I've had my CS55 for about a month now and have experimented with baby backs, chicken (whole,hindquarters and hot wings)and pork loin.Everything has been excellent,the retained moisture content is unbelievable.The one thing I want to improve on is getting more of my rub flavor and less smoke flavor in my ribs.I used my normal rub,refrigerated them for a day, and used 4 oz. hickory on 225* for 5 hours.I used rib hooks and hung 9 racks,and they turned out great , just would like to know how to get more rub flavor?

If the issue is the rub, we need more details about the rub itself.

Simple question, have you tried putting it on heavier?

If you put it on overnight, did you reseason before you put on the smoker?

Be careful of the overnight,or you can get a "hammy" flavor.

Some call it bologna.

Like Smokin' says,as long as it isn't salt-use more.

I've used the rub before smoking ribs on my gas grill and it was excellent,and I put it on pretty heavy,I didn't reseason before putting it in the smoker. I wondered if the 4 oz of hickory was just to overpowering?

That is up to your taste buds,but I doubt it.

Speaking of more flavor:

I just bought Steven Raichlen's book "Barbecue! Bible of Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes" It's got ton's of recipes for sauces, rubs, etc.

For each of the chapters on rubs and sauces he includes a long list of spices And herbs. For each ingredient he tells you where it comes from, what it tastes like and what it will add to your concoction. Great if you don't know exactly what a spice tastes like and want to experiment.

It's not a cookbook, but for most of the combinations, he gives you a recipe to try it out with.

$11.00 on the Barnes and Noble's website. Worth a look IMO.

Hook

quote:

Originally posted by CLUBHUNT:
[qb] I've used the rub before smoking ribs on my gas grill and it was excellent,and I put it on pretty heavy,I didn't reseason before putting it in the smoker. I wondered if the 4 oz of hickory was just to overpowering? [/qb]

Sounds like you're talking grilling vs. smoking. High and direct heat will have a different effect on some rubs than low and indirect from smoking.

Just adapt it slight, maybe add a little more next time just before you smoke it. I don't "think" it's the wood overpowering it. You can either cut back on the wood or add seasoning and experiment until you hit it.

Smokin'

If you like dry ribs, try dusting your ribs again AFTER you pull them from the smoker.