Baby Back Ribs

[Bill Lundberg]

Ok Smoke guru's. I just bought a cheap (Brinkman Smoke and Grill Gourmet) electric smoker and I'm ready to attack my first slab of ribs. I've got the 2 lb slab of ribs and the smoker. Give me some direction.

[allen_kcCard]

I got a dual probe one that I love....one for the meat and one for the internal temp. I also have another single probe one that I can use when I have two items cooking. Both are remote so I can do stuff upstairs if I like and know when it is time to get down and tend the fire.

[RJ]

Originally Posted by Bill Lundberg

Thanks for the advice. One backwards thing about the smoker.. It doesn't have a thermometer, I have no idea how hot it gets. Anyone have any experience with these?

http://www.basspro.com/webapp/wcs/st...ite=image_link

Any pointers?

My charcoal smoker has vent holes on top. I put a regular old oven thermometer in one of the holes. It's not NASA, but I think it's close enough.

Like cd has been saying, so much of this is just practice. Over time you get an idea of how the meat should feel and look.

[Calcountry]

I have a kingsford little smokey I have to pop the cherry on tonight. Some of my very own lamb chops, raised at my "farm", will be on the grill.

Have fun with your new toy BL, I will enjoy my little smokey for convenient go anywhere, anytime, tailgate etc.

[Monty]

Originally Posted by Bill Lundberg

Thanks for the advice. One backwards thing about the smoker.. It doesn't have a thermometer, I have no idea how hot it gets. Anyone have any experience with these?

http://www.basspro.com/webapp/wcs/st...ite=image_link

Any pointers?

This is the same model that I learned on before I purchased the bigger smoker earlier this year. On my model, there was a thermometer in the lid, but you can buy the cheap one to hang on the lid or put on the top grill.

For this model, just "set it and forget it". It's very easy to use, but I noticed that the meat would tend to dry out, so I'd spray it every 30 minutes or so. A mop would work just as well.

If you've used other smokers, this electric once cooked a little faster because the temps were even, but I think you'll like it.

[Fire Me Boy!]

Originally Posted by cdcox

Hopefully those ribs don't have injected phophates

Prepare ribs as described in this video:

http://www.virtualweberbullet.com/loinbackribprep.html

Rub ribs with some plain yellow mustard.

Sprinkle on some rub. You can use a store bought rub or make your own.

something like this would work.

2 Tablespoons paprika
1 Tablespoon kosher salt, finely ground
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 Tablespoon granulated garlic
1-1/2 teaspoons mustard powder
1-1/2 teaspoons ground black pepper
1-1/2 teaspoons cayenne pepper

Leave em' in the fidge over night.

Set your cheater to 220 or so. I use the 3-2-1 method. 3 hours on the smoker using the wood of your choice. After 3 hours, wrap in foil with a few ounces of apple juice and cook for 2 more hours. Check the ribs. They should be pulling back from the bone a bit, and getting a little loose. Put 'em back on the smoker without the foil for another hour to dry 'em out. Optionally you can apply BBQ sauce the last 15 minutes.

They shouldn't be terrible, but you'll probably have to tweak your technique and try a few methods before you become satisfied. Ribs are not easy, IMO.

[Ugly Duck]

Here's my own recipe thats a hit with people drinking beer....

Put fresh tarragon leaves in a blender
add both red & green halapenos
dump in some corn syrup & a bit of ketchup

brush the stuff on long enough to caramelize on the BBQ after you cook the ribs

[Great Expectations]

This site is the best for bbq

http://playingwithfireandsmoke.blogs...rib-class.html

[RJ]

Originally Posted by Ugly Duck

Here's my own recipe thats a hit with people drinking beer....

Put fresh tarragon leaves in a blender
add both red & green halapenos
dump in some corn syrup & a bit of ketchup

brush the stuff on long enough to caramelize on the BBQ after you cook the ribs

That sounds good. Heat, sweet and tarragon is right up my alley.

[Ugly Duck]

Originally Posted by RJ

That sounds good. Heat, sweet and tarragon is right up my alley.

I'm tellin ya.... people love it!

[Bill Lundberg]

Just put them in a marinade consisting of the following:

Apple Juice
non-iodized salt
chopped garlic
chili powder
white pepper
cayenne pepper

And made up a rub for tomorrow AM with the following:

onion powder
granulated sugar
chili powder
non-iodized salt
black pepper
cayenne pepper
cumin
KC Rib Doctor

I'm giddy like a school girl.

I'm planning on filling the water tray with the remaining marinade. I've read about Mops, some use them some don't. What's a Mop and should I worry about having one?

[rad]

My wife rubs my meat for me mostly........if she doesn't, her sister does. I'm not above doing it myself, though.

[RJ]

Originally Posted by Bill Lundberg

Just put them in a marinade consisting of the following:

Apple Juice
non-iodized salt
chopped garlic
chili powder
white pepper
cayenne pepper

And made up a rub for tomorrow AM with the following:

onion powder
granulated sugar
chili powder
non-iodized salt
black pepper
cayenne pepper
cumin
KC Rib Doctor

I'm giddy like a school girl.

I'm planning on filling the water tray with the remaining marinade. I've read about Mops, some use them some don't. What's a Mop and should I worry about having one?

One suggestion.....you have salt in the marinade and salt in the rub. Maybe from several sources in the rub. If you have already done the marinade, I would suggest omitting the salt in the rub. Most likely your chili powder and Rib Doctor already include salt.

It's hard to screw up smoked ribs, but over salting is one way to do it, IMO.

Not that I've ever made that mistake myself.......yeah, right.

[Mojo Jojo]

Originally Posted by Bill Lundberg

Just put them in a marinade consisting of the following:

Apple Juice
non-iodized salt
chopped garlic
chili powder
white pepper
cayenne pepper

And made up a rub for tomorrow AM with the following:

onion powder
granulated sugar
chili powder
non-iodized salt
black pepper
cayenne pepper
cumin
KC Rib Doctor

I'm giddy like a school girl.

I'm planning on filling the water tray with the remaining marinade. I've read about Mops, some use them some don't. What's a Mop and should I worry about having one?

Mops add flavor and moisture. When I smoke over wood and charcoal I don't use a water tray, so I use a mop.

[boogblaster]

rub with any good rub .. put on smoker for at least 3 hours .. then put in foil with tenderizer like fruit juice or sweet fruity wine .. at least 2 hours .. then remove from foil add your favorite bbq sause .. I like KC Masterpiece with alittle beer and peach jelly.. cook bout another 1 hour .. enjoy ......

[Bill Lundberg]

They went on at 7:42 this morning...