I'm hoping you all can save me a search and give me recommendations for "finishing ribs". I've read about throwing them on the grill, painting them with barbecue sauce in the CS, etc. Thanks in advance.
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I'm doing spares right now, used the BRITU rub last night, put them in at 225 with some hickory and a piece of charcoal at noon. Expect to pull them off around 4:00 or later... let em rest then finish on grill at medium heat with some sauce painted on. We'll see.....
I just did some ribs yesterday (local kroger has 4-5 lb racks buy one get one free... Got 30lbs for average of 1.39lb (not bad). I mustered em and rubbed with Cooter Rub, then hung them and smoked over apple wood (3oz) for approx. 5 hours at 225. I know some people like a grilled bark on them, but trust me,even soft on the outside these were gooooood!
mr_melvis
mr_melvis
The easiest way is to simply apply your sauce or glaze about 30-40 minutes before they are to be served. This avoids the hassles of lighting a grill and will keep your ribs crisp.
well, after about 4 hrs in the smokette, having applied some sauce at 3.5 hrs, they were near done but "soft" like I don't like on the outside. So I pulled em, foiled em, and then lit the Weber (charcoal). removed from foil, added more sauce, and browned em (direct) for a few minutes... and they were pretty good. Still not as good, I think, as when they go the full way on the Weber indirect, but damn close...
Check this thread for more info -
Best Ribs Yet!
After saucing at the three hour mark, you might want to try leaving the ribs in the smoker for at least an additional 2.5 hrs. This may help to get the ribs more to your liking. The sauce will have a chance to dry on the ribs, creating more of a bark, but the ribs will be tender and still a bit juicy inside. The best part of experimenting is that you get to eat your mistakes...
Best Ribs Yet!
After saucing at the three hour mark, you might want to try leaving the ribs in the smoker for at least an additional 2.5 hrs. This may help to get the ribs more to your liking. The sauce will have a chance to dry on the ribs, creating more of a bark, but the ribs will be tender and still a bit juicy inside. The best part of experimenting is that you get to eat your mistakes...
Woodburner....
You can also try the Carson's method for cooking ribs.
Apply your sauce before you place in smoker and then apply every hour after that. This entails opening the door several times, so plan on longer cook times, but I have done this often with great results.
It is a fabuloius way to feature your sauce.
One other thing...you MUST keep your temps below 250�. The sauce will NOT burn, as many people think. null
You can also try the Carson's method for cooking ribs.
Apply your sauce before you place in smoker and then apply every hour after that. This entails opening the door several times, so plan on longer cook times, but I have done this often with great results.
It is a fabuloius way to feature your sauce.
One other thing...you MUST keep your temps below 250�. The sauce will NOT burn, as many people think. null
Thanks for the ideas, everyone. I just ate a half rack from the fridge, from that last cook the other day. Actually added some sauce and just nuked em, and they were quite good. I'm ready to change my "ribs on the Weber only" position. That leaves chicken....... 