Baby Back Question


 
R

RJ Lasek

New member
Hi All,

Cooked some ribs this morning. I had mustard and a dry rub on them. I smoked them at around 220 for 2.5 hours. Took them off, foiled with liquid, cooked another 1.5 hours, then finished them off on the grill for 30 minutes.

Meat turned out fine. Very tender and tasty.

However, I think I might have oversmoked them. I used several chunks of hickory and apple wood, and replenished once or twice. They ended up looking fairly blackened (bark) like a pork shoulder. I'm happy with them, but think the rub got a little too crusty and oversmoked.

Thoughts?
 
As far as over smoked goes it is all preference. For my preference they do sound oversmoked. Personally I use five chunks for ribs and only let the ribs be subjected to the smoke for about 3 hours, after that they finish in foil. I just want the smoke to be part of the overall flavor and not the main flavor or to cancel out any of the more delicate flavors. I usually use 3 chunks of cherry or maple and then a couple chunks of hickory, all at the start and I don't presonally replenish. Everyone has different tastes though so you'll find what you like. I also don't like my ribs overly dark.

Clark
 
Hickory is very strong, and if you replenished once or twice, that's too much IMO.

I always have to resist the temptation to use too much smoke wood, because it's so easy to overdo it especially with ribs. Use 5 or 6 fist-sized chunks at the beginning, and don't replenish.
 
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