Ribs with Qview

Discussion in 'Pork' started by sqwib, Dec 29, 2009.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    This was more than enough for 3 racks including the skirt and brisket
    • 1/3 cup firmly packed sugar in the raw (Turbinado Sugar)
    • 1/4 cup paprika
    • 2 tablespoons garlic powder
    • 1/4 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon rosemary
    • 1 tablespoons minced onion
    • 2 teaspoons ground coriander
    • 2 teaspoon coarse salt
    Mop
    • 2 cup apple juice
    • 1/2 Captain Morgan’s Original spiced rum
    7:00 am outdoor temp 34ºF no wind started with mesquite
    7:30 215ºF (Smoker) Ribs in
    8:00 225ºF (Smoker)
    8:30 230ºF (Smoker)
    9:05 235ºF (Smoker)
    9:25 240ºF (Smoker)
    9:50 240ºF (Smoker)
    10:30 Removed from smoker, foiled and put in oven
    10:40 – 12:40 250ºF (oven)
    12:00 removed foil and back in oven to firm up
    12:30 – 1:00 350ºF (oven)

    • Removed from oven rested about 20 minutes, sliced and brushed lightly with barbecue sauce.
    • Served in a chaffing dish with a water pan and sterno to avoid drying out.

    Notes
    • Smoke flavor was very subtle
    • Although I have a mop recipe posted above, I did not mop these ribs.
    • I usually split ribs ¼ way down on each side and season more thoroughly but skipped this step, I don’t think it needs it
    • I don’t suggest using such a high temp but the oven was needed for a key lime pie.
    • Make sure to oil grates or rack before placing the ribs on them.
    • The rosemary added a nice subtle flavor to the ribs as well as the pulled pork; I may increase the Rosemary slightly.
    • The turbinado sugar does not burn like brown sugar
    • I don’t think I would change a thing, but if serving to a crowd that likes a little heat, I would make a mix of 1 Tablespoon of “Durkees red hot” to 1 Cup of barbecue sauce.
    Summary

    I am usually my worst critic but these have been the best ribs I have ever done. I had rave reviews from the entire family and let me tell you this, If they didn’t like it they would have no problem letting me know!

    They even got better a few hours steaming in the chaffing dish.

    The old way I made ribs and they were awesome as well, was to boil them for 1 hour (I know this is a no-no), grill them 5-10 minutes each side till done, let cool a bit, slice down, brush barbecue sauce and red hot add to chaffing dish, sprinkle some spices on meat and steam in the chaffing dish for 8 hours.



    This forum has been so informative and helpful, so I have been trying to give back, enjoy the pics.



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  2. Those are some great looking ribs! [​IMG]

    Do people often use the oven for the foil/firming steps of 3-2-1?

    I was thinking that should work fine since we're not really smoking anything during those steps, and just need the temp. Perhaps save me some propane :)
     
  3. alanp

    alanp Fire Starter

    Nice lookig ribs! [​IMG] Going to try your rub, I like the flavor of Turbinado Sugar
     
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    What was wrong with the smoker?
     
  5. sqwib

    sqwib Smoking Guru OTBS Member

    I was doing a bunch of other things and couldn't baby sit and since its foiled it don't matter if its in the oven or smoker.

    If you meant for the final half hour, I was pressed against time and just let them in the oven unfoiled

    I also wanted to grill them for about 4-5 minutes with a little barbecue sauce on them to finish them up but the deck was a mess and the grill was covered with a ton of snow and I was out of time, maybe next time
     
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    Yeah, I should have clarified........although I am a confirmed anti-oven league member, I did mean the last hour. [​IMG]
     
  7. sqwib

    sqwib Smoking Guru OTBS Member

    In my opinion it doesn't matter where you do the 2, but I am old school and felt like it was cheating, although the oven maintains exact temps.

    It was real ****tty out and if the weather were nice and I wasn't against time I would have done them in the smoker and finished on the grill.
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    I really don't think it matters that much, I think the most important time is the "3", I think the ribs are pretty much sealed at this point but like I said it really was a time issue and would have preferred to do the whole smoke in the smoker.
     
  9. fatback joe

    fatback joe Master of the Pit OTBS Member

    Yeah, just busting your ballz more than anything. Do it any way you want. LOL

    I was just curious about the oven at the end, you invested all that time on them and then to have them in at 350 for a pie just seemed like flirting with disaster.
     
  10. sqwib

    sqwib Smoking Guru OTBS Member

    Yeah if they were messed up because of my 350 degree stunt I would have been peeved, but didn't have time for a whole hour in the smoker, I was already running half an hour late for dinner at moms, but no one complained dinner was late when they chowed down on the ribs.
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those are some great looking ribs - nice job and I too have had to use the oven in a pinch.
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now those were some mighty fine looking ribs there. I like the color and the smoke ring too.
     
  13. sqwib

    sqwib Smoking Guru OTBS Member

    Thanks Everyone.
    Couldn't have done it without you guys.
    So in reality these are SMF ribs not mine.
     
  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks to me like those Ribs are Finger Licking Good ...[​IMG]
     

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