Just Food and Drink

[leech~~]

51 minutes ago, Big Dave2 said:

Did some spare ribs a few weeks ago at the camper.....

 

 

Oddly, I've done Wings, pulled pork, briskets, chops, chickens, Turkeys in the smoker but not tried ribs yet. 

I want to-got to but I have this odd feeling I'm going to screw them up? 

[Big Dave2]

4 minutes ago, leech~~ said:

Oddly, I've done Wings, pulled pork, briskets, chops, chickens, Turkeys in the smoker but not tried ribs yet. 

I want to-got to but I have this odd feeling I'm going to screw them up? 

 

Zero chance of screwing up ribs, you have much more of a chance of screwing up a brisket than ribs.

 

Start with baby backs.

Peel off the membrane and rinse ribs.

liberally apply a good rib rub a day before you cook and wrap in plastic wrap or vacuum pack.

smoke at 225-250 degrees for 2-2.5 hours meat side up.

wrap in tin foil with apple juice and a little honey or maple syrup and maybe some brown sugar.

cook for another 2 hours wrapped meat side down.

Check for desired doneness. I like mine tender and falling off the bone. If not done to satisfaction, cook another 30 minutes.

Once at desired tenderness, I take out of the foil, apply some more rub and cook another 15-30 minutes. Sauce at this time if desired but I almost never sauce.

 

[leech~~]

8 hours ago, Big Dave2 said:

 

Zero chance of screwing up ribs, you have much more of a chance of screwing up a brisket than ribs.

 

Start with baby backs.

Peel off the membrane and rinse ribs.

liberally apply a good rib rub a day before you cook and wrap in plastic wrap or vacuum pack.

smoke at 225-250 degrees for 2-2.5 hours meat side up.

wrap in tin foil with apple juice and a little honey or maple syrup and maybe some brown sugar.

cook for another 2 hours wrapped meat side down.

Check for desired doneness. I like mine tender and falling off the bone. If not done to satisfaction, cook another 30 minutes.

Once at desired tenderness, I take out of the foil, apply some more rub and cook another 15-30 minutes. Sauce at this time if desired but I almost never sauce.

 

 

Thanks but, I'm not Famous Dave!    

[Big Dave2]

15 hours ago, leech~~ said:

 

Thanks but, I'm not Famous Dave!    

 

I don't understand what that means?

[leech~~]

1 hour ago, Big Dave2 said:

 

I don't understand what that means?

 

Come-on-Man!

 

[Big Dave2]

22 hours ago, leech~~ said:

 

Come-on-Man!

 

Are you saying you you think have to be Famous Dave to cook good BBQ ribs? In my opinion, Famous Dave's is about the worst BBQ restaurant I've ever been to. You could make better ribs on your smoker at home with your eyes closed and one hand tied behind your back.

 

[ozzie]

Ribs are pretty simple.  Dave's method is almost spot on to what I do.  My prep is as Dave does...I have a pellet grill and go 3 hours at 180, then as Dave said meat side down into foil with apple juice 1/2-3/4 cup back on at 250 for 2.5hours and then pull out of foil (they will be fall off the bone so handle gently) then I sauce them and put them back on the grill for 20-30 minutes

[snagfinder]

After 6 hours do you take your dentures out cause you shouldnt need teeth. I like them fall off the bone but that seems a bit over kill.

[Mike89]

25 minutes ago, snagfinder said:

After 6 hours do you take your dentures out cause you shouldnt need teeth. I like them fall off the bone but that seems a bit over kill.

they don't get that far gone..  I'll be doing some spare ribs that way tomorrow but most likely Saturday and you can pull a bone out, but the meat hangs together...  

[Big Dave2]

1 hour ago, snagfinder said:

After 6 hours do you take your dentures out cause you shouldnt need teeth. I like them fall off the bone but that seems a bit over kill.

 

IMO spare ribs take around 6 hours most of the time to get fall off the bone tender but backribs usually take 4-5 hours in my experience.

[rundrave]

Perks of working from home, firing up the Weber for lunch:

 

[ozzie]

with the process that I listed for ribs IF I turn the heat to 225, for the 2.5 hours they are to be in the foil, I find the meat still holds to the bone but still tender meat.  My family just prefers the pull the bone out and eat type of ribs.  And i am not sure where you would question 6 hours to smoke baby back ribs as almost all the recipes out there say to use to 3-2-1 method or a 2-2-1 method, but I just adjusted to a 3-2.5-.5 method.  It all depends on the temp you like to run them at.  Like I said I start the first 3 hours at 180 to get the most smoke flavor out of my pellet grill then I crank up the heat.  If i started at 225 or 250 then this process might be overkill for baby back ribs.  But do as you please as Dave mentioned it is pretty hard to screw up ribs!  

[Big Dave2]

4th of July baby back ribs peeled, rubbed and vacuum packed, ready for the smoker.

 

 

[Big Dave2]

[chaffmj]

45 minutes ago, Big Dave2 said:

 

 That looks great! What time should I be there?  I'll even bring some good burbon! 

Edited July 3, 2021 by chaffmj

[going4it]

1 hour ago, Big Dave2 said:

Looks great. I still can’t believe how expensive ribs are. Last time at Costco 3 rib pack was $60. Usually we do 2 packs and freeze the 4 of the racks after they are smoked. 

Edited July 3, 2021 by going4it

[Mike89]

I did my spare ribs too, 3-2-1 method.. but i do 180 for the first 3 hours...  then 225 for the next two hours wrapped  and the same unwrapped the last hour...   they looked great just like yours Big Dave!!!   

[Big Dave2]

7 hours ago, chaffmj said:

 

 That looks great! What time should I be there?  I'll even bring some good burbon! 

 

That would have been awesome! I could have went for some good bourbon today to go with my Busch Lattes!

[Big Dave2]

6 hours ago, going4it said:

Looks great. I still can’t believe how expensive ribs are. Last time at Costco 3 rib pack was $60. Usually we do 2 packs and freeze the 4 of the racks after they are smoked. 

 

I bought these ribs at cost from my buddy that owns a meat market and I still paid $95.00 for 6 racks.

[Big Dave2]

5 hours ago, Mike89 said:

I did my spare ribs too, 3-2-1 method.. but i do 180 for the first 3 hours...  then 225 for the next two hours wrapped  and the same unwrapped the last hour...   they looked great just like yours Big Dave!!!   

 

I don't usually sauce because my family and I prefer just a good dry rub but I decided to sauce these because we were feeding a crowd and I figured most of those people would prefer sauce.

 

[Mike89]

I do the dry rub and set out the sauce..  they can can make the decision..  

[blue_healer_guy]

used to be 3,2,1 guy.  Neighbor always had better ribs than me.  No foil.  4.5 hours at 225, spritz apple juice after 2 hours.  Last half hour bbq sauce.  Wont ever foil again, so good.

[leech~~]

27 minutes ago, blue_healer_guy said:

used to be 3,2,1 guy.  Neighbor always had better ribs than me.  No foil.  4.5 hours at 225, spritz apple juice after 2 hours.  Last half hour bbq sauce.  Wont ever foil again, so good.

Do you add a dry rub?

[blue_healer_guy]

Yes, yellow mustard base and whatever rub you want.

[Big Dave2]

3 hours ago, leech~~ said:

Do you add a dry rub?

 

IMO, that's the most important part.