First Go At Ribs

Eoin

Got some ribs from the butcher yesterday. On the XL, going for low and slow with apple smoke.

Wolfpack

Enjoy- The egg does ribs really well

Stormbringer

What type of ribs are they, i.e. what cut?

Eoin

Stormbringer said:

What type of ribs are they, i.e. what cut?

I think that's the whole rib. He had them in the freezer so I took them as they were. I'm not a rib expert so can't tell you anything else. Smell nice though.

bhedges1987

How are they coming along ?

Eoin

Done. Took them out and brushed with Stubb's sauce. A few left for me for later (these were for the boys). Started at 250F and ended at 280F. The only disappointment was no smoke ring at all, otherwise very good.

GregW

They look good. I don't have much experience using apple wood. I do know that hickory chunks will give a nice smoke ring.

pgprescott

The smoke ring is just a chemical reaction. Does nothing for the actual product. Don't get too caught up in that. I'm assuming you have grease and sauce all over yourself after tackling those bad boys. Enjoy!

saluki2007

Not too shabby for a brit. Hard to get a smoke ring on ribs, plus hard to get a smoke ring using apple. 

Eoin

pgprescott said:

The smoke ring is just a chemical reaction. Does nothing for the actual product. Don't get too caught up in that. I'm assuming you have grease and sauce all over yourself after tackling those bad boys. Enjoy!

Hard to eat without making a mess, but worth the effort.

Eoin

saluki2007 said:

Not too shabby for a brit. Hard to get a smoke ring on ribs, plus hard to get a smoke ring using apple. 

I'll take that as a compliment!

Not many of us doing US style BBQ over here, mostly gassers and kettle type grills.

td66snrf

Eoin said:

Stormbringer said:

What type of ribs are they, i.e. what cut?

I think that's the whole rib. He had them in the freezer so I took them as they were. I'm not a rib expert so can't tell you anything else. Smell nice though.

My guess is spares 

bhedges1987

Smoke ring is more of an airflow thing IMO. Rarely do I get one on my egg especially if I'm below 250. Bump it up to 325 and I get a massive one. 

gdenby

Seems like they were perfectly fine, particularly for a 1st time. 

AFAIK, the pork raised in Europe is from different breeds than the US. I happened to find some at a good price that had been imported from Denmark. They were much thinner than US standard. and I almost over cooked them.

The smoke ring was mostly prized In thicker cuts, because it indIcated that the meat had been in smoke for a good amount of time. The chemical process that makes the color stops at 140F,so thinner cuts of meat, and/or ones that were not chilled when put on the fire likely would have less of the color. Not neccessarily less smoke flavor.

Eoin

gdenby said:

Seems like they were perfectly fine, particularly for a 1st time. 

AFAIK, the pork raised in Europe is from different breeds than the US. I happened to find some at a good price that had been imported from Denmark. They were much thinner than US standard. and I almost over cooked them.

The smoke ring was mostly prized In thicker cuts, because it indIcated that the meat had been in smoke for a good amount of time. The chemical process that makes the color stops at 140F,so thinner cuts of meat, and/or ones that were not chilled when put on the fire likely would have less of the color. Not neccessarily less smoke flavor.

There wasn't much fat on these. Maybe a slightly higher temperature next time or a foil wrap?