How how do you smoke your Ribs?

[antaean7]

I will tell everyone to wait their turn since last weekend everyone dug in before I could get any pictures. Even thou they were a little crispy. Tonight I will be drawing up plans for the dressing table, the Herb garden, and the slab that will be infront of pit. Since right now, I have to stand in the grass. BUT, I did want them to be different, but butted up to one another. have a little contrast to the look. There will be Pictures of course.

[DJ]

12 hrs to burn: Pull membrane, rub with lemon juice and rub.
12 hrs later- Fire now burned to hot coals and holding at 235.
BB'S- 4.5 hrs, no foil, pull off, eat or chill within the hour
Spares- 5.5 hrs, no foil, pull off, eat or chill within the hour
Works for me
dj

[SteerCrazy]

12 hrs to burn: Pull membrane, rub with lemon juice and rub.
12 hrs later- Fire now burned to hot coals and holding at 235.
BB'S- 4.5 hrs, no foil, pull off, eat or chill within the hour
Spares- 5.5 hrs, no foil, pull off, eat or chill within the hour
Works for me
dj

Lemon Juice, interesting....any particular reason DJ??

[DJ]

Lemon Juice, interesting....any particular reason DJ??

SC, Read it some years back and have continued using, possibly out of nothing more than habit It does however hold the rub and breaks down the meat somewhat as well.....not sure that it does much for the taste, possibily, all I know is people rave about 'em, so I keep on doing it.......dj
give it a try sumtime!

[DATsBBQ]

Ever try the lemon juice on beef ribs?

[Puff]

7.....what are you cookin' on??

[DJ]

Dats,
Nope, not on the beef or moose ribs, do em jus like brisket....do use it on chicken tho....

Puff, pic of my pit somewhere under "what we look like"

dj

[Puff]

Thanks

[Burnt Food Dude]

I try to keep my smoker at 250 lid temp. I do loin / baby back ribs. About 2 hours in the smoke then foil for about an hour. After foiling put them back in the smoker till done. You can add your glaze at this time.

Sometimes, I'll let my smoker temp rise to 300 during the last hour. If you do keep track on your meat so it doesn't over cook.

Disclaimer :roll: disregard this advice as my ribs came in dead last in my last comp.

[antaean7]

DJ,
I like the sound of the Lemon juice first then rub, I will have to try that this weekend. Have you tried it with many different rubs? Do you have a favorite that it works with?

[SteerCrazy]

Lemon Juice, interesting....any particular reason DJ??

SC, Read it some years back and have continued using, possibly out of nothing more than habit It does however hold the rub and breaks down the meat somewhat as well.....not sure that it does much for the taste, possibily, all I know is people rave about 'em, so I keep on doing it.......dj
give it a try sumtime!

if it works it works! I'll definately try it....cheaper than mustard

[DATsBBQ]

Lemon Juice, interesting....any particular reason DJ??

SC, Read it some years back and have continued using, possibly out of nothing more than habit It does however hold the rub and breaks down the meat somewhat as well.....not sure that it does much for the taste, possibily, all I know is people rave about 'em, so I keep on doing it.......dj
give it a try sumtime!

if it works it works! I'll definately try it....cheaper than mustard

I hear D-Dog rubs work well with it

[bigwheel]

I do em about like OSD meat side down and dont spill the juice. I dont use tinfoil until they are cooked...then wrapped and thrown into the insulated hotbox for at least an hour...half a day is mo betta. I cook mostly direct using the 5 senses...and dont rely on the temp gauge too much. Would say if I was a temp gauge watcher in an ideal world I would strive to maintain 260 pit temp. You know when the ribs are done when you can reach in and tear the meat by pulling on the bones in the middle of the rack. If they tear easy they are done. Average time about 5 or 6 hours depending on the size and type of ribs. Little ribs cook quicker than big ones. Hope this helps.

bigwheel

[antaean7]

I will try the lemon, I tried the Mustard last Sunday, and you could taste the mustard. I used it on chicken, and a basic chicken rub. I may have gone over board on the mustard but you could totally taste the mustard

[DATsBBQ]

I will try the lemon, I tried the Mustard last Sunday, and you could taste the mustard. I used it on chicken, and a basic chicken rub. I may have gone over board on the mustard but you could totally taste the mustard

Said it once, I'll say it again. Mustard belongs on a braut