Memorial Day BBQ
- Thread starter CPP
- Start date
MDP
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OMG ! Those hunks of goodness are making me drool !!
CPP
Active member
- Thread Author
- #7
OMG, they look fabulous! Care to share a recipe or two?
Enjoy!:hungry:
Sure nothing really special
Ribs I do is of the dry variety
Dry rub.
10 teaspoons dark brown sugar
3 tablespoons Paprika
1 tablespoon black pepper
1 tablespoon garlic salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon sage
1/2 teaspoon dried marjoram
1/4 teaspoon white pepper
get yourself 2 slabs of ribs, babybacks or st louis spareribs
I remove the membrane on my ribs/ Combine the dry rub ingredients , set aside 1/3 of a cup for later
apply a little yellow mustard to the rib and rub that all over the rib, yea I know mustard. You will not taste the mustard, but it will hold the rub in place, then apply the rub generously to the front and back of the rib.. Cover the ribs with fold and place in the fridge for a couple of hours, this gives that rub a chance to sinkin to the rib meat
Depending in your smoker, I use a Weber Smokey Mountain smoker. A Big kettle smoker with a water pan that I fill with apple juice..
Use the indirect cooking method.
I use white oak wood instead of charcoal. And a little other wood (2 chunks of apple and 1 chunk of cherry soaked in warm water for a hour or two before the ribs are added to the smoker) but charcoal works to just add the 2 chunks of apple and 1 chunk of cherry for your smoke. ps: I get my smoke started before I add the meat to the smoker and attempt to get the temp close. The ribs will bring the temp down when you add the ribs to the smoker, so give it a few minutes to see if the temp comes up, if not open up some vents to suck that air in.
Not knowing what kind of smoker or grill you have makes giving you cooking times difficult. The ideal cooking temp is about 225°F, hot enough to brown the surface, to develop a crusty bark and to melt fat and collagens. On most cookers, when the temp is 225°F at sea level, it takes about three to four hours to cook a slab of baby backs and about five to six hours to cook a slab of St. Louis cut ribs or spares. and my smoker usually goes from 225 to 250 and then drops back down. Get a good thermometer to you know what the grill temp is. My times are around 4 hours depending on the amount of slabs on my smoker.
There are two ways I use to test to see when ribs are done ( I got this from a BBQ site) and it works
The bend test. This is the method I like best. I pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface, as shown at right. A small crack means you need a little more time. It should be close to breaking when you lift the slab. You'll get the feel for this with practice. The twist test. Another technique is to grab hold of the tip of a bone somewhere near the middle. If you twist, it should start to break free of the meat. This means the collagen in the tough connective tissues have melted and turned to gelatin.
Let the ribs rest when you take them off the smoker and dust them lightly with the rub... I serve sauce on the side unless the wife wants sauce and that is added the last 10 min of the smoke.