Smoking ribs

[92xj]

Got 3 racks of baby backs going on in the morning.
Removed membrane and carved.
Covered in a little bit of olive oil and then my homemade rub.
Into the fridge tonight and will be hitting the smoker at 7 in the morning.
Will be smoking a mix of apple and cherry wood.
Pics to follow tomorrow....

[Doublelunger]

How do you smoke them...temp, time, etc..? I did some a little while back using the 3,2,1 method and was pretty happy with how they turned out.  I'm sort of a novice smoker so I'm always looking for ideas.

[CAMPMEAT]

I smoke a lot of meat in the summer months. I bet those are going to be very good with a cold one.........

My wife came up with a rub to taste, it's for flank steak. Brown sugar, cayenne, cumin, salt, chili powder, black pepper. But first, you have to marinade the steak in Jack Daniels with soy sauce for a couple hours or so. Add rub and set for an hour. Then BBQ it so it gets a char on it and rareish to medium.

The dipping sauce is yogurt, crushed garlic ( to taste ) and horseradish mixed up to taste........

[92xj]

How do you smoke them...temp, time, etc..? I did some a little while back using the 3,2,1 method and was pretty happy with how they turned out.  I'm sort of a novice smoker so I'm always looking for ideas.

I will do the 3-2-1 method some times and other times, I won't.  I dont feel its needed for a good backyard cook out.  When I used to cook for money I would do the 3-2-1 method more often.  Seems to be a competition thing, or when someone wants fall off the bone while youre picking them off the smoker texture. Both ways, using the 321 or not, work great.  The key is your smoker temp and 4-6 hours cook time.  I never temp my ribs.  Its the only thing I smoke besides cheese and fish that I dont temp.  Everything else I cook to internal temperature and never a time.
I will smoke my ribs at a smoker temp of 220-225. 
Normally 5-6 hours.

[trophyhunt]

Mmmmm, I was gonna smoke ribs but decided to just relax and have bloody Mary's instead. But after seeing your post, sure wish I'd have got some ribs myself.  I soak my chips in sprite, not sure if it makes a difference but it fun trying different things.  My mouth is watering thinking about it!! 

[Doublelunger]

sounds good! ill be looking for pictures tomorrow!

[92xj]

In the smoker at 7:30. 
Going to leave 2 dry with the rub only
2 will get a coating of honey at the 5 hour mark
the last two will get some sauce at the 5 hour mark.

[CAMPMEAT]

Is that a Bradley ?

[92xj]

Is that a Bradley ?

Yes Sir.

[CAMPMEAT]

Is that a Bradley ?

Yes Sir.





Thought so. I have one and they work really well. I stack all the " pucks " on top of each other. That way I get all of them to burn instead of them being stuck and sweating on the push plate thingy.

[92xj]

I've enjoyed mine.  I have not had any issues with the pucks sliding right off and the new one being placed...yet.

I'm pleased with it's insulation as well.  Folks told me there is no way it would hold tolds that I need all year but right now it's 24 at the house and the smoker is steady at 230. And when I did chicken it held high 200s when it was below 30 out.  Cant complain.

[Encore 280]

After spending over $300 on my Bradley can't say that I'm that happy with it. I've smoked salmon in it and it drips a black liquid residue on the fish plus the fish ends up with a milky white residue all over it that it never gets in the Big Chief. I've tried ribs in it also and they end up with the black liquid crap on them. The Bradley's just sitting on my back deck now til I can figure out what's going on. Last time I used it I didn't put any water in the pan hoping maybe that was it. No black but that's when the fish got the white crap on it. Back to the Big Chief.

[boomstick]

I have a Bradley too. With the damper on top closed too much it will condensate  because it cant get the moisture out.  Always run the damper 3/4 open

[CAMPMEAT]

I also use my big Weber a lot. I bought some real mesquite in Arizona last year and what a flavor that gives off.

I also never clean my Bradley, except the grates.

[Encore 280]

I use it with the damper about half open. Next time I'll open it a bit more. If that doesn't work then it's gonna be FS on HW.

[92xj]

The white crap is your fish being cooked to long.
It's albumin/protein that is forced out of the fish.
Your chief most likel is cooking your fish at a lower temperature than the bradley.  Then you cook the fish the same amount of time and it's perfect on the chief and over cooked and white on the bradley. 
Always use an independent thermometer on your smoker for the temperature inside the smoker.  Dont go off the ones attached to the unit that come with it and dont go off the bradley electric thermometere, its not precise at all.  I always use remote thermometers and would recommend it to anyone. 

[92xj]

Getting close,
honey and sauce going on in 15

[92xj]

Done,
resting now in foil, heading to the game for the afternoon.

[CAMPMEAT]

God those look good. My wife made buffalo wings, but only enough for her......

I had smoked salmon and saltines that Jason Stevens gave me last year........with beer of course.

[mrmoskillz]

Perfection!  PM me your rub recipe please

[92xj]

Perfection!  PM me your rub recipe please

Next time I make a batch I will write down what I do and send it to you.  Might just have to start packaging it and shipping some out to folks.

[92xj]

Doing spare ribs today. Experimenting with some new creation rub and also different temps than normally do. Hopefully they turn out.

[Blacklab]

Perfect day for it 

[92xj]

45 more minutes....

[92xj]

Done, best ribs I've had. The six eaters also agreed.

[Blacklab]

They sure do look great

[Band]

Speaking of ribs, what is the best way to go about removing the membrane on the back side?

[jrebel]

Speaking of ribs, what is the best way to go about removing the membrane on the back side?

Grab and pull. 

We did three racks of ribs this weekend and they turned out pretty good.  Next time I will cook them just a bit longer to make them even more tender.  The thin pieces were amazing and the thicker ones were just a little tough. 

[h20hunter]

Speaking of ribs, what is the best way to go about removing the membrane on the back side?

Yep...what he said. Grab and pull. I use a paper towel for grip and just peel 'er off.

[Band]

Thanks.  I used a knife to cut it off the way I cut silverskin off my game meat.  Probably didn't work as well as the grab and pull method so I'll try that next time.

[92xj]

A dry paper towel is very very important in the grab and pull method. Get it started with a knife on the last rib bone and then grab with the dry paper towel and pull.

[Blacklab]

paper towel and pull 

[WCTaxidermy]

jrebel, that pellet grill looks way to clean.....You need to get that thing greasy.   All kidding aside, your going to love cooking on a pellet grill.

[92xj]

Experimented again today. Wanted fall off the bone, no tug and under 3.5 hours cook time.
Found the best 100% fall off the bone ribs I have ever done; for the folks that want zero tug when pulling the meat away from the bones, try this. 
Smoker set to 315°
Pull membrane off ribs and coat in your rub of choice.
Place ribs on smoker
Leave uncovered for 1 hour
After an hour wrap ribs in foil and pour apple juice in the foil with the ribs
Leave wrapped for 2 hours
After two hours open the foil up but keep the ribs on top of the foil but the sides pulled back and open
Turned smoker to 340°
I then coat the ribs in honey and let them glaze over
Pull off smoker and eat
by far the best I have ever had for the people that dont like a tug.
This would not be the best way for a competition

[barracuda163]

Beef ribs I definitely pull the inside membrane off, pork not as important. I'm itching to do some ribs myself. I made a simple rack to do 9 racks or so at a time stacked on edge in my .357 magnum traeger