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Re: The Rib Thread
LSF Member
Joined:
03/29/2005
From Walker, MN
Posts: 4091
I think it sounds great just call when done Ill bring the slaw and a good bottle of wine.

I do alot of ribs also good ideas here to try

Posted on: 2013/3/8 9:22
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Retired Guide leech lake Walker 2.5 miles from Whipholt access. Bob Auel .Just fishing for FUN now and teaching the kids. Also guiding Wounded Warriors.
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Re: The Rib Thread
LSF Member
Joined:
01/06/2011
From St. Paul, Hackensack-Longville-Leech
Posts: 720
Rienhard-

That is a great idea for pulled pork, will def be making some for a bottle like you said. And Pineapple juice should work great- Hawaiin style and thanks for creating possibly the greatest and worst thread. So many good ideas but now I just have to sit on my comp at work thinking about ribs and the new ideas haha- also apprecietate the meat price thread, very helpful for a great meal at afforadable cost

Posted on: 2013/3/8 11:55
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Re: The Rib Thread
LSF Member
Joined:
05/14/2010
From andover
Posts: 4464
always great ideas out there. i like sharring them with others on here and learning more as well. good luck.

Posted on: 2013/3/8 12:08
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Re: The Rib Thread
LSF Member
Joined:
05/14/2010
From andover
Posts: 4464
how do you get perfect ribs? well it's happened a few times, although i found when this happens it's because i took my time with heat low and slow.

we all dont always have the time, but when we do here is a guide i went by from ideas from others. it's the 3-2-1 method for spareribs and 2-2-1 method for baby backs.

3-2-1 method for spareribs [st. louis also]

place the ribs on the smoker grate unwrapped and let them smoke for about 3 hours at 225 deg.

then wrap the ribs in foil or better yet, place them into a foil pan and cover with foil ofer the top. place about 1/4 inch of apple juice or pineapple juice in the bottom just before closing them up. leave them this way for about 2 hours.

then remove the foil from around the ribs or simply remove the foil from the top of the foil pan that holds the ribs[ it's fine to leavethe ribs in the pan as long as the top is open]. continue to cook the ribs this way for about 1 hour with or without smoke depending on what type of smoker you have.

2-2-1 for baby backs

place the ribs on the smoker grate unwrapped and let them smoke for about 2 hours at 225

wrap the ribs in foil or better yet, place them into a foil pan and cover with foil over the top. again, pour about 1/4 inch of apple or pineapple juice in the bottom of the pan just before closing them up. leave them this way for about 2 hours.

remove the foil from around the ribs or simply remove the foil from the top of the foil pan that holds the ribs. it's ok to leave the ribs in the pan as long as the foil is off the pan. continue to cook the ribs this way for about 1 hour with or without smoke depending what type of smoker or grill you have.

depending of the temps, because sometimes they fluctuate from one smoker or grill to another these time are a guide. try it with one slab one time and then you can adjust to fall off the bone or the tender bite off the bone, whichever you prefer.

i can generaly follow these guidelines in my electric smoker with a digital temp and time control. however it's somewhat harder to follow these times on my charocoal barrel grill/smoker with the side fire box. but by checking periodicly i can now get good rib results after playing with my charcoal grill/smoker and a cold one. good luck.

Posted on: 2013/3/9 10:19
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Re: The Rib Thread
Pro Staff
Joined:
12/08/2006
From Duluth
Posts: 1939
Nice thread guys. Today is grocery day. Been a few months since ribs have hit my grill, but the lid's coming off tomorrow. Thanks for some interesting ideas everyone.

Kirk. Great minds think alike. That's exactly how I do my ribs.

Posted on: 2013/3/9 10:42
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Re: The Rib Thread
LSF Member
Joined:
10/21/2005
From Wright County
Posts: 7271
Quote:

freighttrain50 wrote:
Great info everyone. I always rub my butts with mustard then the dry rub. It seems to add a little extra something and make the rub stick. I can't wait to try some sauce this spring.


This is the only post where you could get away with a post like this

j/k

Great ideas guys. Keep them coming. I have 2 full racks of spare ribs to cook up once it gets a little nicer out!!!

Posted on: 2013/3/9 11:58
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Re: The Rib Thread
LSF Member
Joined:
12/20/2010
From Zimmerman/Roseau MN
Posts: 1028
Good stuff fellas! I am going to have to try it the next time I want to fire up my grill. But after reading this stuff I am REALLY hungry now!

Posted on: 2013/3/9 12:26
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just a simple fisherman!
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Re: The Rib Thread
LSF Member
Joined:
05/14/2010
From andover
Posts: 4464
Memphis Rub

2 T paprika
1 1/2 tsp dark brown sugar [ i use Turbinado sugar because it blends better in the mix]
1 1/2 tsp granulated sugar
1 tsp salt
1 tsp cayenne pepper
1/2 tsp celery salt
1/2 tsp black pepper
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp onion powder

another version

2 T garlic powder
2 T onion powder
2 T black pepper
1 T salt
2 T chili powder
2 T cumin powder
2 T brown sugar [i use turbinado sugar]
3 to 4 T paprika
2 tsp cayenne pepper

these are good on chicken as well. i buy the bigger containers for black pepper at Sams for example and when it goes empty i make up a batch of rub and put it in that container and lable it. works out good. good luck.

Posted on: 2013/3/11 14:28
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Re: The Rib Thread
Pro Staff
Joined:
08/19/2009
From Grand Rapids
Posts: 1968
Here is a picture of the ribs we did on Friday Vinegar/ Apple Juice spray and Coyote Wild Seasoning(My Families). Heated up Coyote Wild sauce for dipping.

These were cooked on a wood pellet grill as well. Smoke for an hr then turn up the heat!

Attach file:



jpg  Ribs.jpg (75.21 KB)
9616_513e337cbcf2c.jpg 716X960 px

Posted on: 2013/3/11 14:43
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Corey Jahn
NPAA 523
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Re: The Rib Thread
LSF Member
Joined:
05/14/2010
From andover
Posts: 4464
Man they sure look great!!! good luck.

Posted on: 2013/3/11 15:05
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