Pork Ribs

[SFlonghorngirl]

Dry rub or wet rub?

 

Along with the brisket, I am also attempting ribs.

[streettopeschel]

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.

[J.B. TexasEx]

Dry rub or wet rub?

 

Along with the brisket, I am also attempting ribs.

 

Dry rub ribs.

 

Have BBQ sauce available on the side. What time should I come over?

[BigPhil76]

SFlonghorngirl, there is a spice company in Deer Park, Tx called Zach's Spice made for new people ... they offer every spice known to man and have instructions of how to prepare different meats and even beans.. avail yourself. Their brisket rub is awesome. I also use it on pork and chicken but cut it with brown sugar for the lighter meats.

[joeywa]

Dry rub on ribs is great. Go simple. Watch the amount of salt in your dry rub.

 

If you'd like to try a brine, I'll recommend caliHORNia's Tres Chiles brine, under the Sweetwater Spice Co. label. It can be found at Academy and I think Whole Foods in Austin.

It's an easy process and the product is phenomenal in terms of flavor profile.

[Matt Cotcher]

Dry rub on ribs is great. Go simple. Watch the amount of salt in your dry rub.

 

If you'd like to try a brine, I'll recommend caliHORNia's Tres Chiles brine, under the Sweetwater Spice Co. label. It can be found at Academy and I think Whole Foods in Austin.

It's an easy process and the product is phenomenal in terms of flavor profile.

 

Listen to this man on all matter BBQ.

[SFlonghorngirl]

Dry rub on ribs is great. Go simple. Watch the amount of salt in your dry rub.

 

If you'd like to try a brine, I'll recommend caliHORNia's Tres Chiles brine, under the Sweetwater Spice Co. label. It can be found at Academy and I think Whole Foods in Austin.

It's an easy process and the product is phenomenal in terms of flavor profile.

 

I want to smoke a chicken next week. Brine with the same solution?

[joeywa]

I want to smoke a chicken next week. Brine with the same solution?

Yes ma'am. Go to his website here for all his flavors.

[Agmaniacmike]

Joey knows what's up on BBQ, are you going to BBQing at the Spring game tailgate because I may have to stop by.

[SFlonghorngirl]

St. Louis cut ribs?

[joeywa]

Joey knows what's up on BBQ, are you going to BBQing at the Spring game tailgate because I may have to stop by.

Mike, I won't be heading down for that. It's Easter weekend and that's a difficult sell for the Mrs, since it's a haul to get there from where I am.

[joeywa]

St. Louis cut ribs?

Your choice. I like baby backs, if I'm given a choice, but St Loius are just fine.

You're really going all-in with this smoke aren't you?

[SFlonghorngirl]

Yes I am. Trying to be well rounded person.

 

I laid tile in the bathroom earlier. That's a bitch. I got so dirty.

Edited March 27, 2014 by SFlonghorngirl

[aowells]

I like dry, but my daughters prefer them wet so I usually do a couple racks with sauce (their idea of perfection is so sweet it's really a cross between meat and candy - yuck!).

 

Never hurts to do some wet just for variety.

 

Baby backs are the favorite of most non-bbq people and probably your safest best. Pretty and uniform, with nice white meat and very little to trim.

[Matt Cotcher]

Your choice. I like baby backs, if I'm given a choice, but St Loius are just fine.

 

Jeff do you de-membrane either cut before smoking?

[joeywa]

Jeff do you de-membrane either cut before smoking?

 

Yes. Both

[SFlonghorngirl]

Would you recommend foil or butcher paper for the ribs?

 

And about 2-3 hrs for ribs right?

[joeywa]

Would you recommend foil or butcher paper for the ribs?

And about 2-3 hrs for ribs right?

 

The easiest and pretty much most foolproof way for ribs is the 3 2 1 method

[DukeHorn]

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.

[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