First rib smoke with MH rub - Page 2

rg02 · #20 08-04-2012, 06:27 PM

Thanks everyone! I love getting feedback on my cooks. I am still a rookie so anything I can learn is valuable! I am definitely going to pick up some thick Worcestershire sauce for my next smoke rub base!

rg02 · #21 08-05-2012, 07:47 PM

Just an update---- had four of the leftover wings tonight as an appetizer----they were better leftover :D. I think the skin had a chance to firm up a little.

MrZip66 · #22 08-05-2012, 07:53 PM

Nice looking food there bro. Did the same thing this weekend with the St Louis Spares and ABT's. I'm a rookie as well, but I figure if I'm making food that my picky 9 year old daughter wolfs down and asks for more, and I get laid after spending 10 hours cooking food that I must be doing something right.

More food porn! Whens your next smoke?

tadowdaddy · #23 08-05-2012, 08:10 PM

Man, those look great! Thanks for posting and keep up the good work!

!

Mikey · #24 08-05-2012, 10:18 PM

rg02 · #25 08-06-2012, 11:55 AM

Quote:

Originally Posted by MrZip66

Nice looking food there bro. Did the same thing this weekend with the St Louis Spares and ABT's. I'm a rookie as well, but I figure if I'm making food that my picky 9 year old daughter wolfs down and asks for more, and I get laid after spending 10 hours cooking food that I must be doing something right.

More food porn! Whens your next smoke?

hoping to do a smoke this friday while i "work" from home and watch my 4month old----we will see. otherwise it will be a while before i can do a longer smoke because we have something going on every weekend this month! how about you?

Fishawn · #26 08-06-2012, 12:04 PM

Looks like you nailed it, everything

Outta

butt totally worthy. One thing I & I think most others do is when foiling make sure the meat side is down. Not saying you did or did not, just something to remember. I've accidentally done them bone side down before in a rush on a rack & the bones can poke through the foil

Richtee · #27 08-06-2012, 12:15 PM

Quote:

Originally Posted by Fishawn

make sure the meat side is down. Not saying you did or did not, just something to remember. I've accidentally done them bone side down before in a rush on a rack & the bones can poke through the foil

Not only that, but it's more efficient meat side down. Careful tho...you can end up with expensive pulled pork pretty quick...

tadowdaddy · #28 08-06-2012, 12:22 PM

Quote:

Originally Posted by Richtee

Not only that, but it's more efficient meat side down. Careful tho...you can end up with expensive pulled pork pretty quick...

For this reason, I do em meat side up. When I foil, I'm typically using a pan, so I don't have to worry about bones poking thru. I have found that meat up gives you less of a shot of overcooking. You're not boiling your ribs in a liquid, you're just steaming them. I brush the liquid on the ribs, and the may or may not use Parkay squeeze on top too. I have done them meat side down in foil, but I killed em and they were exactly what you said, pulled pork. Gotta really watch your time in foil is the best advice I can give to the newbies. There isn't really a wrong way after foiling, down or up.

TasunkaWitko · #29 08-06-2012, 12:26 PM

just throwing this out there, but it's also worth trying not foiling the ribs - i've tried it both ways and both are good, but in the end i decided that not foiling adds a little soemthing that can't be explained - richer, fuller flavour and, in my opinion, better texture to the meat. having said that, if you prefer fall-of-the-bone over a little tug, then foiling is definitely the way to go.

both are good, in different ways.

tadowdaddy · #30 08-06-2012, 12:38 PM

Quote:

Originally Posted by TasunkaWitko

just throwing this out there, but it's also worth trying not foiling the ribs - i've tried it both ways and both are good, but in the end i decided that not foiling adds a little soemthing that can't be explained - richer, fuller flavour and, in my opinion, better texture to the meat. having said that, if you prefer fall-of-the-bone over a little tug, then foiling is definitely the way to go.

both are good, in different ways.

I agree with you Tas. I typically foil, but only for 45 mins to an hour. Allows me to add another layer of flavor with some parkay and a glaze (like Tiger sauce and apple juice) or whatever. I never foil for more than an hour or you definitely get fall off the bone. I'm fine with not foiling too. You get exactly what you're saying, more smoke flavor with a tight texture.

rg02 · #31 08-06-2012, 05:43 PM

I did foil them bone side up, but i used two layers of heavy duty alum foil so they were wrapped up nice and tight. i also only cooked for 2.5 hours, foiled for 1.5 hours, and then sauced and cooked for another 20-30 minutes. this rack cooked quick for some reason. came out great though. i find it interesting that you almost have to read and adjust to each rack of ribs-----that is what i like about the challange of Qing!