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Rib Experiment


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
I'm going into an amateur rib comp soon, Father's Day, and i want to experiment with times. I won't have a lot of time so I'm planning a fairly high heat like 275-300. My experiment this Sunday is like this, assuming a 4 hour cook. I have a max of 5 hours, and need time to get my heat up, rub, rest the ribs and box them.

Here's my experiments:



4 straight
2-1-1
2-1.5-.5
3-.5-.5
2.5-.5-1


I'm actually betting on 3 -.5-.5, but we'll see what my tasters think. Also, listening to Kevin and some others. I'm re-doing my rub without salt and a few other changes.

Input very much wanted!
 
Yeah, salt the meat first, let the salt draw the moisture, then apply your saltless rub over that.

Me, I'd go unfoiled till the ribs are nicely, deeply colored. At that point I'd foil (perhaps with a reduced juice blend) and cook till tender while in the foil. Then I'd remove the ribs and return to the cooker for a few minutes to firm. (You can glaze at this point.) Done.
 
They're BBs, I expect medium meaty.

Thanks, Kevin. I didn't realise you salted before rubbing. The only issue I see is time. I have 5 hours including rubbing and getting to temp. But I will as you suggest, add an eyeball one in addition to the timed ones. In any case, I don't plan to take the time too seriously since so many other factors are in play.
 
Salting first will draw moisture to the surface. Give both sides a nice sprinkle - kind of the amount you'd use were the ribs cooked but served to you unsalted. [At this point, I have my cooker ready already, but go and light the chimney for a Minion start. I use ~25 briqs. I then make the rub. At this point, the ribs are moist from the salt.]

Apply the rub over the salt. The moisture will let it adhere well. Salting separately means you can use as little or as much rub as you'd like without affecting the salt level. [At this point the lit is ready; I assemble, dump the lit, load the meat in. Me, I look to cook in the smoking phase at ~325-350. I cook till nicely colored which is often around the 90 minute mark. Sometimes a bit more. Then I foil, meat side down and add a little juice (I am partial to slightly reduced pineapple juice with some tamarind concentrate mixed in - but I like others as well.) Then I cook till tender in the foil, often around 45 min, give or take. I check a rack a little earlier and gauge it from there. When tender, I remove, saving the foil juices, then return the ribs to the grate to firm for a few minutes. If glazing, I paint on a thin veneer, let it sieze for a couple minutes, paint on another, allow another min or so. Done. Temps are usually 350-375 during the foiled stage. But depending on actual cooktemps timing can vary a bit. If you're cooking ~300 you can expect somewhat longer times; at 275 somewhat longer than that. Go with whatever you're comfortable with - but feel free to increase temps if you need to speed the cook. Babybacks do not need low/slow cooking. Goood luck.]
 
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