New to smokers question

T

thekubiaks

MemberGot rid of the matchlight.
Joined
Jul 5, 2013
Messages
4
Reaction score
1
Points
0
Location
Kentucky
Greetings all! I have been reading and learning from this forum and finally got the ball rolling and bought a new offset smoker (Good-One Pony Express). So far, it is working great, lots of good food coming off of it. 2 briskets and 2 sets of baby back ribs. Getting much better with each pass!

I've found almost all of my question answered searching through the forum but have one question that I can't find an answer to.

I am cooking my Babyback ribs with a version of the 3-2-1 method but testing for tenderness with a toothpick and the "bend" method. I'm using a mix of hickory/cherry on a bed of Kingsford Charcoal controlled at 240F by an IQ110. I am starting with Three Pigs championship rub on top of a little yellow mustard to make it stick. This is producing great results. I am mopping the ribs with Blues Hog (one with Original and one with SMS) about 30 minutes before pulling them off of the grill.

The "eaters" say the flavor and tenderness is outstanding but just a little sweet.

Should I eliminate mopping or what would you finish with to produce a less sweet taste? Maybe I should keep the "sweet" off of the BB ribs and let them sauce to taste??

Thanks for passing on all of the knowledge, this is a fun hobby. :mrgreen:
 
Maybe you are putting too much sauce on them I brush mine lightly with blue hog I also like my ribs to have a sweet flavor 3-2-1 maybe a bit long for baby backs try 2-1-1
 
Sorry, never used either but I'm guessing the Three Pigs and/or the Blues Hog may be bringing more sweet to the table than you want, just figure out which is bringing the candy to the party and cut back on it during the cook. Personally, I've pretty much quit saucing anything on the pit and just make sure I have a good variety for folks to add their own at the table.
 
I cook on a Good-One. Though mine is a little larger. I tend to stay away from saucing my ribs also. If there is sugar in the rub, adding a sweet BBQ sauce on top of that will intensify the sweetness. I do prefer dry ribs, but that IMHO.
 
I rarely sauce anything and prefer to let the person eating my Q make that decision fro themselves. Took some Q in to work the other day for a friend, along with some sauce because they requested it. When I got the containers back the pork container was licked clean, and the one with the sauce was just as full as when I gave it to him. He found the flavor of the meat with the rub (SM Spicy Apple) to be just to his liking, so opted out of the sauce.
 
Thanks for the replies! Sounds like a good reason to fire up another rack of ribs and try the "no sauce" method. I'm sure my BBQ testers won't mind. Cheers.
 
I'll put sauce on the table though it rarely gets much use, sauce on BBQ is a personal thing once it 's on it's too late for those who don't enjoy it. Leave the sauce off & let the eater decide. Maybe just go with a S&P based rub or SPOG with some rosemary on your pork.
 
I mist the ribs with apple juice to put a gloss on them and serve the sauce on the side.

Like "Bludawg" says the sauce is rarely and sparingly used..

Meat cooked well has enough flavor to stand on it's own, sauce should only compliment it, not flavor it.
 
You must log in or register to reply here.

Similar threads

B
Q: Anyone done sweet potatoes on the griddle?
Replies
9
Views
733
SmokinAussie
SmokinAussie
D
What to do with beef rib (lifter, wedge, blade) muscle
Replies
2
Views
370
Jordan5
J
S
Who makes affordable 'small' cabinet smokers these days?
Replies
8
Views
969
K-Train
K
Smoking Piney
Turbo Ribs on the BGE
Replies
9
Views
614
Headgear
Headgear
Headgear
New Stick Burner Help
Replies
16
Views
829
cayenne
cayenne
Back
Top