Rib overkill???

Unknown

Baby backs - 24 hours marinate in "goop" (buttermilk/mustard/JJ's rub)...Pat dry (then rub some more?)...Smoke using hickory and the 3/1/1.5 method...[p]Would brining the ribs for a day before starting the above process be overkill?

Unknown

Headhunter,
In a word....yes. I think you've already gone there.[p]This isn't rocket science. The more you mess with the meat, IMHO, the more it tastes like crap. [p]
This is for loin backs only.
Step 1: rinse, pat dry
Step 2: peel membrane from bone side
Step 3: apply a light coat of rub on both sides
step 4: spray rub down w/ apple juice
step 5: place in preheated pit between 225-240
step 6: remove from heat after TWO HOURS
step 7: apply a medium coat of rub again
step 8: spray rub down w/ apple juice again
step 9: wrap well in foil
step 10: put back on pit
step 11: remove from pit after two more hours
step 12: eat[p]Nothin' fancy...done in 4 hours flat. No muss no fuss.

Unknown

Jolly Roger,
Couldn't have been stated better. I was going to suggest massaging for 4 hours before gooping (hehe). Jolly, are those direct or over a drip pan or what? When is dinner?

Unknown

Seth Howard,
I don't use an egg, so the eggcifics are going to have to come from someone else.[p]I do mine indirect in a WSM.

Jethro

Headhunter,[p]Last time I did ribs I used the Goop and I thought they were as good or better than any I had done before.[p]Let us know how your's turn and include a picture if you get the chance.[p]Keep em Smokin,
Jethro

Unknown

Jolly Roger,
Ummmmmm, "Already fell of the Bone ribs".. What kind of spoon you eat those with ?? Sorry, had to be said...

Unknown

Headhunter, Use the goop for ribs. Used the 3/1/1.5 method. Didn't "pat dry" left goop on which formed a nice crust.

Unknown

Thanks for all the feedback so far...

Unknown

Q.N.E. tyme,[p]Try it once to see for yourself. They don't fall off. They have the slight tug needed for kcbs contests.[p]Works for me!

Car Wash Mike

Headhunter, Trying not be a smart a$$. The only over kill is having babybacks 7 nights a week. Sounds good to me and will try ASAP.[p]CWM

Unknown

Jolly Roger,
I dd try it once Steve, out of curiosity.. Well I did that GFW 2/1/ 2
(something like that) When I opened the foil, I saw mucho Bone.. I had to gengerly kinda slide them out of the foil and onto the grill. They did firm up after the time on the grill. I cant imagine them after two hours in foil.. It would be soup.. Babys can be done in 4 hours and less anyway, if you cook a little higher.. [p]
Dylan

Stogie

Hey Dylan![p]Foiling for 2 1/2 - 3 hours is pretty common on the MIM circuit. Many of the top teams use a Jimmy Maxey water smoker...usually double pits on trailers. Not sure why it works for them or for me and my WSM, but they come out fine. [p]They keep their cookers at exactly 225º and will cook their baby backs for 6 hours...the last 3 wrapped.[p]You do have to pay attention very closely at the end, but 20 minutes prior to serving, unwrap and sauce.[p]That is how I now prepare my competition ribs.[p]I agree with Steve also...too much puttering around and you will ruin a good meat.[p]Stogie[p]

Unknown

Stogie,
Well, dont know, sure didnt work for me the time I tried it.. I use the baby back from Sams, what are they about 1 3/4 pounds.. I cant imagine cooking them that long with three hours in foil.. Mine ususally go for 3 hours and thats at 275°, not that much higher than you..
I rub them, hook them, hang them, cook them, and eat them.. Cant get any simpler than that.. Lets do a cook some day, I will do your way and you try mine, and we can e mail each other the results... [p]Dylan

djm5x9

Dylan:[p]I do not have much use for foil either. Blessings to those that have positive results with that technique, but it is not for me.[p]Anyone try "direct" in the upper dome region of a BGE?

Stogie

Hey Dylan![p]Foiling continues to be the "lightning rod" of BBQ! It has become pretty prevalent on the KCBS circuit...but there are those that still win ribbons without foiling. So, in the end, it's whatever YOU like. I know my guests prefer that "fall-off-the-bone" tenderness, so that is what I will serve them. [p]Try to educate them to how a rib SHOULD taste??? NO thanks! Been there done that! "Give me tender", they chanted![p]I would love to try cooking ribs at the higher temps. I grew up on John Willingham's advice.....low temps of 225º.[p]I know several cookers who cook at these higher temps and the results seem to be very good....many ribbons won.[p]I have tested most techniques, but have been pretty adamant about sticking to 225º. So, perhaps it is time to try something a bit different.[p]Stogie