Smoking Ribs

[danculwell]

So it looks like there are quite a few smokers on here so I have a couple questions.

I've grilled ribs before and I always use a rub but I have never marinated them. I don't know why; I usually marinade most cuts of meat. Is there any reason not to?

I'm planning on marinading in Apfelwein over night; then a rub with some salt, spice, garlic, and brown sugar; then some sort of glaze (maybe something with maple syrup and more apfelwein, I haven't gotten that far) every half hour or so while it's cooking all morning. Smoking with hickory chips soaked in apfelwein.

How does that sound?

 

[as_saturn_ascends]

sounds incredible to me

 

[SOB]

I dont personally think a marinade is necessary but doesnt mean you cant do it. If you rub up the ribs and let them sit for a few hours on the counter it will basically turn into a liquid as it penetrates the meat.

My dad has been asking me about brining(sp?) ribs first. Just like the marinading I dont think it'll do much since there's not that much meat on the ribs.

What are you smoking on...Offset, UDS, WSM? The reason I ask is because if I were to open my Offset every 30 min to glaze it would take quite a bit longer to do my ribs (6 hours normally). Once I open that lid it can take a good 10-15min to come back up to temp.

Just throwing that out there...

 

[SpanishCastleAle]

Lots of people rub some sort of yellow/brown mustard on the ribs then apply the rub. So the acid in the mustard mixed with the rub is almost like a 'marinade-paste'. TBH/IMO, it seems the mustard creates a little barrier between your precious rub and the meat, why not add some dry mustard and vinegar to the rub mixture and mix it into a paste?

 

[FromZwolle]

sounds good to me. if you have a water smoker, omit the marinading step and add the apfelwein into the water pan. i've done this a dozen times with homemade wines and it turns out great every time.

 

[danculwell]

I'm not sure what kind of smoker, my mom is going to pick one up this week for the weekend. We are all smoker noobs so I dunno. Maybe I'll only glaze it once or twice, or maybe not at all.

 

[arturo7]

Lotsa good info here:

http://www.thesmokering.com/forum/index.php

To answer your question, I don't brine or marinate ribs.

 

[SOB]

The mustard is just to help the rub stick to the meat and create a nice bark (or crust) on the outside.

Check out the site artuto posted and look into the 3-2-1 method (if cooking spares or 2-2-1 for baby backs).

There's also this thread with a bunch of info.

Remember, it's just like brewing...you feel like a major noob at first but with some practice, reading and asking questions you'll quickly improve on your skill.

 

[arturo7]

Man, I just don't understand how someone can talk about about bark in one sentence then advocate the use of foil in the next... (blech face here)

 

[SOB]

I use the 3-2-1 method and get exceptional bark on my ribs...almost too crunchy sometimes. All I put in the foil is butter and some brown sugar and a spritz of ACV and AC. They come out of the foil still crusty and then have another hour of smoke to crisp up even more.

The first time I did it I was directed to but some apple cider in the foil and the meat was mushy...so I know what you're saying. Ever since then I dont add the liquid and have tender, pull off the bone meat and a crispy bark.

 

[FromZwolle]

foiling is boiling. no thank you.

 

[SOB]

Dont you need liquid to boil?

 

[FromZwolle]

meat contains liquid. you're trapping that liquid with the foil. hence boiling. steaming qould be more accurate.

 

[GilaMinumBeer]

meat contains liquid. you're trapping that liquid with the foil. hence boiling. steaming qould be more accurate.

like a water smoker.

 

[FromZwolle]

like a water smoker.

water smoker lets the liquid evaporate away from the meat. foil does not.

 

[arturo7]

Don't confuse crunchy brown sugar with bark.

 

[SOB]

You dont think most of that liquid has already been lost after 3 hours on the smoker?

I have tried not foiling my ribs and they come out tough and dry. I find when I only foil for 1 hour it makes the world of difference and I still get a nice bark and tender (not boiled and mushy) meat.

To each their own...just like brewing there's a number of ways to get the same result. One might prefer the outcome while another might not. I think we've managed to do enough damage to this new smoker's thread with very little guidance.

 

[azscoob]

If I am doing baby backs I apply the rub and onto the smoker they go, if I do spare ribs I brine overnight , rinse, apply rub and then smoke. I tried the foil method once and ended with dry ribs and a ton of liquid that once was in the ribs now in the foil. since then, no foil for me and my ribs turn out fantastic!

 

[arturo7]

I think we've managed to do enough damage to this new smoker's thread with very little guidance.

au contraire, you SOB. Foiling is a highly contested topic in smoking.

There are those of us who know what we're doing and those who use foil as a crutch. (evil face here)

 

[danculwell]

now I'm so conflicted

 

[FromZwolle]

You dont think most of that liquid has already been lost after 3 hours on the smoker?

I have tried not foiling my ribs and they come out tough and dry. I find when I only foil for 1 hour it makes the world of difference and I still get a nice bark and tender (not boiled and mushy) meat.

To each their own...just like brewing there's a number of ways to get the same result. One might prefer the outcome while another might not. I think we've managed to do enough damage to this new smoker's thread with very little guidance.[/QUOTE

No one is saying you're wrong. but everyone is snobby about something, this is one of my few snobish principles.

i think the op's questions were satisfied several posts earlier, but here's a tip anyway: i like to slice up an orange an lay it over the meat. the juices drip into the meat very slowly over and really add a nice layer to the flavor.

 

[SOB]

au contraire, you SOB. Foiling is a highly contested topic in smoking.

I understand that but what was said against foiling other than "foiling is boiling" and other comments that give the OP no background or reasoning whatsoever?

There are those of us who know what we're doing and those who use foil as a crutch. (evil face here)

Baby steps my friend...I didnt jump right to AG brewing either! I had to build up to it. Right now I (and others) are more than satisfied with the little time my ribs stay foiled and havent had success and other way.

 

[SOB]

No one is saying you're wrong. but everyone is snobby about something, this is one of my few snobish principles.

I respect that but maybe think of a better, more informative way to bring that across next time?

but here's a tip anyway: i like to slice up an orange an lay it over the meat. the juices drip into the meat very slowly over and really add a nice layer to the flavor.

OMG...that sounds like an awesome idea. That would go great with the coriander I put in my rub. I'll have to give that a try. Thanks!

 

[GilaMinumBeer]

Meh. Rub them and slap em on the grate fat side up with silver removed.

Smoke em slow and low. Baste with diluted wine.

Just don't fall asleep and let them go for 16 hours. It's that last detail that I struggle with.

 

[danculwell]

Added a poll about this very controversial topic.

 

[FromZwolle]

I respect that but maybe think of a better, more informative way to bring that across next time?

i had the need to rhyme. next time i'll keep that to a neutral comment.


OMG...that sounds like an awesome idea. That would do great with the coriander I put in my rub. I'll have to give that a try. Thanks!

that should mesh nicely.

 

[GilaMinumBeer]

Added a poll about this very controversial topic.

Tell us how you really feel.

 

[FromZwolle]

Tell us how you really feel.

be a real man and eat it raw.:rockin:

 

[SOB]

be a real man and eat it raw.:rockin:

Haha...then afterwards tell us how you really feel

 

[danculwell]

Tell us how you really feel.

Right now...mildly happy, a little warm, just a little hungry. Sharing feelings is fun!!!

ETA: Crap I used the wrong form of you're in my poll. Now I feel scared, sad and ashamed. Still hungry though.