BRITU Rib Reviews


 
J

John_H

TVWBB Member
Let me first say that I'm a fairly new smoker only getting my WSM this fall. I'm smoking ribs for the first time and have decided to try the BRITU recipe New Year's Day. I'm now second guessing trying BRITU. My main reservation is at the end when you coat the ribs with store-bought sauce and Honey. This seems to contradict what this site is all about. Having said this...I've never tried this recipe. Any reviews of the recipe and or thoughts would be appreciated.
 
It's a good recipe. Feel free to modify it as you wish to your tastes.

Honey + sauce glaze is pretty solid. Don't overthink it, it's BBQ not science.
 
and i agree with Dave.
I like this line, "Don't overthink it, it's BBQ not science."

However, i believe the BRITU recipe is overrated. Too much work for little payback.
John, my opinion is this: a good rub on meaty ribs and a good sauce on the ribs (or on the side) near the end of the cook is all you need.
Will your first rack turn out great? only you will know.
I suggest making ribs the way you like'um and toss out any fancy recipes. Once you find your way of cookin' good ribs, you'll be happy and hopefully FULL!
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Good Luck!
 
John use the rub and sauce you want. I prefer my ribs without sauce or very lightly sauced and definitely not with a sweet sauce. Also you may want to cut the salt from the rub and apply the amount you want directly to the ribs before adding the rub. This gives you the level of salt you want.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">at the end when you coat the ribs with store-bought sauce and Honey </div></BLOCKQUOTE>
I don't think it contradicts what this site is about but nothing like sweet sauce put on during cooking - then further(!) sweetened with honey - to ruin good ribs. Yuck. But I do not like commercial sauces, do not like saucing ribs while they cook, do not like cloying barbecue. Just me.

Nor, imo, is the rub very good. Too sweet, needs to be put on lightly lest the finish end up salty, and paprika in rubs offers nothing whatsoever in terms of flavor, so, imo, the rub doesn't offer much.

You asked...
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K - give this poster (and me!) a direction to take their next ribs.

If you don't mind....
 
As far as saucing ribs go. I put a light amount of sauce on after I apply a rub and then throw them in the smoker. The light coat caramelizes nicely and you don't get an overpowering taste of sauce.
 
John...I used the BRITU method for the first cook on my WSM.
The fam decided that I had finally arrived as a cook, and $225 was well spent.
Since then, and thanks to the wonderful advice available here, I have enjoyed many successful cooks.
For baby-backs I still return to the BRITU for smoker preparation.
The meat generally available here has been enhanced, so I no longer use salt in any rubs, I do use Pensey's half-sharp paprika and just salt the meat instead.
I do not 'slather' the ribs with sauce, but I do enjoy a thick sauce lightly applied and cooked in for a bit.
The prep and cooking times have always resulted in fine, tender, and moist ribs.
Finest kind.
Good luck.
 
BRITU is a great recipe. Don't knock it till you've tried it. For somebody starting out with a WSM it's a great first rib recipe to try precisely because it is so involved. If you follow the process properly you will get the expected result (whether or not it's to your liking) and because of this degree of repeatability it is also a great recipe to use as a starting off point to going out on your own with experimentation, as said above.

I don't think it's the absolute be-all end-all king of rib recipes that it was back in '93 or whatever, but it still holds it's own as a crowd pleaser. Perfectly done BRITU ribs made with 1.5-1.75lb racks are in my top 5 ribs of all time, for sure.

Make up a batch of the 5:1 sweet sauce the recipe calls for just to try it on a couple racks and see if you like it, but also use your own home made stuff on a rack or two. You may like how the sweetness of the honey mix works with the saltiness of the rub.
 
I find this method too much work as well. Simply rub the ribs 30 min before cooking. Always use the full ring minion method. Cold ribs with a slow come up in temp with smoke then set at 250-300 and cook till probe tender. No foil or sauce for me. Modified #5 Sauce on the side if wanted. Ribs are the easiest cook on the WSM.
 
'Perfectly done' BRITU ribs are not ribs I'd eat. But therein lies the answer. It's only a rack of ribs (or however many you cook). Not the last meal you'll ever have. Cook it as written if nothing in it seems too objectionable. If something is, change that. Doing is experiencing and experiencing allows you a reference point - and the more different approaches you try, the more reference points you have. And that will allow you to hone in on the approaches and results you like best.
 
Very well said K! I find myself stuck in a rut on stuff I/we like for awhile and then one change will open new doors. Bottom line, to keep the flavors and methods fun tweak them a little at a time when they start getting old.
 
John for the 1st time keep it simple, simple is usually better imo, some kosher or sea salt, fresh cracked pepper & some cumin for starters is a good choice. As long as you do not over rub or cook the rib's everything will take care of it's self. Remember your main ingredient is the ribs not the rub or sauce so make sure you can taste the ribs.
 
I did BRITU as a recipe for my first Rib Cook too. About the only thing I'll use from the recipe now is the honey in a sauce, using anything from store bought to adding it to #5 sauce. In the end I prefer a "dry" rib with sauce added by the eater at the table.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
. Always use the full ring minion method. </div></BLOCKQUOTE>

Glen.....I found that using minion and filling the ring up to the bottom of the top hole is plenty enough fuel for a couple racks. I always ended up with a lot of leftover fuel with a full ring. Just a heads up....
 
True, however I use lump 95% of the time so what I don't use is there for the next time. Alot of the time when I'm done with the main course cook I will throw on a fattie for breakfast the next morning. I like the insurance.
 
Kevin nailed it dead on.

This is my opinion. BRITU is a starting point that Chris has graciously provided for people to use as a jump off for new owners. They are NOT the best ribs I have ever eaten OR cooked. In fact, my wife doesn't like them at all.

They are however a pretty bulletproof way to get the feet wet without getting too overly technical and trust me, ribs can get WAY overboard technical. I know a top competitor that claims more than 30 individual steps to cook competition ribs. No, not me.

Change the recipe around, throw it away and try something completely different. Try moistening with your favorite citrus before rubbing, try basting with apple juice a couple of times during the cook. Try foiling for 30-45 minutes near the end to get the tenderness and pullback. The list of options are nearly endless.

Russ
 
Thanks for all the great comments. The recipe was a great starting point as many of you pointed out. I was happy just to get the meat cooked properly this time. It was a hit with the family but I'll probably try something else next time.

Thanks to all your help, I'm learning.
 
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