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Started By
Message
Today, Ribs on Akorn. Wife made mop rub (pics included)
Posted on 5/4/13 at 7:51 am
Posted on 5/4/13 at 7:51 am
Sitting waiting for Aldi to open and get 3 racks. My 1st time ever cooking ribs and I am excited to get cooking. Question, after cooking racks in smoke, should I finish them up in foil with a touch of beer or apple juice back on the Akorn for some time for flavor?
Will show progress.
Will show progress.
This post was edited on 5/4/13 at 10:20 am
4
Posted on 5/4/13 at 7:54 am to WildcatMike
I dont foil ribs. your steaming them at that point. i'd leave them unfoiled but spritz with apple juice hourly
Posted on 5/4/13 at 7:56 am to gmrkr5
Thanks. Sounds like a plan. Will take pics of progress. Read other thread for ideas.
Posted on 5/4/13 at 7:57 am to gmrkr5
I too don't foil ribs. I like cider vinegar in my mopping liquid.
Posted on 5/4/13 at 8:28 am to gmrkr5
I foil them using this method. They've always turned out great. I'd use apple juice.
Texas Crutch
Texas Crutch
Posted on 5/4/13 at 9:14 am to WildcatMike
The answer is clearly Red's Apple Ale
Posted on 5/4/13 at 9:24 am to fillmoregandt
I go Memphis Dry with just a spritz of water instead of apple. I don't foil. I use charcoal and pecan. The wood is a key to good flavor.
Posted on 5/4/13 at 9:31 am to OTIS2
Foil, and use apple cider vinegar with a little hot sauce
Posted on 5/4/13 at 9:41 am to WildcatMike
enjoy i did some ribs a few weeks back with apple juice. they turned out great. i think i low and slowed them for about 6 hours
Posted on 5/4/13 at 10:19 am to CE Tiger
Got the grill going. Using Hickory chunks (soaking in water)...3 racks of baby backs with Daves Famous Rib Rub.
My wife did some research and came up with a mop rub every 2-3 hours.
1 cup apple vinegar
1/2 cup water
3T lemon juice
2T melted butter
2T worcestershire
2T sugar
2T tabasco
1T cayenne
My wife did some research and came up with a mop rub every 2-3 hours.
1 cup apple vinegar
1/2 cup water
3T lemon juice
2T melted butter
2T worcestershire
2T sugar
2T tabasco
1T cayenne
Posted on 5/4/13 at 10:19 am to WildcatMike
Great minds think alike......I've got 2 racks of pork spares going on the kamado. 
Posted on 5/4/13 at 11:05 am to CBLSU316
Grill at 250....ribs looking good!
This post was edited on 5/4/13 at 11:06 am
Posted on 5/4/13 at 11:21 am to WildcatMike
Thats a great recipe, very similar to mine.
I prefer not to crutch also. Dry rubbed ribs are hard to keep dry when crutched.
I prefer not to crutch also. Dry rubbed ribs are hard to keep dry when crutched.
Posted on 5/4/13 at 11:41 am to Creamer
Just picked up 6 racks of spares...they'll be going by the 5th inning. 
Posted on 5/4/13 at 11:51 am to OTIS2
Damn...rib day today it looks like. Did a shoulder last weekend and beef ribs the weekend before. Needed a change of pace, which ended up being chicken
Posted on 5/4/13 at 11:53 am to gmrkr5
Yep...rib mania in the air!
Posted on 5/4/13 at 12:09 pm to WildcatMike
Posted on 5/4/13 at 12:24 pm to Carson123987
How long should these ribs be going? I have had them on for at least 2 hours. I am thinking 3.5-4 hours at 250.
Posted on 5/4/13 at 12:34 pm to WildcatMike
At least 4. most likely 5
Posted on 5/4/13 at 12:36 pm to gmrkr5
Thank you!
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