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#1 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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Okay Jason, post up how you prepare pork ribs. While I was buying pork butts on sale for $.99 a month or so back, they also had pork ribs at the same price. I figured this weekend would be a good time to cook 'em up. So post up your instructions. pretty please
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#2 |
Pope & Young
Join Date: Oct 2006
Location: North Texas
Hunt In: Haskell County, TX
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Following. I've never been good at ribs.
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#3 |
Pope & Young
Join Date: Feb 2008
Location: Williston, ND
Hunt In: North Dakota
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3-2-1 method... Works well and 95% of people will love them.
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#4 |
Pope & Young
Join Date: Oct 2006
Location: Pearland
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#5 |
Pope & Young
Join Date: Oct 2006
Location: Centerville
Hunt In: 20' up a tree in Leon County
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#6 |
Eight Point
![]() Join Date: Nov 2013
Location: N. Texas
Hunt In: Grayson Co. Montague Co.
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I did 3-2-1 method last night on 2 racks of baby backs and they were awesome! Very easy.
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#7 |
Pope & Young
Join Date: Nov 2010
Location: Montgomery
Hunt In: Montgomery County
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#8 |
Pope & Young
Join Date: Feb 2007
Location: Arlington,TX/Pecos County
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Pork ribs are pretty easy. Beef ribs, now you will separate the men from the boys.
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#9 |
Ten Point
Join Date: Oct 2006
Location: El Lago, TX
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I'm not Jason ( I was gonna say I'm not Smart but that just didn't sound right!
![]() Come Back Baby-Back Ribs Ingredients 2 to 3 Racks of Baby Back Ribs Barbecue sauce of choice (I prefer Sweet Baby Ray’s) Rib Rub (Recipe Below) Rib Rub 2 cups of Brown Sugar 2 Tbs. Garlic Powder 2 Tbs. Onion Powder 1Tbs. Paprika 1 tsp. Powdered Thyme 1/2 tsp. Black Pepper 1/2 tsp. White Pepper 1/4 tsp. Cayenne Pepper 1 Tbs. Kosher salt 1 tsp ground ginger Directions Mix the rib rub ingredients thoroughly, make sure to break down any clumps. Remove the thin membrane from the bone side of the ribs, rinse them and pat dry. Cover the ribs with the rub, front and back. I try to let them “marinate” in the refrigerator for 2 to 12 hours (overnight is great). While you’re getting your fire going, put the ribs on the counter to allow them to lose the refrigerator chill. Prepare your fire for indirect heat (or smoking) at 225 to 250 degrees; I have used kettle grills and ceramic cookers with rib racks, and smokers. When your temperature is steady add your smoking wood (sometimes I soak it in water first, sometimes not). I prefer fruitwood for pork, usually apple. Put your ribs on and sit back and relax a while (about 3 hours). Keep an eye on the temp; I try to keep it at 225 degrees. Remember... low and slow! Here is where there is a lot of debate in the BBQ world, but this is MY recipe so this is how I do it. Coat the ribs in barbecue sauce and wrap each rack individually in heavy-duty aluminum foil. At this point you can move them to an oven or put them back on the pit, at 225 degrees. Let them go another 2 hours. Now remove them from the foil and check them for doneness. Visually the meat should appear to shrink and pull away from the bone, or an internal temp of 190 degrees. Finish them on the pit if needed (still at 225), shouldn’t need any more than an hour. Last edited by Cazador; 06-29-2015 at 11:37 PM. |
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#10 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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Thanks guys. Seems like everybody is consistent on the 3 hour smoke, but some variability in the 2nd and 3rd stage.
I guess Smart doesn't do ribs. ![]() |
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#11 |
Pope & Young
Join Date: Oct 2006
Location: Fulshear & Padre Is
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i'll post up my way later.
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#12 |
Pope & Young
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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I'm pretty much the same way as most of these fellas above on the times....
I'll peel the membrane and trim off any excess fat...trim to St.Louis style ribs....then cover both sides in rub of your choice. You can use mustard or oil as a binder if you want. I smoke at 250-275 for 2 hours (3 if pit is 225) and spritz at one hour and second hour. I then double wrap pouring a half cup of apple juice in the bottom of the foil. If I want a sweet rib, I'll cover the top with liquid butter with a silicone brush and brown sugar as well as a light dusting of more rub. If a savory rib is the choice for the day, I add the squeeze butter and the light dusting of rub. Put it back on the pit for another 2 hours.... If it is to be a dry rib, I open up the foil after the 2 hours above and let the bark set up for 45min -hour. If it is a wet rib with BBQ sauce, I open to let it set up for 30 minutes, add BBQ sauce with a silicone brush and let that carmelize for another 30. For the BBQ sauce, I usually take some of the au jous from the foil and mix with Head Country or SBR Sweet and Spicy to cut it then glaze with a silicone brush. I'll usually let them rest in the foil closed back up for 30 minutes while I prep the other food.... although resting for a thin cut of meat like ribs is not as important as a brisket or PB. Flip over the rack so you can see the bone and cut accordingly. Cutting from the top is a guessing game.. ![]() This is what I do. It's probably a little OCD for some, but it works for me. There are a million ways to do it.. ![]() |
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#13 |
Ten Point
Join Date: Oct 2009
Location: White Settlement, Tx
Hunt In: Pleasanton, Public land
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3-2-1 is where its at. I had some apple juice or beer in when I wrap them in foil. Don't always make the whole last hour, wife gets hungry and the feast begins.
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#14 | |
Ten Point
![]() Join Date: Aug 2008
Location: Glen Rose, TX work in Jackson, MS
Hunt In: Hamilton County
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Long live the KING!!!! |
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#15 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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Thanks for the detailed post Smart.
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#16 |
Ten Point
Join Date: Oct 2010
Location: Rockwall
Hunt In: TX, KS
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In
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#17 |
Four Point
Join Date: Oct 2012
Location: Houston
Hunt In: Limestone
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And....Now I'm hungry!
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#18 |
Ten Point
Join Date: Jan 2010
Location: Rockwall
Hunt In: Hunt County
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And now I want some ribs.
Thanks Smart!! |
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#19 |
Pope & Young
Join Date: Nov 2010
Location: Silsbee
Hunt In: East Texas
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Can't go wrong with what was stated above
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#20 |
Ten Point
Join Date: Mar 2012
Location: Sherman, TX
Hunt In: Throckmorton
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I'm not a big fan of using foil, but it's not wrong to use it either. Guys like Smart who posted above always post great info when it comes to smoking, and especially Smart when it comes to cold smoking! I do everything as stated as above but don't use foil. When the ribs are on for 4-5 hours I'll start checking them for doneness. I use 2 sets of tongs and pick up the rib by both ends. I bend the rack and when the meat starts breaking easily they are done. You want the meat to stay on the bone, but pull off easy. Do it a couple times and you will learn what to do and what not to do.....but whatever you do don't burn them!
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#21 |
Pope & Young
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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I guess that makes you Zeus?...
![]() ![]() Sure thing.. ![]() Last edited by Smart; 07-01-2015 at 03:05 PM. |
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#22 | |
Pope & Young
Join Date: May 2007
Location: Humble, TX (Atascocita)
Hunt In: Bienville and Jackson Parish Louisiana - Union Community area
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#23 |
Pope & Young
![]() Join Date: Mar 2013
Location: Forney, TX
Hunt In: Schleicher County
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I got huuuungggry all a sudden!
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#24 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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Pulled a package from the freezer and it turns out I bought spare ribs. Anything I need to adjust?
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#25 |
Pope & Young
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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#26 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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#27 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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Using Caz's rub recipe... here we go.
Cut them into St Louis style and split the rack in two since it goes in an electric. ![]() The smoker is heating up and this will give the meat some time to settle. |
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#28 |
Pope & Young
Join Date: Jan 2011
Location: Willis
Hunt In: TX, NE, MEXICO
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Tagged
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#29 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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And we are off....
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#30 |
Pope & Young
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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Looking good!
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#31 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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Time for another spritz
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#32 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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Wrapped in foil to start the "2"...
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#33 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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![]() ![]() The end rib... the little piggie that got smoked by its lonesome. |
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#34 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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Holy smokes!!!! That was guuud
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#35 |
Pope & Young
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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Looking good!
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#36 |
Pope & Young
Join Date: Dec 2009
Location: Houston
Hunt In: Mainly Guide Now
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Will do this Sunday..............
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#37 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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Nature throwing a curve ball with some rain forming. Pulled them and they are almost falling off the bone. Put some sause on top and now in the oven for 30 mins to get a glaze.
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#38 |
Pope & Young
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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If they are already falling apart don't leave them in there too long. That sauce doesn't take long and you don't want them cooking much further.
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#39 |
Ten Point
![]() Join Date: Dec 2010
Location: Liberty tx
Hunt In: East Texas/ junction
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Looks like yours turned out good. I tried my wedding present out finally . Cookshack electric smoker . I bought the st Louis ribs also and cooked today . Turned out awesome . 225 at 3hrs .wrapped in foil with sweet baby rays and another hr or two.
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#40 |
Pope & Young
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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Nice slammer!
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#41 |
Ten Point
![]() Join Date: Dec 2010
Location: Liberty tx
Hunt In: East Texas/ junction
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Thanks smart. Pretty impressed with my smoker. Will definitely ground check some pork this year to smoke
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#42 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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#43 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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The one on the left didn't have the sauce per my wife's request.
Letting set while the sides are being finished. ![]() |
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#44 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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BOOM! Turned out great. Thanks again guys!
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#45 |
Ten Point
![]() Join Date: Dec 2010
Location: Liberty tx
Hunt In: East Texas/ junction
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Looks good swamp.
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#46 |
Pope & Young
Join Date: Oct 2006
Location: Denton, TX
Hunt In: Tom Green County
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Nice swamp! Glad it went well!
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#47 |
Pope & Young
Join Date: Mar 2013
Location: Tomball, TX
Hunt In: Hill Country & East Texas
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Thankfully when everything was on sale, I picked up 2 racks. Will get another shot at it... probably labor day weekend. Not sure what else I would do differently. The pull was just right and they were tender. Might put a little more kick in the rub.
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#48 |
Eight Point
Join Date: Nov 2013
Location: Jacksboro TX
Hunt In: Palo Pinto Co.
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Tag
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#49 |
Ten Point
Join Date: Jul 2015
Location: Allen, Tx
Hunt In: Hamilton County
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Tagged as well...
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#50 |
Ten Point
![]() Join Date: Aug 2008
Location: Glen Rose, TX work in Jackson, MS
Hunt In: Hamilton County
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I think I did it right?
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