know that can be a tough one to master.
Posted on 5/28/18 at 7:13 am to Lsuhoohoo
I use a rub of cayenne and cinnamon and baste with maple syrup over the last 30 min when I want something unique
1/4 cup firmly packed brown sugar
1 tablespoon Garlic Powder
1 tablespoon Paprika
1 teaspoon Cinnamon, Ground
1 teaspoon Sea Salt
1/2 teaspoon Red Pepper, Ground
3 pounds pork baby back ribs
1/4 cup maple syrup to baste the last 30 min
1/4 cup firmly packed brown sugar
1 tablespoon Garlic Powder
1 tablespoon Paprika
1 teaspoon Cinnamon, Ground
1 teaspoon Sea Salt
1/2 teaspoon Red Pepper, Ground
3 pounds pork baby back ribs
1/4 cup maple syrup to baste the last 30 min
Posted on 5/28/18 at 11:34 am to Coater
Foiling ribs sucks. Its only good for contests where they vote for how they fall off the bone not how good they taste.
Come up with a good rub and smoke cook them kinda on the warm said. This moves fat through them the bone should be clean after you take a bite. I marinaded mine in Italian dressing then rub . I also paint with salt lick bar b q sauce to give them a shiny finish that lasts a while,
Come up with a good rub and smoke cook them kinda on the warm said. This moves fat through them the bone should be clean after you take a bite. I marinaded mine in Italian dressing then rub . I also paint with salt lick bar b q sauce to give them a shiny finish that lasts a while,
Posted on 5/28/18 at 11:55 am to BIG Texan
quote:
I marinaded mine in Italian dressing
quote:
mine in Italian dressing
quote:
Italian dressing
Posted on 5/28/18 at 12:13 pm to Lsuhoohoo
I have an electric Masterbuilt. I cut the silver skin, rub the shut out of it and smoke on it 225 for four hours.
I like a nice crack and a dry rub.
I like a nice crack and a dry rub.
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