Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

  • Announcements

    • Rick

      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
Sign in to follow this  
ChaseQuiet

Smoked Rib help!!!

Recommended Posts

Guy's I have been looking through this forum, and I have seen guy's talking about making a large quantity of ribs on the smoker. I plan on feeding about 20 people for Xmas this Sun. I plan on smoking them on Fri. So how do I smoke so that when I heat them up that they are not over done? Also how would you heat them up, oven, grill?? I did look through most of the Archives and did not see anything.

Share this post


Link to post
Share on other sites

Smoke them for 3 to 4 hours and wrap then up in tin foil and when you want to have them reheat in the oven but keep them covered and add a little moisture (beer,water,apple juice) and cook for another 2 to 3 hours at 275. You should check the ribs at 2 hours and see if they are fork tender or meat falling off bone. If not cook longer and if they are done now you can add your sauce if you like and heat for another 15 minutes.

Share this post


Link to post
Share on other sites

Do you have a very large smoker available? Ribs for 20 is a lot of work. I do chicken and Ribs for that number, it's easier and adds variety.

Are you doing a cold smoke first, then cooking them or smoking and coking at the same time?

Share this post


Link to post
Share on other sites

I plan on smoking the ribs in a gas vertical smoker. It has 5 racks. I can get 3 full racks cut in half in the smoker. I have never smoked more than this so I'm kind of worried about getting it all done. How much easier is it to smoke chicken? Brine, etc. Variety would be nice.

Share this post


Link to post
Share on other sites

I should have put in more info. The way I told you will only get the ribs flavored and will not be ready to eat until you cook in the oven or if you can get your hands on a 18 quart roaster that would work really nice for a large amount of ribs. The idea of doing chicken is a good 2nd choice just because there is going to be some who will not want ribs but a smoked or grilled piece of chicken might tempt them.

Share this post


Link to post
Share on other sites

If you have all that time to cook them, you should be able to do them in 2 or even 3 cooks, which ever is easier for you. If you are going with back ribs, they are easier to cook and also cook faster. Belly ribs have more flavor but are a more involved cook.

When I specifically want to reheat them the next day I smoke back ribs at 275° for 2 to 3 hours, I take them off the pit and paint a thin layer of thinned BBQ sauce or maybe honey on them, then wrap each rack in a double layer of foil (with the meat down), add an ounce of liquid like apple juice or chicken broth and seal the pouch. then I go 45 more minutes in a 260° oven. I will check one pouch for proper tenderness, but don't open each pouch. Then I chill in the beer fridge. For reheating I put the pouches in a 250° oven for an hour and check them. Usually this is all it takes.

These are just about ready to go into the foil pouch.

UltimateThrowdownA.jpg

These are what the finished ones look like.

DSC06280JPGajpgbbjpgbbbbb.jpg

Share this post


Link to post
Share on other sites

Mmmmmmm

As far as cooking, I would go with the same idea as ~thirdeye~

If you don't have a rib rub recipe yet; try this one out.

I love it, pure flavor with a minimum of salt.

This recipe makes one cup of rib rub

Ingredients

4 tablespoons granulated sugar

2 tablespoons brown sugar

4 teaspoons McCormick's Roasted Garlic & Bell Pepper Seasoning Blend

3 teaspoons McCormick's Hot Mexican chili powder

3 teaspoons paprika

3 teaspoons mustard powder

2 teaspoons celery salt

4 teaspoons onion powder

2 teaspoons crushed red pepper flakes

2 tablespoons ground black pepper

Share this post


Link to post
Share on other sites

Well the "R-Day" has come. The smoker is pre-heating as we speak. Thanks for the replies and the photos. I will be smoking them like suggested for 2-3 hrs and then foiling them, with apple juice. My question is would you have them finished and just reheating for the hour before serving them?

Also the rub sounds good. I have a big bottle of St.Louis rib rub from Sam's that the family likes. When this runs out I'll give it try.

Thanks again for the help. I will try to get some photos taken and posted.

Share this post


Link to post
Share on other sites

I just saw your thread on smoking ribs. I'm planning on doing a batch tomorrow.

For me I typically do the following. I start the ribs on the charcoal smoker at 11AM and plan on pulling them off around 4PM. I usually have to restoke my smoker once during that time.

At 4PM I take them off and put them in a tightly covered aluminum foil pan for the last 1.5-2 hours. I'll move them from the smoker to the oven/gas grill at this time and keep them on a low heat around 250.

They do reheat good the next day as well. Hope this helps.

Share this post


Link to post
Share on other sites

Think of the cooking time in the foil pouch I mentioned (45 minutes to an hour) as the tenderizing step. The time in the smoker is the flavor step. Without the foil step, the ribs are usually not tender after only 2 or 3 hours in the smoker. Let's say you went longer than an hour in the foil, then then the meat would be fall-off-the-bone tender. I try to catch the tenderness when there is still a slight tug to the meat, but it still releases clean with each bite.

The reason I mentioned doing that portion of the cook in the oven was in case you needed to get another batch gong in the smoker. Once the ribs are in foil, they can't take on any more flvor, and they don't know if they are in a smoker or an oven.

When I cook my ribs a day ahead, I do both the smoker step and the foil step, then check a pouch or two for tenderness, just stick a toothpick between the ribs to see how tender they are. If they are where I want them, I seal the pouches, let them cool on their own for a little while.....then set them in my upright freezer on various shelves so they will cool quickly and minimize condensation within the foil. After a couple of hours in the freezer, they get moved into the beer fridge. Reheating is done in the same pouches in a 250 degree oven for about an hour until they are heated through.

If you use this method with the foil, rembmber to put the maet side down in each pouch. It needs to be in contact with that extra liquid that gets added to the foil. If you are serving more sauce at the table. Its a good idea to save some of the juices that will be in the pouches, you may want to mix it into your sauce for more flavor.

Share this post


Link to post
Share on other sites

Thanks ArcheryStud and Thirdeye, You have given me a sense of relief about reheating the ribs. Thirdeye you said in your previous post about an ounce of juice. Do you put enough in to cover the meat side of the ribs, I have right now 6 racks with about an ounce of fluid in the bottom of the foil pouch chilling in the fridge. One rack has been fully tested and has passed!!!

Thanks Again for the advice!!

Share this post


Link to post
Share on other sites

Quote:
Thanks Again for the advice!!

You need to try thirdeyes pulled pork with cole slaw sandwich. It is one of the best things you can do with your smoker. OK maybe not as good as ribs but a close 2nd place grin

Share this post


Link to post
Share on other sites

My wife bought me a new Masterbuilt electric smoker. This smoker is what I have done the ribs in today, my neighbor can have his back. The last batch of the day will come out at 8 tonight. I saw pictures of the pulled pork, and slaw and it will be the next item smoked. I will keep checking for the BB to go on sale for .99 cents a pound.

Share this post


Link to post
Share on other sites

The ounce of liquid just keeps the ribs from sticking to the foil and gives them a head start as they will seep out some liquid on their own as soon it starts to steam.

Sometimes you will get double the volume of liquid after that 45 minutes or an hour. Like I said, save some of it to add to your sauce or just to brush back on the ribs right before serving.

Share this post


Link to post
Share on other sites

Guy's, These ribs were awesome!! I had so many comments how they were the best they ever had. I offered BBQ sauce but nobody used it as the ribs were juicy and very flavorful. I also did 2 chickens, I brined them with a solution that I ran across on another site. I did take pictures of the ribs and I will try to post. You guy's gave me great advice! Now I need to do that pulled pork with slaw! Anything I need to know??

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  



  • Posts

    • adding a cheap bass cannon would help for sure. make sure you connect your wires correctly plus to plus from speaker to stereo, usually the copper colored wire or the wire that has a white strip on it is used for the positive, this helps you so you do correctly connect the speaker to the amp or radio. Right to right left out to left. Check balance setting on radio, check treb and bass setting start off at 50% and raise your bass setting while lowering your treb setting. I like a lot of bass so I am usually at 80% bass and 50% treb. Check to make sure you don't have cracked covers on your speaker's. You can also make small speaker boxes to put your speakers in and pack them loosely with insulation to give you more bass and direct your music out the front, if you are a little handy making a box.  Ya I have played around with speakers I have my entire house wired and the last time I counted 19 speakers in my place not counting another 10 for two surround sound systems.
    • Well kind of back to guns, I have been looking to buy a .22 pellet rife for the varmint's around here. a gun but not the kind you guys are talking about  I think.
    • I would not plug it in 24/7 no need. an hour before you need it should be enough, not even cold enough to think about plugging something in when it is above zero out. you just need  a good battery. 2013 it is not even an old truck and the block heater is heating the engine which is not what warms the truck up when you start it anyway
    • I have a 2013 F150 that sits most of the week because I have a company provided car. I would like to keep it plugged in most of the time not because I'm worried about it not starting but because it warms up much quicker. Does anyone have any idea about whether or not keeping the block heater plugged in all the time would damage anything?
    • I'd agree........I'd like those who feel otherwise explain to me why a proview would even come close to a tri beam.
    • Some even think Christianity is to blame for crime in America.......  
    • Could also be the speaker... if you installled just a tweeter, then you aren’t going to get any bass. You want a two or three way speaker to give you the full range.  As mentioned... it could also be the radio setting
    • I think your GVW has to be 3000 lbs or less to get a lifetime license.
    • Assuming you are in MN... You are Going to have to have a weight slip as well.... over 3500# means you need a regular license plate instead of a lifetime. Also need brakes
  • Our Sponsors