I do a lot of cookouts and baby back pork ribs are always the sure fire crowd pleaser. At times we smoke an entire case along with 8-10 chickens.
I also don't like short cuts but on the tv show "License to Grill" the host stated that wrapping the ribs in foil after they were over 1/2 smoked would help them retain more of their natural juices. Logic says they absorb all the smoke flavor they can hold during the first half of the cooking time. Dam if it ain't so.
The prime factor seems to be the quality of the meat. At one cookout I smoked several racks that had been bought at different stores/times and there was a huge difference among them even tho they were prepared the same and smoked at the same time on the same grill.
When the stars align and the Heavens smile down on you the meat will be firm yet juicy and slide/fall off the bone. Boy Howdy!!!!
Anyway, sorry to disagree with the boiling bit but that ain't the way to go if flavor matters to you. It washes out all the good stuff....been there..done that. Put another way ask yourself if you would boil a steak before grilling to tenderize it.
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Posted Wed Jun 25, 2008, 6:45am Subject: Re: Smoking a rack of Spareribs
Gime2much Said:
You're making me hungry, Len!!!
I also don't like short cuts but on the tv show "License to Grill" the host stated that wrapping the ribs in foil after they were over 1/2 smoked would help them retain more of their natural juices. Logic says they absorb all the smoke flavor they can hold during the first half of the cooking time. Dam if it ain't so.
Posted Thu Jun 26, 2008, 5:43am Subject: Re: Smoking a rack of Spareribs
I am not saying that you boil the ribs to death. I've also known people to leave the ribs in a brine + spice solution in order to 'fatten/moisturize' the meat. When boiling the ribs, you would boil in same solution BUT drop the ribs into the solution when boiling, if you boil the ribs from cold water, they will be tough.
Steak is eaten while bleeding. I don't know of anyone doing that with pork...though a friend of mine jokes that BBQ ing is a fine balance between the proper amount of carcinogens and not being poisoned by salmonella.
Last point. Steak is for the flavour you get out of it. Ribs are for the flavour you put into them.
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Posted Thu Jun 26, 2008, 11:42am Subject: Re: Smoking a rack of Spareribs
Lost Said:
I am not saying that you boil the ribs to death. I've also known people to leave the ribs in a brine + spice solution in order to 'fatten/moisturize' the meat. When boiling the ribs, you would boil in same solution BUT drop the ribs into the solution when boiling, if you boil the ribs from cold water, they will be tough.
Steak is eaten while bleeding. I don't know of anyone doing that with pork...though a friend of mine jokes that BBQ ing is a fine balance between the proper amount of carcinogens and not being poisoned by salmonella.
Last point. Steak is for the flavour you get out of it. Ribs are for the flavour you put into them.
I find BBQing ribs more difficult than BBQing Pork Butt. Butt you need to bring up to 195 internal, then it pulls great. 195 on ribs always dried mine out. Maybe there were not fatty enough to begin with.
Posted Wed Jul 9, 2008, 11:29am Subject: Re: Smoking a rack of Spareribs
There are a couple of ways to do what you want. The first is to lower the temperature to about 185F and cook longer, or.......use the aluminum foil.
I use "competition rib racks" in my smoker (they hold the ribs vertically). click here
As was previously stated, about all the smoke penetration you're going to get will be in the first 3 hours. After that, I like to sprinkle more rub on the ribs, put them in foil, or put them in a baking pan covered with foil and finish at low heat. The extra moisture trapped by the foil is what makes the meat pull away from the bone easily.
For an extra kicker - grind up some coffee at an espresso grind and add it to the rub mix...makes it even richer tasting.
Question: did you did strip the membrane off the back side of the ribs?
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Posted Wed Jul 9, 2008, 2:49pm Subject: Re: Smoking a rack of Spareribs
swines Said:
There are a couple of ways to do what you want. The first is to lower the temperature to about 185F and cook longer, or.......use the aluminum foil.
I use "competition rib racks" in my smoker (they hold the ribs vertically). click here
As was previously stated, about all the smoke penetration you're going to get will be in the first 3 hours. After that, I like to sprinkle more rub on the ribs, put them in foil, or put them in a baking pan covered with foil and finish at low heat. The extra moisture trapped by the foil is what makes the meat pull away from the bone easily.
For an extra kicker - grind up some coffee at an espresso grind and add it to the rub mix...makes it even richer tasting.
Question: did you did strip the membrane off the back side of the ribs?
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,144 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Thu Jul 10, 2008, 9:34am Subject: Re: Smoking a rack of Spareribs
I've marinated before, but never with coca cola. Works good? I can see where the ingredients could break down the tough parts to make them more tender.
It hurts seeing baby backs at $3.18 a pound when I can get spareribs for 1/2 that price.
Posted Fri Jul 11, 2008, 5:13am Subject: Re: Smoking a rack of Spareribs
Yes but more tender and no boiling required.
I have done coke and teriaki marinate. The salt from the teriaki is a nice offset to the sugar/caramel of the coke. The acid in a can is also mighty strong.
Last weekend I took 3rd place for ribs (38 teams) in the I Love BBQ Festival in Lake Placid and the meat was not falling off the bone. When I took the BBQ Judging class they emphasized (and my experience showed me as well) that a rib should be solid enough that when you take a bite the meat pulls away from the bone fully, yet the surrounding meat stays in place. The bone that remains behind should get almost 'dry' when it is hit by the air.
I prefer buying the spares at 1.99 a pound trimming them to St. Louis cuts, and also cooking up the rib tips. I smoke my ribs at 230 and use a few chunks of apple wood at the beginning for additional flavor.
Of course this is just what I like to do with my ribs. The beauty of BBQ and Coffee are great as there are no wrong answers. :-)
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