Quote:
Originally Posted by Rusty Heap
Good 'Q doesn't need to revolve around magic wood chips, but more the method.......
Spice rub your rib meat and fridge for 24 hours before hand. Pull the back white membrance off the pork ribs (makes 'em chewy if you don't) , use pliers if needed.
Excellent ribs come from low and slow, in a 3-2-1 hour ratio. (adjust SLIGHTLY per size of ribs, but stick to the 3-2-1)
Start at about 175-180 temp, in-direct heat if you can, for ~3 hours with wood chips/chunk apple for pork, hickory for beef. You can also mist or baste ribs with Apple Cider during smoke.
Wrap in foil, continue cook at same temp for ~2 hours. This step steams the ribs in their own juices and makes 'em tender.
Pull from foil and do a sear over direct heat for ~1 or less.
This crisps up the surface meat. Only add any sauce that contains sugar the last 15-20 minutes or the sauce with burn not carmelize, honey with spice rubs is excellent at this point.
fantastico perfecto method. TRY IT! (this post made me hungry, just went and pulled a huge rack of pork spare ribs out and will 'Q 'em up later today then post pics of my method.
My favorite beef ribs are cross cut, so the look like a row of Silver Dollars, marinate in a teryaki sauce with green onions and cilantro over night, as they're only ~1/2" thick sear 'em quick on both sides, yummy!
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U mean to tell me it wasn't those Extra 20 Year Mellowed In Bourbon Wood Chips that made the difference in making em so GOOOOD? It was my METHODLOGY? WHOA what a concept here! But then again for decades I have been using that methodlogy. I find I don't really need to foil the ribs to mek em nice and tender, and I use a MOP with Apple Juice, Cidar Vinegar, Brown Sugar, Veggie Oil and Secret Spices as a recipe and I don't really need to MOP ribs. Bin there done that
I do find a simple rub is the best. Lightly salt, pepper, Paprika, Granulated Garlic and Granulated Onion. You want more complex Cayenne, Cumin, Chili Powder, Brown Sugar and Celery powder. U could switch out Cumin for Curry depends on the flavor profile you are looking for.