"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 06-30-2004, 10:23 AM   #1
Cook
 
Join Date: Jun 2004
Posts: 63
Smoked ribs...Technical needs!

Hi guys!

Question...

I know and see a ton of recipes for ribs and they all look good....my question is :

I want to smoke them...

I want them to be fall off the bone and I only want them cooked in the smoker....not the oven at all....

So what is the technique to make the meat break down.....and to get that tangy barbeque flavour at the end....

When I ask about the tangy flavour...I realize the mop will do that but should I baste every half hour.....or wait till the end like the last 20 minutes to baste....there are so many different versions ont his !

Thanks :D

__________________

__________________
Bam!! is offline   Reply With Quote
Old 06-30-2004, 12:18 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
The first step to make great pork ribs is to prepare the rack. Let the ribs come up to room temperature, rinse off in cold water and remove the membrane from the back. Some people will say that you don't have to remove the membrane but I feel that it's a must. The membrane blocks the uptake of smoke and creates a barrier to your seasonings.

To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. I have been told that a lobster fork works great for this. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. If the membrane is intact you shouldn't have too much trouble, but sometimes this can be a little challenging.

With the membrane removed rinse off the ribs again and pat dry with some paper towels. You can coat the ribs in prepared yellow mustard. You don't need to use anything fancy or expensive since the smoking process will remove the mustard flavor anyway. This coating will hold your seasonings in place and also make a nice crust over the surface of the ribs.

If you are of a mind that the rub should be rubbed into the pork ribs then you can place it on first and then carefully apply the mustard. Or you can sprinkle the rub over the mustard, or use a mustard based rub. It's really a matter of preference.

Once the pork ribs are seasoned and the smoker is ready then you are set to go. The chunks of wood should have been soaking for 30 - 60 minutes or so. I personally just soak in water and I prefer apple juice in my water pan. Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't recommend going higher.

At this rate the ribs should be cooked through and tender after about 4 hours. Go longer if you can. Maybe 5 hours. The longer you smoke at a low temperature the more tender and flavorful the ribs will be. Remember that you need to hit an internal temperature of 165oF before they can be served. Have a meat thermometer ready.

IIf you are a big fan of sauces and can't imagine serving without sauce then I suggest a thin one that won't overpower the flavor of the ribs. But you will be surprised that no sauce is actually needed.

WARNING - when you remove those ribs remember that they will be VERY tender so use a spatula and don't let the meat fall through the grate.

If there's anything else we can help you with on this just post another question.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-30-2004, 02:46 PM   #3
Cook
 
Join Date: Jun 2004
Posts: 63
Thanks Kitchenelf!

Getting my smoker to 200 degrees constantly could be a challenge but I'll give it a go......Other thing....the fluid in the smoker you use is apple juice.....Nice idea...I'll throw in some rosemary in there too...

Hey thanks a million!

The membrane part...I agree it should be removed!
__________________
Bam!! is offline   Reply With Quote
Old 06-30-2004, 03:09 PM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
At least somewhere around 200 - you don't want to get too hot is the thing. I can tell a huge difference in my pork butts/shoulders when I DON'T use apple juice - adds a very subtle great flavor.

I cheat big time - I have an electric smoker! :oops: Actually, it was a good gift because it got me smoking and I don't have to be too smart to use it :P LOL
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 06-30-2004, 03:38 PM   #5
Cook
 
Join Date: Jun 2004
Posts: 63
Quote:
Originally Posted by kitchenelf
At least somewhere around 200 - you don't want to get too hot is the thing. I can tell a huge difference in my pork butts/shoulders when I DON'T use apple juice - adds a very subtle great flavor.

I cheat big time - I have an electric smoker! :oops: Actually, it was a good gift because it got me smoking and I don't have to be too smart to use it :P LOL
Wow electric smoker....good idea.....I have a char broil smoker......but I have to admit I am more at ease right now with my gas Weber :oops: ...I have only had the Char Broil for a month....

I watch the Food Network in Canada a lot....License to grill....Hot off the grill...whatever...they always use gas grills to smoke......being a visual guy though I needed more info...

Thanks.......but my questions are far from over!
__________________
Bam!! is offline   Reply With Quote
Old 06-30-2004, 05:09 PM   #6
Master Chef
 
-DEADLY SUSHI-'s Avatar
 
Join Date: Mar 2004
Location: NW Chicago Burbs'
Posts: 6,070
Send a message via Yahoo to -DEADLY SUSHI-
Im a smoker..... :roll:
__________________
-DEADLY SUSHI- is offline   Reply With Quote
Old 06-30-2004, 07:44 PM   #7
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
It takes a long time to smoke ribs THAT way Sushi!

:) Barbara
__________________
Barbara L is offline   Reply With Quote
Old 06-30-2004, 10:33 PM   #8
Senior Cook
 
chefwannabe's Avatar
 
Join Date: Jun 2004
Location: Hueytown, Alabama
Posts: 107
Send a message via MSN to chefwannabe Send a message via Yahoo to chefwannabe
I have a Charbroil Deluxe H2O electric smoker. This will be the first time using it since buying it a couple of weeks ago. I'm going to smoke a pork shoulder and do some ribs. Just trying to figure out if I need to turn the pork shoulder during the smoking like after 4 hours or so.

I'm going to have to rig up another thermometer too because my smoker doesn't have a degree system. It just says "ideal" and then too high or too low and I'm not sure it the smoker's ideal is the same as my ideal temp. I'm thinking I wasted the money I paid and should've waited and purchased a weber smoky mountain smoker, but you live you learn.
__________________
Lori H.

"Life is like a box of chocolates. All your friends get the good stuff and you get the leftovers."
chefwannabe is offline   Reply With Quote
Old 07-01-2004, 09:57 AM   #9
Cook
 
Join Date: Jun 2004
Posts: 63
Quote:
Originally Posted by chefwannabe
I have a Charbroil Deluxe H2O electric smoker. This will be the first time using it since buying it a couple of weeks ago. I'm going to smoke a pork shoulder and do some ribs. Just trying to figure out if I need to turn the pork shoulder during the smoking like after 4 hours or so.

I'm going to have to rig up another thermometer too because my smoker doesn't have a degree system. It just says "ideal" and then too high or too low and I'm not sure it the smoker's ideal is the same as my ideal temp. I'm thinking I wasted the money I paid and should've waited and purchased a weber smoky mountain smoker, but you live you learn.
Hi!

From my understanding...since you are using indirect heat the smoker is acting as an oven hence no need to turn it around as it is cooking evenly...

:D
__________________
Bam!! is offline   Reply With Quote
Old 07-01-2004, 12:14 PM   #10
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
chefwannabe - it's been awhile since I did a pork shoulder but I'm pretty certain I did mine fat side up and didn't turn at all.

I also don't think you'll need a thermometer but it certainly can't hurt. Mine has the same settings as yours. I like mine to stay below "Ideal". If my shoulder is 5-7 pounds I tend to cook it for about 10 hours. I always cook longer than they say to get the "pulled" pork. It really affects the tenderness by cooking longer i.e., making it more tender. It will NOT dry out.

I use Hickory wood chunks - much prefer the chunks to the chips. One time in the beginning I used chips and I swear it didn't have any smoke flavor. Soak them in water for about 1 hour. It only takes about 10 or so chunks and you don't need to add more. I did that one time too and the flavor was too smokey and bitter.

I also use apple juice in my water pan and I can attest to the fact that it makes a tremendous difference in the flavor.

Also, remember that heat rises so put your pork on top with rubs underneath. I'm going to use a mop this time which I have never done in the past. In the past I just use olive oil, kosher salt and pepper. I'll let you know how it turns out.

Also, if you want a really good vinegar based BBQ sauce let me know. I've also posted below a good recipe. It makes a lot - it is VERY good, but it will keep a VERY long time in the refrigerator because of the vinegar.

BBQ Sauce

2-lbs. brown sugar
1 5-oz. bottle of each of the following:
A-1, Worcestershire, Heinz 57
1 14-oz. bottle ketchup
1 18 oz. bottle BBQ sauce (I think I used Bull's Eye Original)
4 TBS garlic salt
4 TBS onion salt
1/2-gallon apple cider vinegar

Mix all and heat to melt brown sugar. Add 1/2 bottle of Texas Pete to start then add more to taste.

It keeps for a long time in refrigerator and makes great little gifts to take to a bbq you have been invited to - and Christmas gifts too.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Kentucky Country Ribs Raine Pork 0 02-23-2005 02:46 PM
East Carolina Ribs kitchenelf Sauces, Marinades, Rubs 3 07-02-2004 12:13 PM
I want my baby back... LMJ Pork 31 06-25-2004 11:48 PM
Baby Back Ribs Katherine Pork 0 06-29-2002 12:55 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.