Any Ideas for Smoked Dry Ribs?


 
Gary S

Gary S

TVWBB Guru
I'm looking to cook ribs on either my grill or smoker that will not be saucy. I like dry ribs with a mild rub, not real sweet. I would mop with apple cider, or vinegar or something thin. Happy to foil and it doesn't matter if they are low and slow or HH. I have looked at a number ideas not sure what direction to take. Would appreciate some tried and true suggestions.
Thanks
 
Hi Gary,

I just did a batch of dry ribs two weeks ago and they turned out great. After prepping, (make sure to remove the membrane from the bone side), I gave them a light dusting of the rub from this recipe:

http://www.virtualweberbullet.com/pork4.html

This, by the way, has become my go-to rub for any and all pork products.

I put a full pan of hot water in as soon as I added the meat, which created enough steam that I didn't need to mop at all during the cook.

That being said, I smoked them for about 4.5 hours at 225 - 235 and they came out perfect. No foiling, mopping or glazing needed. I hope this helps!
 
Try Chris Lilly's Memphis Dry Ribs. I'm sure there is a thread here with the recipe. No sauce, just rub and smoke. It will make you question sauce in general.
 
I normally don't sauce my ribs, just put a couple different sauces on the table for people who want sauce. I like a course rub of black pepper, onion flakes, garlic flakes, chili pepper flakes and a bit of salt. You can add a bit of brown sugar if you want a bit of sweet and ancho(mild) or chipotle(hotter) for a little extra flavour.No mopping or foiling required. If your lazy try this stuff. I us it on ribs and steaks if I don't feel like making a rub.
 
I had two racks of spares that I trimmed St. Louis style. I rubbed them down about 3 hours before I put them on the WSM . Both racks were coiled and skewered. I cooked them 4 hours at 250 then foiled with Apple Juice for and hour. (I had planned to do a 3-2-1 cook but got distracted and the WSM saved me again.) I then double foiled them for an hour in the cooler and we ate. I used 3 chunks of Cherry for smoke.
 
Thanks to everyone for their advice. I have never been completely satisfied with my ribs and in fact that was what took me back to charcoal and the Weber Platinum in the first place. Have done ribs a couple of times without the advice from this site with so so results. Today will be different I'm sure.
 
I just have to say thank you to all those who responded to my post. I took everything everybody said into consideration. Used my Brinkman water pan (half full) 4 hours for the coiled ribs ( part of the cook) tried those and then did the baby backs with the same rub after. I should mention I had a fairly generic rub I had made before but after reading Chris Lilly's and Meatheads ingredients I blended the ingredients I liked and came up with THE BEST RIBS I HAVE EVER COOKED! This would never have happened had I not asked this forum for advice. Thank you everybody!
Those dry ribs were so good we invited guests for the 2nd cook (lunch) then dinner and they loved them! Actually because of a golf tournament we're involved with they are coming back tomorrow for the left overs.OMG
wsmsmile8gm.gif
 
You must log in or register to reply here.

 

Back
Top