Brun, for my first ribs I think the smoke went pretty well but not up to competition standards yet! Both sets of ribs perfectly edible and tender without drying out.
Mixed together and rubbed over meat about two hours beforehand and meat left out to get to room temp. All rub used.
Made just enough to coat both sets of ribs.
Smoker set up:
Fuel: Weber long lasting Briquettes
1 unlit Chimney set in grate.
1/2 Chimney lit and set atop unlit coals.
Water bowl filled mainly with boiling water. Inside of bowl foiled
2 large & 3 small pieces of Cherry wood added.
Temp of smoker 125oC
Cook start at 11:20.
11:10 Vents set at F F F - 115oC (18oC)
11:20 Meat on
11:30 Vents set at 1/2 1/2 1/2 - 115oC (18oC)+
12:00 Vents set at 1/2 1/2 1/2 - 105oC (18oC)
12:15 Vents set at F F 1/2 - 115oC (18oC)
12:30 Vents set at 1/2 1 1 - 110oC (18oC)
13:00 Vents set at 1 1 1 - 110oC (18oC)
13:30 Vents set at 1 1 1 - 110oC (18oC)
13:45 Foiled Baby Back rubs and basted - 105oC (18oC))
14:00 Vents set at 1 1 1 - 115oC (18oC)
14:15 1 Litre Water Added - 125oC (18oC)
14:30 Vents set at 1 1 1 - 120oC (18oC)
15:00 Vents set at 1 1 1 - 125oC (18oC)
15:30 Vents set at 1/2 1/2 1/2 - 125oC (18oC)
16:00 Vents set at 1/2 1/2 1/2 - 120oC (18oC)
16:00 Unfolied and basted Baby Back Ribs
16:30 Vents set at 1/2 1/2 1/2 - 120oC (18oC)
16:30 Baby Back Ribs Removed as starting to break up. Belly Ribs moved to top.
17:00 Vents set at 1/2 1/2 1/2 - 125oC (18oC)
17:30 Vents set at 1/2 1/2 1/2 - 125oC (18oC)
18:00 Vents set at 1/2 1/2 1/2 - 125oC (18oC)
18:00 Belly Ribs Removed
All vents closed on Smoker to extinguish fire. Still some coals left could have possibly run for another hour.
Some wood chunks still visible.
Probably about a 2/3 water still in the pan.
Smoker cold by 20:15.
Probably a 1/3 (1/4) of fuel left unburnt in grate next morning.
Basting Sauce
175ml Apple Juice
4oz Ketchup
3 tbsp Cider vinegar
1 tsp Worcester Sauce
2 tsp dark brown sugar
1/2 tsp chilli powder
1/2 garlic garnules
1/4 black pepper
robgunby wrote:meat receding from the end of the bones, rack has become floppy and the meat is ready to pull clean from the bone - but not actually yet falling from the bone (a mistake I made the first time I cooked ribs, with the "moist ribs that just fall from the bone" idea in my head).
Sorry for butting in, but what's the reasoning behind "moist ribs that just fall from the bone" not being desirable?
As a basic answer if you like eating with forks they are fine. I like to be able to pick my ribs up in my hands and bite the meat off, gently chew it allowing the juices to trickle down my throat (God's above I'm hungry now). Also remember that the meat will keep cooking for a while after removing it from the grill. Would you be happy in a restaurant getting straws to slurp up those expensive ribs. This is a personal choice for home cooking and not for competition where firm ribs are a must for presentation and judging.
robgunby wrote:meat receding from the end of the bones, rack has become floppy and the meat is ready to pull clean from the bone - but not actually yet falling from the bone (a mistake I made the first time I cooked ribs, with the "moist ribs that just fall from the bone" idea in my head).
Sorry for butting in, but what's the reasoning behind "moist ribs that just fall from the bone" not being desirable?
As a basic answer if you like eating with forks they are fine. I like to be able to pick my ribs up in my hands and bite the meat off, gently chew it allowing the juices to trickle down my throat (God's above I'm hungry now). Also remember that the meat will keep cooking for a while after removing it from the grill. Would you be happy in a restaurant getting straws to slurp up those expensive ribs. This is a personal choice for home cooking and not for competition where firm ribs are a must for presentation and judging.
I was in a bbq restaurant last night and the ribs, whilst delicious, as soon as I picked them up, then fell apart, and I was picking bits of meat off the plate. I don't mind that, but, along with Keith's downright mouthwatering description above, I want a *tiny* amount of "bite" to the ribs - just like I wouldn't cook pasta until it's a mush.
keith157 wrote:As a basic answer if you like eating with forks they are fine. I like to be able to pick my ribs up in my hands and bite the meat off, gently chew it allowing the juices to trickle down my throat (God's above I'm hungry now). Also remember that the meat will keep cooking for a while after removing it from the grill. Would you be happy in a restaurant getting straws to slurp up those expensive ribs. This is a personal choice for home cooking and not for competition where firm ribs are a must for presentation and judging.
I was in a bbq restaurant last night and the ribs, whilst delicious, as soon as I picked them up, then fell apart, and I was picking bits of meat off the plate. I don't mind that, but, along with Keith's downright mouthwatering description above, I want a *tiny* amount of "bite" to the ribs - just like I wouldn't cook pasta until it's a mush.
robgunby wrote:
I was in a bbq restaurant last night and the ribs, whilst delicious, as soon as I picked them up, then fell apart, and I was picking bits of meat off the plate. I don't mind that, but, along with Keith's downright mouthwatering description above, I want a *tiny* amount of "bite" to the ribs - just like I wouldn't cook pasta until it's a mush.
Sounds a bit like they may have boiled them first.
We find a lot of places do this with ribs and brisket to save time but overlooking that 'meltingly tender' is not the same as 'overcooked'
A lot of joints also smoke butts for a while and then finishing the long cook in the oven overnight etc. as this is more easily organised, controlled and less labour intensive.
Commercial food is often slightly different (a far cry!) from what folks think they are getting.
I think this place is smoking em (for not long enough), wrapping them and returning to smoker (for too long), chilling overnight then reheating on a hot griddle.
Brun, I'm new to this so I still need to experiment and learn. My setting up of the smoker seems to be OK so for now I'll stick with what that method. I will be looking at different rubs which may also mean altering techniques but have nothing specific in mind at this time. I do think a Chinese/Oriental flavoring would suit the spare ribs so may o for that next time.
One of the things I'm enjoying about smoking is the options available. When you start digging around on sites like this and youtube there is a lot of great info available.
I take it your WSM has arrived. Will you be going for a smoke this weekend?
If you've not looked at the link I posted in Dinlo's thread about getting his WSM to temp for the Virtual Bullet do have a look. It's a US based site but has a lot of info specific to the WSM.
