Greetings Tigerfan, from Sherman Oaks, California.
Your post resonated with me big time. I'm a fairly new AmeriQue owner myself, and last night's rib cook (I have done 4 so far), was as close to what I hear folks say is what Cookshack ribs are all about. I've done beef ribs, baby backs, and spares---all tasty, but lacking in that moist, fall off the bone, tender delicious meat. So yesterday I tried beef ribs again. I asked the butcher to cut 4 rib slabs from the large end of the rack, but not the first rib---in other words, rib numbers 2-5. I'll bet that there are other techniques than the following, which will make awesome ribs, but I felt like trying a recipe that Hook shared with us. The following is slightly paraphrased from his original post, as I added my own tweakings. This rib cook calls for pre-heating the AmeriQue, and using two different heat settings during the cook. My ribs cooked for 2 hours at 250º, and then for 4 hours at 180º. While there may be different methods to achieve the same result, the one thing to look for that everyone seems to agree on, is that the ribs aren't done until you can see the meat regress from the ends of the bones by half or three quarters of an inch.
My first impression of the ribs after the 2 hours at 250º, was that they looked way black. I couldn't imagine what another 4 hours at 180º would do---but I went ahead with the cook. The ribs did not get any blacker, and the long stint at the low temperature somehow made everything so tender and delicious. I'm going to try this same technique for spare-ribs and see what happens. As for baby backs, I guess less time might be the ticket.
I wish you many happy cooks---and by the way, I'm following this thread, because come this Sunday, I'm going to be doing chicken quarters myself in the AmeriQue. I'm doing a mothers day dinner for 14, and I want to rock everyone's world with smoked chicken quarters---as of yet, I'm in a fog---do I brine? What temp? How long? I do hear that because the AmeriQue can cook up to 300º, that this can help the skin be a little more crispy. Hoping that someone shares some insight for you---and me regarding the chicken quarters!
Cheers,
Jeff
Hook's Beef Ribs
Two 4 rib half racks of beef ribs, membrane removed.
Rub both sides of the racks, well with Worcestershire sauce, and then coat with a thin layer of yellow mustard.
Sprinkle with a dry rub of choice (again both sides).
Let ribs sit on the counter while smoker preheats to 250º, maybe 1/2 to 3/4 hour.
Put ribs into AmeriQue, and 2-4oz. Hickory into the smoker box. Begin a 2 hour timing after temperature is stabilized back at 250º
After ribs have smoked for 2 hours, brush with glaze and turn the temperature down to 180º. Cook another three (or four) hours, depending on a medium rare or a more well done desire.
Glaze: 1/2 cup CS Spicy BBQ sauce mixed with 1 tbs. turbanado sugar and 1 tsp. Worcestershire.
