拉猪肉
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 10-28-2009, 06:54 PM   #1
crundle
Is lookin for wood to cook with.
 
crundle's Avatar
 
Join Date: 09-29-09
Location: Adelaide, South Australia
Default Simple rib question

Hi all,

I am planning on cooking up some spare ribs in my UDS tomorrow and was wondering if I need to do anything to the ribs tonight to get them ready, other than pull the backing away from the bones with a phillips head screwdriver.

My plan was to give them a rub in the morning before putting them on, and then roughly following the 3-2-1 method to have them ready by 5pm to eat at 6pm.

I have seen the rubs etc in the recipe section, but do they need to be added ahead of time or just before being added to the UDS?

I am hoping to use the last hour in the smoker to give them a coating of something sweet to give them a nice sticky texture, so any suggestions on a simple recipe to use for that would be greatly appreciated.

cheers,

Crundle
crundle is offline   Reply With Quote


Old 10-28-2009, 06:56 PM   #2
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Default

I just season right before adding to grill.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Old 10-28-2009, 07:02 PM   #3
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

I believe rubbing overnight, especially ribs tends to draw moisture out.
You have a good game plan!
__________________
Pitboss @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 10-28-2009, 07:07 PM   #4
Cahusky
On the road to being a farker
 
Join Date: 10-16-08
Location: Reno, NV / Tahoe City, CA
Default

Im not expert but my experience on the UDS is that ribs cook much quicker than on my other smoker (Smoke Vault). I also don't foil on the UDS. After doing it both ways I found the no foil method produced a rib much more to my liking. Ribs were also ready in about 4.5 hours
Cahusky is offline   Reply With Quote


Old 10-28-2009, 07:12 PM   #5
garyk1398
Babbling Farker

 
garyk1398's Avatar
 
Join Date: 08-05-08
Location: South O, Omaha, NE
Default

As my uds is coming up to temp, I rub my ribs right before putting them on. 3-2-1 is a little long for me, I got 3-1- .5 otherwise mine are over done. Be sure to post some pron of your smoke!
__________________
Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner.

Gary, KCBS -CBJ
Certified Nebraska MOINK Baller, KCBS - CBJ
Semper Fi, when in doubt empty the magazine

Last edited by garyk1398; 10-28-2009 at 08:18 PM..
garyk1398 is offline   Reply With Quote


Old 10-28-2009, 07:22 PM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I rub just before putting on, usually. Sometimes I change it up and rub an hour or two ahead. I find that doing that allows a pellicle to form which I believe helps seal the meat.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Old 10-28-2009, 08:15 PM   #7
cruzer33
Got Wood.
 
cruzer33's Avatar
 
Join Date: 07-29-09
Location: findlay, ohio
Default

why wouldn't you want to eat them as soon as they're ready @ 5:00...don't torchure yourself for an hour!
cruzer33 is offline   Reply With Quote


Old 10-28-2009, 08:16 PM   #8
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

3-2-1 is too long in a UDS. Gonna end up with a Mc Rib.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 10-28-2009, 08:20 PM   #9
crundle
Is lookin for wood to cook with.
 
crundle's Avatar
 
Join Date: 09-29-09
Location: Adelaide, South Australia
Default

Cool, thanks for the input. I am fairly happy with the rub game plan, but I have been reading and wondering how important it is to use a mop during the cooking process. Is it just a tool to keep the ribs somewhat moist, or is it to impart a flavour into the meat, or a combination of both?

I had a thought that the mop might be useful in helping smoke to 'stick' to the ribs, giving a stronger smoke flavour.

Finally, is it common to use both rub and a final sauce? I think it would be, but was seeking some confirmation.

Thanks for any help you can provide, and pictures will be posted as the cook progresses tomorrow!

cheers,

Crundle
crundle is offline   Reply With Quote


Old 10-28-2009, 08:21 PM   #10
crundle
Is lookin for wood to cook with.
 
crundle's Avatar
 
Join Date: 09-29-09
Location: Adelaide, South Australia
Default

Quote:
Originally Posted by cruzer33 View Post
why wouldn't you want to eat them as soon as they're ready @ 5:00...don't torchure yourself for an hour!
Going over to my sister's house for dinner (which I am providing) and it is much easier to cook at home. The trip there takes about 20 minutes, but you are right, it will be torture in the car on the way there, mmm, BBQ rib torture....

Crundle
crundle is offline   Reply With Quote


Old 10-28-2009, 08:26 PM   #11
NorthwestBBQ
somebody shut me the fark up.

 
NorthwestBBQ's Avatar
 
Join Date: 06-28-09
Location: Lynnwood, WA
Default

Quote:
Originally Posted by crundle View Post
Going over to my sister's house for dinner (which I am providing) and it is much easier to cook at home. The trip there takes about 20 minutes, but you are right, it will be torture in the car on the way there, mmm, BBQ rib torture....

Crundle
What a way to go!
__________________
Michael
NorthwestBBQ is offline   Reply With Quote


Old 10-28-2009, 08:34 PM   #12
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I do not mop, I have in the past, I may again, for now, I like the results I get with no mop. I have heard that the vinegar based mops help move the flavor of the rub into the meat, I have no proof of this, but, have had some good rub and mopped meat. I can go either way, glazed or not, with ribs. I did both tonight.
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Old 10-28-2009, 08:34 PM   #13
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

I would go 2.5-45min-30min. or just 4 hours on uds. Are you going to sauce? If so a thinned sauce with apple juice. I personally don't mop but spritz with 50/50 apple juice/Jack Daniels.

Does your sister have a BBq? Go 3.5 on UDS flip one or twice, foil and in cooler, Go to sisters and pull from foil and on grill/gasser light sauce to carmelize.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 10-28-2009, 08:40 PM   #14
Cahusky
On the road to being a farker
 
Join Date: 10-16-08
Location: Reno, NV / Tahoe City, CA
Default

Quote:
Originally Posted by Norcoredneck View Post
Does your sister have a BBq? Go 3.5 on UDS flip one or twice, foil and in cooler, Go to sisters and pull from foil and on grill/gasser light sauce to carmelize.
Agree 100%. A light sauce and a couple of minutes on the grill/gasser is the perfect way to finish ribs.
Cahusky is offline   Reply With Quote


Old 10-28-2009, 09:23 PM   #15
crundle
Is lookin for wood to cook with.
 
crundle's Avatar
 
Join Date: 09-29-09
Location: Adelaide, South Australia
Default

I like the idea of a light sauce, something to get the hands a bit sticky, but not over the top.

Any suggestions on a simple light sauce to make? I intend on cooking using briquettes and using hickory chunks for the smoke.

This should be interesting, a bit like cooking according to a poll

Crundle
crundle is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Need a good simple Beef Rib Recipe Please gaspipe1 Q-talk 17 07-25-2011 10:05 AM
Rib steak, real simple food landarc Q-talk 25 06-24-2010 10:38 PM
beer can chicken...simple question MariettaSmoker Q-talk 40 03-06-2010 04:08 PM
Simple noob question? Boat-n-BBQ Competition BBQ 5 01-11-2010 06:20 PM
Simple fatty/ moinkball question? DC-Q Q-talk 5 01-24-2009 12:44 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:19 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.