Cameltosis Posted June 16, 2008 Share Posted June 16, 2008 (edited) I got a new smoker over the winter and finally got a chance to use it this weekend. It was the first time I have ever smoked anything, and thanks to the countless advice in this forum, it went off without a hitch and I am officially hooked! I smoked some baby back ribs using Alton Browns rub and Kid Cids mop he listed in the fracking hot thread. Well almost, I didnt have any apple juice so I used some white wine instead. I also bought one of those fancy remote thermometers you guys are always raving about, but it was a lemon. I am going to return it. I see Home Depot has one, but I was curious what you guys are using. Anyway, the ribs turned out delicious. I think next time I will soak some more wood. I took it easy on the wood as Mrs Camel like a little smoke but not too much, and I will probably use less salt in the rub. Other than that it was suprisingly good for my virgin smoke. Thanks for the help guys! Edited June 16, 2008 by Cameltosis Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted June 16, 2008 Share Posted June 16, 2008 Welcome to your new addiction. What kind of wood did you use for your smoke? Quote Link to comment Share on other sites More sharing options...
Cameltosis Posted June 16, 2008 Author Share Posted June 16, 2008 Welcome to your new addiction. What kind of wood did you use for your smoke? Hickory. Quote Link to comment Share on other sites More sharing options...
untateve Posted June 16, 2008 Share Posted June 16, 2008 I like hickory but for ribs, my favorite is apple. It seems to impart a milder and sweeter flavor. On occasion, I mix hickory and apple. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted June 16, 2008 Share Posted June 16, 2008 Did you foil the ribs? Quote Link to comment Share on other sites More sharing options...
untateve Posted June 16, 2008 Share Posted June 16, 2008 Did you foil the ribs? You know, I've smoked my with a 3 hours indirect, 1 hour foil and indirect, 1 hour direct and I've also smoked 4 hours indirect and 1 hour direct--no foil. I didn't really notice much of a difference. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted June 17, 2008 Share Posted June 17, 2008 You know, I've smoked my with a 3 hours indirect, 1 hour foil and indirect, 1 hour direct and I've also smoked 4 hours indirect and 1 hour direct--no foil. I didn't really notice much of a difference. Your palate isn't refined yet. You'll get there. Quote Link to comment Share on other sites More sharing options...
untateve Posted June 17, 2008 Share Posted June 17, 2008 Your palate isn't refined yet. You'll get there. You insult me because you are jealous of my fasion savvy. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted June 17, 2008 Share Posted June 17, 2008 Your palate isn't refined yet. You'll get there. I know we touched on this subject before, but I'd like a primer on it if you could. What's the difference, exactly what temps, what about the foil causes magic, etc. Quote Link to comment Share on other sites More sharing options...
Cameltosis Posted June 17, 2008 Author Share Posted June 17, 2008 (edited) Did you foil the ribs? I went 3 hours of smoke at 250*, then an hour in the foil in a small puddle of the mop. I increased the temp slightly but not much, then about 15 to 20 minutes with the bbq sauce to let it carmelize a bit. I decided on the foil after reading Alton Browns rub recipe. He cooks them in the foil the whole time claiming the steam loosens them up, but he cooks them in the oven. I like the meat to fall of the bone a bit. These did not, but they were real close! I dont know if the foil made a difference or not but next time I think I will 2 hours on and 2 hours in the foil. ETA, I will also ease in to the smoke. I got impatient and got the thing too hot to start. I was over 320* and struggled to bring it down. After about 30 minutes I had it down to 235* to 250* steady the rest of the way. Edited June 17, 2008 by Cameltosis Quote Link to comment Share on other sites More sharing options...
untateve Posted June 17, 2008 Share Posted June 17, 2008 I know we touched on this subject before, but I'd like a primer on it if you could. What's the difference, exactly what temps, what about the foil causes magic, etc. I tend to smoke ribs at around 220 degrees until near the end when I do direct and as I want the sugars in the sauce to caramelize. Then I just open the Egg and let the flames do their thing. The theory behind foiling, particularly with a little sauce wrapped in the foil, is that it helps make the ribs more tender/juicy. I haven't noticed a difference with or without the tinfoil. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted June 17, 2008 Share Posted June 17, 2008 I smoked ribs for only the second time Sunday and used the foiling method for the 3rd of 4hours and they were definately more tender than the first time I cooked ribs. I could also tell a difference after I brought them out of the foil. Quote Link to comment Share on other sites More sharing options...
untateve Posted June 17, 2008 Share Posted June 17, 2008 I smoked ribs for only the second time Sunday and used the foiling method for the 3rd of 4hours and they were definately more tender than the first time I cooked ribs. I could also tell a difference after I brought them out of the foil. I am now motivated in the interest of science, smoke, and ribs. The next time I do ribs, I'm going to do half with the foil method and half without. I will do my best to remain impartial and determine if a difference exists. I will also have my wife and any other guests assess the ribs in a blind tasting and report back my findings. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted June 17, 2008 Share Posted June 17, 2008 Usually, fall of the bone ribs means that someone overcooked them!! Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted June 17, 2008 Share Posted June 17, 2008 Just casting my vote: I do 2.5 hours of smoke, no foil at about 200 degrees. Then 2.5 hours in foil at 300. Then either 3 minutes under the broiler or 15 minutes on a hot grill if I have charcoal going. I get rave reviews. Quote Link to comment Share on other sites More sharing options...
Cameltosis Posted June 17, 2008 Author Share Posted June 17, 2008 Just casting my vote: I do 2.5 hours of smoke, no foil at about 200 degrees. Then 2.5 hours in foil at 300. Then either 3 minutes under the broiler or 15 minutes on a hot grill if I have charcoal going. I get rave reviews. That is pretty close to what I am going to do next time. What do you use for rub and mop? Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted June 17, 2008 Share Posted June 17, 2008 Doing the ribs in foil and sauce is basically akin to tenderizing them with hot acidic liquid (most BBq sauces are tomato based). It helps. I have used Sheik's method and I have used similar methods to Unta. I always rub my ribs down the day before I smoke them. The first thing I do is apply a very light coating of spicy mustard. Bone Suckin' Mustard is the best IMO. then I apply the rub.The rub I use is a mix of Lawry's salt free 17, brown sugar, black pepper, garlic powder, and cayenne pepper. Wrap and let them sit overnight like this to let the spices inflict themselves on the meat. I usually smoke the ribs with no foil at about 225-235, and sitting over a pan with some beer in the bottom to add some extra moisture into the atmoshere of the egg. After cooking I take the ribs and marinate them in sauce overnight. Before I serve I take them out maybe 90 minutes to let them "warm up" a bit, and then I finish them over the charcoal grill. Or over a gas grill if I am bringing them to some uneducated person's house. I pretty much always get asked to bring ribs to the BBQs I attend. For the sauce I use half Hot Bone Suckin' Mustard and half Hot Bone Suckin Sauce, spiked with Jack Daniels. Trust me when I say, the combination of acidic sauce and alcohol gets these ribs tender. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted June 17, 2008 Share Posted June 17, 2008 (edited) Just casting my vote: I do 2.5 hours of smoke, no foil at about 200 degrees. Then 2.5 hours in foil at 300. Then either 3 minutes under the broiler or 15 minutes on a hot grill if I have charcoal going. I get rave reviews. Usually I go about 4-5 hours with no foil, no sauce just the rub. Then I pour sauce on them and wrap in foil for an hour. Awesome! Edit to add: right around 225 the whole time. Edited June 17, 2008 by HowboutthemCowboys Quote Link to comment Share on other sites More sharing options...
Cameltosis Posted June 17, 2008 Author Share Posted June 17, 2008 Doing the ribs in foil and sauce is basically akin to tenderizing them with hot acidic liquid (most BBq sauces are tomato based). It helps. I have used Sheik's method and I have used similar methods to Unta. I always rub my ribs down the day before I smoke them. The first thing I do is apply a very light coating of spicy mustard. Bone Suckin' Mustard is the best IMO. then I apply the rub.The rub I use is a mix of Lawry's salt free 17, brown sugar, black pepper, garlic powder, and cayenne pepper. Wrap and let them sit overnight like this to let the spices inflict themselves on the meat. I usually smoke the ribs with no foil at about 225-235, and sitting over a pan with some beer in the bottom to add some extra moisture into the atmoshere of the egg. After cooking I take the ribs and marinate them in sauce overnight. Before I serve I take them out maybe 90 minutes to let them "warm up" a bit, and then I finish them over the charcoal grill. Or over a gas grill if I am bringing them to some uneducated person's house. I pretty much always get asked to bring ribs to the BBQs I attend. For the sauce I use half Hot Bone Suckin' Mustard and half Hot Bone Suckin Sauce, spiked with Jack Daniels. Trust me when I say, the combination of acidic sauce and alcohol gets these ribs tender. Good grief, 3 days to make ribs! I dont have that kind of patience. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted June 17, 2008 Share Posted June 17, 2008 That is pretty close to what I am going to do next time. What do you use for rub and mop? Rub - (all measurements approx) 2 parts Brown Sugar 2 parts Paprika 2 parts Cumin 2 parts Garlic Powder 1 part Onion Powder 1 part Chili Powder 1 part Black Pepper 1 part Salt No mop for me. . .I like em dry. In fact, after the broiler I like to give 'em one last dusting with the rub. I serve BBQ sauce on the side for people who want wet sauce. Oh,and I rub the night before too. . .I thought that was a given. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted June 17, 2008 Share Posted June 17, 2008 No aluminum ever touches my meat. One day your balls will wither and look like raisins. Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted June 19, 2008 Share Posted June 19, 2008 Good grief, 3 days to make ribs! I dont have that kind of patience. While technically speaking you are correct, it only takes a little bit of time each day. Even on the day you are smoking them you don't really need to pay much attention. Sometime when you are feeling like you might want to make ribs over the weekend, start early and reap yummy rewards Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted June 19, 2008 Share Posted June 19, 2008 Oh,and I rub the night before too. . .I thought that was a given. So that's what the whomper doll is for... Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 18, 2008 Share Posted July 18, 2008 I tend to smoke ribs at around 220 degrees until near the end when I do direct and as I want the sugars in the sauce to caramelize. Then I just open the Egg pit and let the flames do their thing. The theory behind foiling, particularly with a little sauce wrapped in the foil, is that it helps make the ribs more tender/juicy. I haven't noticed a difference with or without the tinfoil. Very close to what I do - I put 5 parts apple juice and 1 part white wine vinegar in the foil. I believe the foiling does provide a more juice, tender rib and also helps enhance and finish the bark. I don't add sauce until the table and even then I keep half the ribs just as they come off the smoker. I like 'em without sauce. That spicy, crusty bark is all I need. :drool: Quote Link to comment Share on other sites More sharing options...
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