Last weeks Baby Backs- pics

Zeb, just wanted to let you know that I've just come upstairs after putting on your rub on some baby backs. They are now in the fridge and will be going in my smoker tomorrow a.m. I sure hope they turn out as beautiful as these ones!!!! Got my pineapple juice ready for tomorrow.
I'll let you know how they turn out.
Thanks, take care, Steve.

Formosa,
Great luck to you witht he ribs. I hope they turn out real nice for you. Remember, put a THIN layer of a somewhat spicy bbq sauce on them abouot 10-15 minutes before they are done...though not necessary. I would advise only leaving rubs on ribs for 2 hors or so before they cook. But, your ribs should still be just fine.
Let us know how they do.
Zeb

quote:

Richard,
Just smoked backs yesterday. Had the neighbors over to try the ribs we will be competing with this year. I think you will be pleased with this Rub recipe.
8 tsp sweet paprika
2 tsp hot paprika
2 tsp black pepper
2 tsp white pepper
2 tsp dry mustard
2 Tblspn salt
1 tsp onion powder
1-1/2 tsp garlic powder
2 tsp six-pepper
3/4 tsp cayenne
8 Tblspn Brown sugar---I like Dark
1 tsp celery salt

Rub liberally. After 2 hours of cooking brush with the following mixture.
1 stick real butter
2 6 oz cans of pineapple juice
Melt butter and mix with juice.
Brush again at 3 hour mark and again about 20 minutes before ready to pull from smoker.
Serve them just like this, straight from the smoker or you can add sauce--probably doesn't need it though.
Smoke with oak--red oak (with a small amount of apple added about the half way point)is the preffered smoke flavor, but white oak will work fine.
Wish I could post a picture--I could show you the ones that we did yesterday.
If you try our recipe--please let us know how you like it. We have worked on this for 6 years and again it is the recipe we will be competing with, so we would love any feedback.
Happy Smoking!
Zeb

Oh yeah!
your cook time should be about 4 hrs and the cook temp 220-225. Check them at about 3 hrs and 45 min. YOu are checking that the bone doesn't pull out of the meat cleanly.

Thought it would be good to put the post and the photos together. Brought the info over from the original post. You could also edit the old post and insert the photo there, but here you go.

Thanks Smokelahoma!
****a few notes****

quote:

Richard,
Here is a link to the six-pepper deal. It is also available @ Sam's. It is my favorite pepper spice out there. Use it to replace Red Pepper Flakes and Cayenne in recipes---You'll love it~!
Durkee

Oh yeah! I guess it is only fair to say the ribs are Great "as-is", But.....
John Boy and Billy- The Big Show
A thin coat of the "Original Recipe" is the kicker...10 mins before taking from smoker. You can use any sauce, BUT>>> be warned- NO SWEET SAUCES!! The Sauce MUST be a little spicy--just a little.
Now ALL my secrets are out! Nothing like sharing---now it is up to you!
Good Luck!---These will be winners-Garaunteed!
Zeb

P.S. D.J>
YOur cook time will be between 4-6 hours depending on the ribs you have--start checking them at about 3-hrs and 45 mins. Temp: 2202-225. Higher for thicker ribs like Iowa Beef Packers(IBP) and 220 Smithfield's-a younger cut of rib--but, I prefer them.

Good Luck!
Zeb

From the photos, it doesn't look like a CS Smoker, what are you smoking on?

Smokelahoma,
These were done on a CB offset side by side. I am waiting on a check to get a CS 260. I can't wait!
Zeb

Zeb, just wanted to let you know how the ribs turned out.
I thought they were my best ones yet by far!!! I wanted to take pictures but I forgot again!!! Think I'm going to have to put my camera on top of my smoker so I stop forgetting to get pictures.
I like your rub, I think I'll try your advice and put it on maybe only an hour or so before cook time, had it on yesterday about 6 hours or so.
My Taiwanese family don't seem to like a heavy "bark" on the ribs especially, and your rub seemed to produce a bit of a bark, but not too heavy.
I really like the pineapple juice with the butter mop/baste whatever you call it.
I cooked up 2 full slabs cut in half. I mopped them all at about 2:45, then cooked for another hour. At approx. 4 hours I mopped again, then put half in foil, and left half out.
The half I left out I put some sauce on and then put in my oven for about 15 minutes. The ones foiled, I added some sauce then let them sit in the smoker another 15-20 minutes. I kept one half with no sauce to try plain.
I think the way we liked them was unfoiled, then add just a bit of sauce and into the oven for the 15 minutes.
Also, not sure why, but my ribs came out darker. Your ribs in the picture seem to have that reddish/ golden color. The one thing I need to work on is to try to get everything not to come out "black" in color, it's a big deal to the Taiwanese. They think it's like when you grill something too long and it's burnt!!
I used about 2 oz. of hickory, and cooked at 225. I"ve just picked up some oak from a lumber importer. A big plank of white oak, I have to get it cut into pieces this week. Also, had a friend from the States, ( a member of the forum ) who dropped off some BBQ's delight pellets to me at my restaurant tonight. I've ordered some also from Candi Sue and hopefully they'll be here soon.
I will definitely try your recipe again, keeping the rub to 1 hour or so, and the light coating of sauce at the end. In your post you said that not to use a sweet sauce, not sure if the one I"m using is sweet or not, but it's based on the Big Bob Gibson's recipe with a couple of changes.
Anyways, thanks for taking the time to give your recipe out so guys like myself can give it a whirl. I sure appreciate it.
Take care, Steve.

Steve,

Your CS will have a slightly different color than Zebs, mainly because of the heat source. When you have a water smoker/CS that keeps it high humidity, it tends to give the meat a different color.

It's because of the humidity and because of the heatsource. The typical wood fired Q will have a different color because of the effect Nitrates/Nitrites carried by the wood. In a CS, because of the small amount of wood, you don't get the same effect.

That's why my ribs in a CS Smokette or in a CS/FE will come out different...different effect of the wood and dryness in the air inside the smoker

Thanks Smokin, didn't know that. Anyways, I keep askin my family after they've eaten everything: you like it don't you?

Steve.

I am tickled to hear that you (& the Family)liked the ribs! Foil you say, Hmmmmm........will give it a shot.
Here is the link to some of the BEST commercial or otherwise sauce that I know of, for ribs especially.
The Big Show
The "Original" is great. But..... so is the "Hot & Spicy." Your family being Tiawanese may like the Spicy better. My wife and I LOVE it!
Rib coloring-- What Smokin said is true. But, remember that this is a pic only half-way (these cooked 6 hrs)into a done rack. The red is the Paprika being stirred up.(and the flash from the camera) My ribs are pretty dark when done--we love bark.(maybe darker thtn yours--I Use a water pan with Apple juice and Pineapple juice.) To fix this just don't use as much smoke. The biggest reason for the darkening is due to the sugar content in the mix--carmelization. You probably don't want to cut back on the sugar-if you like the recipe "as is." But, you know what... That is the best thing about other people's rubs and sauces....you can tweak them to suite your taste, make them "Better" if you will.
I am glad you had a possitive experience with the recipe and I am always glad to help.
Keep an eye out for a Turkey tutorial coming soon...with pics.
Zeb
Owner/Operator of Zeb's in Arden, NC.

P.S. Order the sauce by the case-you will not regret it! If you have trouble ordering let me know--I'll get some to you. A little note---heat your sauce! BBQ sauce that is Tomato based has an entirely different taste than straight out of the bottle. That is why I say to leave the sauce on the ribs, in the smoker for a little while---to heat the sauce. You can pre-heat the sauce in a pot and apply to ribs right before you serve them, too.

Hey Zeb, I was thinking about using your dry rub but I have a question....does the ribs taste spicey hot or just hot because of all the peppers your using? Also, what is six pepper?

I was going to smoke the ribs in my CS 50 and was thinking about skipping the pineapple spray/mop step....Do you think this will make a dramatic difference? Thanks...HairBear

HB,
Actually, it is not a HOT rib. It is a little spicy but, that is really ONLY after the introduction of the sauce--The sauce is a "little" spicy---real nice blend. It is a good blend of sweet and a little spice without the sauce. It will lend itself to ALL tastes---that is the point of my rub.
Here is a link to the Six-Pepper .
I get it at Sam's.
The "mop" is all part of the formula---but, not necessary. I think it helps kick off some of the spices. Remember this....
Real Butter = good
Juice = good
Real Butter + Juice = "Out of Sight!"
Wait until they are done and brush it on before you serve, leave them in the CS about 10 minutes and then apply sauce Right before you serve them. They are Great this way!
To answer the ?....skipping this step will still make you some FINE ribs---I promise!
How about this...OOOOOOh!
Great idea!
Use some of the powdered butter flavoring in the rub, and put Pineapple rings on top of the ribs as they smoke!!
Heck yeah! I am going to try this myself. That way you will get a very similar effect, but not have to mop or otherwise. About 2 tsp of the flavoring is a good start.
As an added bonus you get smoked Pineapple! Yummy!
Remember, you can always use the water/whatever that you may have for your smoker---or a pie tin and add Pineapple juice to that so that it will "steam" onto the meat. May want to cook at 250 to get a better steaming effect---just shorten your time for cooking about 30-45 min.
Best of luck, Brother!
Zeb

What is your opinion on using Cherry to smoke the ribs?

I use this on Fresh Italian sausage and Polish and find it outstanding.

Dave

My first experience with Six Pepper was HOT for sure!!Sprinkled it all over some chicken thighs and let them sit,wrapped in plastic wrap in the fridge for about an hour before grilling them on the weber gas grill.WHEW!!TOO hot for me in large amounts!Have since learned to use very small amount of Six Pepper.Enjoy!!