I’m about to try this method and wonder if there is any danger of over salting? Dry brining, Worcestershire, two rubs with salt seems a lot. Am I off base somehow?
And thanks for the time and care in putting together a great tutorial.
I dry brine with 1/2 teaspoon per pound and use rubs without a high salt content with no issues. You can make your own saltless rubs if you’re concerned. Good luck !!
I’m cooking ribs and didn’t have a 5 hour window...I started them last night and smoked them for about three hours, the internal temp came up to about 165. I’m looking to finish them in the oven today, any suggestions on temperature and time? I’m planning to wrap each slab in foil individually, and pop in the oven at 275. I guess I can just stick a meat thermometer in one of the slabs and pull them out at 203? Great write up!
Your approach seems just fine. Since you are reheating essentially, put a little apple juice or some liquid in the foil. Will help with moisture and the braising of you ribs. Good luck.
Thanks for the great write up! I tend to overthink my smoking abilities, but you set me straight. I'm not a fan of the 3-2-1, as wrapping in foil gives too much of a steamed result. As I write, I'm smoking my first St Louis ribs in my new Camp Chef SmokePro DLX. I'm super excited!
Ribs are not too difficult to cook right but easy to cook wrong. Good luck with your's and welcome to the Pit as well. Be sure to post an intro in the Introduce Yourself channel.
It's totally up to you and your tastes. I use either my pellet grill (for larger cooks) or a Weber kettle with SNS. I try to stick with apple or cherry, gives me milder smoke and great color.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Nice write up. I personally do exactly the opposite as far as wrapping: pork ribs no; beef ribs yes. Also, I like my pork ribs to be between 185 and 190°F IT. 200 seems WAY overcooked to me. But that's just me.
And that's something I point out numerous times in the write up. I encourage a consistent way that pleases you. Certain steps should still be followed but finishing steps are totally up to the individual. Some folks like mushy, fall off the bone ribs. It's a "knock yourself out" open recipe that is there for guideline sake,
Troutman - Totally! I think your write up was great, really. I just thought it was interesting how both of us, who I know produce good/excellent 'cue, have different approaches that each work for us. Definitely no offense intended.
I really enjoyed your presentation and the consideration you gave the different styles. I like the Texas crutch, it has done wonders for my BBQ since I learned about it lo those many years ago. I'm trying your Kosher salt trick right now for some pork ribs I'll be cooking tomorrow. I do find it oddly humorous to add Kosher salt to pork...
Fantastic step by step instructions and pics. I threw a rack on baby backs on today. Prepped them last night with 'The Slabs' rub and used yellow mustard as a binder. 3 hours at 250-275. Kingsford charcoal as my heat source and hickory for the smoke. Wrapped them for hour #4, with butter and brown sugar. Finished them with Mangold BBQ Sauce (in honor of the NFL Draft Weekend). It could be some of my best work yet. To make things even better as I was cleaning up I heard the mailbox slam and in it was my Amazing Ribs.com Pitmaster Club Stickers.
Must be karma, or something like that. I just put these baby backs on about 20 min ago. Great write up! Thanks for taking the time. I do some things the same, some different. But as you pointed out, there are many ways to achieve nirvana with ribs.
in short: I am a yellow mustard, no wrap, spritz every hour after the first 90 min or so, glaze with sauce at the end guy.
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