rib question

BigdogKC · 07-04-2008, 05:35 PM

Here is what I did... Irubbed three racks of ribs last night with a commercial rub. Ilet them sit in the fridge over night and threw them on this morning. I did the 3-2-1 method, but shortned it a bit. After an hour and a have a mopped with a mix of butter, oil, apple juice, and more rub. I wrapped in foil with more of the mopping sauce for a couple hours, then I coolered them. They were a hit, but I was dissapointed. They didn't have as much flavor as I thought they should. They were great as far as tenderness, but I thought it should have had more flavor since I used the commercial rub.
Anyway what should I have done differently?

BBQ Grail · 07-04-2008, 05:50 PM

Well, first if you shortened it, you didn't do the 3-2-1 method.

If you tell us what type of pit you smoked them on along with wood and what rub you used we might be able to help you.

My first inclination is you didn't get enough smoke and well sounds like you just steamed them.

Give us more details.

BigdogKC · 07-04-2008, 06:10 PM

Quote:

Originally Posted by trp1fox

Well, first if you shortened it, you didn't do the 3-2-1 method.

If you tell us what type of pit you smoked them on along with wood and what rub you used we might be able to help you.

My first inclination is you didn't get enough smoke and well sounds like you just steamed them.

Give us more details.

I only shortned it by 15 minutes. They were pulling back, so I went a head and wrapped them. I used an offset that I bought from the home depot. I can't remember the name of the rub, I will post that when I get home. I used charcoal and threw on some apple wood chips.

Bigdog · 07-04-2008, 06:10 PM

Sounds like you did not give them the most important part, the first 3 hours in the smoke and then did not do the 1 hour back outside the foil. This is very important for getting the right flavors. The middle 2 hours are the tenderizing part, which I believe you did well.

Ron_L · 07-04-2008, 06:18 PM

How much mop did you use? It is possible that the mop washed off the original rub. Also, did you add anything to the foil when you wrapped the ribs? Adding some apple juice or honey or even a little sauce can help add flavor.

MilitantSquatter · 07-04-2008, 06:29 PM

How heavy or light did you coat the ribs with the rub initially ?

Some people coat very lightly others, coat until you can't barely see the raw meat. That could also have an impact along with the other things already mentioned like brand or rub, wood etc.

BBQ Grail · 07-04-2008, 06:29 PM

Quote:

Originally Posted by BigdogKC

I only shortned it by 15 minutes. They were pulling back, so I went a head and wrapped them. I used an offset that I bought from the home depot. I can't remember the name of the rub, I will post that when I get home. I used charcoal and threw on some apple wood chips.

Some wood chips tossed on charcoal probably won't give you the smoke flavor you desire. Maybe try wood chunks next time.

HeSmellsLikeSmoke · 07-04-2008, 06:36 PM

i guess I'm not clear on exactly how you cooked them. What smoker did you cook them on? What temperature? What wood chunks? Were they spares or baby backs? Did you remove the membrane?

It sounds like you foiled them after one hour from your description and didn't put them back on the smoker for the last hour after you foiled them?

BigdogKC · 07-04-2008, 07:27 PM

I used a Char-Broil Silver Smoker - I rubbed the heck out of them the night before, plus the mop I used had more of the rub. When I wrapped them I mopped again, plus I added apple juice. I do not think I mopped off the rub. The rub I used is called "Big Bob Gibsons". The only thing I did different than normal, was not finishing on the smoker with sauce on. Unfortunately I was taking them to my Uncle's house, and I didn't think it would work out too well if I did that and then let them sit for an hour in the cooler. I was hoping that I did something else wrong, but it is looking like that was the issue, because they were excellent when we dipped them in a bit of sauce.

Harbormaster · 07-04-2008, 07:40 PM

Just my $.02, but I don't like rubbibg ribs too far in advance. I rub mine, go get the cooker ready, and put the ribs on when the pit is up to temp.
I cook mine on an offset in a rib rack, and don't bother mopping or foiling and to me (and brother Coz) they turn out great.

Cabntmkr1 · 07-04-2008, 08:50 PM

Quote:

Originally Posted by Bigdog

Sounds like you did not give them the most important part, the first 3 hours in the smoke and then did not do the 1 hour back outside the foil. This is very important for getting the right flavors. The middle 2 hours are the tenderizing part, which I believe you did well.

I agree....very important part.

TN_BBQ · 07-05-2008, 12:15 PM

I like to add sauce to my ribs. I actually glaze them right at the end with a mixture of honey & sauce.

If you want more smoke flavor...add more smoke (chunks, chips, etc.). If you want more rub flavor...add more rub.

FWIW, I like Bib Bob Gibson products (especially their Championship Red Sauce).

Solidkick · 07-05-2008, 12:59 PM

Should have probably hit them with a light sprinkle before you introduced to the cooker.....

07-04-2008, 05:35 PM	#1
BigdogKC On the road to being a farker Join Date: 05-17-08 Location: Olathe, KS Downloads: 0 Uploads: 0	rib question Here is what I did... Irubbed three racks of ribs last night with a commercial rub. Ilet them sit in the fridge over night and threw them on this morning. I did the 3-2-1 method, but shortned it a bit. After an hour and a have a mopped with a mix of butter, oil, apple juice, and more rub. I wrapped in foil with more of the mopping sauce for a couple hours, then I coolered them. They were a hit, but I was dissapointed. They didn't have as much flavor as I thought they should. They were great as far as tenderness, but I thought it should have had more flavor since I used the commercial rub. Anyway what should I have done differently?

07-04-2008, 05:50 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Well, first if you shortened it, you didn't do the 3-2-1 method. If you tell us what type of pit you smoked them on along with wood and what rub you used we might be able to help you. My first inclination is you didn't get enough smoke and well sounds like you just steamed them. Give us more details. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

07-04-2008, 06:10 PM	#4
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Sounds like you did not give them the most important part, the first 3 hours in the smoke and then did not do the 1 hour back outside the foil. This is very important for getting the right flavors. The middle 2 hours are the tenderizing part, which I believe you did well. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

07-04-2008, 06:18 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	How much mop did you use? It is possible that the mop washed off the original rub. Also, did you add anything to the foil when you wrapped the ribs? Adding some apple juice or honey or even a little sauce can help add flavor. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

07-04-2008, 06:29 PM	#6
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	How heavy or light did you coat the ribs with the rub initially ? Some people coat very lightly others, coat until you can't barely see the raw meat. That could also have an impact along with the other things already mentioned like brand or rub, wood etc. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

07-04-2008, 06:36 PM	#8
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	i guess I'm not clear on exactly how you cooked them. What smoker did you cook them on? What temperature? What wood chunks? Were they spares or baby backs? Did you remove the membrane? It sounds like you foiled them after one hour from your description and didn't put them back on the smoker for the last hour after you foiled them? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

07-04-2008, 07:27 PM	#9
BigdogKC On the road to being a farker Join Date: 05-17-08 Location: Olathe, KS Downloads: 0 Uploads: 0	I used a Char-Broil Silver Smoker - I rubbed the heck out of them the night before, plus the mop I used had more of the rub. When I wrapped them I mopped again, plus I added apple juice. I do not think I mopped off the rub. The rub I used is called "Big Bob Gibsons". The only thing I did different than normal, was not finishing on the smoker with sauce on. Unfortunately I was taking them to my Uncle's house, and I didn't think it would work out too well if I did that and then let them sit for an hour in the cooler. I was hoping that I did something else wrong, but it is looking like that was the issue, because they were excellent when we dipped them in a bit of sauce.

07-04-2008, 07:40 PM	#10
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	Just my $.02, but I don't like rubbibg ribs too far in advance. I rub mine, go get the cooker ready, and put the ribs on when the pit is up to temp. I cook mine on an offset in a rib rack, and don't bother mopping or foiling and to me (and brother Coz) they turn out great. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Red OTS (H); Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

07-05-2008, 12:15 PM	#12
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN Downloads: 0 Uploads: 0	I like to add sauce to my ribs. I actually glaze them right at the end with a mixture of honey & sauce. If you want more smoke flavor...add more smoke (chunks, chips, etc.). If you want more rub flavor...add more rub. FWIW, I like Bib Bob Gibson products (especially their Championship Red Sauce). __________________ Life's a party with a Backwoods Party!

07-05-2008, 12:59 PM	#13
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri Downloads: 0 Uploads: 0	Should have probably hit them with a light sprinkle before you introduced to the cooker..... __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

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