Ribs

NO need to boil first!

Here are a couple of links to show you how to remove the membrane. They give really good intructions!

http://playingwithfireandsmoke.blogspot.com/2002/01/por...-ribs-preparing.html


http://www.virtualweberbullet.com/ribselect2.html#spareprep

This should get you started!

Sorry...

One more link to help you with the "3-2-1" method for ribs.

http://bbq.about.com/od/ribs/a/aa122306a.htm

Phil

Phil, thanks for the links, that is just what I needed.

Stonesmoke -- One thing that may get ya roughed up here on the forum is mentioning "boiling ribs!" Consider this, all the flavor that you enjoy so much is in the fat and blood -which is what boiling pulls out. All you end up eating is mushy meat and BBQ sauce. Not good. Smoke some ribs in your CS and turn your buddy on to the true flavor of true BBQ'd ribs.

B'backs are probably the best but most expensive. Smoke them at 225˚ for about 3 1/2 hrs before checking. If a toothpick goes thru without resistance, they're done.

Spares are good as long as you can find some that are lean and not full of fat. Smoke them at 225˚ - 250˚ for a good 5 hrs. Check the same a B'backs. Don't go for the monster ribs from some 700# sausage sow!

Country-style are not ribs, They are actually sliced pork butt. They will dry out real quick on you!

Good luck with whatever you choose. Come back to the forum and ask questions!

BTW -- I disagree with the 3-2-1 method (but this is my opinion). I've never foiled ribs and they turn out great! Each time you open the door you loose heat and add about 1/2 hour to your smoke.

I take my ribs out when done, brush a little sauce on them while they are hot. The sauce will set-up and look & taste wonderful!

Just my take on ribs

I don't remember if I found the link for this on the forum or someplace else, but I always try to go with the pros. Fast Eddy has to be one of if not the best. Right now, I'm trying to deal with the bathroom from hell and haven't tried it yet. My FEs are still on my trailer, and we're having to use it to shower and all. With all the Que I have frozen, the plumbing problems, and work, smoking is going to have to wait. You'll have to vary the temps based on what type of smoker your using.

Fast Eddy's Rib Rub
Ingredients:
½ cup white sugar
¼ cup Hungarian paprika
¼ cup Lawry's seasoning salt
2 tablespoons garlic salt
1 tablespoons allspice
1 tablespoons cumin
1 tablespoons onion salt
1 tablespoons fresh coarse ground black pepper
1 teaspoon of celery seed
Rib glaze ingredients
one 18-oz bottle of KC Masterpiece BBQ sauce
1/2 cup of honey
1 cup of purified water
3 slabs of Baby Back ribs
1 cup of brown sugar

Method:
Peel the membrane off the back side of the ribs.
Rub the slabs with brown sugar and refrigerate overnight.
Mix all the rub ingredients together in a mixing bowl and then rub ribs 30 minutes before smoking.
Place ribs in an indirect smoker at 275 degrees for about 3 hrs.
Mix ingredients of glaze together and put in a foil pan and place in smoker for 3 hrs.
Cook ribs till the meat starts to separate when picked up in the middle of the rack.
Brush glaze on both sides of ribs and allow to set in smoker for another 10 minutes.

Wheelz in an earlier post said, " -- I disagree with the 3-2-1 method --." I agree with that statement 100% if you're cooking on a Cookshack that is. It's a moist cooker and will accomplish the same thing as the 1-2-3 system. However, if you're ever cooking on a log burner or any other smoker that has a fairly large air flow you might find the 1-2-3 system beneficial. I found it an absolute necessity on my previous cooker but never needed it on the Cookshack.

Thanks for the clarification TaktEZ. Yes, I was assuming that we were talking smoking in a CS. Using a stick-burner or grill is another story.

I agree with wheelz...I cook babybacks all the time on my AmeriQue at 225* for 4 hours and they come out perfect. I have laid them out on the racks and have hung them on rib hooks which I prefer. All I use is a dry rub. After taking them out of the CS, I wrap them in foil and let them sit for 30 minutes or longer. So far everyone has loved them!

quote:

Originally posted by Wheelz:
One thing that may get ya roughed up here on the forum is mentioning "boiling ribs!"

Actually boiling ribs is a great idea. No kidding. I just boiled some a few nights ago and they were excellent. No loss of flavor and they were real tender!

Maybe I should mention that they were froze in a foodsaver pouch from a smoke a few weeks ago though.

I have found that putting my ribs in a foodsaver bag and freezing, then tossing into a pot of boiling water for 15-20 minutes gives me just off the smoker tasting reheated ribs. (trick I learned on this forum)

I try not to freeze too many though. I have a friend that will do and extra 3-4 racks each time so he can freeze and reheat them so he doesnt have to smoke more for a while. To me smoking is a hobby and if I do too many at once I have to wait to smoke some more!

Thunderbyte - You, my friend, had my blood "boiling" until I read the bit about food-saver bags.

Smokin has been know to threaten a "ban" on those who use certain words (foil, boiling & smoke ring). Best be careful!

I am still playing wit the FE and new contrller
I had graed luck with spairs with the 321, with the Traeger controller but the new controller seems to need more time at 225

any thoughts ????