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Started By
Message
The Great Rib Debate
Posted on 8/14/18 at 3:20 pm
Posted on 8/14/18 at 3:20 pm
Calling all bbq baws, just in time for football season, lets settle this once and for all:
1. Membrane on or off
2. Wrap (when/how long) or no wrap
3. Smoke profile
4. Cooking temp
5. Finishing procedure (internal temp, texture, 2/2/1 or 3/2/1 time, etc.)
Rubs and sauces are regional and subjective, so let us focus on the proper cooking techniques like smoke ring and bark rather than the exterior flavor profile. Also, this is tailgate/backyard bbq, not competition.
Best thing about this debate, everyone wins
---------------------------------------------------------------------------
For me (baby back and st louis):
1. membrane off
2. wrap (3hrs unwrapped, then wrapped meatside down w/ butter and liquids till desired temp, then finish with light caramelized glaze on hot grill)
3. lump charcoal with hickory chunks mostly, otherwise cherry or apple
4. 225-250
5. 198-204 IT depending on audience, approaching fall off the bone, resting 30mins covered till cut
1. Membrane on or off
2. Wrap (when/how long) or no wrap
3. Smoke profile
4. Cooking temp
5. Finishing procedure (internal temp, texture, 2/2/1 or 3/2/1 time, etc.)
Rubs and sauces are regional and subjective, so let us focus on the proper cooking techniques like smoke ring and bark rather than the exterior flavor profile. Also, this is tailgate/backyard bbq, not competition.
Best thing about this debate, everyone wins
---------------------------------------------------------------------------
For me (baby back and st louis):
1. membrane off
2. wrap (3hrs unwrapped, then wrapped meatside down w/ butter and liquids till desired temp, then finish with light caramelized glaze on hot grill)
3. lump charcoal with hickory chunks mostly, otherwise cherry or apple
4. 225-250
5. 198-204 IT depending on audience, approaching fall off the bone, resting 30mins covered till cut
22
Posted on 8/14/18 at 3:23 pm to pressurized
quote:
For me (baby back and st louis):
1. membrane off (yes)
2. wrap (3hrs unwrapped, then wrapped meatside down w/ butter and liquids till desired temp, then finish with light caramelized glaze on hot grill) (unwrapped)
3. lump charcoal with hickory chunks mostly, otherwise cherry or apple (hardwood charcoal)
4. 225-250 (240-250)
5. 198-204 IT depending on audience, approaching fall off the bone, resting 30mins covered till cut (bendtest)
Posted on 8/14/18 at 3:24 pm to pressurized
I've been trying ribs, so I'm glad to follow this-
Posted on 8/14/18 at 3:24 pm to t00f
Yes
Posted on 8/14/18 at 3:31 pm to pressurized
Best ribs I've ever had off the smoker are the ones I make. I use the "Best ribs in the Universe" rub and sauce recipes (use local raw honey and KC Masterpiece). Other than that I use the 3-2-1 method at 225 with any pork ribs even a whole slab. Always remove the membrane.
Best Ribs In The Universe:- Baby Back Ribs By The Legendary Mike Scrutchfield
Best Ribs In The Universe:- Baby Back Ribs By The Legendary Mike Scrutchfield
Posted on 8/14/18 at 3:37 pm to pressurized
Off
I do 3-2-1 (that last hour varies) and spray with apple juice every hour for first 3. Give one good spray before I wrap.
Lump charcoal, oak chunks
240/250
Never taken the internal temp. Always have done bend test.
I also really like using Bad Byron's Butt rub on them.
I do 3-2-1 (that last hour varies) and spray with apple juice every hour for first 3. Give one good spray before I wrap.
Lump charcoal, oak chunks
240/250
Never taken the internal temp. Always have done bend test.
I also really like using Bad Byron's Butt rub on them.
This post was edited on 8/15/18 at 9:16 am
Posted on 8/14/18 at 3:42 pm to pressurized
i'm not saying 3/2/1 ribs arent good, because they are...but the "2" is in effect boiling the ribs
i prefer a less tender rib with more chew
4- 5 hrs at 250 uncovered with an occasional mop at the end, membrane on
i prefer a less tender rib with more chew
4- 5 hrs at 250 uncovered with an occasional mop at the end, membrane on
This post was edited on 8/14/18 at 3:44 pm
Posted on 8/14/18 at 3:43 pm to pressurized
1 Membrane Off
2 No Wrap
3 Smoke with whatever I have on hand - Usually apple
4 Temp = 225
4a Mop every hour - Mop = ACV + Apple Juice + rub
5 Done when you pick them up in the middle and they fold easily.
... I normally do two racks. One gets glazed at the very end, one comes off dry.
2 No Wrap
3 Smoke with whatever I have on hand - Usually apple
4 Temp = 225
4a Mop every hour - Mop = ACV + Apple Juice + rub
5 Done when you pick them up in the middle and they fold easily.
... I normally do two racks. One gets glazed at the very end, one comes off dry.
This post was edited on 8/14/18 at 3:44 pm
Posted on 8/14/18 at 4:13 pm to CptRusty
the correct answer is beef ribs
Posted on 8/14/18 at 4:22 pm to pressurized
1. Membrane on or off Off
2. Wrap (when/how long) or no wrap Pref no wrap
3. Smoke profile Kingsford brickets to braise, then cherry or apple chunks to smoke in smoke box
4. Cooking temp About 225 the whole time 7-8 hrs
5. Finishing procedure (internal temp, texture, 2/2/1 or 3/2/1 time, etc.) pull off the bone, not fall off the bone, and then baste with sauce at room temp
2. Wrap (when/how long) or no wrap Pref no wrap
3. Smoke profile Kingsford brickets to braise, then cherry or apple chunks to smoke in smoke box
4. Cooking temp About 225 the whole time 7-8 hrs
5. Finishing procedure (internal temp, texture, 2/2/1 or 3/2/1 time, etc.) pull off the bone, not fall off the bone, and then baste with sauce at room temp
Posted on 8/14/18 at 4:25 pm to SaDaTayMoses
quote:
About 225 the whole time 7-8 hrs
Brontosaurus ribs?
Posted on 8/14/18 at 4:26 pm to Panny Crickets
nah. St Louis Porks
Key word is about..I'm usually pretty good buzzed up when done
Key word is about..I'm usually pretty good buzzed up when done
This post was edited on 8/14/18 at 4:27 pm
Posted on 8/14/18 at 4:31 pm to SaDaTayMoses
1. Membrane off
2. If smoking, no wrap. If not smoking, wrap. Dry rub only
3. Hickory or Apple - Depending on the mood
4. Smoke at 225 for 1st 30 minutes, then slow cook
5. Periodically the wife will want ribs without smoke, if done this way, wrap and bake at 325 for 2.5 hours...finish on the egg w high heat to char outside. If smoking, unwrapped in smoke for 30-1hr then finish offset the fire.
2. If smoking, no wrap. If not smoking, wrap. Dry rub only
3. Hickory or Apple - Depending on the mood
4. Smoke at 225 for 1st 30 minutes, then slow cook
5. Periodically the wife will want ribs without smoke, if done this way, wrap and bake at 325 for 2.5 hours...finish on the egg w high heat to char outside. If smoking, unwrapped in smoke for 30-1hr then finish offset the fire.
Posted on 8/14/18 at 6:00 pm to pressurized
Membrane definitely off
225-250
I find 3-2-1 is too long for ribs to come out the way I like them. I do more along the lines of 3-1-45 (depends on how thick/size).
The texture should be that when you take a bite, it leaves a perfect “u” shape from where you bit it.
I also occasionally like “hot and fast” charcoal ribs, Memphis/rendezvous style... not sweet with a little more “crunch” from the rub and bark.
225-250
I find 3-2-1 is too long for ribs to come out the way I like them. I do more along the lines of 3-1-45 (depends on how thick/size).
The texture should be that when you take a bite, it leaves a perfect “u” shape from where you bit it.
I also occasionally like “hot and fast” charcoal ribs, Memphis/rendezvous style... not sweet with a little more “crunch” from the rub and bark.
Posted on 8/14/18 at 7:01 pm to cgrand
quote:
i'm not saying 3/2/1 ribs arent good, because they are...but the "2" is in effect boiling the ribs
I think its more braised than boiled, but I get your point.
I cook to temp, so I don't blindly follow the "2" in 3/2/1. I do 3/wrap and cook to temp/light glaze or finish dry rub on hot grill. I find 3 hours gives a nice smoke ring, and the braise gets them as tender as I like them (pull off the bone), while the hot finish allows for a wide range of textures.
However, I can see how others would want a less tender rib, which is why I made this post. Hell, I'd try your ribs
Posted on 8/15/18 at 7:13 am to pressurized
Membrane off
Wrap after searing for 60-90 minutes.
no smoke
275-300
Finishing - melt butter in a pot, add brown sugar. Heat and stir until butter and sugar are mixed well. Brush onto ribs. cook over heat for 5 min.
Wrap after searing for 60-90 minutes.
no smoke
275-300
Finishing - melt butter in a pot, add brown sugar. Heat and stir until butter and sugar are mixed well. Brush onto ribs. cook over heat for 5 min.
Posted on 8/15/18 at 7:51 am to pressurized
1. Membrane off.
2. I've done both, but tend to lean towards wrapping. 3-1-whenever it's done.
3. Apple/Hickory mix.
4. 225
5. Bend test. If saucing, I'll put the sauce on after they come out of the foil. Then when done, under the broiler for a couple minutes to caramelize the sauce.
2. I've done both, but tend to lean towards wrapping. 3-1-whenever it's done.
3. Apple/Hickory mix.
4. 225
5. Bend test. If saucing, I'll put the sauce on after they come out of the foil. Then when done, under the broiler for a couple minutes to caramelize the sauce.
Posted on 8/15/18 at 7:51 am to pressurized
Membrane on or off
No wrapping ever
Pecan or hickory as the mood suits
225
Till they are done, Sauce always on the side
I like a firm rib, not boil in foil mushy mess so most will not like my method.
No wrapping ever
Pecan or hickory as the mood suits
225
Till they are done, Sauce always on the side
I like a firm rib, not boil in foil mushy mess so most will not like my method.
Posted on 8/15/18 at 8:05 am to pressurized
I'm lazy and do quick ribs:
1. Baby Back
2. Aggressively perforate membrane with knife
3. Marinade in Stubbs Pork marinade overnight
4. Put pan covered with tin foil in 225 oven
5. Cook for about 2 hours
6. Take out of the oven and coat with Sweet Baby Rays
7. Fire up weber charcoal grill with kingsford bricks
8. On medium-high heat cook on grill to get a nice caramel crust.
9. Pull off grill. Cut into individual ribs. (people waste less when you do this)
This isn't the best, but I've never had a complaint. You don't get smoke flavor, but it's easy.
1. Baby Back
2. Aggressively perforate membrane with knife
3. Marinade in Stubbs Pork marinade overnight
4. Put pan covered with tin foil in 225 oven
5. Cook for about 2 hours
6. Take out of the oven and coat with Sweet Baby Rays
7. Fire up weber charcoal grill with kingsford bricks
8. On medium-high heat cook on grill to get a nice caramel crust.
9. Pull off grill. Cut into individual ribs. (people waste less when you do this)
This isn't the best, but I've never had a complaint. You don't get smoke flavor, but it's easy.
Posted on 8/15/18 at 8:45 am to BitBuster
quote:
This isn't the best, but I've never had a complaint. You don't get smoke flavor, but it's easy.
Nothing wrong with oven ribs. It's what I usually do if I'm craving ribs but it's too nasty outside to fire up the smoker. Alton Brown's oven ribs recipe is outstanding.
This post was edited on 8/15/18 at 8:46 am
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