Smokin' Sunday

[Lone Sailor]

5 pound pork shoulder(picnic) and 2 racks of pork ribs.

[HOOCBB]

I just did 2 racks of pork spare ribs yesterday...oh man were they good!!

[Denny]

What should I bring?

[oh1bullitt]

Looks good man.

[Lone Sailor]

Pulled the ribs off. No foil.

[Lone Sailor]

Not as barky as I normally like them, but I knew I was going to have a few picky eaters that I was going to be dealing with so I went lighter on the seasoning.

[BradM]

What temp were you cooking at? How many temp spikes did you have and how high?

[Lone Sailor]

230*

No spikes.

[Gtracer]

Man I am always wanting to get some pork spare ribs on the grill. My only problem is I have never smoked anything in my life. My dad does a hell of a brisket but it has been years and I never watched.

Say I want to cook some ribs with a wet rub, whats the best direction to take this thing?

[HOOCBB]

Man I am always wanting to get some pork spare ribs on the grill. My only problem is I have never smoked anything in my life. My dad does a hell of a brisket but it has been years and I never watched.

Say I want to cook some ribs with a wet rub, whats the best direction to take this thing?

Smoke them for a while, mop them occasionally...

I would apply a dry rub, smoke the ribs for about 3 hours @ 225-250, then mop them every 30 minutes or so for the remaining 2-3 hours.


I honestly don't use a sauce when I smoke ribs. I prefer to taste the ribs, not some sauce that covers it up. Some will argue that the dry rub will cover the taste, but that depends on how much you use. The more you put on, the thicker the "bark" will be.


The rub I used over the weekend:

1 cup brown suger
1/2 cup paprika
2 tablespoons salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper (recipe originally called for 1 tablespoon, but I cut it back since other people eating can't handle too much heat)


Edit:
I also used a 2:1 wood mixture over a charcoal base in my 22.5" Weber. 2 parts Applewood to 1 part Mesquite.

[Gtracer]

Smoke them for a while, mop them occasionally...

I would apply a dry rub, smoke the ribs for about 3 hours @ 225-250, then mop them every 30 minutes or so for the remaining 2-3 hours.


I honestly don't use a sauce when I smoke ribs. I prefer to taste the ribs, not some sauce that covers it up. Some will argue that the dry rub will cover the taste, but that depends on how much you use. The more you put on, the thicker the "bark" will be.


The rub I used over the weekend:

1 cup brown suger
1/2 cup paprika
2 tablespoons salt
2 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper (recipe originally called for 1 tablespoon, but I cut it back since other people eating can't handle too much heat)


Edit:
I also used a 2:1 wood mixture over a charcoal base in my 22.5" Weber. 2 parts Applewood to 1 part Mesquite.

Thanks for the recipe guy!! I will try it this weekend

<=== been dying to make my own ribs, just didn’t know a good recipe for rub

edit: how far between the fire and the grill? I am thinking a good 4'' so not to scorch the meat but enough that it doesnt take 8 hrs to cook all of the way either.

[HOOCBB]

Thanks for the recipe guy!! I will try it this weekend

<=== been dying to make my own ribs, just didn’t know a good recipe for rub

edit: how far between the fire and the grill? I am thinking a good 4'' so not to scorch the meat but enough that it doesnt take 8 hrs to cook all of the way either.

Smoking is all about indirect heat, maintaining the temp, and penetration of smoke.

This is how I set my Weber up for smoking, except I have not used the upper pan. I might try it next time to see if it regulates the temp better.

http://www.amazingribs.com/tips_and_technique/charcoal_grill_setup.html

[Lone Sailor]

Thanks for the recipe guy!! I will try it this weekend

<=== been dying to make my own ribs, just didn’t know a good recipe for rub

edit: how far between the fire and the grill? I am thinking a good 4'' so not to scorch the meat but enough that it doesnt take 8 hrs to cook all of the way either.

Having the ribs 4" from hot colas is going to kill the ribs in less than an hour. You need more of gap, it's about indirect heat, not direct heat like you use with grilling.

[Gtracer]

Having the ribs 4" from hot colas is going to kill the ribs in less than an hour. You need more of gap, it's about indirect heat, not direct heat like you use with grilling.

So rotate often huh? I understand a smoke box would be the best way however I only have a grill. I guess no ribs for me

[mstng86]

So rotate often huh? I understand a smoke box would be the best way however I only have a grill. I guess no ribs for me

You would fair better with just throwing it in the oven.

But, how big of a grill do you have? No room to keep the coals on one side, and meat on the other?