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#10826542 - 05/07/15 05:34 PM Pork Rib question
Zach23 Offline
Outdoorsman

Registered: 05/14/10
Posts: 72
Loc: Eastland
I'm a little new to smoking pork ribs so I was kinda curious about a few things. I'm going to be using Gordon's Grub Rub as the dry rub. Anyone have any tips for when using this rub?

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#10826739 - 05/07/15 07:10 PM Re: Pork Rib question [Re: Zach23]
Ranger-188-2007 Offline
TFF Team Angler

Registered: 01/03/04
Posts: 3623
Loc: Nacogdoches Tx. USA
I'd sprinkle it on them and rub it in good, then wrap them in cling wrap and put in refrigerator for a few hours. Take out and let stand out while the pit is getting ready. Smoke for about 4 hr's or so.
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#10826836 - 05/07/15 07:49 PM Re: Pork Rib question [Re: Zach23]
smooth move Online   content
Extreme Angler

Registered: 10/14/12
Posts: 1114
Loc: bayou vista,tx
pull the membrane off the back side before rubbing down if in the rack.
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#10827022 - 05/07/15 08:49 PM Re: Pork Rib question [Re: Zach23]
Zach23 Offline
Outdoorsman

Registered: 05/14/10
Posts: 72
Loc: Eastland
Do yall recommend putting anything on them while cooking? Or just a dry rub?

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#10827406 - 05/07/15 11:20 PM Re: Pork Rib question [Re: Zach23]
Scott in Flower Mound Offline
Pro Angler

Registered: 05/24/14
Posts: 559
Loc: Flower Mound, TX
I personally know one person on this board who could really give you some sage advice here, but after shadowing the competitive BBQ circuit locally for a few years, I think I can give you some tips.

You cooking spare ribs, or back ribs? I'd use a mixture of hickory or pecan and some fruitwood like cherry, Apple, or peach wood. Preferably wood that's been cut for at least 6 months and up to 2 years. Use a basting brush and lightly paint on some yellow mustard on the ribs, after you've removed the back membrane (use paper towels to get a good grip on the membrane...make it easier). Then, lightly sprinkle the ribs on all sides with your favorite rub. Smoke over indirect heat for 3 hours. Then, take ribs and wrap them in heavy duty aluminum foil, then put back on the smoker for another 2 hours. Then take the ribs out of the foil, and brush with your preferred BBQ sauce, and put ribs back on the smoker for another hour or so, until the meat has pulled away from the ends of the ribs.

Then eat!

Scott in Flower Mound food

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#10827660 - 05/08/15 07:24 AM Re: Pork Rib question [Re: Zach23]
fishslime Offline
Extreme Angler

Registered: 09/23/08
Posts: 2164
Loc: mckinney
Ditto on the hickory and pecan wood. Only way I smoke pork - it is delicious.

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#10827807 - 05/08/15 08:25 AM Re: Pork Rib question [Re: fishslime]
BigDave1 Offline
Extreme Angler

Registered: 01/07/08
Posts: 1514
Loc: Allen, TX
We cook spares. Preferably cut St Louis style. Pull back surface membrane. Leave thin membrane underneath. Wet with Lea & Perrins and use rub of your choice. We prefer Big Country BBQ "Simply Unique" (Yes shameless plug for our product)

Don't be stingy with rub. Roll up ribs and place in ziploc bag for 2 hrs. Remove from bag and light fire. Place ribs on smoker bone side down at 275 degrees for 3 hours. Spritz with some oil/fruit juice at 1.5 hours into smoke. We use pineapple/liquid butter mix. At the end of three hours, wrap in foil. Can add sugar now if ya want a sweet rib or more regular rub if want a savory rib. Check ribs 1.5 hours later for tenderness. Sometimes they will need another 30 minutes of so depending if you want fallin off the bone or not. When ready, remove from foil, add sauce glaze of your choice and put back on smoker for 20 or 30 minutes to set glaze. Can skip this step if want a dry rib.

Chow down and be prepared to be asked by all your neighbors to cook the block party from now on. Proven competition rib recipes.
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#10827935 - 05/08/15 09:01 AM Re: Pork Rib question [Re: Zach23]
Zach23 Offline
Outdoorsman

Registered: 05/14/10
Posts: 72
Loc: Eastland
I appreciate all the feedback and the tips, it really helps! I'm cooking the spares today so we will see how it goes. Thank yall very much!

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#10829483 - 05/08/15 08:02 PM Re: Pork Rib question [Re: Zach23]
Bigbob_FTW Online   content
Big Sprocket Bob

Registered: 10/25/06
Posts: 47506
Loc: White Settlement, TX.
Grub rub is good stuff. It self marinades.
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#10832752 - 05/10/15 12:28 PM Re: Pork Rib question [Re: BigDave1]
Scott in Flower Mound Offline
Pro Angler

Registered: 05/24/14
Posts: 559
Loc: Flower Mound, TX
Originally Posted By: BigDave1
We cook spares. Preferably cut St Louis style. Pull back surface membrane. Leave thin membrane underneath. Wet with Lea & Perrins and use rub of your choice. We prefer Big Country BBQ "Simply Unique" (Yes shameless plug for our product)

Don't be stingy with rub. Roll up ribs and place in ziploc bag for 2 hrs. Remove from bag and light fire. Place ribs on smoker bone side down at 275 degrees for 3 hours. Spritz with some oil/fruit juice at 1.5 hours into smoke. We use pineapple/liquid butter mix. At the end of three hours, wrap in foil. Can add sugar now if ya want a sweet rib or more regular rub if want a savory rib. Check ribs 1.5 hours later for tenderness. Sometimes they will need another 30 minutes of so depending if you want fallin off the bone or not. When ready, remove from foil, add sauce glaze of your choice and put back on smoker for 20 or 30 minutes to set glaze. Can skip this step if want a dry rib.

Chow down and be prepared to be asked by all your neighbors to cook the block party from now on. Proven competition rib recipes.



This man knows what he's talkin' about! grill

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#11060881 - 08/24/15 01:28 PM Re: Pork Rib question [Re: Zach23]
Buzzard Breath Online   shocked
Extreme Angler

Registered: 09/25/11
Posts: 1506
Loc: 32�42.136′N 97�6.772′W
One thing I find that makes them really pop is to sprinkle some of the leftover rub after you baste (I baste with a vinegar/mustard mop). I baste, sprinkle a couple times over the last 30 minutes to build up a nice layer of flavor. Once I started doing this I simply stopped using bbq sauce. Google Amazing Ribs website, great advice on that site!
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#11061421 - 08/24/15 06:48 PM Re: Pork Rib question [Re: Zach23]
Bigbob_FTW Online   content
Big Sprocket Bob

Registered: 10/25/06
Posts: 47506
Loc: White Settlement, TX.
I do 3-2-1 for spares, 2-2-1 for loin ribs. Always just right.
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#11070776 - 08/29/15 03:19 AM Re: Pork Rib question [Re: Zach23]
JayRBV Offline
Outdoorsman

Registered: 01/24/12
Posts: 112
Loc: West Lake Hills, TX
Want to outdo the others.
Forget foiling!! Retains too much steam and makes em mushy.
Use unwaxed butcher paper!
I started doing this with brisket, beef ribs, boston butts and pork ribs.
My smokings went to a whole new level...
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#11079696 - 09/02/15 07:15 PM Re: Pork Rib question [Re: JayRBV]
Derek 🐝 Online   shocked
Queen of Bees

Registered: 02/10/04
Posts: 58856
Loc: Ennis, TX.
Originally Posted By: JayRBV
Want to outdo the others.
Forget foiling!! Retains too much steam and makes em mushy.
Use unwaxed butcher paper!
I started doing this with brisket, beef ribs, boston butts and pork ribs.
My smokings went to a whole new level...


Same here. Love the butcher paper wrap. Doesn't ruin the bark. I bought a 30" x 765' roll on Amazon Prime for $35. I didn't realize how much 765' was until I got it. I'm good for a while. laugh
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