Smoked Ribs

[Doop]

Hey guys,

What are your favorite smoked ribs recipe?

I've tried smoking wild pig ribs before and that didn't end up too good!

Any advice would be much appreciated!

[Doop]

No has ever smoked ribs before?

[DigitalFisherman]

I don't have a smoker so I "smoke" ribs on the grill. I use a rub of kosher salt, black pepper, peprika, cumin and brown sugar. I prefer loin/back ribs, perhaps because I have a neighborhood butcher who sells the meatiest back ribs I have ever seen. Remove the membrain from the under side of the slab, rub with the above mix and season in the fridge for 12 hours. To grill, I put the slabs in a rib rack over indirect heat (aprox 350) for 1.5 hours and use a mix of charcoal and hickory chunks. I also mop the ribs three or four tims while they are cooking with a mix of 1 part cidar vinigar 1 part water and a couple Tbs mustard. I serve them with sauce on the side because alot of folks in these parts scoff at the idea of dry ribs... as fo me, it's Memphis or bust.

Now that my stomach is growling I better figure out what I am grilling tonight.

[big musk411]

I have done a few on my smoker, its a wet smoker. I usually just do some sort of dry rub while smoking and then apply the BBQ sauce after done. I'll let them sit in there for 4-6 hours at 250-275. It's kind of cheating, but for gauranteed tender ribs, boil them in water for a 30-45 min before hand. I Always get the Loin Back ribs. Also, only put the wood chips in for the last half hour or so because they can get too smokey.

[stoneeyes317]

I have had mixed success with ribs on my smoker. The best results were when I first soaked the ribs in liquid, applied my rub and put them in the fridge for 3-4 hrs., stuck them in the smoker for 2-2.5 hrs. @ 200-250, then took them out, wrapped them in foil, increased the temp to 300-350 with carcoal(no wood/smoke) and cooked them until they pulled away from the bone. My wife said they were as good as any she'd had @ a restaurant. I may have also mopped them once or twice before wrapping in foil.

If we hadn't just finished supper I'd be checking the meat supply to find something grill/smoker worthy ...

eyes317

[woody1975]

I have had the best luck with Famous Dave's Rib Rub.

I rub it on about an hour before I smoke them.

I smoke them at 180-200 degrees for about 2 hours.

After that, I put them in a slow cooker and lather them in my favorite BBQ sauce and let them cook for another 2 hours. I have had a small ribfest with friends and this seemed to be one of the favorites.

DL

[Stiff]

I haven't really done enough of it to feel comfortable offering advice on the subject, but I did help out at the cooking for a friends wedding last summer. His uncle really organized everything and had a rub that he made up himself. I know we targeted 225 degrees on the ribs for several hours, which I think is kind of standard practice (???)

Anyway, I wish I had more real advice to offer, but the pics are kind of fun.

[big musk411]

Sweet pics, thats one cool smoker!

[SilverLakeBoy]

BARBECUE RUB:

2 cups sugar

1/4 cup paprika

2 teaspoons chili powder

1/2 teaspoon cayenne pepper

1/2 cup salt

2 teaspoon black pepper

1 teaspoon garlic powder

Combine all ingredients in Tupperware or shaker and use as "rub" on your meat.

BABY BACK OR SPARE RIBS:

rack or racks of ribs

Barbecue Rub

Apple juice in a spritzer (New Plastic Spray Bottle $1.00)

2 or more cups BBQ sauce, your favorite.

Peel membrane off the back of each slab then rinse and pat dry with paper towels.

Take the rub and lightly coat both sides of the ribs.

Pre heat smoker to approximately 250 then add your smoke chips.

place ribs on rack and spritz them with apple juice repeat spritzing once an hour for the next 3 or so hours, when the meat is a nice dark color, spritz one last time and wrap tightly in foil.

Let ribs cook in foil for another 2 hours (No smoke required here), giving you a total cooking time of 5 hours.

You can feel when the ribs are tender (They bend rather than bounce back).

Unwrap ribs from foil and place them on cutting board.

Brush on your room temperature BBQ sauce slice into individual ribs and serve.

[Doop]

All sound very good guys!

Silver Lake--is this a spicy taste or a sweeter flavor?

I'll definitely give it a try!

[Lunker23]

I like to cook mine 1ST in the oven, covered tight with foil for about 45 minutes at about 275 to 300 degrees smothered with "Dr.Pepper Pop"! Yep, You heard me, "Dr Pepper"! cover them ribs with the POP! After about 45 minutes,,,,, Take em out and dain, drench them with your favorite Bar B Q Sauce and smoke @ about 225 degrees till done. Don't have a Smoker? Put them on the grill at a low to medium heat, And keep an eye on them.

You'll know,, when they start to fall off the bone, they're done! Sweet and OH SO Good!

[polarsusd81]

I did some ribs this weekend. They were pretty tasty.

I basically used the Roker Rub (modified slightly)

6 tablespoons packed light brown sugar (I went with 1.5 cups)

2 tablespoons chili powder

1 tablespoon paprika

1 tablespoon garlic powder

2 teaspoons onion powder

2 teaspoons coarse salt, such as kosher salt

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon freshly cracked black pepper

1/4 to 1/2 teaspoon cayenne pepper

(I also added about 1 teaspoon Chipotle pepper)

I peeled the membrane off the back (most important step) usually takes between 7 to 10 minute per rack, then I applied the rub. The rub recipe above was enough for 4 racks of baby backs. I use a CharGriller pro with the sidefire box and it worked well. I lit the coals with the chimney starter and got em nice and hot in the side fire box and added soaked hickory chunks, 2 per hour. Every hour I spray them with apple cider and rotated them to try to get even heat for all the racks. After 4 hours, I slathered on some BBQ sauce and wrapped em in foil. Put them back on the grill for another hour and a half and let em cook. I tried to keep a constant 225 to 250 for the temp. Pulled them out of the foil and they pretty much fell right off the bones. Invite some friends and grab plenty beers. It felt really good when everyone gave me compliments on the flavor and tenderness of the ribs. I just hope to keep going at the pace I am now, and I will be roasting a whole pig this time next summer.

Dang, now I am hungry again. Hope it helps.

Tom

[dewey1]

Check out this link. If anyone has a weber smoker, its a must to read. I have tried all of the recipes, following the directions to a "T", and all are great! Even if you dont have a wsm cooker, there are some really good tips. One that I found very usefull was the not soaking the wood first. I tried both ways, and you can definitly taste a difference. Check it out. http://www.wiviott.com/index.html

[Whoaru99]

I just ordered a WSM last night, can't wait for it to arrive.

Normally I'm cooking for just a few family or friends so the size is no problem.

I've been using a Brinkmann water/charcoal smoker and have had decent results, but I'm tired of messing with the thing constantly. From what I read, the WSM will go 8 - 12 hours with little supervision, even longer with some unique firing practices.

Overnight brisket anyone???

Oh, back to the ribs...

I like Famous Dave's Rib Rub and applewood smoke for mine. Matter of fact, I've got two racks of St. Louis-cut spare ribs for me and the GF going on the Brinkmann about Noon...