I give up, need some rib help! - Page 3 - 2CoolFishing
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Old 04-16-2017, 08:33 PM   #21
monkeyman1
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Those look pretty good. How did they eat?


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Old 04-16-2017, 08:42 PM   #22
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Exactly like I was craving......just a bit of tug but bone came clean. I Used brand rib rub, guests steak rub, and a healthy dose if coarse restaurant grade black pepper, just the right amount of spice

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Old 04-16-2017, 08:43 PM   #23
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Exactly like I was craving......just a bit of tug but bone came clean. I Used brand rib rub, guests steak rub, and a healthy dose if coarse restaurant grade black pepper, just the right amount of spice

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Fiesta brand rib rub and,steak rub, sorry my fingers are still a bit greasy!.......

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Old 04-16-2017, 08:44 PM   #24
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Looking good!
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Old 04-17-2017, 04:22 PM   #25
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Fiesta brand rib rub and,steak rub, sorry my fingers are still a bit greasy!.......

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Shaky those look good.

One thing I do is I apply the rub and then put them on a cookie sheet protected with foil. I "render" them in the oven at 450F for 45 min. Then I put them in the smoker for 4 hrs or even more. I may use a temp closer to brisket temp, i.e. 230 since they are technically cooked already. This method renders some of the fat off. I don't know why but I have never had a bad rib this way. I try different rubs, and I don't prefer sauce. I don't cover them on the smoker either.
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Old 04-18-2017, 10:54 AM   #26
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I know a competition guy that uses extra tender Smithfield ribs and he scores with them..funny thing is they come from wal mart..price is fair too

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Old 04-18-2017, 11:15 AM   #27
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If you want to really have them perfect, another way is to cook them Sous Vide and finish them on the grill. I've done them as quickly as 8-hrs and as long as 72-hrs before putting on the pit. Don't get me wrong, I've done well at feeding crowds and cooking for myself, as well as competition cooking for ribs in the traditional methods using smokers of all shapes and sizes. The point is if you start out Sous Vide, it will cook the protein to a perfect point (I like to cook at 140-f for pork).

When I have the time, I try and smoke my ribs between 190-f and 195-f, trying to hit 192 degrees as my steady target.
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Old 04-20-2017, 02:36 PM   #28
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If I cook on Dad's old pit, it likes to cook at 275 so I use a 3-1-1, using Franklin's rib rub. The 1 hour wrap is with Parkay and apple juice, back on the pit with more rub, maybe brush of honey and pull when they bend.
On my Blazin Grillworks Grand Slam, I don't wrap. Season as usual, smoke at 170 for an hour or so, then 250 till they're done using the bend test for a total time of close to 5 hours.
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Old 04-20-2017, 07:05 PM   #29
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Man there are some off the wall ways to cook ribs here. It just proves how hard it is to mess up spare ribs.
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Old 04-21-2017, 08:32 AM   #30
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Quote:
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Man there are some off the wall ways to cook ribs here. It just proves how hard it is to mess up spare ribs.
Or how particular everyone is with their ribs!
Personally I like all three cuts and all cook and eat differently. 3-2-1 is a good rule of thumb. If you don't want to wrap use some kind of sop to keep them moist after 2-3 hours. The bark on ribs can get really tough
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