Ribs this time

Discussion in 'Pork' started by chakara, Dec 24, 2011.

  1.   As I promised, more Q-View is a coming.  For tonight we are going to have Spare Ribs.   Here they are going into the smoker.

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    I may have been a bit too light on the rub.  Guess we'll see....
     
  2. venture

    venture Smoking Guru OTBS Member

    The rub will depend on your personal taste and the makeup of the rub.  We actually like ours rubbed rather lightly.

    Waiting to see the finished product.

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    Good luck and good smoking.
     
  3. ...and...?!?
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good so far. We go light on the rub too. I like to taste smokey ribs.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    It all looks good to me and your find out if you have enough rub on in about 6 hours.
     
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I think sometimes you can over rub meats.  Just let the ribs be ribs lol
     
  7. Merry Christmas SMF!  and thanks again for a great meal!

    They came out tasty.  A little too smokey for me, I think next time I'll stop the smoke after the first couple of chunks burn out.  That said I still ate a ton of em!

    I rubbed them down with olive oil and a thrown together rub consisting of Lowrey's, chili powder, taragon and italian seasoning.  Flavor was good.  

    As you can see, they were pink throughout.  Wife was worried, but after they had been in for 7 hours @ between 225-240 religiously there was no way in my mind they were underdone.  Meat tore apart easily and was nice and tender - no red stuff in the thick parts.  I'm assuming the pink is the smoke.

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    Anyway - delicious x-mas eve meal thanks to the sage advice of the SMF.  You guys/gals rock!

    -Chak
     
  8. I don't know your experience level, and don't mean to be pedantic...but...if your ribs are too smokey, you might research 'tbs'--perfecting this can really aid with adding 'good smoke' to your cooking...
     
  9. sprky

    sprky Master of the Pit OTBS Member

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    Marry Christmas
     

  10. I'm VERY new and love advice.  I had tbs through most of the smoke - but it seems there are always some periods of the white billowy stuff.  I had been assuming that 5-20 minutes of the white stuff - typically when adding wood - would be OK.  That assumption may very well be my issue........
     

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