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2nd try on ribs: delicious, but wish they were smokier

Theophan
Theophan Posts: 2,656
in EggHead Forum
I think this is only my 2nd try on ribs, and I wanted it to be super simple:  Only Dizzy Dust on them, no foiling, no sauce.  I let the temp get away from me before they went on, up to 400, so I had to wait a while for it to get down to 350 before I put the ribs on, so the ribs weren't cold at all going on, which may be partly, at least why I had no smoke ring.  I had sprinkled Jack Daniels chips throughout the lump, and I also had 3 good-size chunks of wood that I'm guessing was oak, but the label fell of the bag and I don't remember for sure what it was.  By the time the "bad smoke" was gone, and the temp was back down to 350 and I put the ribs on, there was almost no visible smoke.  I cooked them indirect 325-350, an hour bone down, an hour bone up, and they were done.  They were St. Louis style spares, BTW.

The ribs were delicious, my wife was raving about them, didn't think they could have been better, but I'd have liked them even better if they'd been smokier.  If any of you have any ideas, please let me know.

Thanks!

Theo






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Comments

  • beachsmoke
    beachsmoke Posts: 644
    Go low and slower let the meat take the smoke I use plate setter with drip pan with apple juice in it apple wood for smoke at 200-225 
    Large egg panhandle of florida
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  • SoCalTim
    SoCalTim Posts: 2,158
    @beachsmoke has it right, I'd go 250 - 275 myself ... add a few chunks of pecan and let those awesome ribs take in all the smoke  ... 
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Theophan
    Theophan Posts: 2,656
    Very interesting -- thanks!  I picked 325-350 because I'd seen a bunch of people saying that's how they always do their ribs, but if cooking lower and slower would make them smokier, I'm all for it.  These took about 2h at 325-350.  How long would you suggest I should plan for them to take at 225-250?

    Thanks!

    Theo
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  • beachsmoke
    beachsmoke Posts: 644
    4 hours average 
    Large egg panhandle of florida
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  • SoCalTim
    SoCalTim Posts: 2,158
    @Theophan .. What you did was a version of the 'Turbo' cook ... I like em low and slow myself ... Love when my ribs absorb all the awesome smoke.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Zmokin
    Zmokin Posts: 1,938
    For ribs, I use a mix of Hickory and Mesquite.  Both are stronger tasting woods for smoke than your Oak, Maple, and fruit woods.  And if it still isn't smoky enough for your tastebuds, use more wood next time.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • SchwarzenEGGer
    SchwarzenEGGer Posts: 48
    Are those photos PS'd?
    Nice cook!!!
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I agree cooking slower may help. I think the fact that the temp was high beforehand may have contributed. Basically I suspect much of the wood burned up before you put the ribs on. 

    They look great though!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Theophan
    Theophan Posts: 2,656
    Many thanks to all for the information and tips!  I definitely will try low and slow next time, and begin about 4h before supper time.  

    And @SchwarzenEGGer, the only thing I did in Photoshop was to shrink the pictures so they wouldn't take forever to load.  I didn't tweak colors or anything else.  I found it really odd that there was a white surround.  I had two wooden tables that over the years got so rickety I was afraid they'd simply collapse and break my Eggs.  So I just had a guy build me a new table out of cinderblock faced with stone, and it's done except that the bluestone top isn't ready, so it's just a piece of plywood right now.  I guess the interior of the Egg was so dark compared to the plywood in bright sunshine that the plywood washed out completely to white when I took the pictures on my phone.
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  • gdenby
    gdenby Posts: 6,239
    I've done "turbo" a few times, just to see how it goes if I'm short on time. My results are similar to what has been mentioned. There's somewhat less smoke flavor.

    I've read that one reason to use something to hold the rub on, even just water, gives the smoke something to stick to. Also, at higher heats, the flavor molecules will more easily drift back off the meat.
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  • Theophan
    Theophan Posts: 2,656
    gdenby said:
    ... I've read that one reason to use something to hold the rub on, even just water, gives the smoke something to stick to...
    I've heard people say they use mustard to hold the rub on, but I've heard others say that they really can't taste any difference, mustard or no mustard.  I've never had any problem getting rub to stick, didn't see much point to the mustard, didn't use it.  But this is the first time I've ever heard someone say that mustard (or even water?) might help the smoke stick!  Interesting.  Maybe sometime I'll try half mustard and half not, see if I can taste a difference.

    Thanks for the tip!

    Theo
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  • gdenby
    gdenby Posts: 6,239
    There won't be much mustard flavor, if any. For some reason, mustard flavor/heat seems to vanish w. heat. It is primarily used just as something to help more rub stick on. After reading a few years ago that some cooks brushed on melted Parkay I switched to a neutral oil, canola or safflower. Seems to work well.
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  • swordsmn
    swordsmn Posts: 683
    may I suggest looking at recipe  for car wash mike's ribs on this site.   A bit of a pita  as you need to spritz hourly with 50/50 mix of Apple cider Vinegar & Apple Juice      so  as u spritz  the temps wanna creep up  but I uaed a temp controller so it held the egg at bay      my best ribs.     don't use too much rub   I had mine WAY overkilled last round
    LBGE, AR.  Lives in N.E. ATL
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  • fergi
    fergi Posts: 138

    Here's the link to Car Wash Mike's rib technique. Just made them myself and the wife and I were very pleased.

    http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

    Fort Worth Texas

    Large & XL Green Egg

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  • swordsmn
    swordsmn Posts: 683
    from Car Wash Mike:" I like to mist the ribs. I like to use a 50/50 mixture of apple juice/apple cider vinegar after the first hour. I do this every hour until done. After 3 hours bump that temp up to 250. Opening up the egg for misting may accomplish this."     This is what drove me to spend $$ on the cyber q... opening the egg to mist hourly would creep the temps up from recommended start temp  to 250 or beyond BEFORE those 3 hours.    The cyber Q    controlled the creep much better.    I don't see how  after 2-3 openings to spriitz  manual control people can stay UNDER 250
    LBGE, AR.  Lives in N.E. ATL
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  • swordsmn
    swordsmn Posts: 683
    edited May 2015
    Oh  & I finished mine for the last 30-45 mins   with Sweet Baby Rays on mine  & wifeys had   squeeze parkay & brown sugar crumbles.    she loved it   Now though, after trying bbq sauce on pulled pork made by @guitarec she likes Rays...  What other sweetish bbq sauces can I get from say a publix  that might up my game  from Rays?
    LBGE, AR.  Lives in N.E. ATL
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  • GuitarEC
    GuitarEC Posts: 122
    @swordsmn - I still say give Sonny's Sweet sauce a go.  Great on ribs, BBQ, and chicken.  My esteemed Wifey has no complaints about food slathered in it...

    SASIL,

    Eric "GuitarEC"
    Metro Atlanta Area
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  • Theophan
    Theophan Posts: 2,656
    @gdenby: I'm not trying to argue with you, just to understand: I don't have any problem getting the rub to stick on with no mustard, no oil, no nothing.  In fact, even though my wife disagreed with me, I actually thought I overdid the rub this time, and that's with no oil or mustard.  So I'm willing to try it anyway, but I really don't think it's possible to get more rub to stick than I got with no nothing.  Look again at my first picture above, and at how thick the bark is on my last picture in the cut ribs.  I think I might try half the slab with mustard and half the slab without and see if I can tell a difference in the finished ribs.

    @swordsmn, @fergi: It's been so many years since I looked at Car Wash Mike's "class" that I'd forgotten it, and supposed incorrectly that it was one of the 3-1-1 or similar versions, but on rereading it I see that he didn't foil them after all.  The biggest reason I never paid a lot of attention is that all I've ever had or ever cooked is spares, and I didn't know how well his procedure would translate from baby backs.  I probably ought to try baby backs, some day, but I love spare ribs so much that it's hard to picture liking baby backs more.  Worth a try, though.

    OK, I'll reread Car Wash Mike's thing again, and I'll add spritzing to the plan and sauce it at the end.  I've never seen Blues Hog anywhere around where I live, but I have several recipes for BBQ sauces that I really love, especially one by Jane Butel and another (though more of a pain) by Adam Perry Lang.  I might try one of those.  Last night I just heated up some Stubbs original to have on the side, but decided it wasn't sweet enough for ribs, so I added some brown sugar and molasses, and we both loved it.  I liked having some of the ribs "dry" and some dipped in the sauce, but I think I'll try saucing them next time.

    Thanks for all of the great suggestions!

    Theo
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  • swordsmn
    swordsmn Posts: 683
    RE:  the rub...  I used some Harlan's (Cinnci based bbq outfit)  and overdid it & got em TOOO  salty.        Theophan - I fear for the temp  creep as you open to spritz every hour    had my lower vent not have been controlled by the cyperq controller I fear I woulda creeped WAY up as Car Wash Mike intimated.
    LBGE, AR.  Lives in N.E. ATL
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  • poster
    poster Posts: 1,346
    I find if I take a break before eating and be away from the egg, even have a shower, the food cooked has a  lot more smokier taste. A lot of smoke gets on your clothes and sinuses if your hanging around the cooker, and you get used to it. Sounds stupid but try it one time
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  • swordsmn
    swordsmn Posts: 683
    GuitarEC said:
    @swordsmn - I still say give Sonny's Sweet sauce a go.  Great on ribs, BBQ, and chicken.  My esteemed Wifey has no complaints about food slathered in it...

    SASIL,

    Eric "GuitarEC"
    Metro Atlanta Area


    I will try it..  Heck  I just wantto experiment.   I'm a little OD'd on pork tho  right now        your work was masterful  but a fella CAN OD  on pulled pork goodness after a few days  :-)


    LBGE, AR.  Lives in N.E. ATL
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
    @swordsmn... OD'd on pork? Not possible!  :o

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • swordsmn
    swordsmn Posts: 683
    My  SASIL  has made like 4 pork butts in two weeks   One was sold to his boss,  1 was for me/wife  alone   THAT's what we've eaten all week    I understand what ur saying  but I need a few days rest    sigh...
    LBGE, AR.  Lives in N.E. ATL
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  • swordsmn
    swordsmn Posts: 683
    poster said:
    I find if I take a break before eating and be away from the egg, even have a shower, the food cooked has a  lot more smokier taste. A lot of smoke gets on your clothes and sinuses if your hanging around the cooker, and you get used to it. Sounds stupid but try it one time


    great...  Ceramic Grill Store  can now market  a BBQ  decontam room  for enhanced smoked flavor  
    LBGE, AR.  Lives in N.E. ATL
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  • gdenby
    gdenby Posts: 6,239
    The mustard thing seems to be something of a tradition. As I mentioned, I stopped doing it some time ago because it didn't seem to add anything. There's a local pit that often has ribs that have almost a crust on them. Sometimes better than bark on PP. I did see once that the pit parboils its ribs, and then drops them into a bin of rub.  I used to go w. a heavy slather of mustard, trying to replicate that. Didn't work.

    I've been complimented a few times, tho' on the smokiness of my ribs. I don't seem to have any problem getting that. I use oak from Texas when I can get it. Its probably Post Oak, harder and denser than the red or even white oaks that grow near me. And for some time, I've used oil as the base for my rub because the best bark on PP always seems to be where the fattest layer was. I figure the oil coat is just a thin layer of fat.

    Any rate, its fun working at finding the "magic" recipe. In the mean time, I get to sit by the good aromas wafting from the Egg.


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  • Adrock
    Adrock Posts: 93
    for what it's worth - i really have a reliable method which produces smoky, moist, ribs everytime.  Truly believe no mustard needed.  I do a rub about an hour before and leave ribs out on counter to for that hour to bring them to room temp.  I usually always cut a full rack into 2 pieces as well. 

    I place about 2-3 chunks of maple onto the coals before i start the fire.  I use a starter cube.  I bring coals up to about 200 then begin to shut it down to stop it around 225.  Before i start the ribs i sprinkle some apple or cherry or pecan chips over the coals and then place ribs on.  No water pan - at about 3 hours i remove the ribs.  I put them in a disposable tin pan with about a cup of apple juice or whatever mixture you prefer and seal it with foil.  Place that back on for an hour or so.  Then remove the ribs from the pan, rub with your favorite sauce if you like it that way and put them back on for about another hour to finish.  Comes out perfect every time.


    Victoria, MN
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  • TCT
    TCT Posts: 168
    +1 with SmokeyPitt. I add the chunks AFTER the fire is ready and right before I add the meat. Seems to produce nice smokieness for my taste.

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • Theophan
    Theophan Posts: 2,656
    Wow!  Lots more great ideas -- thanks to all!

    @Adrock: Your ribs look wonderful, and I take your word for it that they're smoky, moist and wonderful, but somehow I am determined to try to do the best job I can without foil first.  If I just can't get what I want without foil, by gosh I'll give it a try.  But the Egg is so great at keeping things moist, I'm just not eager to "steam" something in the Egg.  I think with an offset stick burner, that'd be necessary.  Maybe it is with the Egg, too, but whether it makes sense or not, I'm determined to do the best I can do without foil.  Maybe I'll finally come around, one day.  :)

    And @swordsmn: I'm a little concerned about temp creep as well.  I just installed the Smokeware caps, and I was astonished at how almost completely closed I had to keep both the lower and upper vents to keep the egg as low as 325!  I haven't been able to use my BGEs for a long time (until recently, that is), but it seems to me that I had my lower vent more open for a 225 cook a couple of years ago than I had it for a 325 cook last evening.  We'll see.  I've just got to get used to the Smokeware cap instead of the old daisy wheel.

    Thanks again to everyone!

    Theo
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  • EGG_Daddy
    EGG_Daddy Posts: 163
    edited May 2015
    You should get and Adjustable Rig R&B Oval.  You let your charcoal burn clean to the appropriate temp then you can add wood chunks from the side as you put your meat on.  Yes they are expensive but worth it.  

    MN. LBGE. Vikings. Beer. YETI 75.

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  • Theophan
    Theophan Posts: 2,656
    EGG_Daddy said:
    You should get and Adjustable Rig R&B Oval.  You let your charcoal burn clean to the appropriate temp then you can add wood chunks from the side as you put your meat on.  Yes they are expensive but worth it.  
    I've thought about getting one, may do it, but haven't yet.  That does sound like a handy thing to be able to do.

    Thanks!

    Theo
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