3rd attempt at ribs

Theophan

I posted about my 2nd attempt at ribs a week or so ago, and asked for suggestions on making it more smokey.  This time I cooked it at 250 (rock steady the whole time), about 4h or thereabouts.  I was a bit nervous about putting them on at first because I wasn't positive the "bad smoke" was really gone, though it smelled OK to me.  Lots of wood chips sprinkled throughout the lump plus 3 chunks of some sort of wood (label fell of the bag and I don't remember).  I spritzed them about every hour with 50/50 apple juice and cider vinegar, and sauced (Sweet Baby Ray's) about the last hour, maybe a little less.  No foil.

They were really good, my wife and grandson were devouring them, my wife said they were the best ribs she'd ever had in her life.  I still didn't think they were super smoky, but I thought they were delicious.  This was the first time I sauced ribs, and they were super tasty, but I wasn't sure I liked sticky ribs as well as "dry" ones.  I might make them both ways next time, though there's a recipe in Smoke and Spice for a bourbon marinated and sauced ribs that sounds really yummy.

Still no smoke ring, though I've gathered that it helps to put them on cold for that, and they were probably room temperature by the time I got them on the Egg.  Any suggestions or other thoughts welcome.  The first picture is done but unsauced. The second picture is sauced.







Theo

Scottborasjr

Don't be afraid to cut the rack in half so all of it is protected by the plate setter I'd guess those bones on the end were a little differently cooked then the rest of them. Looks fantastic! 

Oh and while smoke ring is impressive I look at it like grill marks, they look great but does it effect the taste? Probably not much.

beachsmoke

You taking off membrane?  They look greatl

Lit

If you want a strong smoky flavor I would suggest going with hickory wood. A lot of woods like oak or any fruit wood will have a much more subtle flavor. The smoke ring is just a reaction you can get smoky flavor without it. Did you add the wood then bring egg to temp? I found a lot of the wood will burn off before the meat is on if you do. Let the egg get to 225 then put some gloves on and bury the wood in the lump and put the plate setter in and let it come up to 250 and put the meat on. For the saucing I like to put a drop pan under the ribs and at 4 hours or so pull it and reduce the drippings and add some sweet sauce like Rays but to the point it's still runny then use it like a mop the last 20 minutes or so of the cook. The mop doesn't stay thick and over power the rib flavor but still gives some flavor. I also usually add some apple cider vinegar and Apple juice to the mop when reducing.

beachsmoke

Rub them up wrap em up put back in cooler till you cook them it will help take smoke 

Theophan

Many thanks for the helpful comments!  It's odd, when I was looking at them "in the flesh," I hadn't noticed how black that one end of the rack got, but somehow it was more obvious in the photo.  I need to cook 3 racks if I'm going to offer ribs to my stepdaughter, son-in-law and grandsons, so my next experiment may be trying ribs standing on their side in a V-rack.  I'll have to look to see if I could fit 6 half-racks in one.

The drippings and somewhat thinned sauce sounds like a great idea -- thanks!

I haven't been using a cooler, but the reason they keep getting warm is that I keep putting the rub on and then not being able to put them back in the fridge.  A cooler would be a good idea.  Might try that.  Thanks!

Theo

gamason

Leave the lid closed. Don't spritz. It is not necessary on the egg. Every time you spritz with vinegar your going to change the flavor of the meat. Vinegar will overpower the smokey flavor your looking for.  Don't over think your cooks on the egg.

SmokeyPitt

Theophan said:

Many thanks for the helpful comments!  It's odd, when I was looking at them "in the flesh," I hadn't noticed how black that one end of the rack got, but somehow it was more obvious in the photo.  I need to cook 3 racks if I'm going to offer ribs to my stepdaughter, son-in-law and grandsons, so my next experiment may be trying ribs standing on their side in a V-rack.  I'll have to look to see if I could fit 6 half-racks in one.

The drippings and somewhat thinned sauce sounds like a great idea -- thanks!

I haven't been using a cooler, but the reason they keep getting warm is that I keep putting the rub on and then not being able to put them back in the fridge.  A cooler would be a good idea.  Might try that.  Thanks!

Theo

FWIW that is what I usually do- 3 racks, cut in half in the V rack.  They used to always come in a 3 pack at Costco so it worked out nicely.  

In this pic I think I have 4- two full racks in the middle and then 4 half racks.  Another tip is to use foil to increase the indirect area if the ribs hang over.  I was also using skewers to curl the full racks inward a bit.   3 racks is no problem at all.  

Sm62577

Putting the ribs on while there still cold helps with the absorption of smoke also..

Ladeback69

Theophan said:

Many thanks for the helpful comments!  It's odd, when I was looking at them "in the flesh," I hadn't noticed how black that one end of the rack got, but somehow it was more obvious in the photo.  I need to cook 3 racks if I'm going to offer ribs to my stepdaughter, son-in-law and grandsons, so my next experiment may be trying ribs standing on their side in a V-rack.  I'll have to look to see if I could fit 6 half-racks in one.

The drippings and somewhat thinned sauce sounds like a great idea -- thanks!

I haven't been using a cooler, but the reason they keep getting warm is that I keep putting the rub on and then not being able to put them back in the fridge.  A cooler would be a good idea.  Might try that.  Thanks!

Theo

The last time I did ribs and put the rub on, I put them on a cookie sheet and put them back in my back up fridge in the garage to stay cool while the egg got to temp.  

I agree that you don't need to keep mopping the ribs with the egg.  Like @gameson said the vinegar will change the flavor profile you want with the smoke.  If you want a little apple cider vinegar taste, try marinading them a few hours or over night before you put the rub on.  Hickory is good if you want that smokey flavor and use wood chunks instead of chips, they last longer and may help with the smoke flavor you want.

They look good and if everyone else likes them, you are doing something right.  Every time I do ribs they just get better with practice.  May do some more for Sunday as appetizers.  

Theophan

gamason said:

Leave the lid closed. Don't spritz. It is not necessary on the egg. Every time you spritz with vinegar your going to change the flavor of the meat. Vinegar will overpower the smokey flavor your looking for.  Don't over think your cooks on the egg.

That tends to be exactly my philosophy -- I love the BGEs, and I like keeping it simple.  The reason I tried spritzing this time is that some others suggested Car Wash Mike's method, and I never had, and he said to spritz every hour, so I tried it with a 50:50 mix of apple juice and cider vinegar.  I honestly am not sure what difference the spritzing made.  I didn't notice a vinegar flavor, but this time I sauced them, which probably would have overpowered any vinegar effect.

@SmokeyPitt: Wow -- you've got some creative ideas!  Never would have occurred to me to use skewers that way.  Very clever!  Might use that sometime.  Very cool!

Sm62577: I've heard that before, but twice in a row, now, I got the ribs prepared but then didn't have room in my refrigerator for the now-unpackaged ribs on a tray.  I might try a cooler next time as someone suggested.

And @Ladeback69: I've used both chunks and chips.  When the chips are sprinkled through the lump, I figure the fire slowly moves through the lump, so "new" chips ought to start smoldering as that happens, but I don't know. I've usually also put in 3 or occasionally 4 chunks as well.  I wish I could remember what the two bags of wood chunks I have in my garage are.  I bought them a year or two ago, but then was unable to cook on the Eggs for a while, and am now getting back into it.  I don't think they're hickory, I'm guessing oak or pecan or a fruit wood.  Maybe I'll get some hickory chunks and see if I notice a difference.

Thanks to all!

Theo

Steve753

My suggestion is to dump the wood chips and use chunks instead. Chunks take longer to burn, so they last longer. Like another poster on here, I use Hickory on my ribs. I let the smoke spice up the flavor, and I don't use a sauce, but I do use a rub (it's easy to make your own rub). I*f someone wants a sauce, I make available to put on the cooked ribs.