Dr. Dave's Best Ribs Ever!
I am not saying last night's ribs were the best ribs ever smoked by anyone. However, they were my best effort ever! They were moist, chewy and spicy, everything I like in ribs.
I lean toward dryer ribs which take some chompin' to gain enjoyment. When someone offers fall-off-the-bone ribs, I get a little turned off. I certainly wouldn't order that type of ribs off a menu (sorry Tony Roma!).
However, When I try to create the combination of moist, flavorful and chewy, sometimes, I end up with dry and harsh ribs. So, I read every ribs recipe I come across. The consensus of most BBQ champions is that one coats the ribs with a dry rub of choice. Smoking is done with apple or hickory for 2-3 hours. Then, the ribs are sprayed with some apple juice and wrapped in foil. They are then put back in the smoker at 225 degrees for another 1-2 hours which moisturizes and tenderizes the ribs. Finally,the ribs are glazed with a BBQ sauce, and put back in the smoker or onto a grill to finish. I try this protocol with mixed results. Sometimes good, and sometimes mediocre. So, I decided to try something different.
First, I got some pork back ribs, which seem to have a bit more meat than baby back ribs. Not as much as spare ribs, but Sam's didn't have spare ribs.
Then to add consistent moisture, I marinated the ribs in a mixture of Worcestershire and soy sauce along with apple juice and brown sugar. Marination lasted ~24 hours. Then, I slathered on a mixture of yellow mustard, brown sugar, Worcestershire and soy sauce, plus a little beer. Sprinkling Smoking Guns Hot BBQ rub (http://www.smokingunsbbq.com/products.cfm) on both sides of the ribs added some heat. I smoked the ribs for 2 hours at 225 degrees in my water smoker. I pulled the ribs out of the smoker, placed them in foil and brushed on some raspberry-chipolte BBQ sauce from Sugar Ray's over the meat side of the ribs. I then poured a small amount of apple juice into the foil packet and wrapped things up. The ribs were finished in the oven at 275 degrees for 45 minutes.
Here’s the final product.
I lean toward dryer ribs which take some chompin' to gain enjoyment. When someone offers fall-off-the-bone ribs, I get a little turned off. I certainly wouldn't order that type of ribs off a menu (sorry Tony Roma!).
However, When I try to create the combination of moist, flavorful and chewy, sometimes, I end up with dry and harsh ribs. So, I read every ribs recipe I come across. The consensus of most BBQ champions is that one coats the ribs with a dry rub of choice. Smoking is done with apple or hickory for 2-3 hours. Then, the ribs are sprayed with some apple juice and wrapped in foil. They are then put back in the smoker at 225 degrees for another 1-2 hours which moisturizes and tenderizes the ribs. Finally,the ribs are glazed with a BBQ sauce, and put back in the smoker or onto a grill to finish. I try this protocol with mixed results. Sometimes good, and sometimes mediocre. So, I decided to try something different.
First, I got some pork back ribs, which seem to have a bit more meat than baby back ribs. Not as much as spare ribs, but Sam's didn't have spare ribs.
Then to add consistent moisture, I marinated the ribs in a mixture of Worcestershire and soy sauce along with apple juice and brown sugar. Marination lasted ~24 hours. Then, I slathered on a mixture of yellow mustard, brown sugar, Worcestershire and soy sauce, plus a little beer. Sprinkling Smoking Guns Hot BBQ rub (http://www.smokingunsbbq.com/products.cfm) on both sides of the ribs added some heat. I smoked the ribs for 2 hours at 225 degrees in my water smoker. I pulled the ribs out of the smoker, placed them in foil and brushed on some raspberry-chipolte BBQ sauce from Sugar Ray's over the meat side of the ribs. I then poured a small amount of apple juice into the foil packet and wrapped things up. The ribs were finished in the oven at 275 degrees for 45 minutes.
Here’s the final product.
posted by Dr. Dave | 5:39 PM
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