Newbies First Smoke

I always remove the membrane so I can season both sides. I smoke/cook the ribs at 225F for six hours without opening the door. Some say you can add as much as a half hour to your cook time each time you open the door depending on the load in the smoker. That said, the next time I do ribs I'm going to mop them with a sauce i make with vinager, mustard, Old Bay seasoning, cayenne pepper and garlic. I usually do St. Louis cut spares and they always come out tender in six hours. Baby backs may take a little less time. I usually notice very little pull back on the bones; I think because of the low cook temp. Some here cook ribs at 250F. Look in the Rib Archives for many helpful hints and recipes. If your ribs were tender and moist it seems you are on the right track. I'm not sure what info you are seeking with the question "Should I have mopped/sauced and/or cooked a little longer?"

CT - Really appreciate the info. I'll go to six hours before opening the door next time. Sorry, my question was hidden in the first paragraph. Just wanted to know how to get them a little more tender?

WildTurkey,

I gotta agree with CT-Q on the membranes. I definitely take it off. I use a 009 and spares trimmed to St. Louis take about 6-6 1/2 hours at 225. typically rub the night before and wrap in plastic wrap. I like to put a glaze on the ribs at about the 5 hour mark, just can't use too much sugar in the sauce. It makes them real pretty one hour later.

Just make sure you're taking generous notes on all facets of your preparation, meat choice (where you bought it from/brand/weight), woods, etc. That way you can duplicate if you want, or re-work to improve.

If when you took a bite, the meat came cleanly off the bone, they were probably done just right. Some folks love the fall off the bone ribs, if so, i'd cook longer or probably foil after 4 hours or so and continue cooking. That will help "steam" the ribs and get you a little closer to the tenderness you desire. I think some of these rib shacks basically do that to produce their fall-off-the-bone ribs.


Here's a link to some photos:
http://homepage.mac.com/copyconn/PhotoAlbum20.html

Keep cookin',
C'Nooga

PS - at this link, at the top you can view a SM009 Smoker movie I did as well as some photos from two competitions, etc.

C'Nooga

I can't beleive how helpful you guys are, many thanks - this is a community in the true sense of the word.

Next time around with the baby backs I'll try spraying them down and foil them immediately after the initial 4 hour cook....sound ok?

Right now there's two bake potatoes and one sweet potato smoking away at 250F using 2oz of Hickory. Rubbed them with olive oil. Plan is to check them after 4hrs.

Any thoughts on a good product to clean the grates? The dishwasher didn't quite do it.

I like Simple Green, you can buy it at Sam's Club. Then you can dilute it to fit your cleaning needs. I usually spray it on the grates and let it sit for 15 minutes or so. Still takes some wiping to get the "cling-ons" off.

Just got done with some chicken thighs off my smokette myself. Finished on the grill to crisp up the skin a little. They were great.

Happy Q'ing....
C'Nooga

I don't like to put any chemical in my smoker. I use a pressure washer on the grates. If you don't have one take it to the car wash. The love all the pork fat there. You can pick on up cheap at Sam's.


Craig
FireHouseBBQ.us

Oopps,

Should have said I do that on the grates with them out of the smoker. Then, wash very well.

I'm no rib expert,but I do cook with some.

Since the Cookshack is such a moist cooker,I'd recommend learning to cook ribs without foil,as you can always resort to that ,to speed cooks-later.

Just my $0.02

I diddo Tom,
I would save the foil for something else. Pull the membrane and don't open the door. Good luck

Wild Turkey,

I agree with Tom, no need to foil ribs. From the cook profile you outlined, it sounds to me like you got it about right. Tenderness - keep in mind every piece of meat is different so the next baby backs you do with the same profile may be perfect - or not!!! Not sure what flavor you are going for comparing to the local rib shack. That'll take some experimenting with different rubs and sauces and that is an individual taste issue - but the experimenting and eating is what its all about.

As for cleaining your racks, Pam has a high temp grill cooking spray. I just spray my racks with that. After a cook, soak the racks a few minutes in dishwashing detergent and the crud wipes off easily. For a stickier stain, use Greased Lightning.

I cook Baby Backs every 2 weeks, I smoke 6 slabs from SAMS on my 008 I use my own rub and frig for 5 hours. I found that I LOVE THE APPLEwood on them anyway at 225o I only cook them for 4 HOURS no sauce. they come out beautiful and extremly tender. I don't want anything falling off the bone.I have a lot of people that don't have any teeth!!! and has never complained. great and tender...Podneaux

OOPS, Yes Membrane comes off

Podneaux

Very cool guys. I have some of that high temp PAM spreay that we use on the trusty old Home Depot Weber grill.

The backed potatoes turned out very well indeed. Nice light smoky flavor - yum.

It was interesting to note the more solid texture of the 250F smoked potatoes when compared to roasting at 350F.

A friend recommended the dinasour barbecue book for some good sauces and mops. Way too many things to keep me experimenting...

Cooking for some guests on Saturday evening. Looks like Ribs and maybe some chicken pieces will be on the menu. Was thinking about smoking some thighs and then finishing them off on the grill. Just got to find me a local source of apple wood.....

All that said above AND I really like to baste with hot pineapple juce and butter mix. about 1/2 way through.
Smoke N Italy

Smoke N Italy,
I am confused.You say you baste with pineapple juice and butter 1/2 way through.. doing what? I KNEW it was an experience to be able to live in Italy. kathy

LOL, Kathy...

Wild T # 9
I do baby backs rubbed (over nite) @ 225* for 4 1/2 hrs. Then put on grill for 30 min w/my favorite BBQ sauce. MMMgood!

RT

MMMMM! All this talk about butter and pineapple juice, I cant help but to think about Zebz recipe Here is a link from rib archives perhaps this is the process. That combination is definitely unique and awesome. http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_topic;f=14;t=000245 .....Bubba

Hey Kathy, I learned that here on the forum from someone. Take a 1/2 stick of real butter and about 6oz of pineapple juice. I put the butter in the microwave and melt. Stir in the juice and then re-heat. Taste it. I never cook ribs wihtout it! Yes about 1/2 way through I spray, turn, and rotate the shelves. I think I will go dig up some ribs from the freezer...I'm hungry now!
Smoke N Itlay

bubba, YEP, thats it. check out the link Kathy.

okay, I will!!.Love butter and pineapple.With some brown sugar it is the best part of a recipe for pineapple upside down cake.
I haven't done too well with ribs so far.I think I pull them too soon.My husband gets impatient and I give in.i have been looking at the ribs to pull back but think the tugging test might work better for me.
I will definitely get som eribs and trythe butter pineapple..

I buy Apple chunks at Barbecue Galore.