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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.


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Unread 11-30-2010, 05:26 PM   #1
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I'm new to smoking and I could really use a quick and easy tutorial on cooking Ribs. Any help would be appreciated.
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Unread 11-30-2010, 05:32 PM   #2
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Welcome.

First we need to know what smoker/grill you are planning to use and which fuel.

Second is if you have mastered the fire/temp control.

Those are the first things we would like to know to help you along.

After that... its easy.
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Unread 11-30-2010, 05:51 PM   #3
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I'm going to be using my char griller pro with the side fire box for smoking.
After reading through some threads I've decided to use some lump for fuel with some cherry wood.
I cannot say that I have mastered fire temp control but I have consistently kept a pretty steady temp.
I'm planning to do a couple racks of baby backs if that helps to know.
And also I noticed that the smoke seems to get very thin coming out of my stack. the meat is still cooking but I'm not sure if the smoke needs to be thick in order to be smoking??
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Unread 11-30-2010, 06:03 PM   #4
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Hey Chow, I would say that once you feel comfortable getting to and keeping temperature, the best thing is to do a simple rib cook.

I really like using commercial rubs for a first cook project. But, if you do not have that available a very simple rub will work great with baby backs. Something like

3 tablespoons each kosher salt and medium grind black pepper
1 tablespoon chile powder
1/2 teaspoon granulated garlic
1/2 teaspoon turbinado or natural sugar

Shake to blend then dust onto ribs. Let sit for an hour. Place on smoker.

You want a thin blue smoke coming out of your cooker, you do not want a white or heavy smoke. We all strive for a thin blue smoke, it gives you the cleanest flavor.
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Unread 11-30-2010, 06:07 PM   #5
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No on the heavy smoke
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Unread 11-30-2010, 06:08 PM   #6
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If you're new and a little overwhelmed, I really recommend this book:
http://www.amazon.com/Low-Slow-Maste...1161954&sr=1-1

I throughly enjoyed the humor in it, and it taught me the basics.

Amazingribs.com also has pretty good step-by-step instructions.
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Unread 11-30-2010, 06:10 PM   #7
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Thanks landarc!! you say just dust dust not rub?? let it sit and put em on sounds simple enough... what temp would you recommend to for cooking? do i need to foil them or do anything later on in the process?? thanks again for your insight.
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Unread 11-30-2010, 06:17 PM   #8
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Alright, so the smoke that i've been getting sounds like it may be just what i'm looking for. It kinda looks like a thin blue rather then the thick white. And thanks for the literature recommendation Ryan. I'll check it out!! Sounds like just the kind of book I'd like to read.
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Unread 11-30-2010, 06:18 PM   #9
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Okay, the instructions were not quite clear. I dust and pat, then wrap in plastic wrap for an hour. Or, I dust and pat then sit them on a rack for an hour. I do not rub, I pat. I have been known to slap a butt or two, but, you have to be prepared for getting slapped back.

I like ribs cooked at 225F, no foiling for me (if I was doing a competition or speed cook, I might foil). If you do this right, 4 hours or so gets you done to very tender. If you want wet ribs, sauce at 15 minutes before completion.

Oh, I test for done by lifting one end of the rack, if it bends as I pick it up and forms a 60 degree to 90 degree angle, you are good to go.
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Unread 11-30-2010, 06:25 PM   #10
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Also, learn to read your ribs for doneness. You want them to pull off the bone cleanly, but not fall off. You will see the bones start to stick out a little past the meat, as the meat starts to lose it's grip on the bones. At least, that's what I was told, and it seems to work.

Does anyone have some good pr0n that shows what the meat/bones should look like when the ribs are done?

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Unread 11-30-2010, 06:26 PM   #11
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thanks again landarc... that helps a lot. I'll give it a go and let you know how they turn out. My mouth is watering just thinking about it. Thanks again!
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Unread 11-30-2010, 06:28 PM   #12
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Here is a rack that was done right. Not the prettiest, but, they ate nicely.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

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Unread 11-30-2010, 06:31 PM   #13
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Here is a rack of spares showing pull back and a nice color and texture. Those are rib tips, burnt ends style in the pan.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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Unread 11-30-2010, 06:44 PM   #14
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looks delicious!! I see the pull back you guys are talking about too. When that happens ribs are done?? Cant say that I've ever heard of rib tips... they look good too though... haha
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Unread 11-30-2010, 06:46 PM   #15
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Granulated garlic... is that garlic powder??
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