Flavorful ribs?

I compete in IBCA comps. down here in TX. While there may be some truth (depends who you ask) that Texans like their Q a little bit simple. However simple in no way translates to tasteless BBQ. If you don't have enough flavor in your Q, you will have a hard time getting a walk. I think we all know this.

My current routine for ribs is seasoning them overnight with a light dusting of hoocie mama rub (similar to smokin guns hot IMO) and plowboys yardbird. Before I put them on I might dust them again lightly with more yardbird and maybe some rib tickler. I then smoke em for 2 hours, wrap in foil for about 45 minutes or so. I don't put anything in the foil, it seemed all I was getting out of it was the sweetness from the typical mixture of honey, brown sugar and butter. I will then glaze with a combination of head country and my own glaze. Overall it tastes like KC/TX style sauce with some sweetness and tad of heat. I can probably use more heat from what I've been told. This past weekend I did some ribs and I dusted them with some celery salt, onion powder, garlic powder, sugar, honey powder and pepper after I unwrapped. While these had more flavor, they tasted a bit heavy or too strong. Overall they are good but they are missing something. I feel most of my flavor is in the glaze and rub.

So I have to ask, how do you guys drive flavor into meat of your ribs? I know rubbing them overnight is popular. What about brines or injections? Is there something I should be rubbing them with besides standard bbq rubs like just salt and pepper? I'm trying to keep it simple cause I know that works but I need flavor!!! Thanks:grin:

Big Green Egghead said:

What temp are you cooking the ribs? Cooking ribs hot and fast will add a different flavor profile, may want to try that?

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I'm cooking between 250 - 275*.

K-Train said:

I used to rub overnight, but was told by Tuffy Stone to not do that. The salt in the rub can start to cure the meat and you could end up with a hammy taste.

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I've heard that argument before, but I have yet to experience that. There are 2 top competitors in my area and they told me they do the same thing. I'm pretty sure they weren't just trying to throw me off. I'm definitely not married to the idea since I do that now and still not get getting what I'm looking for. Did you notice any improvement when you stopped rubbing your ribs overnight?

Q-Dat said:

I have played around lately with what I call "Rub Tea" used as an injection. It basically consists of getting some water boiling, and making a tea or stock of sorts by adding rub to the water a little at a time until the water is about as salty as a typical injection., then I strain out the rub solids so that I don't have any issues with the needle.

I have only used it on butts so far but the results are encouraging. I see no reason that it wouldn't work with ribs.

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That's crossed my mind as well. Thanks. Besides the saltiness, do you taste any flavors of the rub? I wonder if some basic season all salt would work? Do you use cheesecloth to filter the solids out?

I'm using mostly oak.