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The ribs are a-smokin'


 
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J

Joe Preiser

TVWBB Super Fan
I'm heading to a friend's picnic tomorrow and one of the guys begged for me to bring ribs rather than simply the usual sausage feast we normally have. I was reluctant because loin ribs are just so expensive (around $4.30 at Sam's) and I don't want to drag the WSM to the party. I thought I'd just do a pork shoulder or something overnight but it turns out another friend just got a WSM and he's bringing pulled pork.

Anyway, I headed to Westbrook Market (Westmont, IL) for the first time and boy was I impressed. They were real busy so I didn't ask if they had a chuck roll or I would have tried that. They did have a sale on spare ribs for $.99/lb. They were huge, meaty and trimmed but did include the tips in the package. They also had smaller slabs of St. Louis cuts for $1.99/lb but I opted for the dino-ribs. I picked up 3 huge slabs at around 19lbs.

I cut the slabs in half so they'd fit in the rib racks, removed the membrane where I could and rubbed some with the Texas BBQ original rub and some with my personal blend. They've been on at 225*F for 2-1/2 hour with some hickory and apple while the Guru is minding the pit temp.

I plan to pull the tips off in a while for dinner and finish them up on the grill. I'll take the ribs off before they're finished, wrap them in foil and refigerate until tomorrow when I'll heat them on the grill and put on a finishing sauce.

I know it's not the best way but it's a sure sight easier than dragging everything around. Besides, I get the honor of doing that next weekend for the rib competition at my homebrew club's picnic.

I'll post pics if I get a chance.
 
Joe,

HI I was tinking about you having to travel to a friend's with a WSM. Here's something I did when I was asked to make ribs for a dinner at my mother in law's and all she had was a ducquane gas grill....


I did the competition ribs recipe in the morning up to the liquid stage then put the ribs and the liquid into some 2 gallon ziplock bags for the trip to mom's.

One I got there I foiled 'em up and finished them in the liquid on mom's ducquane. It may not have been pure..... but it worked.

Good luck at the homebrew club cookoff.
 
Rob,

Thanks for the info. I haven't tried the competition rib recipe yet but will have to try it sometime.

I removed the tips after 4-1/2 hours and put them on my gas Weber to finish with some sauce. They were quite tasty. Even straight Open Pit original sauce seemed to complement the Texas BBQ rub.

I left the ribs from the top rack on for about 1 hour more before foiling and chilling them. They were at 164*F. The ribs on the bottom rack were around 150 so I left them a little longer before they got the same treatment.

As I mentioned in another thread, this is the first time I've cooked spares in quite a while so my timing is a little off cooking them. I'm planning to get a few more rib smokes in in the near future so should get things dialed in shortly.
 
Joe,
I live in Plainfield, IL.

Just one questions, where do you get the apple wood from?

I am looking for a supplier of oak, apple and such.

Today we just finished up a party where I smoked 31 lbs of Pork Butt.

Everything was excellent.

John
 
John,

My sister has an apple tree in her back yard. It's a small one so most of the prunings are no more than 1" in diameter.

I'd probably take the drive towards Peoria to pick up some of the wood Dave Munson has if I could only find some room to store it. Darn townhouses.
 
Boy,
I think northern illinois has a huge smoke cloud over it.
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I smoked butts on friday/saturday, cheese yesterday and now I have 11 racks on the smoker for today.
Joe,
What road is that store on?
 
Brian,
[I smoked butts on friday/saturday, cheese yesterday and now I have 11 racks on the smoker for today.]
When you say smoker are you talking WSM or something else? If WSM how did you get 11 racks on it?
Rodgers
 
Yes, on the WSM. I had 2 charbroil rib racks on each grate. 7 half racks per rack. Then stood one rack on each side of the rib rack for 11 half racks per grate. I dont think I can get any more than that though.
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With BBs or St.Louis spares, you can roll and skewer 11 full racks-- 4 on the bottom grate, and a 3-on-top-of-4 pyramid on the top grate. You have to re-orient them periodically, as some parts are always going to be close to the edges.
 
Kevin Taylor's website shows how he can get 7 1/2 slabs per Charbroil rib/potato rack ~ 15 racks-o-ribs using 2 rib racks in the WSM
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(scroll down toward the bottom of the page)
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brian H:
Joe,
What road is that store on? <HR></BLOCKQUOTE>

Westbrook Market is on the northwest corner of Cass & 63rd in Westmont.
 
I usualy get my apple (chips) at Menards. Hurry they are selling out till next spring. I also like the apple hickory mix.

Also, took the family went to Uncle Bubs last weekend based on a friend's refereal. Maybe it was a bad night but we where all disappointed, found the BBQ bland and poorly prepared. Everyone was wishing I had wipped up a batch of BRITU instead.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Joe P:
I could only find some room to store it. Darn townhouses. <HR></BLOCKQUOTE>

Joe,
Talk to my wife! ... I might be on the way back from the train station and see a few logs of maple, or passing some lady cutting back her chery or apple tree ... they end up behind the shed in the back. She doesn't mind the BBQ mind you, but I get some stick (no pun intended, really!) for the lumber I bring home.

"You're never gonna use all that wood .. take it back"

ha, I'll burn it
 
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