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Discussion in 'Pork' started by smokinal, Jan 15, 2016.
Very impressive Al ! b
Very nice thread & how to Al... Those ribs look real tasty ! Hoping to do some BB's Sunday & gonna give this a shot ! Thanks man ! Thumbs Up
Thanks for this post Al. I'm going to try this on my next rib cook.
Great smoke and tutorial!
Nice job Al I have this book marked.
Thanks for the compliment. I still have the old WSM. I also have 2 more. All 3 sizes, but for a short smoke I like the Smoke Vault. I really can't tell the difference in flavor & it's a lot easier to get started & clean up.
Thank-you very much!
Thank-you & let me know how they turn out.
My pleasure, hope you enjoy them.
Let me know how it works for you.
Thanks a lot Richie
I've had quite a few PM's asking for the rub recipe. I didn't post it initially, because I wanted to emphasize the final temp not the spices. So I decided to just post it here. Honestly it's just a real simple rub, it has some heat & some sweetness. Here it is:
Al’s Pork rub
1 1/2 cups raw sugar (turbinado)
1/4 cup red pepper flakes
1/2 cup granulated onion
1/2 cup granulated garlic
1/2 cup black pepper
1/2 cup smoked paprika
1/4 cup Spanish or Hungarian paprika
I have been told that my ribs are second to none and that I should compeat. (I never will) I would think people are just being kind, but I get that a lot so I am beginning to believe it. I know they are good, but I also know they are not consistsnt.
I am with you Al I like ribs to be tender and juicy with some resistance to pulling the meat clean off the bone, but not falling off the bone, at which point I believe they are over done and just a few degrees away from dry. You can't' even get a full rack to the grill for searing without them falling apart when they are fall off the bone tender and chances are you'll dry them out on the scorching hot grill when you get them There, my grill gets up to 700 degrees easy and the searing station gets even hotter. I never thought of cooking ribs by internal temp and I don't know why when I smoke almost everything else to consistsnt perfection by internal temp. Thanks Al I will be using your method from now on.
How did I miss these ribs? They look incredible!
Great post, will be trying this method on my next racks for sure.
Thanks Randy, It took me a long time to figure this out & I hope to pass this along to as many of you that I can.
Thanks, Let me know how they turn out.
Great looking ribs! I plan on using this soon. What is the pasty looking sauce you put on under the sugar after 3hrs?
Great looking ribs. I changed to cooking by temperature about a year ago and I have never looked back. The rest of the process looks great too. Nice post.
It's Squeeze Parkay!
Thanks Al, a very nice and informative thread.
Like you, the pull off the bone works best for us also. My finish temp is ± 203°. This basically confirms or negates all the other test, bend, toothpick, or bone pullback.
Will give your rub a shot, hopefully tomorrow.
Awesome smoke. Doing a butt this weekend but will have to try this here soon for sure
Your right it's not her first rodeo!
Let me know how you like it, T.
Good luck with that butt!
Al, Cooked a rack of loins yesterday using your rub. Very good, similar to other rubs using cayenne and chilli powder.
Awesome, will try this tomorrow!
So you like them around 195F. Does anyone have an idea what IT would be fall off the bone? I would love to try something in between the two...
That's great T. I'm glad you liked it.
Fall off the bone will be around 205. So at 200 you should get what you want.