Dr. BBQ Rib Method - Results not Great

LFGEnergy

Greetings Eggers,

Tried the Dr. BBQ rib cooking method last night, i.e., rubbed ribs, 2 hours at 275, then rub with honey and put in pan with apple juice, foil, and cook 2 more hours.

A few things. First of all, the amount of liquid doubled in the pan, at least. I was supprised that after 2 hours there was that much liquid coming out of ribs (I felt like i was draining ribs of pork goodness :P ). I thought instructions warned that you might have to ADD additional liquid.

Secondly, the ribs did not appear to pick up any of the sweetness from either the honey or the apple juice. And most importantly, I thought the ribs were tough (I buy good ribs now (thanks to lessons on forum), so not a rib issue). Did I cook too much liquid out of ribs in foiled pan?

My usual 3-3.5 hours around 300 with ribs in rack and a drip pan with beer (or apple juice) (I also spritz with apple cider vinegar and apple juice after 1.5 hours) turns out a better rib than I was able to get last night.

The purpose for asking is it seems like a lot of extra steps for not much more benefit. I would try again if I have missed something - intuitively it seems like a cool recipe. Besides, I am always looking for a reason to tell my wife I have to go to the store!!!!

Thanks in advance for your responses, and everybody have a great Sunday!

bobbyb

the dr bbq recipe I have from his first book calls for 3 (not 2) hours indirect followed by 90 min in foil, followed by 20 min out of the foil @ 350.

id try step 1 longer, step 2 shorter, and perform step 3 and see where you are.

let us know how you come out.

Chappy

I have done it also and agree that adding the honey and apple juice doesn't do a lot for me. I don't anything now when I foil. I just made some yesterday for some friends. I did spare ribs 3-2-1. They were good. I couldn't turn them in for competitions though. They are too "fall of the bone", but that is what most people like.

Fidel

Really sounds like you had an enhanced pork product.

If and when I foil ribs - which I do occasionally depending on my mood - I foil with honey, brown sugar, and melted butter. Immediately after removing from foil I glaze them with some more honey cut with just a little melted butter. This gives them a nice crusted glaze and helps them hold together a little better. I avoid apple juice altogether.

I follow that 15 minutes or so later with a few coats of BBQ sauce in 10 minute intervals until they are sufficiently glazed to my liking.

Semolina Pilchard

That was his "Dr BBQ Big Time Championship Ribs."
Try his "Backyard Championship Ribs." It calls for a hotter temp and shorter time than we eggers use, but it is a great recipe. If you are interested you can find it by using a search engine. If you can't find it let me know.

Hamilton

LFGEnergy wrote:

My usual 3-3.5 hours...

That's about how much time my ribs take, I haven't had good results cooking while glued to a clock.

I smoke them @ 250º until the meat just starts to pull back - maybe 2 1/2 hours, then foil until the meat has pulled back about 1/4-3/8", usually about half hour, then give quick sear.