Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Roget on March 11, 2021, 11:49:04 AM

Title: Just Ribs
Post by: Roget on March 11, 2021, 11:49:04 AM

V was craving ribs, & I hadn't smoked anything for a bit, so I grabbed a rack of baby backs out of the freezer and fired up the J.B.

I rubbed the ribs with a thin layer of Mr. Brown's butt rub, then an equally thin layer of Jan's rub.
Using the 3-2-1 method (my go to for ribs), I let J.B. do his magic while I watched basketball and drank beer.  ;)

Sure did like the result. Probably the best tasting ribs I have smoked using pellets.
(https://i.imgur.com/JAnKfi9.jpg)

During the first stage of cooking I spritzed the ribs with apple juice every 30 minutes. When I wrapped them I added a generous amount of Parkay & turbinado sugar, along with a healthy splash of apple juice.
I coated them with just a very thin layer of sauce before finishing them.

(https://i.imgur.com/MyYubJM.jpg)

They practically fell off the bone. I know, I know, but that's the way V & I like them.  ::)

The combination of Jan & Mr. Brown gave them just a bit of a kick but still sweet.
Nothing special, but they sure did hit the spot.

Title: Re: Just Ribs
Post by: zueth on March 11, 2021, 12:10:56 PM

Great looking ribs, does the spritzing help with bark not getting too hard and thick or is there another reason to spritz the pork ribs?


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Title: Re: Just Ribs
Post by: Roget on March 11, 2021, 12:57:03 PM

I spritz (although not always) pretty much to keep the ribs moist.
With a heavier coat of rub I wouldn't spritz. I think it makes for a kind of mushy, unappealing outer coating when wrapped.
Not sure if it adds any flavor but I like to think it does help build the profile.
Some of the more experienced cooks on here probably could be more informative on the subject. 

Title: Re: Just Ribs
Post by: pmillen on March 11, 2021, 01:11:17 PM

I can't be categorized as one of the more experienced cooks but I know that one benefit of spritzing is to keep the surface moist so that smoke will adhere.  Smoke will adhere to a moist surface irrespective of its temperature.

Some cooks think that meat won't accept smoke after it reaches a certain temperature.  It will if it's moist.

Title: Re: Just Ribs
Post by: RG on March 11, 2021, 02:09:53 PM

I too am no expert but I know good ribs when I see them and THOSE are good ribs. Nicely done sir!

Title: Re: Just Ribs
Post by: HighOnSmoke on March 11, 2021, 03:39:27 PM

Awesome looking ribs!

Title: Re: Just Ribs
Post by: smokeasaurus on March 11, 2021, 04:56:24 PM

That is a great looking rack of bones.  :thumbup:

Title: Re: Just Ribs
Post by: TMB on March 11, 2021, 07:44:24 PM

Beautiful, now I’m craving ribs

Title: Re: Just Ribs
Post by: IR2dum on March 12, 2021, 01:44:25 AM

Quote from: RG on March 11, 2021, 02:09:53 PM

I too am no expert but I know good ribs when I see them and THOSE are good ribs. Nicely done sir!

I AM AN EXPERT at eating ribs and most all kinds of meat and in my expert opinion, I give my full stamp of approval to these ribs and agree that they look delicious.

Title: Re: Just Ribs
Post by: ronman451 on March 12, 2021, 11:14:32 AM

Very nice! We like our ribs a little bit "fall-off-the-bone" too. :-)

Title: Re: Just Ribs
Post by: hd002 on March 16, 2021, 08:26:29 AM

That is what i want my BBs to look like when Im done  :thumbup: