Tonight is the Night!

[The Wolf]

After all my questions and all your responses (MUCH appreciated!), tonight is the night I finally smoke some ribs!

 

I am using all the recipes found on primalGrill.com: http://www.primalgrill.org/recipe_details....amp;EpisodeID=8. Mrs. Wolf picked up 6 lbs of baby back pork ribs. The Weber is set for indirect grilling, and i installed a thermometer in the lid this week. Bought hickory chips and Jim Beam and all my ingredients...now...let's SMOKE!

 

Will let you all know how it turns out. Hopefully it doesn't rain...I am smoking in an uncovered area.

[Kid Cid]

First, I smoke in the rain all the time. Other than me getting wet, it doesn't affect the cooking as long as I monitor the temps. Second, be aware that the chips will burn quickly. You'll want to continuously monitor how much you have left and keep adding. That's one of the reasons I use chunk instead of chips. Third, let us know how things turn out. Don't be afraid to be critical. They will taste great because it is the first time you've done this. Be honest with yourself and when it is all said and done ask, "Are these really the best ribs I've ever had or could I have done something better?" Just in case your wondering, the answer is always yes.

[HowboutthemCowboys]

Just in case your wondering, the answer is always yes.

good info here. People will rave and I'll be thinking I coulda done better

[Hugh B Tool]

If your butcher didn't already do it for you, make sure you remove the silverskin off the back of the ribs. Slow and low, don't mop too soon into the cooking process. Slow smoked ribs are just as good cooked in the rain as in the sunshine. As Cid stated take mental notes for next time. Have fun and good eatin' to ya.

Edited June 11, 2010 by Hugh B Tool

[The Wolf]

If your butcher didn't already do it for you, make sure you remove the silverskin off the back of the ribs. Slow and low, don't mop too soon into the cooking process. Slow smoked ribs are just as good cooked in the rain as in the sunshine. As Cid stated take mental notes for next time. Have fun and good eatin' to ya.

 

Butcher didn't do it...I wanted to try it myself. Did it exactly as Raichlen describes in the above link and it worked like a charm! I have a pad and a pen at my place setting already!

[The Wolf]

First, I smoke in the rain all the time. Other than me getting wet, it doesn't affect the cooking as long as I monitor the temps. Second, be aware that the chips will burn quickly. You'll want to continuously monitor how much you have left and keep adding. That's one of the reasons I use chunk instead of chips. Third, let us know how things turn out. Don't be afraid to be critical. They will taste great because it is the first time you've done this. Be honest with yourself and when it is all said and done ask, "Are these really the best ribs I've ever had or could I have done something better?" Just in case your wondering, the answer is always yes.

 

Thanks KC...the weather held off...blue skies and a nice breeze. However, good to know I can do this in the rain. NOOB that I am, I felt that the rain would cool off the grill and thus lower my cooking temps! I will definitely be critical (my nature) and make sure ppl are being honest with me. Good info on the chips...but I won't have another hour to soak them so I will do a quick soak for now.

 

TOTALLY appreciate the advice, all!!

[The Wolf]

So...here's the deal. Ribs came out good. Not spectacular and not inedible, but good. I had a blast making them and will definitely will do it again. With some modifications:

 

First off, the rub was VERY salty. Raichlen's recipe called for a coarse salt and soy sauce. I felt that regular salt (or coarse salt that I ground up) would have made the rub less salty.

 

Second: I cooked the ribs on rib racks. Looking at my set up now, I could have cooked them on the grill and not on the rack. Problem I had with the rack was when I mopped the ribs: VERY difficult to spread evenly, and I know that some areas got nothing at all.

 

Third: I removed the membrane as best as I could but still felt as if there was something in the ribs that made eating difficult. Not sure what it was (it was like a membrane) but I need to figure it out. Note that I cooked them for 2 hours total as the recipe called for.

 

Otherwise, what a GREAT experience! My big fear coming in was temperature control...but I installed a temperature gauge in the lid and, using the vents, was able to stay between 325 and 375. I could taste the flavor from the hickory chips and the ribs looked amazing...great color! One end of the ribs was very thin and the other was tremendously meaty. The recipe I used have the ribs a deep, smoky flavor. I will admit that I like my ribs a bit sweeter so I can try another BBQ sauce next time (I made my own using a Raichlen recipe and it was very good).

 

All in all, 6 lbs of ribs, we devoured them! Now, how to make them less salty, a bit sweeter, and fall off the bone? My brother told me that he heard of a trick of boiling the ribs for 20 mins in water and white vinegar to help loosen up the meat. I do NOT want to do this...seems like something that a good grill guy would never do!

Edited June 13, 2010 by The Wolf

[Kid Cid]

I would suggest lowering the temps and cooking longer. When I smoke ribs it is a 4 hour process with the temps around 250 degrees. Oh, this may be the most important thing, the meat should not fall off the bones. If it does it is overcooked. I agree about not using the rib rack. Laying them flat (bone side down) will allow better access for mopping. I would also suggest doing some more reading about rubs. There are plenty of good recipes out there but making your own could be more fun.

[Chief Dick]

Not sure how you set up your fire, but with a Weber I put ALL the coals on one side of the grill instead of coals on both sides with meat in the middle.

 

With the coals on one side, you won't need many because you want a low fire. You can then put a nice sized water pan under the other side and put your ribs over the water pan. Put a decent amount of water in the pan because this will help keep the temp down.

 

Kid is right: you need to keep the temp down as much as possible. On a Weber you should allot 3 hours for babybacks and probably 4-5 for full size slabs. If I were you, I would stick with babybacks for awhile because they are a little easier to cook.

 

With a Weber, I would probably do one hour open ribs. Then put them in foil, bone side UP, and cook for an hour. Then finish off the last hour open. If I were to change that timetable, it may be an hour and 1/2 open, then in foil, but that's about all you will need on a Weber. They will get all the smoke they need in that time period.

 

And buy Raichlans book Sauces, Rubs and Marinades. I've used several rubs in this book.

Edited June 14, 2010 by Chief Dick

[Perchoutofwater]

I would suggest lowering the temps and cooking longer. When I smoke ribs it is a 4 hour process with the temps around 250 degrees.

 

+1

[The Wolf]

I would suggest lowering the temps and cooking longer. When I smoke ribs it is a 4 hour process with the temps around 250 degrees. Oh, this may be the most important thing, the meat should not fall off the bones. If it does it is overcooked. I agree about not using the rib rack. Laying them flat (bone side down) will allow better access for mopping. I would also suggest doing some more reading about rubs. There are plenty of good recipes out there but making your own could be more fun.

 

Thanks KC. I followed Raichlen's recipe to the T and he called for 2 hours of cooking time. I was surprised that he did not call for lower temp/longer cook time but I will take your suggestion for sure. The rub I did make from scratch (again, Raichlen's recipe) but found it far too salty. I will look for a better one next time but I want to stay true to the process, so will still make my own!

[The Wolf]

Not sure how you set up your fire, but with a Weber I put ALL the coals on one side of the grill instead of coals on both sides with meat in the middle.

 

With the coals on one side, you won't need many because you want a low fire. You can then put a nice sized water pan under the other side and put your ribs over the water pan. Put a decent amount of water in the pan because this will help keep the temp down.

 

Kid is right: you need to keep the temp down as much as possible. On a Weber you should allot 3 hours for babybacks and probably 4-5 for full size slabs. If I were you, I would stick with babybacks for awhile because they are a little easier to cook.

 

With a Weber, I would probably do one hour open ribs. Then put them in foil, bone side UP, and cook for an hour. Then finish off the last hour open. If I were to change that timetable, it may be an hour and 1/2 open, then in foil, but that's about all you will need on a Weber. They will get all the smoke they need in that time period.

 

And buy Raichlans book Sauces, Rubs and Marinades. I've used several rubs in this book.

 

I set one charcoal box on each side of the grill. Next time, I may try using only one.

 

CD, you mention something that concerns me because I did not do it...I had a drip pan in the middle of the grill, between the two charcoal boxes...but I ONLY used it to collect drippings...I put NO water in it. Should I have? Raichlen wrote that a drip pan was needed but never said anything about adding water...perhaps I took it too literal?

[Perchoutofwater]

I set one charcoal box on each side of the grill. Next time, I may try using only one.

 

CD, you mention something that concerns me because I did not do it...I had a drip pan in the middle of the grill, between the two charcoal boxes...but I ONLY used it to collect drippings...I put NO water in it. Should I have? Raichlen wrote that a drip pan was needed but never said anything about adding water...perhaps I took it too literal?

 

Even with my offset smoker, I still put a water pan directly under pretty much everything I smoke. It helps to keep the meat moist and juicy. I do not mop my ribs, or wrap them in foil. I just rub them down, put a water pan (I usually use water and apple cider vinegar) underneath them and smoke them for 4 hours at 225-250. When I take them off, I will rap them in foil and put them in a cooler for an hour or two. I've never had any problem with them drying out. Kid Cid has a pretty good rub that I have slightly modified to my own taste.

Edited June 14, 2010 by Perchoutofwater

[Hugh B Tool]

Yep slower and lower will give better results for sure. Smoking anything I try never to get above 250 and like to keep it at 230. I also usually put a can of beer in the drip pan and add as needed, though some just use water or cider etc. depending on what they're cookin. You are just starting the process and will get better at it everytime until you have it down. Even then learning is a constant. Just ALWAYS remember "slow and low".

[The Wolf]

Even with my offset smoker, I still put a water pan directly under pretty much everything I smoke. It helps to keep the meat moist and juicy. I do not mop my ribs, or wrap them in foil. I just rub them down, put a water pan (I usually use water and apple cider vinegar) underneath them and smoke them for 4 hours at 225-250. When I take them off, I will rap them in foil and put them in a cooler for an hour or two. I've never had any problem with them drying out. Kid Cid has a pretty good rub that I have slightly modified to my own taste.

 

Noted. Guess I took "drip pan" faaaar too literal. Thanks, Perch.

[The Wolf]

Yep slower and lower will give better results for sure. Smoking anything I try never to get above 250 and like to keep it at 230. I also usually put a can of beer in the drip pan and add as needed, though some just use water or cider etc. depending on what they're cookin. You are just starting the process and will get better at it everytime until you have it down. Even then learning is a constant. Just ALWAYS remember "slow and low".

 

Will do...thanks Hugh!!!

[Jimmy Neutron]

I actually do ribs a little slower - around 220 for 5 hours. My wife likes a lot of brown sugar in the rub and it tends to go past carmalized to burnt if the pit goes much over 230....

 

I'm going to a BBQ class tonight specifically about ribs. I'll post anything I find new and/or interesting.

[The Wolf]

I actually do ribs a little slower - around 220 for 5 hours. My wife likes a lot of brown sugar in the rub and it tends to go past carmalized to burnt if the pit goes much over 230....

 

I'm going to a BBQ class tonight specifically about ribs. I'll post anything I find new and/or interesting.

 

NICE! Thanks, Jimmy!

[Jimmy Neutron]

Went to a BBQ class tonight put on by the guy that sold me the BGE. Meh. Nothing you can't learn from watching an episode of Pitmasters.

 

I did learn how to trim St. Louis style ribs - not rocket science, but not something I'd done before.

 

Edit to add: Big Butz sauces, Fire Roasted Creations (specifically Mediterranean and Tequila Lime rubs) and Rufus Teague products get a big

Edited June 16, 2010 by Jimmy Neutron