Newbie with Pork rib rub / smoke question.

Being a past Bradly owner you will have to watch your temp.close. No the ribs want be to salty unless you used to much rub I have found that alot of the seasoning cooks away. after the first hour or when the rib reach 140 degrees they don't take in the smoke any more and you can over smoke ribs until they are to dry.

Should of got a Cookshack!

bssupply, welcome FORMER lurker, glad to have you.

Ricky is right, you should of got a CS

But we allow everyone who wants to BBQ, join, like I2 and his non-CS.

The question about the saltiness will depend on the rub. IF the rub has a lot of salt, and you leave it on overnight, I find that too much salt in a rub overpowers everything else. Is this a commercial rub or your own.

In the end, you'll be the best judge, you tell us.

Smoke does indeed quick penetrating at 140, but it will still cling to the surface. But be careful, in any smoker you can oversmoke. Go easy on your first experience.

3 racks, sounds like 2 pounders or so. When you check them at 3 hours, look and tug on one of the bones, they'll tell you they're not done yet. Just look at them, pick them up.

If they're dry, put some moisture on them (if it's not too late)

If they're not tender, let them cook longer.

And my #1 suggestion. Keep very, very detailed notes, that will be the key to your success. You'll be your own judge. We'll help with suggestions when you need them.

Welcome!

It is the basic rub out of Stev Raichlen's book How to Grill
1/4 cup brown sugar
1/4 cup paprika
4 tablespoosn salt
pepper, onion & garlic powders, celery seed & cayenne pepper

I started with a ECB it now had a huge head of cabbage in it (everyones fav)while all the ribs are in the bradlley, who knows I might just keep adding on, seems like the more I cook the more people want to come and help eat it, so a cookshack is certainly not out of the question a little down the road.

Thanks again to every one for all the help & tips.

Your rub doesn't look over salty,but ribs are the easiest to over season.

Like Smokin' says,"take good notes and adjust next time".

If you think you have put it on too heavy,spray it with a little apple juice before you put them on and sprinkle a little extra sugar.

One thing to consider with ribs is you have a lot of surface and little mass so rub only needs to be on a few hours before cooking, as little as 2 hours.
As Tom said your rub really doesn't have much salt in it so you should be fine.
Butt and brisket do well with 24 to 48 hours with rubs on in the fridge but ribs just don't need the time.
jim

say... what's that about cabbage in the smoker? can you talkm ore about that: how you cook, how you serve, and with what?

quote:

say... what's that about cabbage in the smoker? can you talkm ore about that: how you cook, how you serve, and with what?

Take a cabbage cut the core off level and then make a funnel shaped hole about 3 inches wide and 3 inches deep in the center. Wrap the cabbage in HD alum foil leaving the top 1/4 or so exposed. I add butter a little spice of your choice (rub works well), a few cubes of chicken bouillon, chopped bacon some barbecue sauce and throw it in for 3-4 hours, bring it to the table whole and listen to the ohhs and ahhs. Then just cut it like a pie with a large knife. Most of the anti cabbage people that I have talked into trying it ended up loving it. I do some big onions like this too and they are awesome. I have served it with pork butt, ribs and brisket If this don�t make sense let me know and I will see if I can do a better job and dig up some pictures.

By the way the ribs turned out perfect, I checked them for the first time at 3.5 hours (it was killing me not to peek) and they were ready for slathering, hit them twice about 10 minutes apart and had 4 friends over and they all said they were the best ribs they ever had. Thanks guys!

let me see if I get this: you cut the core across flat, so it stands up with the flat core as a base. Then you "scoop out" from the TOP a 3" wide and 3" deep swimming pool, into which you put the goodies, then smoke at, what 225 for a few hours? So what happens.... does the butter ooze into the cabbage so the center is dry, or is the swimming pool still full when you pull it out?? You cut it into wedges, like a pie? Is it soft like boiled cabbage when done? you got a pic of this? Thanks!

You cut the core flat and then cut the swimming pool in in the flat part you just made(it stands on it's head) if it wants to tip, take some tin foil and make a doughnut type base for it to stand on. The swimming pool will usually empty out and the cabbage will be soft or softer than if you boiled it and it will taste much better. I will see if i can find a pic for you.

RE: Cabbage. You cut out the CORE, thus creating a hole. I just made a great one everybody loved. Slather the outside of the cabbage with real butter and some CS Rib or Chix Rub. Then put a big pat of butter in the hole. Then I added some chopped kielbasa and a tbs. of Cookshack BBQ Sauce. Ya wrap that puppy with tin foil leaving the top half open. Smoke for 3-4 hours. Smooth as butter! We love it.