Time to smoke some ribs!!!

[NC Cat]

Fired up the barrel smoker this morning and havefournice slabs ofspareribs doing their thing in there right now. The smell mesquite and hickory will be driving the neighbors crazy all day (heh-heh).

Anyone else firing up the smokeror grill this weekend?

[Grub]

NC Cat wrote: Fired up the barrel smoker this morning and havefournice slabs ofspareribs doing their thing in there right now. The smell mesquite and hickory will be driving the neighbors crazy all day (heh-heh).

Anyone else firing up the smokeror grill this weekend?


Hey NC -

Do you prefer spare ribs to baby backs? I read something just recently(The Splendid Table) that said not to fall for the baby back myth.

What kind of rub you using on those ribs?

[TrueblueCATfan]

The hubby is doing some on the grill as we speak..............they sure smell good

[ukfanman]

Picked up a real nice 12 pound brisket for next weekend. Put that badboy on the smoker, 200 degrees for about 12 hours and mamma smack your lips. I rub her down the day before, let her sit overnight then rub her again before she hits the grill. Ever couple of hours I mop her with water, vinegar, worchestershire sauce and black pepper.

Have an old Brinkman with the side fire box, smoke the meat with hickory. Only thing I don't like about the Brinkman, it doesn't seal good until it gets good and hot.

Ribs come later on in the summer.

[NC Cat]

Grub, I like spareribs better than baby backs. Spareribs have more meat on them and are cheaper. Plus, I think they cook up better in a smoker.

I make a dry rub withHungarian paprika, dry mustard, brown sugar, kosher salt,garlic powder, cumin, chili powder, onion powder, oregano, and black pepper.I usually put it on a couple hours before cooking, butovernight is better if you havespace for all those ribs in your refrigerator.

Cooked them for about 6 hours today and they were just aboutperfect. They maybe could have used another hour or so,but we didn't have the time. Still, they were falling off the bone and had a nice smoke on them without being overpowering.A great batch for thefirst effortof thesummer, but I lookforward to themonthsahead to seeif I can't get them even better.I think I can..but even if I can't I'll have a lot of fun trying! :ggrin:

[jpay]

:lol:MMMMMMMMM. Pigsickle!!!!!! Nothing better. Something a little different youguys might want to try is apple wood. Muchmore mellow then Mesquite, or hickory.Salt and fresh cracked black pepper as a rub, Nothing else. Apple juice and butter as a basting agent. Fresh homemade coleslaw, Cornbread and some Beer Batteredfried Bluegill and Corn on the cob just to balance everything out. Add your favorite beverage, itsHeaven on a plate....

[surveyor]

NC Cat wrote: Fired up the barrel smoker this morning and havefournice slabs ofspareribs doing their thing in there right now. The smell mesquite and hickory will be driving the neighbors crazy all day (heh-heh).

Anyone else firing up the smokeror grill this weekend?
I had plans to, but the rain thwarted me.

I'm itch'n to get a brisket and a whole chicken on the smoker Derby weekend, weather permitting.
I'm also putting a portable awning on my list of patio must-haves.:thumbup

[Grub]

NC Cat wrote: Grub, I like spareribs better than baby backs. Spareribs have more meat on them and are cheaper. Plus, I think they cook up better in a smoker.

I make a dry rub withHungarian paprika, dry mustard, brown sugar, kosher salt,garlic powder, cumin, chili powder, onion powder, oregano, and black pepper.I usually put it on a couple hours before cooking, butovernight is better if you havespace for all those ribs in your refrigerator.

Cooked them for about 6 hours today and they were just aboutperfect. They maybe could have used another hour or so,but we didn't have the time. Still, they were falling off the bone and had a nice smoke on them without being overpowering.A great batch for thefirst effortof thesummer, but I lookforward to themonthsahead to seeif I can't get them even better.I think I can..but even if I can't I'll have a lot of fun trying! :ggrin:

Last time Ismoked baby backs, I used a Bobby Flay recipe as the basis but smoked them just a bit differently and theywere outstanding. Smoked them for three hours using apple and hickory wood smoke, then put them in a foil pan with about a 1/2" inch of apple juice in the bottom. Seal the pan with more aluminum foil and let them continue to cook for about 2 hours. After that, remove them from the pan, brush on your finishing sauceand crank the heat up on the smoker. When the sauce begins to carmelize, they're done. Your tongue will slap your brains out if your not careful.

Link to the recipe...

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_28570_PRINT-RECIPE-FULL-PAGE,00.html (http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_28570_PRINT-RECIPE-FULL-PAGE,00.html)

[Wildcat Larry]

NC Cat wrote: Fired up the barrel smoker this morning and havefournice slabs ofspareribs doing their thing in there right now. The smell mesquite and hickory will be driving the neighbors crazy all day (heh-heh).

Anyone else firing up the smokeror grill this weekend?

I sat around all weekend trying to figure which end to light? :?:shock::P

[KY Blue in Carolina]

When I fire up the smoker for ribs, I usually lay out both spareribs and babybacks....

3 hours in... we have the babybacks for an appetizer, 'cause the aromas are driving all of us to distraction.

After about four more hours, I'll break out the spareribs.... Dinner time!

Those that have attended my pig pickins, will attest to the same process when cooking the pig... ribs come off 1st and the early attendees get the benefit. 3-4 hours later, time to pig out!

[matt57]

NC Cat wrote: Fired up the barrel smoker this morning and havefournice slabs ofspareribs doing their thing in there right now. The smell mesquite and hickory will be driving the neighbors crazy all day (heh-heh).

Anyone else firing up the smokeror grill this weekend?

glad i saw this. i was gonna give it my first attempt but it rained. hoping to try sunday after derby. here's my question, being a newbie i'm kinda concerned about keeping the temp right. everything i've read says 200-230 for ribs. cooking time any where from 3-7 hours. obviously low and slow is the key. how often do you usually add charcoal and how much do you add??? i know it's more of a case by case basis but i'm trying to be as prepared as possible. i'll let you know how they turn out.

[surveyor]

matt57 wrote: NC Cat wrote: Fired up the barrel smoker this morning and havefournice slabs ofspareribs doing their thing in there right now. The smell mesquite and hickory will be driving the neighbors crazy all day (heh-heh).

Anyone else firing up the smokeror grill this weekend?

glad i saw this. i was gonna give it my first attempt but it rained. hoping to try sunday after derby. here's my question, being a newbie i'm kinda concerned about keeping the temp right. everything i've read says 200-230 for ribs. cooking time any where from 3-7 hours. obviously low and slow is the key. how often do you usually add charcoal and how much do you add??? i know it's more of a case by case basis but i'm trying to be as prepared as possible. i'll let you know how they turn out.
If I'm using hickory charcoal I've got to add a pound or so of charcoal about every hour or so.
If I'm using hickory wood, I can extend that to every 2 hours.
I start the fire with charcoal (lump or hickory is what I use) then add wood. Once the wood starts to char, I'm ready to go.
I'm usually able to maintain more temp consistency with wood (I don't have to fiddle with the damper as much).