How long should I smoke? Options

[RJ R]

Ok, I'm totally hooked. I found out about the 2-2-1 or 2-1-1 for babybacks a little too late so I had to adjust on the fly. I do think I let them smoke a little too long initially but the flavor is amazing. They were so much better than any I have had at a restaurant. I did 2 racks, one regular dry rub, one cajun dry rub and trued different sauces when I served them. I used mesquite this time because that is all I had but instead of water, I used apple juice and apple cider vinegar. In phase 2 I poured some of the apple juice/vinegar mix into the foil before sealing them up. Tomorrow I am going to do a larger smoke and try apple wood. Thanks again for all the advice. They weren't perfect but I'm very happy with the results for a first try.

[Bacardi]

Ok, I'm totally hooked. I found out about the 2-2-1 or 2-1-1 for babybacks a little too late so I had to adjust on the fly. I do think I let them smoke a little too long initially but the flavor is amazing. They were so much better than any I have had at a restaurant. I did 2 racks, one regular dry rub, one cajun dry rub and trued different sauces when I served them. I used mesquite this time because that is all I had but instead of water, I used apple juice and apple cider vinegar. In phase 2 I poured some of the apple juice/vinegar mix into the foil before sealing them up. Tomorrow I am going to do a larger smoke and try apple wood. Thanks again for all the advice. They weren't perfect but I'm very happy with the results for a first try.

I have never experienced ribs cooked with Mesquite, however I've heard from a lot of sources that the flavor is much too over-powering for pork...Not sure exactly what went wrong when you say "weren't perfect" bit feel mesquite was a contributing factor. You are right that 3-2-1 method will be better than anything in a restaurant. Like I've said a bunch of times, in the extremely rare instance a restaurant actually smokes, for a long period of time, they're usually cooked the day before and re-heated...For the most part, other than dedicated BBQ mom and pop shops, most BBQ is cooked in an oven and liquid smoke is used.

One more tip, if you've ever get bored feel free to search my posts, this season I've smoked about two dozen ribs and really didn't know what I was doing in the beginning...I've found cider/vinegar to not even be worth the effort. I used to marinade the ribs for a day or two with cider and then spray them every half hour with reduced cider...Again, waste of time and money as I couldn't taste any difference. Best thing I came up with is to simply brush on melted butter onto ribs, put the rub on and throw them right into the smoker...I don't even look at the ribs until 3 hours, then I just spray on some EVOO...Foil...Then sauce at the time of unfoiling...

[cuskit]

I have never experienced ribs cooked with Mesquite, however I've heard from a lot of sources that the flavor is much too over-powering for pork...Not sure exactly what went wrong when you say "weren't perfect" bit feel mesquite was a contributing factor. You are right that 3-2-1 method will be better than anything in a restaurant. Like I've said a bunch of times, in the extremely rare instance a restaurant actually smokes, for a long period of time, they're usually cooked the day before and re-heated...For the most part, other than dedicated BBQ mom and pop shops, most BBQ is cooked in an oven and liquid smoke is used.

One more tip, if you've ever get bored feel free to search my posts, this season I've smoked about two dozen ribs and really didn't know what I was doing in the beginning...I've found cider/vinegar to not even be worth the effort. I used to marinade the ribs for a day or two with cider and then spray them every half hour with reduced cider...Again, waste of time and money as I couldn't taste any difference. Best thing I came up with is to simply brush on melted butter onto ribs, put the rub on and throw them right into the smoker...I don't even look at the ribs until 3 hours, then I just spray on some EVOO...Foil...Then sauce at the time of unfoiling...

I agree on the mesquite. I haven't used the wood for smoking, but certainly did try mesquite rub (the brand sold in Costco that looks absolutely delicious by the container). It was, to my taste, horrible! I posted on how I had to throw out all three racks that time!

On my grill, I've been in the habit of spraying "unfiltered" apple juice on my racks the last half hour or so, that was a very noticeable difference in taste vs the previous times without the spray. I think I'll stay clear of the butter - my arteries are already screaming out "choke choke"!

Thinking about a couple of racks this weekend, not China Reds, but just my traditional sauce. Still in debate about it, as I'm alone again for a bit - but that would give me lunches for a few days. Maybe tomorrow. We have a deadly heat wave rolling in - @ 100 degrees for the next five days or so! Coming off sixties temps, this is going to be brutal, especially combined with our sticky humidity!

Mike

[RJ R]

Well, not to disagree being a novice and all but I loved the mesquite. The flavor of the ribs was amazing (to my taste). I just cooked them too long. 3 hours on the 1st phase should have probably been 2. I'm trying smoke # 2 as we speak. I have 6 racks on as of 12:00 with different combinations of rub/sauce. I am trying apple wood this time. I will probably check and see how far the meat is pulled back at around 1 1/2 to 2 hours. I will get the process all tweaked over time. Thanks for all the advice and lessons learned the hard way.

[Bacardi]

Mike, make ribs, and use butter just on one half rack! At some point, I need to follow your red recipe!

RJ...I still consider myself a novice too. Luckily for me, I did some experiments and experienced some trial and error. I'm glad you like mesquite! I have had a brisket smoked in mesquite in TX, I really don't like brisket or it's strong smoky flavor. So the odds are it's not worth the time or money. I have actually heard apple wood is better than hickory, but I've never tried it. I get my wood from wally world or lowes and only see mesquite and hickory.

RJ, what are you using for a cooking device, smoker? Oven? Grill? What temps are you using? What method and ribs are you using, 3-2-1? 3-1-1? 2-2-1? spares? babies?

[RJ R]

I am using babybacks from Costo, well not this batch, but I usually use Costco. Interesting that there appears to be a difference in the membrane in the meat I have gotten from there and what I got today but that is a topic for another post. I like them between 3 and 4 pounds. I am using the Masterbuilt stainless electric smoker from Sams Club and have the temp set to 225. The trial run I did yesterday was 3-2-1 but I think that was a but much so today I'm shooting for 2-2-1 depending on what they look like after 2 hours. As for the seasoning, I am trying a combination of yellow mustard and three different rubs, each with and without the mustard. I guess the intensity of the smoke flavor desired really depends on how flavorful the rub is. Anyone try the "butt rub" brand? I believe they won last years BBQ nationals.

[NapaGrill]

I am using babybacks from Costo, well not this batch, but I usually use Costco. Interesting that there appears to be a difference in the membrane in the meat I have gotten from there and what I got today but that is a topic for another post. I like them between 3 and 4 pounds. I am using the Masterbuilt stainless electric smoker from Sams Club and have the temp set to 225. The trial run I did yesterday was 3-2-1 but I think that was a but much so today I'm shooting for 2-2-1 depending on what they look like after 2 hours. As for the seasoning, I am trying a combination of yellow mustard and three different rubs, each with and without the mustard. I guess the intensity of the smoke flavor desired really depends on how flavorful the rub is. Anyone try the "butt rub" brand? I believe they won last years BBQ nationals.

This must be RIB DAY!!! I have two rack defrosting now

You could try my NapaGrill's Rub recipe.

My wife has three friends at work that are always asking for more! I finally ask them to return the spice bottles since I ran out...

[RJ R]

Looks good! I'll have to give it a try, the butt rub brand seems to have a good bit of cracked pepper in it. A friend of mine who does BBQ competitions for fun recommended it so I thought I'd give it a try. I also like the the Big L brand, good thing I got a smoker big enough to experiment in. If they taste as good as the smell coming out of this thing now then I'm in for a nice evening.

[Bacardi]

This must be RIB DAY!!! I have two rack defrosting now

You could try my NapaGrill's Rub recipe.

My wife has three friends at work that are always asking for more! I finally ask them to return the spice bottles since I ran out...

Mental note, every first Saturday in July from now on is now officially rib day!

[cuskit]

Mental note, every first Saturday in July from now on is now officially rib day!

Every day is rib day here!


Mike

[FarCry]

Drawing inspiration from you guys and these rib posts, yesterday I decided to smoke 2 racks of ribs on my S-450. I know, Its not a smoker its a grill. However, these ribs really got smoked - a little over 4 hours - with a blend of apple wood, sugar maple wood, and some ol No 7, Jack Daniels whiskey barrel chips. I changed the wood every 45 minutes, kept the smoke thick and the temp at an even 225, opening it only to change the wood and spray with apple juice. In the drip pan I put more apple juice and some ale. I used a dry rub called "Bone Suckin' Sauce" and in the last 2 hours after smoking, I mopped with a thick tangy version of 'Bone Sucking Sauce" and let these babies just get nice and sticky.

They are/were fantastic IMO. Here are some pics.

[cuskit]

Drawing inspiration from you guys and these rib posts, yesterday I decided to smoke 2 racks of ribs on my S-450. I know, Its not a smoker its a grill. However, these ribs really got smoked - a little over 4 hours - with a blend of apple wood, sugar maple wood, and some ol No 7, Jack Daniels whiskey barrel chips. I changed the wood every 45 minutes, kept the smoke thick and the temp at an even 225, opening it only to change the wood and spray with apple juice. In the drip pan I put more apple juice and some ale. I used a dry rub called "Bone Suckin' Sauce" and in the last 2 hours after smoking, I mopped with a thick tangy version of 'Bone Sucking Sauce" and let these babies just get nice and sticky.

FarCry,

Finger licking good for sure! I haven't seen the Bone sauce herabouts, where do you get it? Did the oak chips dominate the flavor, I'm thinking the sweetness of the apple would be masked by the oak/whiskey? Then again - the ale maybe came to the forefront?

Great looking shots! Sure do look delicious!

Mike

[FarCry]

FarCry,

Finger licking good for sure! I haven't seen the Bone sauce herabouts, where do you get it? Did the oak chips dominate the flavor, I'm thinking the sweetness of the apple would be masked by the oak/whiskey? Then again - the ale maybe came to the forefront?

Great looking shots! Sure do look delicious!

Mike

Mike,

With the wood chips, I did 1/3, 1/3 and 1/3 with the apple, maple and oak. The oak chips, since they are whiskey barrel chunks, really had a strong aroma (just a whiff of the bag gave me a contact high, lol) so I used them very sparingly. Its not overpowering. I think the apple really mellowed them. The biggest difference this time for me was the sauce (http://www.bonesuckin.com/) which I got at a place near me called Chef Central. I was enticed by the other post on China Reds and was really wanting wet ribs. I did the dry rub just for the overnight marinate in the fridge. The other main change for me was the apple juice spray, every 40 minutes I'd soak them as I added more wood.

Today there are glorious leftovers. And beer.

:-)

[cuskit]

Mike,

With the wood chips, I did 1/3, 1/3 and 1/3 with the apple, maple and oak. The oak chips, since they are whiskey barrel chunks, really had a strong aroma (just a whiff of the bag gave me a contact high, lol) so I used them very sparingly. Its not overpowering. I think the apple really mellowed them. The biggest difference this time for me was the sauce (http://www.bonesuckin.com/) which I got at a place near me called Chef Central. I was enticed by the other post on China Reds and was really wanting wet ribs. I did the dry rub just for the overnight marinate in the fridge. The other main change for me was the apple juice spray, every 40 minutes I'd soak them as I added more wood.

Today there are glorious leftovers. And beer.

:-)

Today we are in day 2 of a projected four day heat wave. In the nineties, which would not have been so bad had it not come so unexpectedly following springlike 60's for the last few weeks. Came on way too fast! So............. the BEER (in a chilled and iced mug) works!!!

Mike

[dcSwede]

Today we are in day 2 of a projected four day heat wave. In the nineties, which would not have been so bad had it not come so unexpectedly following springlike 60's for the last few weeks. Came on way too fast! So............. the BEER (in a chilled and iced mug) works!!!

Mike

Day 3 down here in DC. Can anyone point me to a thread that describes in more detail all of these references to 3-2-1, 2-2-1, etc.? What on earth are you all talking about???

We are doing babybacks this afternoon. Dry rubbed them last night. The only chips I have is mesquite so that will have to do...I saw somewhere (maybe the weber website) that the wood smoke has its strongest effect during the first hour. Using an S-470 and have had trouble with the smoker box. Even on the lowest setting the soaked chips soon catch fire...I may go with a foil pouch instead - anyone with a Summit that can give me some smoker box tips?

Thanks!