New Years Rib Resolutions
- Thread starter Dave Russell
- Start date
Eric Simon
TVWBB Fan
Happy to help, Rich. I'm such a newbie to comp BBQ; it will be nice to know something about something for a change! Drop me a PM...
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
Hey Eric
I just smoked some spares & BBs. 6hours at 225% (lid) turning them only once at 3 hours. No spray, just the BRITU rub and sauce at 6hours. The meat was falling off the bone and I had pretty good bark. Check out the pics.
http://gallery.me.com/ralex598...olor=black&view=grid </div></BLOCKQUOTE>
Alexander, you sure you used enough wood chunks for that cook? Dang.
Hey Eric
I just smoked some spares & BBs. 6hours at 225% (lid) turning them only once at 3 hours. No spray, just the BRITU rub and sauce at 6hours. The meat was falling off the bone and I had pretty good bark. Check out the pics.
http://gallery.me.com/ralex598...olor=black&view=grid </div></BLOCKQUOTE>
Alexander, you sure you used enough wood chunks for that cook? Dang.
Brett Fields
TVWBB Fan
Well, I've confessed before that I'll prostitute myself to the taste of my audience who generally like ribs to fall off the bone. To that end, I foil.
But Dave...
As for for spiciness issue, how 'bout this....
My last cook I did six racks for a party on the 23rd. I had to prepare them 4 days in advance. I trimmed, rubbed, then vacuumed in FoodSaver bags. (two racks per bag) When I opened them. I sprinkled again with rub and then onto the cooker. If this was your cook, you could have used the spicier rub for the second sprinkle. That might put you into the flavor area you're looking for. I've been having great results with my FoodSaver.
Happy Holidays,
Brett
But Dave...
As for for spiciness issue, how 'bout this....
My last cook I did six racks for a party on the 23rd. I had to prepare them 4 days in advance. I trimmed, rubbed, then vacuumed in FoodSaver bags. (two racks per bag) When I opened them. I sprinkled again with rub and then onto the cooker. If this was your cook, you could have used the spicier rub for the second sprinkle. That might put you into the flavor area you're looking for. I've been having great results with my FoodSaver.
Happy Holidays,
Brett
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brett Fields:
Well, I've confessed before that I'll prostitute myself to the taste of my audience who generally like ribs to fall off the bone. To that end, I foil.
But Dave...
As for for spiciness issue, how 'bout this....
My last cook I did six racks for a party on the 23rd. I had to prepare them 4 days in advance. I trimmed, rubbed, then vacuumed in FoodSaver bags. (two racks per bag) When I opened them. I sprinkled again with rub and then onto the cooker. If this was your cook, you could have used the spicier rub for the second sprinkle. That might put you into the flavor area you're looking for. I've been having great results with my FoodSaver.
Happy Holidays,
Brett </div></BLOCKQUOTE>
Hi Brett. Thanks for the reply. It's not that I don't like spice or heat in a rub. I actually like pretty spicy rubs for shoulder, because something about all that time on the cooker combined with the fact that the brownies are mixed in (0r optional) makes it all good, and doesn't distract from the meat. I'm just not gonna use the same kind of rubs for ribs, anymore. I'll probably start off with a kosher sprinkle like Kevin Kruger on here does, and go a little easier on my rub as well. I do NOT like to taste chili powder on my ribs. Maybe G. Viviott does, or his higher temp cooks mellows the spice out. I'm just thinking how my father-in-law grills spares with nothing but s and p and the taste of juicy spares is great...but please pass the toothpicks while I rest my poor jaws.
What I'm really not decided about is temp and technique. If I could ever get competition quality "three and under" spares, I'd probably smoke at 225 to 250 and not even think of foiling. However, I'm doing good to find whole slabs under four pounds, so it's either 200-225 or foil for a while, looking back at my journal. I just have never gotten the texture how I wanted it with foil. Any tips, there? Thanks again, Dave
Well, I've confessed before that I'll prostitute myself to the taste of my audience who generally like ribs to fall off the bone. To that end, I foil.
But Dave...
As for for spiciness issue, how 'bout this....
My last cook I did six racks for a party on the 23rd. I had to prepare them 4 days in advance. I trimmed, rubbed, then vacuumed in FoodSaver bags. (two racks per bag) When I opened them. I sprinkled again with rub and then onto the cooker. If this was your cook, you could have used the spicier rub for the second sprinkle. That might put you into the flavor area you're looking for. I've been having great results with my FoodSaver.
Happy Holidays,
Brett </div></BLOCKQUOTE>
Hi Brett. Thanks for the reply. It's not that I don't like spice or heat in a rub. I actually like pretty spicy rubs for shoulder, because something about all that time on the cooker combined with the fact that the brownies are mixed in (0r optional) makes it all good, and doesn't distract from the meat. I'm just not gonna use the same kind of rubs for ribs, anymore. I'll probably start off with a kosher sprinkle like Kevin Kruger on here does, and go a little easier on my rub as well. I do NOT like to taste chili powder on my ribs. Maybe G. Viviott does, or his higher temp cooks mellows the spice out. I'm just thinking how my father-in-law grills spares with nothing but s and p and the taste of juicy spares is great...but please pass the toothpicks while I rest my poor jaws.
What I'm really not decided about is temp and technique. If I could ever get competition quality "three and under" spares, I'd probably smoke at 225 to 250 and not even think of foiling. However, I'm doing good to find whole slabs under four pounds, so it's either 200-225 or foil for a while, looking back at my journal. I just have never gotten the texture how I wanted it with foil. Any tips, there? Thanks again, Dave
Gary H. NJ
TVWBB Platinum Member
My New Year's resolution is to get myself invited to Eric Simon's BBQ dinner for his home-raised pork and home-made sausage!
Actually, since I like to make my own rub, I've decided to make them without salt. This means applying the rub will be a 2-part process -- salt first, then actual rub, but I like the control. Less chance of over- or under-salting.
Actually, since I like to make my own rub, I've decided to make them without salt. This means applying the rub will be a 2-part process -- salt first, then actual rub, but I like the control. Less chance of over- or under-salting.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
Hey Eric
I just smoked some spares & BBs. 6hours at 225% (lid) turning them only once at 3 hours. No spray, just the BRITU rub and sauce at 6hours. The meat was falling off the bone and I had pretty good bark. Check out the pics.
Dave, too many huh? I thought so. I'm wasting $$$ in wood and possibly over smoking them. How many do you think I should use?? I used cherry and hickory. Any thoughts out there? http://gallery.me.com/ralex598...olor=black&view=grid </div></BLOCKQUOTE>
Alexander, you sure you used enough wood chunks for that cook? Dang. </div></BLOCKQUOTE>
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
Hey Eric
I just smoked some spares & BBs. 6hours at 225% (lid) turning them only once at 3 hours. No spray, just the BRITU rub and sauce at 6hours. The meat was falling off the bone and I had pretty good bark. Check out the pics.
Dave, too many huh? I thought so. I'm wasting $$$ in wood and possibly over smoking them. How many do you think I should use?? I used cherry and hickory. Any thoughts out there? http://gallery.me.com/ralex598...olor=black&view=grid </div></BLOCKQUOTE>
Alexander, you sure you used enough wood chunks for that cook? Dang. </div></BLOCKQUOTE>
Dave, too many huh? I thought so. I'm wasting $$$ in wood and possibly over smoking them. How many do you think I should use?? I used cherry and hickory. Any thoughts out there? http://gallery.me.com/ralex598...olor=black&view=grid
Dave Russell
TVWBB Honor Circle
Alexander, while I'm new to the wsm, I'm not new to barbecue. I still have a lot to learn, but I have learned this. Most folks barbecuing on smaller cookers can improve the flavor of their ribs by simply going lighter on the smoke.
The ONLY time I ever did a rib cook and thought I didn't get enough of a smoke flavor was when I just used apple chips, not chunks. Some probably prefer more smoke than myself, but that's just my 2 cents worth.
Happy New Year! Dave
The ONLY time I ever did a rib cook and thought I didn't get enough of a smoke flavor was when I just used apple chips, not chunks. Some probably prefer more smoke than myself, but that's just my 2 cents worth.
Happy New Year! Dave
Thanks Dave, I'm new to both BBQ and WSM. I do appreciate your comments and those of this site. We all learn from each other and improve. Before the WSM all I did was grill steaks and chicken. I will reduce the chunks to 2 or 3 in my next smoke and then compare the results. Thanks and have a Happy New Year.
Bill Hays
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
Hey Eric
I just smoked some spares & BBs. 6hours at 225% (lid) turning them only once at 3 hours. No spray, just the BRITU rub and sauce at 6hours. The meat was falling off the bone and I had pretty good bark. Check out the pics.
Dave, too many huh? I thought so. I'm wasting $$$ in wood and possibly over smoking them. How many do you think I should use?? I used cherry and hickory. Any thoughts out there? http://gallery.me.com/ralex598...olor=black&view=grid </div></BLOCKQUOTE>
Alexander, you sure you used enough wood chunks for that cook? Dang. </div></BLOCKQUOTE> </div></BLOCKQUOTE>
Alex,
When you post "inside" a quote, it makes it very difficult to see "who" said "what". Please try to add your post/comments "outside" the quotes.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alexander:
Hey Eric
I just smoked some spares & BBs. 6hours at 225% (lid) turning them only once at 3 hours. No spray, just the BRITU rub and sauce at 6hours. The meat was falling off the bone and I had pretty good bark. Check out the pics.
Dave, too many huh? I thought so. I'm wasting $$$ in wood and possibly over smoking them. How many do you think I should use?? I used cherry and hickory. Any thoughts out there? http://gallery.me.com/ralex598...olor=black&view=grid </div></BLOCKQUOTE>
Alexander, you sure you used enough wood chunks for that cook? Dang. </div></BLOCKQUOTE> </div></BLOCKQUOTE>
Alex,
When you post "inside" a quote, it makes it very difficult to see "who" said "what". Please try to add your post/comments "outside" the quotes.