Less than 1 hour to cook BB Ribs ! 2nd guessing seasonings ...

[Q_Egg]

.. Prep'd rack last night and divided to fit on grate/rib rack. Used Worcestersire and vinegar to moisten, then salt mixture and pepper, then sugar-based rub ..... well coated. Into fridge overnight and now pondering next step prior to cooking. Cook will be indirect, low and slow @ 210*F grate level temp. Sure will appreciate any comments on anything to do now.

My last attempt was pretty good, and I slathered with mustard at his point and added more rub. I'm wondering now about maybe just staying with the current prep and adding more rub .. OR ... sprinkling with more Worcestershire/vinegar and then more rub ... OR ... repeating last times' mustard treatment .... OR .... something very different ???

I guess I'm trying to avoid a step right now that others have found to be less than satisfactory for a really good result.

I'm expecting to go about 5 hours on this cook and will control temp carefully to stay below 230"F and hopefully near 220*F.

 

[big brother smoke]

Grab a cold one and enjoy the smoke!

 

[Kevin]

Grab a cold one and enjoy the smoke!

What he said.

 

[bbqjoe]

It's a rack of ribs man, quit stressing. Do what you think you would like. If you don't like the result, then you know what not to do next time.

 

[thirdeye]

Tom,

The 225° sounds better than the 210°. Since your treatment has aged overnight, no need to change or add anything. Besides if there is something flavorwise, texturewise or colorwise you don't like on this cook, it will be easier to isolate it for a change next time.

One thing you might do if you feel the need to compare, hop down to the market, pick up one more rack and try something else on it. :-D Ya know, as long as you got a fire going and all.

 

[Q_Egg]

... thanks men! I'm not stressed so much as wanting to improve, and the extra thinking helps. I won't learn if I repeat the past, so I'm going with a light sprinkle of Worch/vinegar and more rub (Spicewine Hen and Hog).

My ribs have been slightly dry in past, so it may be fun to try a very late saucing (last 20 minutes or so). I have not tried foiling and resting in the cooler for an hour prior to serving. Why not !! ....

 

[Q_Egg]

..Hi Wayne ! that's a neat thought ... just about enough time for the roundtrip and prep ... better add a fatty too ! I just received sampler rub packs from Dizzy Pig and Ken Stone this week. Might be fun to try one now.

Regards,

 

[Kevin]

... thanks men! I'm not stressed so much as wanting to improve, and the extra thinking helps. I won't learn if I repeat the past, so I'm going with a light sprinkle of Worch/vinegar and more rub (Spicewine Hen and Hog).

My ribs have been slightly dry in past, so it may be fun to try a very late saucing (last 20 minutes or so). I have not tried foiling and resting in the cooler for an hour prior to serving. Why not !! ....

If you're looking for something different try adding a glaze at the end. Only takes 15 or twenty minutes to set and it looks impressive. I use whatever sauce is handy, a small can of pineapple juice, couple shots of Tabasco, little cayenne, couple slabs of butter, and a dollop of honey. Just heat it up and brush it on. Don't let it cook too long though, it'll turn real dark.

 

[BBQ_MAFIA]

Grab a cold one and enjoy the smoke!

Then grab another cold one.

I'm sure it will all turn out great.

 

[Bigmista]

Since ribs don't have a whole lot of meat on them (like a butt or brisket), it is possible to overseason them. Go with what you have and if they are a little bland, well hey, that's what bbq sauce is for! Besides you'll have and idea of what they will taste like from the chef's snacks that come of early.

You did trim and season the chef's snacks didn't you?

 

[Q_Egg]

... Kevin, thanks for the glaze comment and info!

... Bigmista .. well .... minimum trim other than membrane and tiny fat spots. I'll fine tune in a few minutes (especially if I add a rack of spares).

It's gonna be great ....

 

[Q_Egg]

Whew ! .... the smoke is rolling, cooker coming up to 225*F, my new homemade 4 level cooking grate is in with applejuice/drip pan right above lump/wood chunks (pecan), BB's on next level, spares on 3rd, fatty goes on 4th .... right after a very cold one !

Left the BB's alone (following last night's prep). Made mixture of Worcestershire, vinegar, mustard, seasoned with Dizzy (Pig) Dust rub, slathered spares throughly. Poured a bit of maple syrup in center of fatty and seasoned with John Henry's Summer Peach rub. This should be one heckuva meal ! Wifey made large cole slaw, scratch dressing ..... we tried adding a good sprinkle of the Summer Peach rub to the dressing .... very nice touch.

Thanks all for helping. After another cold one I'll be ready to throw together the glaze.

 

[Ron_L]

Don't forget the pictures, Tom... We NEED pictures... :-D

 

[bbqbull]

We need lotsa pictures. Pictures of prepping meat, just before going on the heat/smoke. Pictures of the end product. Someday Im gonna learn how to add pictures to this site.

Mike

 

[bbqjoe]

We need lotsa pictures. Pictures of prepping meat, just before going on the heat/smoke. Pictures of the end product. Someday Im gonna learn how to add pictures to this site.

Mike

To learn how to post pictures pm me your visa/mastercard number and for only ten bucks....

Sounding good Tom.

 

[Q_Egg]

--- 1 pic for now ... 4 hours in _ 1 hour to cook. Hard to see detail I know, but for now, fatty, spares, BB's, drip pan with juice. grate temp at 232*F.

 

[Q_Egg]

.... got some reesults. Pretty happy with this first 'real' 4-level grate cook.
Fatty was OK, syrup and Summer Peach rub went away in terms of any noticeable taste. Spares with Worcest/vinegr/mustard/DizzyDust were tender, not dry .. darned decent. BB's with Worcest/vinegr/Hen & Hog were really excellent!.

Doin' it like the pros ... impressive and costly! ... doin' it like today .. priceless!!

 

[big brother smoke]

Nice, Q, nice!

 

[Q_Egg]

.... coming from Big Brother Smoke .... makes my day !

 

[Ron_L]

The Tower of Q! Looks good, Tom! i hope it all tasted as good!