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Message |
    
dhacker
Senior Member
Username: Dhacker
Post Number: 1405
Registered: 11-2002
| | Posted on Sunday, April 20, 2008 - 12:43 pm: | 
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Surprisingly, there are none in this section yet . . .
My mind can't stop obsessing on those ribs I had at Calhoun's. I've made ribs, that taste good, have tried numerous methods and recipes, but seem to have difficulty get the tender, fall off the bone character. Is it necessary to pressure cook them first, or is it a function of long, slow, low temp smoking? Wet or dry?
I know one of you guys has the answer! 
With warm weather, Memorial Day and July 4th right around the corner, I MUST HAVE SOME MORE RIBS! |
Merle
Member
Username: Merle
Post Number: 101
Registered: 05-2002
| | Posted on Monday, April 21, 2008 - 12:05 am: |
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My wife cooks baby backs in the oven, double wrapped in foil with a generous amount of BBQ sauce. I would guess 250-275 for two hours. They are like meat sickle, cut'em with fork, fall off the bone good.
Upon further inquiries, the Missus says puts the ribs wrapped in foil in a pan with a quart of water and lets them cook at 275 for three to four hours. She says it works well with pork or beef ribs.
(Message edited by Merle on April 21, 2008) |
dhacker
Senior Member
Username: Dhacker
Post Number: 1408
Registered: 11-2002
| | Posted on Monday, April 21, 2008 - 11:45 am: |
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Merle,
Am I understanding correctly that the ribs themselves aren't actully in contact with the water in the pan, just the foil they are wrapped in? |
Merle
Member
Username: Merle
Post Number: 102
Registered: 05-2002
| | Posted on Monday, April 21, 2008 - 05:03 pm: |
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Yes that's correct. |
Merle
Member
Username: Merle
Post Number: 103
Registered: 05-2002
| | Posted on Monday, April 21, 2008 - 05:06 pm: |
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Yes that's correct. Just keep the bottom of the pan covered with water |
Connie
Senior Member
Username: Connie
Post Number: 1193
Registered: 10-2000
| | Posted on Monday, April 21, 2008 - 07:03 pm: |
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Hey Hacker,
I think the key to fall off the bone tender is the time in tin foil. One book calls for 3-2-1 cooking. Whereas you cook at 225 indirect heat for 3 hours, wrap in foil and cook for 2 hours, unwrap and cook an additional hour...all at 225 and indirect heat-mop/dry rub, your choice-. I've found that's a little long for my setup. Last time I did 1 1/2-1 1/2-1 hours at 225 indirect heat lump charcoal and hickory wood. That worked pretty well for me. (spare ribs st. louis style)
I have a modified older offset smoker from craigslist. See a picture of it a few threads below "buying a smoker" or something along that line~
What kind of cooking device are you using? BBQ Galore has a pretty good off set smoker $225 |
dhacker
Senior Member
Username: Dhacker
Post Number: 1410
Registered: 11-2002
| | Posted on Monday, April 21, 2008 - 09:55 pm: |
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What kind of cooking device are you using?
Connie, I think therein lies the problem. I have two grills . . . The compulsory propane grill with lava rock for steaks and other quick turnaround grilled meats, and the venerable Weber charcoal. I imagine I would need a true smoker to accomplish what you're talking about. |
Connie
Senior Member
Username: Connie
Post Number: 1194
Registered: 10-2000
| | Posted on Tuesday, April 22, 2008 - 12:29 am: |
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I agree. I have four. You are missing the dedicated fish smoker and the true BBQ smoker.
Keep an eye on Craigslist.com///outintheboondocks and eBay for a deal...wish you were closer, I have passed a few at yard sales |
Chumley
Senior Member
Username: Chumley
Post Number: 5398
Registered: 02-2003
| | Posted on Tuesday, April 22, 2008 - 03:43 am: |
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I have never tried this foil method, nor even heard of it....interesting.
I have one of those Brinkmann water smokers, that steams and smokes the rack of ribs at the same time. I like to fill the water pan with half water/half raspberry lambic, and use blocks of hickory. A dry rub on the ribs overnight, and start to smoke them at noon. About 6:00 p.m. they come out perfect....falling off the bones tender, nice and smokey. |
dhacker
Senior Member
Username: Dhacker
Post Number: 1411
Registered: 11-2002
| | Posted on Tuesday, April 22, 2008 - 11:31 am: |
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As a matter of fact, I was looking at one of the Brinkmann's y-day.
Over a 6 hr. period, how much do you have to fuss with the fire/temp? |
dhacker
Senior Member
Username: Dhacker
Post Number: 1412
Registered: 11-2002
| | Posted on Tuesday, April 22, 2008 - 11:54 am: |
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I am also in the first stages of coveting this one, too . . .
http://www.tejassmokers.com/products/2040det.htm |
Connie
Senior Member
Username: Connie
Post Number: 1195
Registered: 10-2000
| | Posted on Tuesday, April 22, 2008 - 12:22 pm: |
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...Tejas Smokers model 2040 bbq smoker pit
Wow, I like it. $$$ |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 671
Registered: 07-2007
| | Posted on Tuesday, April 22, 2008 - 01:49 pm: |
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hmmm
Personally I would not boil the ribs beforehand. Nor would I ever put any meat that goes into the smoker in tinfoil.
Why par boil something that you spent that much time on.
If you like your ribs wet then rub them with a little oil, salt and pepper and stick them into a smoker that is pre-heated from 225f-275f (depending on the cooktime that you like)
Always put the fat side up.
About 10 minutes before serving time go ahead and flip them.
Then slather them with your Q sauce.
If you are a dry rub rib fan then just use the the above with your favorite rub minus the Q sauce.
When it comes to Dry Rubs... Nothing beats John Henry rubs |
Connie
Senior Member
Username: Connie
Post Number: 1196
Registered: 10-2000
| | Posted on Tuesday, April 22, 2008 - 02:29 pm: |
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http://www.bbqsource-forums.com/invboard/index.php?showtopic=1815 |
Paul Hayslett
Senior Member
Username: Paulhayslett
Post Number: 1633
Registered: 02-2002
| | Posted on Tuesday, April 22, 2008 - 05:25 pm: |
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Dry rub with a mix of salt, black pepper, cumin, thyme, and sage. Then smoke/cook at 225F for 5 - 6 hrs. If anyone wants to ruin their ribs with sauce, give them some to dip in at the table. No need to ruin the whole rack just because a few (mumble mumble) prefer the taste of sauce to the sublime taste of pork. |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 672
Registered: 07-2007
| | Posted on Tuesday, April 22, 2008 - 05:43 pm: |
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I agree 100% Paul |
Merle
Member
Username: Merle
Post Number: 104
Registered: 05-2002
| | Posted on Wednesday, April 23, 2008 - 12:49 am: |
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I’m on a low sodium diet and my wife doesn’t care for pepper of any kind. That doesn’t leave very many ways to spice up a rib. I agree with you guys about wrapping in foil if your going in a smoker or over coals, but my wife’s method of cooking goes in the oven. Water never touches the meat. Maybe this is sacrilege to the BBQ gods but it does make for tender ribs and that was dhacker’s original inquiry. If you like sauce add sauce, if not then don’t. |
dhacker
Senior Member
Username: Dhacker
Post Number: 1420
Registered: 11-2002
| | Posted on Sunday, April 27, 2008 - 10:27 pm: |
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One more question . . will any hardwood work?
I know hickory and mesquite have a reputation as the preferred woods, but if maple or oak can be used . . well then, I have a limitless supply. |
Skotrat
Advanced Member
Username: Skotrat
Post Number: 688
Registered: 07-2007
| | Posted on Sunday, April 27, 2008 - 10:49 pm: |
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I am not fond of Maple.
Oak works very well.
I also love Pecan, Plum, Cherry and Apple (although... are any of those hardwoods?)
Pecan, Plum, Cherry and Apple cannot be beat for poultry and seafood |
Connie
Senior Member
Username: Connie
Post Number: 1202
Registered: 10-2000
| | Posted on Sunday, April 27, 2008 - 10:54 pm: |
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Pecan is considered a hardwood. |
dhacker
Senior Member
Username: Dhacker
Post Number: 1421
Registered: 11-2002
| | Posted on Sunday, April 27, 2008 - 11:02 pm: |
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Excellent!
If oak will work, my best guess is that, if I smoke meat everyday, I will exhaust my smoking wood supply in the year 2525. |
Bill Walton
Member
Username: Vladie
Post Number: 225
Registered: 06-2003
| | Posted on Monday, April 28, 2008 - 01:35 pm: |
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Let me know the next time you are going to be in Knoxville and I will show you the real best ribs in town. Calhoun's ribs are tasty, and I have been known to partake of a rack or two in my time, but nothing beats a great roadside stand. Might have to get there early though to make sure they don't run out of food; its that kind of place.
BW |
dhacker
Senior Member
Username: Dhacker
Post Number: 1422
Registered: 11-2002
| | Posted on Monday, April 28, 2008 - 05:35 pm: |
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BW . .
Will do . . . |
The Jolly Brewer
Senior Member
Username: Matfink
Post Number: 2010
Registered: 03-2003
| | Posted on Thursday, July 31, 2008 - 03:23 pm: |
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mmmmmmm ribs |
The Brewer's Kitchen