Can use some advice on smoking baby Back Ribs

Jug100 · February 2014

I have tried smoking Baby back Ribs twice and still not satisfied with the results. I would like to start out with I do not like sweet tasting ribs. The first time I used a rub (can’t remember the name) and they were ok, but alittle sweet. Yesterday I used Dr. BBQ’s Rub #67. I coated the ribs with mustard and used a generous amount of rub. Placed them in the refrigerator for 18 hours (may be too long?) and cooked them for four hours at 275 until the internal temp reached 165. The consistency of the meat was perfect but they were really salty. I think I may have put too much rub on them or let them sit too long in the refrigerator. Any thoughts? Does anyone have a good rib rub that is not too sweet or salty? I love me some ribs but can't get it right! Help!!

cazzy · February 2014

You have to be careful with ribs and watch your salt content as they are easy to oversalt. Chicken works the same as @henapple can confirm that a few of our wings last night were a lil too salty. Find a rub you enjoy, read the ingredients, taste it, and try it on some chicken. I personally season my ribs like I would sesson my chicken.

In regards to the temp, 165 is too low for ribs and doesn't allow all the fat to break down. In fact, put your thermapen away. Look for color, meat pull back, and Google "the bend test"

fishlessman · February 2014

these were salt, pepper, herbs de province, cayenne, and a litttle sugar. building the rub from scratch on the ribs gives you the opportunity to adjust salt and sugar. if your wanting a sauce thats non sweet, maybe stubbs over most of the other options out there.

Jug100 · February 2014

They look great!!! I noticed you didn't use too much seasoning.

Mickey · February 2014

I would cut back to S&P only with or w/o mustard base doing dry ribs (no sauce at the end) and see how they were and add from there. Also recommend :

Baby Back Turbo Ribs 350 indirect for 1hr 40 min. Before cooking: Pull membrane , rub. Put on at 350 and leave the hell alone for about that time. This is called turbo ribs and I will never go back to 4 and 5 hour ribs. Note: with or w/o mustard works .. I like Bad Byron's Butt Rub / I like cherry & pecan mix for wood. If you want sauce: opened 15 min early and sauce. I like the sauce on the table.

pretzelb · February 2014

cazzy said:

In regards to the temp, 165 is too low for ribs and doesn't allow all the fat to break down. In fact, put your thermapen away. Look for color, meat pull back, and Google "the bend test"

I did my first turbo yesterday at 350 and they were on for 2.5 hours when they hit 195. I pulled them even though they were not pulled back at all. I did a bend test but wasn't sure exactly what to look for ( seemed bendy). I found them a bit tough but good. I can't see pulling them at 1:40.

buzd504 · February 2014

I did some pork loin back ribs yesterday around 275, and they were ready in 2.5 hours. Thermapenned at 190. They were great, but I was surprised they cooked so fast.

Mickey · February 2014

Rebelst8 · February 2014

http://evergladesseasoning.com/shop/mesquite-cactus-dust-bbq-rub-6-oz/

This is some of the best tasting rib rub, I've found yet. You can usually pick it up at Walmart for 2.00 a bottle. Not salty, but great flavor. This is my go to rub for ribs, hands down.

Jug100 · February 2014

Victor how long to you leave the rub on before cooking?

QDude · February 2014

I have tried a few different rubs for ribs and have settled on Simply Marvelous cherry rub. Give it a try!

Rebelst8 · February 2014

I usually put this rub on, when I bring the racks out of the fridge, about 30 min prior to cook. I do put a fairly heavy coat on, I'd say 1 bottle would do about 4 racks (both sides). I let it sit long enough to see it change color to the wet look, before putting them on.

henapple · February 2014

I've started going light on the seasoning. Head Country isn't very salty.

Kosko · February 2014

Here's what I use as a rib rub. http://bbq.about.com/od/rubrecipes/r/bl91211a.htm I smoke mine with apple/ hickory for about 6 hours (250 -275) then do the bend test.

DIAD · February 2014

I did two racks of baby backs yesterday and they weren't the best. I used butt rub and the car wash mike recipe. I did 3 hours at 220-240degrees. I then did another hour at 300 degrees. I then checked and did another 60 minutes at 300 degrees. Finally I put sauce on twice in the next 30 minutes. The taste was pretty good. The texture was to tuff after 5.5 hours. I had to pull them for time. I needed to do some wings at 400 so I needed the egg. The wings were awesome
What is the texture of a rib supposed to be? I may have to add a foil step???

Pinkfacemark · February 2014

I really like the Famous Daves Rub that you can get at your grocery store.

Little Steven · February 2014

DIAD said:

I did two racks of baby backs yesterday and they weren't the best. I used butt rub and the car wash mike recipe. I did 3 hours at 220-240degrees. I then did another hour at 300 degrees. I then checked and did another 60 minutes at 300 degrees. Finally I put sauce on twice in the next 30 minutes. The taste was pretty good. The texture was to tuff after 5.5 hours. I had to pull them for time. I needed to do some wings at 400 so I needed the egg. The wings were awesome What is the texture of a rib supposed to be? I may have to add a foil step???

Gotta go to a higher grid temp, 250* or better. Usually 4 1/2 hours for BB, maybe 5.

Eggcelsior · February 2014

pretzelb said:

In regards to the temp, 165 is too low for ribs and doesn't allow all the fat to break down. In fact, put your thermapen away. Look for color, meat pull back, and Google "the bend test"
I did my first turbo yesterday at 350 and they were on for 2.5 hours when they hit 195. I pulled them even though they were not pulled back at all. I did a bend test but wasn't sure exactly what to look for ( seemed bendy). I found them a bit tough but good. I can't see pulling them at 1:40.

350 dome? I'd check your thermometer calibration if so. They only take 90-100 minutes for me at 350.

BBQJDUB · February 2014

I would go with Dizzy Pig Rub. I like the fact they they aren't salt-heavy. I was a newb and used Jack Daniels rub on my first shoulder...it was almost over salted to the point of it not being edible. Been with Dizzy since then!

Can use some advice on smoking baby Back Ribs

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