Your Ideal way for Ribs

Hey there,
The reason i bought a Cookshack 150 is because the ease of use. I load up the ribs, drop a chunk of wood in and set the timer for aobut 2/12 hours annd they are done- You can season them with a good rub- but i have found no need to spay, wrap,, baste or do anything else with them.
cheers
KK

HogSmoker -- Welcome to the forum!

I think you have dry ribs because you are opening the door way too often. Absolutely no need to. If you are looking for more bark coat your ribs with turbinado sugar or use a bunch of it in your rub.

Don't open that door for at least the first 3 1/2 - 4 hours. That's when you can spritz with AJ. Never had a dry rib from these type of smokers. If you do want to apply more AJ, some here actually spray down thru the top vent hole. Never done it but I hear it works.

Just my $0.02

Thanks Kenny and Wheelz..
Kenny I keep hearing about the Cookshack 150 guess I need to start dropping the hints to Santa Clause..

Wheelz.. I'll give your sugestion a try.. thanks for the in-fo...It's worth more than 2cents.. lol..

quote:

Originally posted by Wheelz:
HogSmoker -- Welcome to the forum!

I think you have dry ribs because you are opening the door way too often. Absolutely no need to. If you are looking for more bark coat your ribs with turbinado sugar or use a bunch of it in your rub.

Don't open that door for at least the first 3 1/2 - 4 hours. That's when you can spritz with AJ. Never had a dry rib from these type of smokers. If you do want to apply more AJ, some here actually spray down thru the top vent hole. Never done it but I hear it works.

Just my $0.02

He is using a Brinkman offset.

quote:

Originally posted by GLH:He is using a Brinkman offset.

Ouch! First suggestion is to "buy a Cookshack!" Second, I still see no need for spritzing every half hour. Still loosing heat and lengthening your cook.

I wholeheartedly concur!

Do you hang the ribs in your CS or lay them on the racks? I use a rub from "John Henry's" and lay them on racks. Are there advantages to hanging them?
thanks

I have an offset...Char-Broil one

usualy 5 hours and they are fall off the bones...

at 200F, with hickory & Cherry wood, use regular BBQ rub (with turbinado), spray with AJ after the first 3½ hours...every 20 mins...

finish on gaz grill with home made Q sauce (10 mins) just to caramelize the Q sauce..

best ribs I ever tasted...

In a brinkmann offset, place a water pan in the smoke chamber. A large cookie sheet with at least one inch height works well. You can use foil to shield the smoke chamber and it contents from the direct (line-of-sight) radiant heat of the firebox. There are many brinkmann sites which suggest permanent modifications for this. Heat recovery is not as big an issue for an offset charcoal smoker as it is for the electrics, but you are giving up moisture when you raise the lid. Since the brinkmann has such a large working surface, I would suggest that you pre-cook in quantity low-and-slow prior to your guests' arriving, then spritz, turn, flip, and sauce for the show just before serving.

My wife and son were not totally satisfied with my ribs so I did some searches on the internet. I came across a site called amazingribs.com and they talked about a Texas boat. I modified this technique for my smokette and this is what I do.

1) Bring ribs to room temperature, remove membrane and rince with cold water.
2) Pat dry and apply your rub and work it into the meat with your fingers.
3) Place as many of the ribs on the top shelf and work your way down. Meat side up.
4) I like cherry or apple wood with one small piece of hickory.
5)Set a a small glass jar of apple juice next to the wood box and set the unit to 235 degrees.
6) Smoke for 3 hours and do not open the door or worry about the ribs.
7) At the 2 1/2 hour point preheat your oven to 250 degrees.
8) At the 3 hour point take the ribs out and place in a foil packet with some apple juice and enough room for steaming action. Put the meat side down. Last time I used a baking sheet and a turkey cooking plastic bag (they are new and can be found in the plastic bag section). Do not put holes in the bag!!!
9) Steam for 30 minutes and then put the ribs back in the smoker and turn the unit up to 250 degrees. Take out the jar of apple juice when the ribs go back in.
10) 40 minutes later put a coat of sauce on the ribs.
11) 30 minutes later add a second coat of sauce and turn the unit off. Serve 15 minutes later.

My family loves the ribs and I've given some to people at work and they loved them. One guy likes to que and he said mine were great. The apple steam does not wash off the rub. Remember, you do not need a lot of juice. Also, the oven and plastic bag method allows you to watch the steam action.