Apple Smoke, Apple/RBP Rub & Pre-Smoke Misted Loin Backs: Q-View & Recipe

Discussion in 'Pork' started by forluvofsmoke, Apr 19, 2011.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Hey, smoke lovers!

    I had time for a quicky q-view this evening...well, quick for me, anyway (12 pics).

    I had a very pleasant surprise this morning when I opened up my first package of loin backs from a recent case purchase at Sam's Club. There are 3 slabs instead of 2 per pack, which means I have 15 slabs instead of 10 (I packed these into my outdoor freezer in low light after the wife brought them home for me, so I had no idea)...what a bonus! Well, not knowing at first makes it a bonus, anyway.

    I decided to try something a bit different than I've done before when preparing ribs (or anything else, for that matter), as my oldest boy is home from college classes just for today and is spending the night...he likes a very tender rib like my wife, only with a pretty heavy bark, while I like a tender rib and lighter bark. My 4 younger kids haven't mentioned just yet which style they like best...I think they're just happy to have ribs when I'm around to smoke 'em up and haven't yet discovered their personal preference for ribs.

    For today's rib-fest, I applied a moderately heavy dose of rub on the bone-sides, rested them in the pan for about 10 minutes, flipped and applied a very heavy dose (about quadruple what I normally would use) and gently misted all 3 slabs with about 1.5oz water for what I hope will be a really good retention of the dry rub for a great bark. I've never sprayed my meats once they go into the smoker, and to spray the rubbed meat with water just seemed to make more sense for holding the rub in place and getting it started setting up a bark early on. Lots of folks spray apple juice every hour for flavor, added moisture and probably to help build the sugars for the bark...I say put the apple in the rub and get it on! LOL!!!

    Smoke provided by a mix of very small to medium sized apple chunks @ 225*, a full water pan, 5,000 ft elevation, 33* ambient, light snowfall off & on all day,  light winds and 4.0-1.5-0.5 method.


    4 Tbls ground dried apple

    3 Tbls ground red bell pepper

    1 Tbls ground rosemary

    1.5 Tbls ground black peppercorn

    1 Tbls garlic powder

    2 tsp onion powder

    1/2 Tbls oregano

    1 Tbls paprika

    1/2 Tbls chili powder

    2 Tbls kosher salt

    Rubbed and misted:




    4 hours and it's time for a tented pan with a couple dashes of water...that rub looks good already, but man, wait 'til it's steamed a'll look even better:




    Steamed and ready to firm up...there's that darker color I built into the rub with the paprika and chili powder...lack of those 2 ingredients will yeild a much lighter colored bark:


    And, after a 30-min open grate ride...:






    The pre-smoke misting of the heavy dose of dry rub was a neat trick...didn't lose any rub during handling at all, and it helped alot in forming this heavy bark. The bark wasn't hard, but firm, just like I was shooting for...a nice chew on the outside of some juicy, tender and meaty ribs. Oh, the dry rub flavor is another hit here, as well. Natural sweetness, a fruity and peppery profile, while keeping everything mild and nicely balanced. Of course the apple smoke was a nice way to bring all that goodness home. Give it a try if you're up for something different...and leave the spray bottle for dusting house plants...LOL!!! I know, I know, to each his own. I just don't like opening the smoke chamber and losing heat and smoke.

    Thaks for peekin' at my lil' rib rub experiment! Enjoy!

    Great smokes, everyone!

  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    you've been smoking up a storm here lately........... Nice work..... thanks for the qveiw and the rub experiment
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great Eric!
  4. lexoutlaw

    lexoutlaw Smoke Blower

    looks good....

    ya know, ive never even heard of using ground red bell, bet that gives a unique flavor.
  5. nwdave

    nwdave Master of the Pit SMF Premier Member

    You don't even begin to know how great the RBP is.  Just wait until you try to get some.  Eric orders his from some place special (of course).  Me, I'm too cheap for that, so I go looking for fresh RBP's and discover they were sorta out of season and commanded high prices.  We're talking last summer.  Anyway, found some, ran through my dehydrator and finally got some ground up.  Note, they're more readily available during the winter months.  Go figure.

    Eric, Eric, Eric.......this is the Drool warning monitor again.  I'm going to have to deduct points from this very successful smoke.  You neglected the drool advisory again.  [​IMG]

    This rub variation is just in time for some spares I gotta do this weekend.  Family outing and I was ASKED/TOLD to bring my version of Dutch's Wicked Baked Beans and I only make them under smoking spares.  Yes, it's a deadly combination, and with this rub......[​IMG]   I'll keep you advised. 

  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome Eric!

    I'm always ready for your posts----The Drool warning is permanently built into the "forluvofsmoke" handle.

    I always put my bib on, before I open any of your threads!


  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Great looking chow Eric!!

  8. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Ha-ha! The words of an experienced SMF member! Thanks Bear!

    Thanks Al!

    Yea, as NWDave touched on, this is just one of those things you have to experience to really understand and appreciate...and, oh yes, it's that good.


    Thanks Craig!


    I guess I have been keeping my smokers warm & happy lately. Thanks, and you're welcome!

    I remember youself and I discussing sources for dried RBP way back when. Man, if a guy can find a local source like I have ($6 for 1/2lb bag), you're in dry rub heaven, but to order online gets spendy with shipping. If you have to buy the fresh red bells to dehydrate your own, I think it will get even more expensive, especially after you figure in your wear & tear & electricity for the dehydrator, clean-up, etc, but maybe not. I know my wife was complaining about fresh bells at the grocery stores a few years ago already, and they're about twice the price now, if you can find 'em.

    LMAO!!! As Bear mentioned, it should be natural response to excersize due caution before clicking on my q-view threads, 'cause when my title includes that word, you know I don't mess around, Dave...that's still way too darn funny though!

    Oh, man, Dave! Dutch's Beans under spares with this rub? Yea, you can take my word for it, you'll love this rub, 'cause I know you're into the apple, rbp & cherry rubs, so it'll be pork rib & beans heaven for your weekend. Jeez, I'd love to be there, but I'm just coming into weekends off in another week...drat! Definitely give us a heads up on how your smoke goes...oh good grief, I gotta make some more dutch's beans now, too! LOL!!!

    Enjoy, Dave! (well, that goes without saying, cuz I know ya will)

    Thanks all!

  9. fife

    fife Master of the Pit

    [​IMG]Nice bones
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Ribs Eric...
  11. lexoutlaw

    lexoutlaw Smoke Blower

    yea, our RBP usually run close to $2 each...its crazy. ive got a garden planned this year so i can put an end to that.
  12. Hey thanks for the rub, Im still pretty new at this and am always looking for great rubs and sauces.  Nice Q-view!!!
  13. hardslicer

    hardslicer Smoking Fanatic

    another nice recipe for me to try the pics!

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