A new rib recipe/process. What do you guys like?

[smokin30-06]

I have only made ribs a handful of times now and I am enjoying perfecting the art!
I have used this Memphis-Style Ribs (http://www.williams-sonoma.com/recipe/memphis-style-baby-back-ribs.html) recipe 3 times on the Hasty Bake. I used spare ribs (pic is actually my first try - oven ribs on right vs HB ribs on left (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/first%20ribs%20-%20oven%20vs%20Hasty.jpg)) and the 3-2-1 method with foiling etc. They were pretty good tasting and the meat was nice and tender. I also a couple of random premade rubs on spares trimmed down to baby backs (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/ribs%20on%20TBE.jpg)(pic) on my Big Easy once. My friends at the superbowl party were impressed but the meat wasn't nearly as tender (2hrs).

Anyway, I am ready to fire up the Hasty Bake tomorrow with 2-3 racks of spares. I am headed to the grocery store now. What home made rub do you guys like and what process do you use?

Also, this will be my first time using the ET-733 so hopefully it will be an informative addition for temp control...
TIA
John

[smokin30-06]

The butcher corrected me, I trimmed spares to st lious...
He recommended 3/4 cups brown sugar to 1 tbs chili powder plus voice of heat/spice and Ground mustard for seasoning. I'll try that plus maybe another recipe you guys recommend. I got 2 spares and 2 baby backs.

[bbqgeekess]

Try this rub on one rack of ribs:

1 part salt
1 part black pepper
1 part garlic powder (or granulated garlic)
1 part paprika

I pretty much use that rub for everything. I typically add the sweetness to chicken and ribs with the sauce -- usually sweet baby ray's.

[bbqgeekess]

Hey, I'm interested in how you BBQ on your Hasty Bake. What temperature you cook at and how easy it is for you to regulate the temperature. Is the main door sealed off well? I have a Hasty Bake suburban I've used a few times and I can't seem to snuff out the lump charcoal after I use it.

[mykeystoy]

I use a vaiant of a BBQ pitboys recipe. Theirs goes as follows
1/4 cup sugar
1/4 cup brown sugar
1/4 cup paprika
3 T coarse salt
1 T Black pepper
1 T Garlic powder
1 T onion powder
1 T chili powder
1 T cayenne pepper

The biggest change I made was to sub sugar for more brown sugar because it picked up a funky taste.. not sure if it was my smoker or just personal preference.


Mike

[smokin30-06]

Hey, I'm interested in how you BBQ on your Hasty Bake. What temperature you cook at and how easy it is for you to regulate the temperature. Is the main door sealed off well? I have a Hasty Bake suburban I've used a few times and I can't seem to snuff out the lump charcoal after I use it.

Thanks for the ideas. Do you all foil? What temps do you run?

As far as running my HB, I am still honing it in (thus 3 attempts at ribs). But what I do now is light a chimney full and get it going on one side of the firebox, add the heat deflector and then add a handful of unlit coals about once an hour. Intake and Outlet vents are probably half. Using this method, the built in thermometer registers about 225 I think. It stays there as long as I don't let too much fuel burn up without replacing it.

I grew up with this grill and therefore I was a teenager at one point and insisted the ashes didn't need to be cleaned out regularly and the grill didn't need a cover. So, without surprise, it rusted a fair amount of small bb sized holes in the lower walls near the ground. It has since been reconditioned by Hasty Bake. They sandblasted and repowder coated but we didn't have the holes sealed.
So when I started getting into running it for longer times, I bought some gasket and built up a ledge on the edge of the ash pan to seal against the access door. This negates the holes I allowed to happen as a difficult teenager. Before the gasket, I couldn't snuff my fire effectively. Now I can snuff out the coals when I am done. You might try a single strip of 3/8" gasket around the inner rim of the door. I will be firing it up tomorrow if you happen to live in Tulsa and want to take a look.

[LEGENDS BBQ]

For what you are cooking I run 250

2hrs naked (this varies depending on preference of color and smoke flavor)

Foil and back in for 1.5hrs

If you sauce do it at this point then back in for 30min if not skip this and remove 2hrs after foil.

I'm sure there are 1000 different ways but this is what works for me!:twitch:

[Bludawg]

S&P 275 necked till they droop like a limp noodle when you pick 'em go with your tongs

[TexasTex]

Try this rub on one rack of ribs:

1 part salt
1 part black pepper
1 part garlic powder (or granulated garlic)
1 part paprika

I pretty much use that rub for everything. I typically add the sweetness to chicken and ribs with the sauce -- usually sweet baby ray's.

This is a foundation to most of what I do, but I use 1/2 part pepper. And usually cayenne.

To the OP, man, I have done 1000 racks 250 ways. I have had 1000 racks, 1000 different ways. You just gotta find what is best for you. Find your niche per sa'.

As you can imagine, I don't own a GPS. Just find your way brother.

However, salt and a form of pepper is a really good start. Just tinker with it....

[smokin30-06]

As payment in kind for your advice (unspoken rule here right? :wink:), I took some pr0n from my iphone. I think the foil messed (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/ribs.jpg) with the camera because the ribs look like toxic (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/ribs%20%281%29.jpg) waste (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/ribs%20%282%29.jpg) in the pics. Despite the bad pic, they looked and tasted good. My fiance and I both preferred the savory flavor (salt, pepper, garlic, paprika) over the sweet flavor (brown sugar, agave, chili powder, apple juice spritzing).
I also tried to avoid foiling but ended up foiling the spares for about 30 minutes. I think I will go back to foiling for at least an hour next time. I will also use some sort of water pan.

[TexasTex]

As payment in kind for your advice (unspoken rule here right? :wink:), I took some pr0n from my iphone. I think the foil messed (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/ribs.jpg) with the camera because the ribs look like toxic (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/ribs%20%281%29.jpg) waste (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/ribs%20%282%29.jpg) in the pics. Despite the bad pic, they looked and tasted good. My fiance and I both preferred the savory flavor (salt, pepper, garlic, paprika) over the sweet flavor (brown sugar, agave, chili powder, apple juice spritzing).
I also tried to avoid foiling but ended up foiling the spares for about 30 minutes. I think I will go back to foiling for at least an hour next time. I will also use some sort of water pan.

Texture looks good and looks to be a pretty good sticky bark on there!

Now, how do they taste and pull? I'm not into the "fall off the bone" type ribs. That seems to be a touch over cooked IMO. I like mine to have a bit of resistance, but tenderness when pulled.

Sounds like you got it going! Good job brother!

And I agree, I have to be in a special mood to eat a sweeter based rub or sauced style rib.

[smokin30-06]

Now, how do they taste and pull?

Taste is good. After all, they are ribs! Besides adding a water pan, I also plan to add more hickory chunks next time. Pull is on the less tender side, I will foil for at least an hour next time. They ran at about 260-275 - 4 hours for baby backs and 5 for spares.

[bbqgeekess]

As payment in kind for your advice (unspoken rule here right? :wink:), I took some pr0n from my iphone. I think the foil messed (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/ribs.jpg) with the camera because the ribs look like toxic (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/ribs%20%281%29.jpg) waste (https://dl.dropboxusercontent.com/u/139417/Misc%20uploads/ribs%20%282%29.jpg) in the pics. Despite the bad pic, they looked and tasted good. My fiance and I both preferred the savory flavor (salt, pepper, garlic, paprika) over the sweet flavor (brown sugar, agave, chili powder, apple juice spritzing).
I also tried to avoid foiling but ended up foiling the spares for about 30 minutes. I think I will go back to foiling for at least an hour next time. I will also use some sort of water pan.

They look delicious (looking past the photographic color issue--I know they couldn't of possibly looked green). Glad you liked the salt, pepper, garlic, paprika rub. That rub is pretty common and I've seen several people add 1 part of onion powder as well--I need to try this yet.

[TexasTex]

Taste is good. After all, they are ribs! Besides adding a water pan, I also plan to add more hickory chunks next time. Pull is on the less tender side, I will foil for at least an hour next time. They ran at about 260-275 - 4 hours for baby backs and 5 for spares.

Nice. That's a little hotter than I run mine at, but it's boils down to preference I guess.

Now you have a foundation and some ideas. That's where it all begins! God help your fiance', she'll be eating ribs every week if you're anything like me!

I remember when my dad was teaching me how to smoke meats. My grandpa, my uncle, our neighbors and our friends all had their own ways. I took a little bit from them, added my own preference and now, most all my family and friends beg me to smoke some for them.

I think you did quite well, good job.

[bbqgeekess]

Thanks for the ideas. Do you all foil? What temps do you run?

As far as running my HB, I am still honing it in (thus 3 attempts at ribs). But what I do now is light a chimney full and get it going on one side of the firebox, add the heat deflector and then add a handful of unlit coals about once an hour. Intake and Outlet vents are probably half. Using this method, the built in thermometer registers about 225 I think. It stays there as long as I don't let too much fuel burn up without replacing it.

I grew up with this grill and therefore I was a teenager at one point and insisted the ashes didn't need to be cleaned out regularly and the grill didn't need a cover. So, without surprise, it rusted a fair amount of small bb sized holes in the lower walls near the ground. It has since been reconditioned by Hasty Bake. They sandblasted and repowder coated but we didn't have the holes sealed.
So when I started getting into running it for longer times, I bought some gasket and built up a ledge on the edge of the ash pan to seal against the access door. This negates the holes I allowed to happen as a difficult teenager. Before the gasket, I couldn't snuff my fire effectively. Now I can snuff out the coals when I am done. You might try a single strip of 3/8" gasket around the inner rim of the door. I will be firing it up tomorrow if you happen to live in Tulsa and want to take a look.

Sorry, I missed your reply earlier, just seen it now. Yeah I live in Tulsa as well. Maybe we'll have a BBQ some time :) Like each of us cook a meat and a side then share--that'd be cool :)