First Spare Rib Cook on WSM


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P:
Are you saying one should stop adding wood for smoke once the internal meat temp hits around 140* ?
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The 140 thing applies only to smoke ring formation. You can add wood at any time for added smoke flavor </div></BLOCKQUOTE>

Thanks Dave/G, I've also read about over smoking meat making it bitter. Guess I'm trying to find a "ballpark" benchmark. I'm using hickory chucks exclusively until I know this rig better.
 
Dave is correct, as usual. Smoke will continue to stick to the meat irrespective of its temperature.

As for what you've learned over the years, I'm afraid this is incorrect. In many cases warming the meat first to room temperature is appropriate. This is not one of those times - and there are others where warming first is not or may not be desirable.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike David P:
My approach has been to let meat come to close to room temp but still cool which allows the fibers to relax and absorb kosher salt and other spices. They penetrate deeper into the meat. Of course on this smoke, they may have penetrated too well!
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Also, Are you Pro's saying one should stop adding wood for smoke once the internal meat temp hits around 140* ? </div></BLOCKQUOTE>

Mike, you're right in that the rub does in fact adhere to the meat better once it's lost it's chill. By the time I'm done skinning and trimming all my spares though, the meat is usually about right to start dusting with the rub, no mustard or pre-salting required. As to how much rub, realize that creole seasonings are much too high in salt to be considered rubs, so always go light on stuff like that and ALWAYS look at the amount of sodium on the back of the container. I'm not wild about spicy ribs either, so you might just stick with typical bbq rubs or make your own, which is my preference. Anyway, I prefer to put the ribs back in the fridge for an hour or so if possible before smoking so they'll cool back down for better smoke-ring formation. The rub will "sweat" on the meat while in the fridge as well. This is the Harry Soo way, and it works for me. (I wouldn't rub ribs overnight.)

One other thing, since as already established, smoke continues to adsorb to the surface of the ribs throughout the cook and you're using hickory, do NOT add any more than what you start off with. Lots of folks around here use lots of fruitwoods that don't smoke near as long so they add. No need with nutwoods though, and you might find that pecan is your favorite for ribs and poultry since it's a bit milder. Try Academy Sports if you can't get any from your neighbors.
 
Thanks for the replies Guys. Going to try a couple of racks of BB's this weekend using what I've learned here. I'll post pic's.

Thanks again!
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Mike, check out Harry Soo's sight if you haven't yet, and by the way, his competition method for cooking spares is also a great method for cooking loinback ribs. While I like that HH/foil method for loinbacks, for spares I actually prefer the simple method of smoking at 250* with water in the pan. It's fun to try different methods, though.
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http://slapyodaddybbq.com/Recipes.html
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
Mike, check out Harry Soo's sight if you haven't yet, and by the way, his competition method for cooking spares is also a great method for cooking loinback ribs. While I like that HH/foil method for loinbacks, for spares I actually prefer the simple method of smoking at 250* with water in the pan. It's fun to try different methods, though.
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http://slapyodaddybbq.com/Recipes.html </div></BLOCKQUOTE>

Dave, I just checked out Harry Soo's site and also the Q&A he had here. Talk about info overload! Of course, his (and your) credentials speak for themselves. I'm really stoked about this next smoke.

Thanks for the Great Link and info.
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