Recipes > Pork Recipes
New member with question on ribs
norcoscia:
Hi everyone - hoping someone can help. Been cooking for a good long time and doing brisket or pork butt is no problem but I struggle with great ribs.
I have tried them in an electric smoker but it is small and only goes to 250 degrees. I also have a pellet smoker but once I turn it up beyond 250 it really swings temp wise and my rub burns.
I have been putting my rub on the night before but when I cook at 250 or lower it just takes too long and the finished texture is not want I'm looking for. When I crank up the pellet smoker the rub burns too much.
I have not tried this but wondering if I should just use salt and pepper - smoke at 175-225 for a few hours then xfer to my oven at 325 till the meat is near done - I would then apply some rub and move it back to the smoker for an hour or two.
Has anyone tried this - if so anything I need to consider?
TMB:
Norm, when I do ribs I rub just before putting them on the smoker. I run the smoker at 235 or so for a few hrs then I start to spritz with apple juice and carry them till done I never wrap in foil (I have tried it but find no-wrap is better) Takes about 5 hrs give or take but dang good
Now, I am known for infrared ribs but that's a totaly different cook altogether and I can teach that to you after I talk you into a SRG :D :D :D :D :D :D :D
SPARKY is one of the guys here that kills ribs like few can wait til he comes out to play :thumbup:
norcoscia:
Thanks - the problem I have is my pellet smoker - when I set it to 235 it swings past 375 and then the rub burns too much for me - trying to come up with a workflow that does not involve buying another smoker :-)
Hub:
If your rub has a lot of sugar, higher temps will turn it dark no matter what kind of cooker you use. Here are some ideas:
1. Use turbinado sugar in the rub (processed from cane juice). It tolerates higher temperatures better.
2. Use the classic 3-2-1 approach with bare rubbed meat first, then foil, then unwarpped to set sauce. The wrap will help keep the rub from darkening but try to stay below 300. Remember that the numbers do not stand for hours, but for relative timing. Everyone's cooker is different in terms of cavity temperature.
How do you like the finished product? Firm and pull, or "fall off the bone"? There are different ways to get there.
Good cookin' to ya' ;)
Hub
Hub:
--- Quote from: norcoscia on August 23, 2018, 10:02:38 AM ---Thanks - the problem I have is my pellet smoker - when I set it to 235 it swings past 375 and then the rub burns too much for me - trying to come up with a workflow that does not involve buying another smoker :-)
--- End quote ---
That's a pretty significant swing. Are you allowing time for it to stabilize after start up? Some smokers need about an hour or so to "settle down" depending on the controller type. Also, frequent door opening can induce the controller to "hunt". Just thinkin . . .
Hub
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