Too smokey ribs

Chetscapes · December 2014

How much wood chunks for spare ribs? I used hickory and apple seemed too smokey I did use a fair amount of each. They also seemed fatty should I have trimmed before smoking? I think baby back ribs are a little leener. Please advise How do people like the jalapeño poppers (cream cheese rapped with bacon)?

Mattman3969 · December 2014

Never done spares but I see most people trimming them. For baby backs I will add 2 fist size of cherry and a smaller chunk of Apple. Jalapeno poppers are great. I like to add cilantro and some rub to the cream cheese.

Chetscapes · December 2014

I want to do appetizer this Xmas before cooking a rib roast

Mattman3969 · December 2014

It's a all around good app. Might suggest you make a few as a trial just to see if you and your family would like them. I like them but my wife not so much.

Chetscapes · December 2014

Most guest are spicey food eaters. I like the excuse to try before Xmas. Thanks

Ragtop99 · December 2014

Hickory is pretty strong, that may be your smokiness problem. I use only apple, normally 4 chunks. I will trim any big amounts of fat and remove the skin/film on the back side of the slab. The rest of the fat cooks off. On some slabs, the thick end has a layer of fat in the middle. Sometimes that does not cook all way out. When I grilled ribs, rather than low and slow, I use to surgery that layer out.

FATC1TY · December 2014

Do bacon wrapped onion rings.. You can spice them up with rub and siracha, wrap in bacon and smoke them on the grill for 30-40 minutes. Damn good, won't last long. As for spares, I like them, but not as much as loin( baby back) ribs. Spares are a bit fatty. I like to smoke my ribs with cherry, or apple, coupled with some post oak, or even sugar maple. Did some tonight with post oak and apple.

Mickey · December 2014

I use a mix of cream cheese/goat cheese/cheddar in ABTs.

SmokeyPitt · December 2014

Use a little less wood, and also make sure that the egg has had time to stabilize before putting on the meat. Heavy white smoke won't taste good. Hold your hand over the top of the egg and smell your hand...if it smells good then it is ready. If it smells like a camp fire then wait.

Spares are fattier. If I am doing spares I like to cut them st louis style or purchase them pre-cut. If there are big hunks of obvious fat I trim it off. I also lay them flat and try to trim them where they are an even thickness. Even with all that...they are still fattier than loin/baby back ribs so you still might find some fatty ribs...at which point you just eat around it

.

You can really put anything in an ABT. I have used pulled pork, sausage, taco seasoned meat, etc. Most often I use Jimmy Dean maple sauasage. Brown it, mix it in a bowl with cream cheese and shredded chesese, spread it in a pepper and wrap in bacon. I like the sweet and heat combination from the sausage and pepper.

bboulier · December 2014

On my medium egg, I add about a 1 inch cube of hickory and another of apple, put on the woo with the pizza stone as a deflector, use a drip pan made from aluminum foil, and then add the ribs. On the KJ Classic, which is the size of the large egg, I use a chunk of hickory that is about 2 cubic inches and the same size of apple. I like smoke, but any more than these amounts is too smokey for me.

Mikee · December 2014

bboulier said:

I like smoke, but any more than these amounts is too smokey for me.

Same here. If I were to error, I would choose less smoking wood. Adding the smoke flavor, is not much different than adding something like salt; its almost impossible to take away once the item is cooked.

Dobie · December 2014

What lump are you using? Some are pretty strong and do not need added wood.

QDude · December 2014

Less wood is better and hickory can be a bit strong. Definitely trim any excess fat from the ribs.

Chetscapes · December 2014

I use RO charcoal. I used way too much wood. I also did not trim the spare ribs. Fat absorbs smoke?

Nature Boy · December 2014

You can actually use several chunks of wood….but @SmokeyPitt nailed it. Give it time to burn cleanly. When the smoke smells really good (and it will given time) then it's time to put the meat on. Clean smoke toya!

Chris

RRP · December 2014

Nature Boy said:

You can actually use several chunks of wood….but @SmokeyPitt nailed it. Give it time to burn cleanly. When the smoke smells really good (and it will given time) then it's time to put the meat on. Clean smoke toya!
Chris

Chris,

Merry Christmas, buddy! I just wanted you to know that as you requested in your recent mailing I gave all 5 of the sample packages of rubs to a new egger in nearby Washington, IL - but I kept the "fob" and attached it to my Lawn Ranger grid lifter! I know from the feed back that you have a new customer - but since he is buying your rubs from his dealer (Lindy's there in Washington, IL) you won't see his name on your customer list. It's just like me..I buy your Dizzy Pig products from my dealer Hearth & Patio in Peoria, IL - therefore supporting BOTH of you, but you don't even know it!

Miked125 · December 2014

I find hickory strong so I don't use much. I much perfer oak, it also could be your charcoal. Maybe using RO? If your in Canada there is a awesome maple sugar charcoal lowes.

Too smokey ribs

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