"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 09-27-2004, 06:29 AM   #1
Assistant Cook
 
Join Date: Sep 2004
Location: Houston, Tex.
Posts: 3
Help with ribs

I would like a few comments from those who smoke ribs. The problem I have is that they come out to smokey and bitter tasting. Do I need to wrap in foil after some cooking time. I know people who dont and theirs seem to taste just fine. I normally cook with pecan wood and start off burning a large pile of wood in my fire box down to coals before I began cooking. I normally do add some wood as time goes, creating alot of smoke inside the pit. I do the same when cooking briskets but usually wrap them in foil after 5-6 hours. They come out great without all that smokey bitter flavor. Should I try another type of wood? Please pass along some of your techniques or suggestions that you think may help.

Thank You,
BBQBubba

__________________

__________________
bbqbubba is offline   Reply With Quote
Old 09-27-2004, 08:21 AM   #2
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Too smokey and bitter usually means you applied too much smoke. Pecan is a fairly mild wood, so nothing wrong with it, just not too much of it.

How big of pieces of wood are you adding and how often?
__________________

__________________
Raine is offline   Reply With Quote
Old 09-27-2004, 08:29 AM   #3
Assistant Cook
 
Join Date: Sep 2004
Location: Houston, Tex.
Posts: 3
I have to add wood about every 1-1.5 hrs to keep my temp. around 225. I usually add two pieces about 12-16" long and as big around as softball or so. I've read where people have to fires burning and transfer cool out of one to their firebox. Maybe I need to think about trying that.
__________________
bbqbubba is offline   Reply With Quote
Old 09-27-2004, 09:53 AM   #4
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
try cutting the wood down to about fist size.
__________________
Raine is offline   Reply With Quote
Old 09-27-2004, 05:55 PM   #5
Sous Chef
 
Join Date: Aug 2004
Posts: 843
I'm with Rainee. Too much smoke.

An alternative is to mix the pecan wood with charcoal. In other words, use charcoal for the heat and pecan wood for the flavor.

You could also think about using a different kind of wood. Fruitwoods might work better for you. Mesquite is on the other end of the spectrum. Good for short hot smoke cooking, but the worst for long cold smoking. Never used pecan wood, so I'm guessing it's closer to mesquite than it is to apple wood.
__________________
Psiguyy is offline   Reply With Quote
Old 09-28-2004, 08:36 AM   #6
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Nope pecan is no where like mesquite. Pecan is mild and would be closer to hickory than mesquite.

We use hickory and pecan.
__________________
Raine is offline   Reply With Quote
Old 09-28-2004, 01:53 PM   #7
Assistant Cook
 
Join Date: Sep 2004
Location: Houston, Tex.
Posts: 3
Rainee and Psiguyy...Thank you for your replies and suggestions. I will try the charcoal idea soon and let you know how it turns out.I'm going to be cooking again in about 2 weeks from now for some friends of mine and that will give me a chance to try it out. I'm satified with all the other meats I cook other than the rib issue. I want to try and finish the ribs with a bbq sauce next time. I normally just use a dry rub. I prefer a sweet sauce. If you or any others have a suggestion or favorite sauce or rub, please feel free to respond. I usually use "Tony Chachere's" in the green package for my briskets, chicken, and pork loins. I have found that you have to use rather sparingly with ribs though as you will over season with it quickly. Also just a quick note, I make jerky from time to time and us a dry rub by "Hi Mountain" that is really good, imho.

Keep those grills grilling and smokers smoking,
BBQBubba
__________________
bbqbubba is offline   Reply With Quote
Old 09-28-2004, 01:58 PM   #8
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
bbqbubba, I mostly help drink the beer when ribs are being smoked, but here's a link to my favorite bbq restaurant in Memphis. Love their sauce.

www.corkysbbq.com
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Reply

Tags
None

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
Braised Short Ribs In the Kitchen Beef, Pork, Lamb & Venison 5 12-07-2004 10:49 AM
East Carolina Ribs kitchenelf Sauces, Marinades, Rubs 3 07-02-2004 12:13 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 05:28 PM.


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