Ready For Ribs - A few question


 
J

John_H

TVWBB Member
I'm a fairly new WSM smoker and have only done ribs once on my WSM with good results. I used the beginner recipe on here which I liked but I'm ready to branch out a little. A few questions:

1) Is the Ideal temp for back ribs 275-300?

2) Anyone tried the Rendezvous recipe on here? Thoughts?

3) Last time I did ribs I didn't foil them at any time. Is foiling recommended? I don't want the ribs to turn to mush?

4) I can't find the Rendezvous recipe on here now. Link?

5) Any other recipe suggestions are welcomed

Thanks in advance for your help.

John
 
1) That will work fine. Some go lower and some higher. Anywhere from 200 - 350 will get you good results as long as you don't over or undercook them. Basically when the ribs pull back from the bone and a fork goes in fairly easily they are done.

2) Yes but it was a few years ago. Not my favorite.....Still never hurts to try it and see what you think. I believe they cook the ribs fairly hot (350) at the restaurant but I have no confirmation, just heard it somehwere.

3) Up to you. Foiling will make the product more consistent. I foil all the time, lots of folks on here never foil and have great results. I just find it makes it fool proof. If you do foil check them often, how often will depend on your cook temp but if you are looking at 300 degrees I would start checking after 30 minutes and then every 15 from there.

4) Sorry no clue....

5) Any rub you like. I am partial to ribs dry or with a light glaze but that's just me. How do you like them? Are you looking for sweet or spicey, maybe balanced? A little more info and we can point you in a direction.....

Clark
 
I like my ribs dry and a little on the spicy side. I like when ribs are mopped at the end with a vinegar mop. Thanks for the info.
 
1) 275-300 is a great temp to cook at but your window for done is much smaller than at lower temperature.

2) The only time I ever had Rendezvous rub was at the restaurant in Memphis and I wasn't that impressed with it.

3)I don't foil. The only time I did was a couple weeks ago when I had some baby backs that where very stubborn. I was cooking at about 290 and at the 5 hour mark they still weren't done, had to get them to a party so I foiled them and they spent 2 hours wrapped in a cooler. When they came out they were finally tender.

5)I like a course simple rub of black pepper,red pepper flakes,onion flakes,garlic flakes and some cayenne or other pepper to spice it up a bit.
 
Me as well. Kevin posted this rub a while ago.

1/4 c sugar
1/4 c ground Ancho chili powder
1/4 c paprika
1 Tbl ground cumin
1 Tbl onion powder
1 Tbl dried thyme
1 tsp dried marjoram
1 tsp cayenne
2 Tbl green peppercorns, crushed
1 Tbl ground white pepper
1 tsp celery seed
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp ginger

I use it frequently but I use a hotter chile than ancho, usually a 50 / 50 mix of ancho or guajillo and then aji amarillo. I love Ajis though. Do you have this kind of stuff at home though? I like his pineapple and tamarind sauce as well.....Let me know what you think.....

I picked Kansas to win the tournament, keep cheering!

Clark
 
Thanks for the post Clark. That recipe looks really good. With the weather warming up I almost feel Obligated to smoke something.

Rock Chalk Jayhawk.
 
I get that completly. I'm going to do some jambalaya on the kettle after work today. I'm working extremely hard as we speak.....or watching the tournament at the office, whichever!

Have a good smoke and take some pics!

Clark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Could someone point me to the beginner recipe? I'm ready to try it for the first time. </div></BLOCKQUOTE>Use this link. And, welcome to the forum!
 
John, spare ribs (St Louis) are a bit fattier than the baby back (loin) and benefit from traditional low 'n slow, 225-ish. Baby back ribs, being closer to the loin are leaner and do better at slightly higher temps, 250-300. I never foil; it doesn't seem necessary, and it ruins the bark, imho. The ribs are done (tender) when a toothpick slides between the ribs. Remember, tender is good, fall off the bone is considered overdone (by some).
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