your best ribs tips plz


 
P

Pinny

TVWBB Super Fan
I love ribs but mine are so mediocre. There's nothing especially wrong with them, it's just they're not particularly good. What are some of your most important ribs tips and techniques - maybe some of them will help me.

Thanks,
Pinny
 
IMO, The biggest factor in turning out great ribs is the wood used, and how much are you using. For ribs less is more in my book. If you are using a strong wood, or using too much wood, the ribs will suffer big-time. I like to use fruit woods on ribs, and just 2 small chunks. HTH
 
Pinny, what area would you like to improve? Tenderness, firmness, falling off the bone, flavor etc. This might help us give you some ideas. Also, I'm with Bryan on the smoke, less is more for me.
 
I guess flavor is the big issue for me. They always come out nicely tender, but either under or misflavored. I usually just sprinkle on some of my mediocre homemade bbq rub - that must be the problem. What types of rubs are really good on ribs? Also, how do you guys feel about basting the ribs in bbq sauce?

Thanks,
Pinny
 
If it's flavor you are after then you will definatetly want to work on that rub. I add sauce at the end for my wifes ribs, but I like mine dry so I can taste the rub and smoke.

While I started with a basic Raichlen-type rub, I have started playing with other spices to add the flavors I LIKE!! I upped the black peper and garlic... swapped half the paprika for some TRUE chili powder... added some fresh ground cumin, mustard seed, allspice and cinnamon.
All I can say is play around with it. I experimented on pork chops to try to find what it would taste like on pork.

The best part is you can eat all your failures!
 
Yes, echoing Scooter, I am no fan of sauced ribs. The thinnest veneer of glaze--maybe--sometimes, but definitely not sauced.

I make a different rub every time but look to rubs (at least at the outset) that contain some chile(s) (I like New Mexico, guajillo, Aleppo, casacabel, mullato, piri-piri), an herb or two, perhaps, onion, garlic, and some of the 'sweet' spices like allspice, cinnamon, clove, mace, nutmeg, cardamom (not necessarily all of them and not in large quantities). Here's one example.
 
This is the one I've been doing recently - Comp. Ribs and I really like it.

I've also done this one from Kevin K that's excellent too - Kevin K's Rub

I don't sauce my "personal" ribs, eat them dry so I can taste the flavor from the rub. Hope these ideas help.
 
You can have the best rub, the best sauce, etc. but if you are using too much wood or too strong of a wood, makes no difference, because it's all covered up or ruined by the over use of wood for the delicate nature of ribs.
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What wood do you use for your ribs and how much?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pinny B.:
1 chunk of maple about the size of two fists. Also my lump is made from qubec maple. </div></BLOCKQUOTE>
My wood size for ribs, is in the line of about a 1/2 of fist sized piece, split into 4th's of cherry, apple, maple, or pecan. Pinny, Cut the amount of wood you use in half, and see if that doesn't help.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik Gerharter:
hey there,,, if you're not into making your own rub try out some Jack Stack. it's out of Kansas City www.jackstackbbq.com. i've used this in a competition and did well with it. </div></BLOCKQUOTE>

I have tried some of the Jack Stack BBQ Rub on brisket and found it to be way to salty, that is just my experience with it
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pinny B.:
1 chunk of maple about the size of two fists. Also my lump is made from qubec maple. </div></BLOCKQUOTE>

I would assume you are using Basques Lump which itself has a great smoke flavor. I use this product too and honestly I can't imagine you aren't getting a "barbeque" flavor from it.

My thoughts would definately be on the rub (quality and quantity). As long as your rub isn't too heavy in salt, you can spread a generous coating on your ribs. I think you'll be amazed at how much flavor you can put on those ribs with just a couple modifications to your rub.
 
If you make your rubs without salt (you'll note my recipes don't include it) you can salt the meat first, allow the salt to draw moisture while you make the rub, then apply the rub over the salt. You can hs apply as little or as much as you want without worrying about salt levels.

Bryan, that's my amount of wood as well. I vary the woods but use split 'fist-sized' pieces, about half of one's worth. I always use small pieces of wood no matter what I am smoking.
 
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