Rib advice

[Busanate]

Hello new to smoking here and want to try smoking ribs so naturally I have a few questions.lol ok so here it goes..first off what is the best ribs to buy and from where.? I see alot of Smithfield and some others some are pre seasoned some are labeled "enhanced" I saw on another thread this seems to be a pretty debated topic (enhanced or not enhanced) what kind of rubs do u suggest if any and how long do u cook them and at what temp..what type of ribs are the best (baby back?) As far as rubs and sauces any recipe suggestions.? Well that's all for now I guess I welcome ALL feedback thanks

 

[BBQDaddio]

Welcome. I really enjoy Costco st Louis cut rubs. They are larger and fattier - more flavor. They are smithfield not enhanced. If you pickup enhanced just use less salt in your rub.

For rub I typically use just salt and pepper with a little bit of brown sugar. Usually go unsauced but if I feel like it I usually sauce it with any bbq sauce I have cut with apple cider vinegar.

If using a store bought rub. Can say enough good things about Oak Ridge. They are my go to if not just salt and pepper.

St louis cuts typically take 3 hours or so when I cook them on the PBC. They are done when they slightly crack when bent in the middle or when the bones has good drawback with looseness.

Do a search on the forum there is a wealth of information at your disposal here.

Vince

 

[hurricanedavid]

1) I buy what ever is on sale but prefer St. Louis Style
2) I never buy enhanced or seasoned, just raw meat that I season myself.
3) There's many available good rubs, I'm currently on a Smokin Guns kick and plan to try Killer Hog rub this weekend.
4). I cook mine at 225-250F for 4-5 hours using hickory for smoke.

You are going to get a ton of variation for answers to your questions. If you do a google search on cooking ribs and include BBQ brethren on your search you will find everything you need to know. Simply take some notes, make a plan, and execute. Last, practice makes perfect.... Good Luck!

 

[Joe Black]

I really like the Swifts Premium baby Loin back ribs at Costco. They are very meaty and full. I get 3 racks in a Cryovac and the membrane is almost always removed. I smoke mine with no wrapping at 260-275* for about 3 hours and they will have a pretty good bend. I sauce/glaze them twice for 15 minutes each. Let them rest for 30 minutes, slice and serve.

This is what I do and friends and family are always pleased. However, you have really opened a can of worms with your question. St. Louis vs. spares vs. baby back. Wrapped vs. no wrap. Sauce vs. no sauce, etc, etc. I promise this argument will NEVER be solved.

 

[Fwismoker]

Try them all

Experiment with rubs..flavors you like

Don't worry about cook temps...only focus on if it's tender then it's done. Take a tooth pic and slide it in between the bones and when it goes in with very little resistance in all areas pull it.

 

[Busanate]

Thanks for the advice..I saw a "RIB RACK" by webber in the store the other day and was wondering if this is a good thing to have or is it just as good right on the grate.? Has anyone ever used one.?

 

[Stlsportster]

Thanks for the advice..I saw a "RIB RACK" by webber in the store the other day and was wondering if this is a good thing to have or is it just as good right on the grate.? Has anyone ever used one.?

Only reason for a rib rack is to fit more on your pit.


Or get a PBC and hang them

 

[hurricanedavid]

Thanks for the advice..I saw a "RIB RACK" by webber in the store the other day and was wondering if this is a good thing to have or is it just as good right on the grate.? Has anyone ever used one.?

I've used a rib rack with excellent results but only when I need to maximize my output and space is an issue. Otherwise, flat on the grate.

 

[Fwismoker]

Thanks for the advice..I saw a "RIB RACK" by webber in the store the other day and was wondering if this is a good thing to have or is it just as good right on the grate.? Has anyone ever used one.?

Nothing wrong with rib racks...it's a space saver and you can cook ribs even hotter if you want with less chance of burning.

 

[Fwismoker]

Only reason for a rib rack is to fit more on your pit.


Or get a PBC and hang them

...or get a rotisserie and spin them :smile:

 

[PNW Smoker]

this place will provide endless amounts of information. you will need to take that advice, and figure out your plan. what makes sense to you. what do you like.

Then, plan on experimenting. The best advice I can give is to take good notes. cooker temps, perhaps outside temp, rub type, cook time. what did you like? what didn't you like? what might you do differently next time? etc.

Be prepared to make some mistake and come up with ribs (and other things) you don't think are that great. Thats OK, its a part of the adventure. Using the notes helps you adjust for next time.

 

[jimstocks53]

Welcome.....

Do a search on the forum there is a wealth of information at your disposal here.

Vince

Attaboy Vince. A polite bit of advice then encouragement to look further. Bless you.

 

[Zin]

The best ribs to buy not even close is beef ribs. Meaty Spares are the best but hard to find any with meat on them. Short ribs are very good also, hard to screw up beef ribs.

 

[Big Swole]

Sub'd for all different opinions

 

[Victory]

I like the ribs from costco, swift baby backs and the spares are just labeled kirkland.

salt/pepper/garlic/cayenne

300-325 degrees in the reverse flow

usually a combination of oak and either cherry or maple wood

about 2-1/2 to 3 hours for the baby backs and close to 4hrs for the spares.

no wrap no sauce.

 

[tenpenny_05]

BUILD AN UDS!!!

I'm kinda new... am I doing this right?

 

[Big Swole]

I literally am just doing my first rack of ribs on my very new to me Yoder YS480 pellet.
Previous owner still had some pellets in the hopper and gave me a brand new bag of "Blend" Lumberjack pellet which I topped it off with.

I used mustard / pickle juice as a binder. Rubbed with Kosher salt, pepper, season salt, some garlic salt, and some "Butt Rub" I had here to...Mixed it all and sprinkled.

I need these done in about 2-3 hours. Have a guest coming. If she likes them I might get some special treatment

I set temp at 300 - 325 for start up....Should I roll with it or back down to 275 ish.

Thoughts?

 

[Bob C Cue]

BUILD AN UDS!!!

I'm kinda new... am I doing this right?

Yes, but technically it's BUILD A UDS. Welocme to the Brethren!

 

[Ham14]

Butchers honey rub, cooked at 275-300 degrees, foiled after 1 1/2 hour with brown sugar, honey, apple juice, little rub, butter, cooked for 45 mins, sauced with what you like for about 30 min. Use apple and cherry wood. Enjoy

 

[Big Swole]

I literally am just doing my first rack of ribs on my very new to me Yoder YS480 pellet.
Previous owner still had some pellets in the hopper and gave me a brand new bag of "Blend" Lumberjack pellet which I topped it off with.

I used mustard / pickle juice as a binder. Rubbed with Kosher salt, pepper, season salt, some garlic salt, and some "Butt Rub" I had here to...Mixed it all and sprinkled.

I need these done in about 2-3 hours. Have a guest coming. If she likes them I might get some special treatment

I set temp at 300 - 325 for start up....Should I roll with it or back down to 275 ish.

Thoughts?

Well due to having to rush them, they turned out fairly decent but not perfect. I had a bit too much salt in my rub. Never had a chance to wrap to get them really tender. But they still tasted good.

First cook on my Yoder YS480 was a success, I'd say. I have a lot to learn about it and how it cooks though.

ONLY SAUCED HALF OF THEM