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Been smoking a long time and tried ribs on various occasions, but they never turned out "just right". Well that all changed today. Didn't eat lunch while at the shop and since I've been watching all these BBQ shows on TV I swung by the store on the way home and grabbed a slab of baby backs. Fire up the smoker and whipped up a quick rub. Nothing special, brown sugar, garlic and onion powder, salt, pepper, cayenne and a bit of cumin. Pulled the membrane and rubbed em up.

Set the smoker at 250° and added a bit of extra smoke with the Amazen smoker. Spritzer with Apple juice every 15 minutes for 2 hours. At that point, I spread brown sugar on foil slathered with butter and laid the ribs on and wrapped in foil with a little Apple juice to steam. Another hour on the smoker. While that was going, I made a glaze. Cider vinegar, sugar, ketchup, hot sauce, corn syrup salt and pepper. I slathered the ribs, both sides after taking out of the foil, turned the smoker down to 150 and let the glaze set about 15-20 minutes. Pulled them off and let rest a bit.

Served them up with my wicked beans, that I heated up at the same time on the smoker. Those things are even better with a little smoke to them.

Forgot to take pics...hey, I was starving. But they were done just perfectly. Not quite fall off the bone, a bit of "tug" to them. Moist, juicy and flavorful. Just a bit of heat to them, maybe too much for some. Just a few bones left. Miss Sue is still kinda sick or she'd have finished them off. Glad I finally got it figured out!
 

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Charley ole buddy ole pal.... how long did you have those baby backs on the smoker??? I've mastered brisket, St. Louis ribs, Spare ribs, among others. But the baby backs...… I'm not sure of. I get good and sub par areas in them in regards to flavor and tenderness. Any tips on time or is it the foil? WD
 

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Discussion Starter · #5 · (Edited)
Wayne, 2 hours on the smoke, an hour in the foil and another 1/2 hour back out of the foil for the glaze to set. About 3.5 hours total. I've found I've been doing my ribs WAYYYY to long. You've maybe heard of the 321 method? That's just silly.
 

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Hey Mike...I did indeed do just that about 5-6 years ago. I had my smoker stuffed with 5-6 butts and 6-7 Chuck roasts on the Friday before. It was awesome!
I still remember those butts (Pork butts) Charlie! They were GREAT! WD
 

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Wayne, 2 hours on the smoke, an hour in the foil and another 1/2 hour back out of the foil for the glaze to set. About 3.5 hours total. I've found I've been doing my ribs WAYYYY to long. You've maybe heard of the 321 method? That's just silly.
Thanks Charlie. I'll give it a try. Based on my success with brisket and butt roasts you might be on to something there with your method on the baby backs. Once again I think I've been lead astray by "someone on the internet" touting long hours on the smoke.:rolleyes: WD
 

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Charley ole buddy ole pal.... how long did you have those baby backs on the smoker??? I've mastered brisket, St. Louis ribs, Spare ribs, among others. But the baby backs...… I'm not sure of. I get good and sub par areas in them in regards to flavor and tenderness. Any tips on time or is it the foil? WD
WD, I tell folks that if you can cook good smoked brisket, then you're an accomplished smoker, so congrats. So far, I've cooked all my briskets in a foil pan, uncovered. I understand, though, that some guys, maybe the majority, cook their brisket right on the rack, with maybe a drip pan a level below. What works for you?

Carpman
 

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WD, I tell folks that if you can cook good smoked brisket, then you're an accomplished smoker, so congrats. So far, I've cooked all my briskets in a foil pan, uncovered. I understand, though, that some guys, maybe the majority, cook their brisket right on the rack, with maybe a drip pan a level below. What works for you?

Carpman
I smoke only flats. When selecting I look for one with a good amount of fat on it..... I've had my best luck at Costco.
Brine it per Greyfox's recipe.
Everyone has their own rub recipe and I rub it and let it get close to room temp before putting it on the Green Egg to smoke.
Smoke it on the rack with a drip pan under it with apple juice or beef broth in it. I use white oak or hickory chunks for wood and use about a 50-50 blend of charcoal and wood chunks. NEVER use lighter fluid to start the fire. EEEEK!

Keep the temperature around 200-230. Baste it at least once every 45 minutes. Depending upon size it usually takes 7-10 hours. Foil it only if absolutely needed. I'd rather have it tender than not.... but that's me. WD
 

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I smoke only flats. When selecting I look for one with a good amount of fat on it..... I've had my best luck at Costco.
Brine it per Greyfox's recipe.
Everyone has their own rub recipe and I rub it and let it get close to room temp before putting it on the Green Egg to smoke.
Smoke it on the rack with a drip pan under it with apple juice or beef broth in it. I use white oak or hickory chunks for wood and use about a 50-50 blend of charcoal and wood chunks. NEVER use lighter fluid to start the fire. EEEEK!

Keep the temperature around 200-230. Baste it at least once every 45 minutes. Depending upon size it usually takes 7-10 hours. Foil it only if absolutely needed. I'd rather have it tender than not.... but that's me. WD
Our approaches have a lot in common, WD. I, too, smoke only flats, simply because I don't have a smoker big enough to handle a full packer. I think next time I'll try putting putting my brisket on a rack in stead of in the pan itself. I run my box at 225 and it usually takes 7-8 hours, but I cook strictly by temp, so if the meat hasn't hit temp, it stays on. I finally broke down a few years ago and bought a slicer, at Gander, I think. You can make beautiful brisket slices with that rig.

Thanks for the tips.

Later,
Carpman
 

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Our approaches have a lot in common, WD. I, too, smoke only flats, simply because I don't have a smoker big enough to handle a full packer. I think next time I'll try putting putting my brisket on a rack in stead of in the pan itself. I run my box at 225 and it usually takes 7-8 hours, but I cook strictly by temp, so if the meat hasn't hit temp, it stays on. I finally broke down a few years ago and bought a slicer, at Gander, I think. You can make beautiful brisket slices with that rig.

Thanks for the tips.

Later,
Carpman
I think Greyfox's brine is one of the keys too. WD
 
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