Pork Ribs

[SFlonghorngirl]

I tried tiling in my master bathroom in my house in Austin. Never finished, had to hire someone to complete it before I sold that house. I may have missed this but what are you using as a smoker? My best friend from UT has a Big Green Egg here in the Bay Area. I was using a cheap smoker from Home Depot.

Luckily I tiled only 30 sq ft in the vanity. But this project took me a week.

My brother has a Weber Smokey Mountain. I pray for good results! I am pairing the meats with baked sweet potato and a spicy Thai green bean salad.

 

[SFlonghorngirl]

Prelude to smoking brisket and ribs, I grilled burgers for dinner.

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[popdaddy]

i do baby backs dry. no sauce on them at any time. i keep it pretty simple (a little lemon pepper, garlic powder, black pepper) because smoked pork tastes pretty good without a lot of extra imo. 4.5 hours +/-. they always go over pretty well.

This is good, I'd add a little Kosher salt, that's a good recipe for all meat. The key to pork ribs is indirect heat, rather baby back or the thicker cut rib - St Louie.

For best quality, I use my smoker that has a water pan (water w/ 32 oz Lone Star) in between the charcoal (don't even think of a propane grill) and the meat. That will take 3-4 hrs.

For quick and pretty good, you can use a Weber grill with the charcoal separated on the sides with a aluminum pan in the middle with water/beer mix under the meat cut in pieces on a rib stand. This method will cook pretty tasty ribs in an hour to hour 1/2.

 

[hornrush]

First off, realize that us folks in North Texas, (the DFW Metroplex), tend to like our BBQ a little more towards the sweet and saucy Memphis or KC style all while keeping the hot pepper spiciness of our West Texas Brothers and lots of beans and potato salad (no coleslaw). Having squared that away, a lot of my family and friends really like a wet marinade for our pork ribs...especially using a whiskey in the marinade...lots of onions, garlic and red pepper. Infuse those same ingredients into a sauce that is sweet with brown sugar or honey and put on the ribs at the end to "crisp them" give them sweet and savory taste that's spicy and sticky which we really like.

No, it's not the Central Texas, German influenced style of BBQ, (which is quite good), but it is, for us anyway, quite tasty and enjoyable.

You may commence your hammering.

Hook'em!

 

[Planohorn]

I've never tried the 3 2 1 but after reading that you can bet I'm going to. That made my mouth water. Joeywa has a good brisket rub mix of 40/40/20 black pepper/salt/chile powder. It works great.

 

[SFlonghorngirl]

Wow, much props to all the BBQ aficionados. Today was my first attempt at smoking brisket and ribs. I must admit, getting the temperature right was much harder than I expected. I started the pit today around 7:30. It got to as high as 480 degrees. Finally got down to 350 around 8:30am so I had to place brisket in smoker because I had to leave for nephew's game. I seasoned the brisket with salt, pepper, and chili powder per Joeywa.

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After leaving meat unattended for 3 hours, I came back to a pit that was around 160 degrees. I added more fuel to fire box and I'm back on track. Temperature steady at 250 or so. This is a pic of brisket 3 hours into smoker.

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And just added ribs to smoker.

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Praying for edible food by 7:00 - 8:00pm

 

[BigPhil76]

Looks like you have it headed your way. Good Luck on the finish. With regards to temperatures.. an offset smoker(firebox on the side) makes it much easier to control the temperature IMO.

 

[Massiah]

Remove membrane, slap on dry rub and let sit in fridge for 24hrs. if possible. If not it's O.K., low and slow @ 250 3-5 hrs. depends to your liking. If youy like BBQ Sauce put it on ribs and put directly to grill for about 5 minutes.

 

[SFlonghorngirl]

Finished pics of brisket and ribs.

I'm satisfied with the brisket for this being my first attempt. I definitely could do much better. I could use more training of managing temperature of firebox and also my brother was super hungry so I had to cut the brisket sooner than I wanted to. I was planning on letting brisket set for an hour, but had to cut after 15 minutes from smoker.

I was very pleased with the ribs. Fall of the bones tender! Thanks to Joeywa for being a mentor and suggestions from everyone.

Next week, I'm smoking chicken and salmon.

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[Sirhornsalot]

Jeff do you de-membrane either cut before smoking?

I was about to say, someone needs to give SFLG a heads up on the removal of the membrane prior to cooking/smoking. This needs to be done and most don't know they need to.

 

[joeywa]

Nice job! Looks like you're a natural!

Hope everyone enjoyed them.