The Rib Thread

[Reinhard]

Cabuzz, of course i will try it, i’m always looking for something new. keep in mind since this is one sauce that you favor, try it as a finisher for pulled pork also. i put my sauces in those cheap plastic containers you can get at wallyworld with cone shaped tops that ketchup or mustard is normaly stored in. just squeeze some on and your in buisness. thanks for the reciepe. good luck.

http://www.sausageheavenoutdoors.com

Die young as old as possible.

[freighttrain50]

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.

Chris

2015 Team Archery Contest Winner
2016 Team Archery Contest Winner

[bentpole]

Early one smoking season I forgot to get apple juice when I picked up my ribs. However I did have 1 liter of “Apple Pie” left.

For those that don’t know, Apple Pie is as followed

1 liter of Everclear alcohol
1 gallon of apple juice
1 gallon of apple cider
2 cups of brown sugar
2 cups of sugar
5 or 6 cinnamon stix

boil everything BUT and I do mean BUT the everclear until the cinnamon stix get soft. Let cool THEN add the Everclear.

BOOM, Nailed it.

Back to the ribs.

With much reluctance I poured the “Apple Pie” into my sprayer. I will say this, every rack of ribs since has been misted upon with hourly shots of “Apple Pie”. It makes them really sparkle in the sun. The rub I make has a little kick to it so the sweetness of the spray is a nice contrast.

My love for the Vikings is only rivaled by my hatred for the packers and their famous "11 world championships"

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[bentpole]

freighttrain50 wrote:
I will be smoking my first few racks of ribs when the snow melts and am curious if people like smoking them with a rub on them or saucing them as they smoke? I usually do my pork butts and briscuits with a rub but am definately open to some saucy ribs.

Give them a nice dry rub before smoking forsure. Sauce them up with a hour to go then again with 1/2 hour left.

My love for the Vikings is only rivaled by my hatred for the packers and their famous "11 world championships"

[Reinhard]

Great lookin ribs there BP!!. guess you can spray some of that apple pie in your mouth occationaly while giving some goodness on the ribs ” title=”” class=”bbcode_smiley” /> .

the thing about using alcohol in cooking, it’s good to remember that it evaporates when heated. it can tenderize meat, but more in a marinade than in the cooking process. beer for example containes enzymes that breakdown tough fibers in meat. beer, wine, brandy, whiskey ect. can also add flavor.

i dont think the alcohol in a apple/juice brandy spray for example evaporates that quickly however because your spraying in the last half hour to an hour of the rib process and doing so often while turning the slabs over. i could be wrong.

i did some research on fruits that help in tenderizing meat and i found something interesting that us apple juice sprayers might think about and try.

pineapplejuice!! pineapples contain bromelin which breaks down collagen. it’s also very good for you. so i will give this a try also. one slab sprayed with apple/brandy juice and one with pineapple/brandy juice.

i will also try pineapple juice in my sauce i mentioned above. what do you guy’s think? good luck.

http://www.sausageheavenoutdoors.com

Die young as old as possible.

[fishnutbob]

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

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.

[CaughtABuzz]

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

[Reinhard]

always great ideas out there. i like sharring them with others on here and learning more as well. good luck.

http://www.sausageheavenoutdoors.com

Die young as old as possible.

[Reinhard]

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.

http://www.sausageheavenoutdoors.com

Die young as old as possible.

[Fish of the Gitch]

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.

http://www.fishofthegitch.com/

[thunder]

[thunder]

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!!!

[pikepicker]

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!

just a simple fisherman!

[Reinhard]

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
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.

http://www.sausageheavenoutdoors.com

Die young as old as possible.

[skeeter20]

Here is a picture of the ribs we did on Friday ” title=”” class=”bbcode_smiley” /> 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!

Corey Jahn
NPAA 523

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