mikmak8902 you might try an oil base before you apply the dry rub. I've found that changes the exterior somewhat, preventing some of the drying out. I did that, and although good, my taste is for the drier side. Also, not sure I'd let them come to room temp. From this website, I learned that is possibly a misstep. Season your ribs, put them back in the fridge, go start up the PBC and when ready, march them out from fridge to cooker. (See Dr Blonder's video on smoke)
Again, all this advice is good advice from all these folks. However, it's only a starting point. In time, you'll find what works for you. I can't tell you how much better my ribs are today than 2 years ago. Keep experimenting and have fun with this.
I always use olive oil on anything and then rub but chose not to with ribs after watching the PBC videos. I'm wondering if that could help. I'll also go right from the fridge to the PBC. I'm assuming that is due to the 140 degree rule. The longer the meat can take smoke prior to hitting 140 degrees when it will not take any more smoke.
Also, another question. If I'm doing 4 racks instead of 2 or 6 racks instead of 4, etc, will that affect cook time greatly? I was thinking about smoking 6 racks on thursday for my boys coming over to watch the NFL draft but I might be tight on time as I'm working that day. My other thought was to slap a brisket on their before I go to work and then just wrap and then just faux cambro until draft time.
I only cook SL trimmed spare ribs and usually calculate 1.5 hrs for the first rack, then an hour more for each additional rack as simply a time frame for when to start. If doing 4 racks (example) for 6pm dinner, I start about 4.5 -5 hours before (1'ish). Now, this is only ball park and altitude, ambient temps, and a host of other factors (how well you trim the fat and how hot your fire) all play in. Better to be done early and let them sit a spell, than to rush. Even done an hour early is no big deal. If you like sauce, wait til everyone shows up, then go sear a sauce on your ribs over a hot grill or in the oven. That will warm them up and give an excuse to put everything together last minute.
Much of the smoke lays on the meat early in the cook (first few minutes). Dr Blonder points out that smoke lays on a cold surface better than a warm surface. Plus, I think the meat comes out better, period. Some will even stick their cook in the freezer for a few minutes.
I only cook SL trimmed spare ribs and usually calculate 1.5 hrs for the first rack, then an hour more for each additional rack as simply a time frame for when to start. If doing 4 racks (example) for 6pm dinner, I start about 4.5 -5 hours before (1'ish). Now, this is only ball park and altitude, ambient temps, and a host of other factors (how well you trim the fat and how hot your fire) all play in. Better to be done early and let them sit a spell, than to rush. Even done an hour early is no big deal. If you like sauce, wait til everyone shows up, then go sear a sauce on your ribs over a hot grill or in the oven. That will warm them up and give an excuse to put everything together last minute.
Much of the smoke lays on the meat early in the cook (first few minutes). Dr Blonder points out that smoke lays on a cold surface better than a warm surface. Plus, I think the meat comes out better, period. Some will even stick their cook in the freezer for a few minutes.
mikmak8902 you might try an oil base before you apply the dry rub. I've found that changes the exterior somewhat, preventing some of the drying out.
In the past I've always let the moisture and tackiness of the meat act as my 'slather'. I've never been thrilled with how the ribs looked before being sauced. It was as if they didn't develop actually bark - they just kind of dried out on the surface during the cook. This past weekend, without really even thinking about it, I slathered my SLC ribs with vegetable oil before applying the rub and the bark turned out extremely well. In short, I think you may be on to something Voodoo.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
PAM or similar is my fav, sometimes instead of spraying on the meat first I spray it on the rub to help seat it after putting it on the meat. 6 of one...
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