ribs

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  1. BBQbevo

    Beginner’s St Louis Ribs on the smoker

    After seasoning my Old Country Brazos offset smoker, I decided my first smoke would be ribs. I picked up two racks of St. Louis style ribs from HEB. After some trimming, I added a 2/3 black pepper, 1/3 coarse kosher salt as my rub, I didn’t weigh just eyed it in an old HEB black pepper bottle...
    • BBQbevo
    • Thread
    • beginner homemade sauce offset smoker pork ribs ribs smoked ribs st. louis
    • Replies: 16
    • Forum: Pork
  2. mdboatbum

    Smoking on a balmy Spring day....

    NOT! My old friend Blind Willie is visiting, and today is his birthday, so there had to be ribs. Baby backs from Aldi's. They've really gone up, almost double what I paid last time. Rubbed them down with home made rub consisting of smoked paprika, onion powder, garlic powder, smoked chili...
    • mdboatbum
    • Thread
    • bbq ribs smokey mountain
    • Replies: 17
    • Forum: Pork
  3. bigbluecrab

    Pork spare ribs

    I just bought two racks of pork spare ribs. I've only smoked baby back ribs. Should I trim the spare ribs down to St. Louis ribs or smoke them as they are? Are there pros and cons to either? If I should trim them, how would I do so? Is there a link to a video showing how it's done? Thanks!
  4. ThePreacherMan

    Beef Ribs

    We have tons of beef ribs from our cows we had butchered this fall, so I figured I’d smoke up some. This was pretty simple and some of the best I’ve done recently. Only took about 4 hours, wrapped half way through and came out nicely. Used my simple brisket rub. No need to over complicate it!
  5. T

    Smoking chunks of baby backs

    I got a couple of packs of baby backs that were on sale that I want to smoke. They’re vacuum sealed, and will be going on an WSM 18”. At least that’s the plan. I haven’t opened them but as far as I can tell they aren’t full racks, but are cut in portions of 3-4 ribs, maybe 4”-6” wide each. Is...
    • Turboconman
    • Thread
    • baby backs help ribs wsm
    • Replies: 19
    • Forum: Pork
  6. A

    Foil wrap faster than paper?

    Hey everyone, the other day I cooked two racks of baby back to compare foil vs. butcher paper wrapping. 275 the whole time, wrapped both after 2.5 hours. After 1 hour wrapped the foil ones were pretty good FOTB (how I like them), but the paper ones needed another full hour. The cuts seemed...
    • abk
    • Thread
    • butcher paper foil pork ribs wrap
    • Replies: 3
    • Forum: Pork
  7. bmudd14474

    Ribs and Steak w/Qview

    Wife wanted Ribs and Steak so that's what we did. A local store had "Ribeyes" for 5.98/lb listed as USDA Inspected. Looking out them they looked good marbling wise but they were just the eye with the cap removed. I decided to give them a try. Also I have been working on a new steak rub so why...
    • bmudd14474
    • Thread
    • butcher paper ribeye ribs st louis ribs steak
    • Replies: 16
    • Forum: Pork
  8. SmokinAl

    I just had to do vortex ribs

    I’ve had some health issues and haven’t been as active on the forum as I would like. However, I just had to post these ribs. I’ve been wanting to try this for a long time and I’ve hesitated because I haven’t been able to find any decent ribs. We were at Wally world a few days ago and I came...
  9. WaccaLum

    Eastern NC

    Hey y'all imm Lloyd Moore from South Eastern NC primary deal with pork, Ribs BBQ ham chicken turkey etc. pork is king here. I do some brisket, my main pit is a Lang but started on a offset. Cook with wood only but I have in the past use a pitboss wore it slam out became a master mechanic on them...
    • WaccaLum
    • Thread
    • chicken poppers ribs turkey
    • Replies: 14
    • Forum: Roll Call
  10. scrumtiousruckingBBQ

    Smoke ring in an MES w mailbox, no curing salt!

    Alright everyone, I’ve done it. After months and months of tinkering, I’ve finally achieved a nice smoke ring on ribs in my MES with mailbox mod!!! And no, I didn’t use curing salts. I considering that cheating, don’t know why. First off, I used the wet-dry method, but honestly I didn’t know...
  11. jlajones

    Temp dip after wrapping ribs

    Hey All, I am new to smoking meats. I don’t have anything fancy to smoke my meats in so I use my charcoal grille and just offset the coals and wood on 1 side of the grille. Often enough, when smoking ribs, I try to follow the 3.2.1 method but I feel the internal temperature matters more than...
  12. H

    How to use Rice Koji in this rib wet-brine?

    I'm wanting to make this for my family and it calls for "70 grams koji" for 3L of water. You're wet brining the ribs with it overnight. Would I be using the dry grains? Or when it's fermented into the shio paste? Thanks! https://www.starchefs.com/recipes/pork-ribs
  13. philpom

    Epic beef ribs - locally sourced

    Took Mrs philpom and our daughter to the local farmers market this morning and came home with a chore! These "short ribs" are from a local ranch, Neu cattle company. I really like supporting the local folks. They are nearly 16" long. I seasoned them with: Prepared the Primo with fogo and...
    • philpom
    • Thread
    • beef ribs
    • Replies: 14
    • Forum: Beef
  14. babydocsmoke

    Guy Fri

    Third Friday of the month is guy Friday. Double feature movie back to back with the boys and good food. Simple Traeger ribs tonight… Clark Crew Royal Rib Rub on these guys.
  15. Daba's BBQ

    Butcher Paper -vs- Aluminum Foil

    Butcher Paper -vs- Aluminum Foil Interesting article https://www.smokedbbqsource.com/butcher-paper-vs-foil/
  16. thirdeye

    Flashback ~ Rib Recipe from Better Homes & Gardens Barbecue Book

    Let's take a trip in the wayback machine to the mid 1950's and see how ribs were being seasoned and cooked. This barrel set-up could be a predecessor of the WSM or drum smokers.
    • thirdeye
    • Thread
    • barrel barbecue better homes and gardens ribs thirdeye
    • Replies: 6
    • Forum: Pork
  17. gmc2003

    St. Louis Style Spareribs - Kettle Style.

    I know you folks are probably going to get sick of me posting, but I'm on vacation this week and the weather was just perfect today. Mid 70s no need for the Koozie A nice rack of ribs - 2.99/lb Since the 22" was already outside. I fired her up once again. Side charcoal baskets with each with...
    • gmc2003
    • Thread
    • beer pole kettle ribs spares st louis
    • Replies: 25
    • Forum: Pork
  18. WDFraph

    Shooting temperature hazard

    Hello there, I'm brand new to this forum, please tell me if it as been discussed by the past... I'm a couple months old of smoking tryouts and want to perfect the temperature ability. I've got a 22 inches Weber performer with an All-in-1 ring (picture below). I did chicken this week, nailing...
  19. Daba's BBQ

    Weekend Chicken & Ribs

    I decided to try two new recipes for my chicken and ribs cook. For the chicken, I used Big Mo Cason's rub and then created two new sauces from scratch. For the chicken, I used an apricot sauce and for the ribs, I used a sauce with Gulden's mustard. I used a homemade rub on the ribs and cooked...
  20. I

    To rub or not to rub

    Hi all, Newbie here from Ireland. Want to get ‘y’all’ thoughts on how best to do ribs.. firstly I don’t hope I offend anyone. So.. have been smoking my ribs using a dark soye/ garlic / ginger / brown sugar.. it’s my go to but I want to start experimenting.. My question as I’ve read two...
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