tried tbbq rub & tpj yesterday.

[OWENMUSTANG]

like the topic said..
that is some good stuff!
ribs got great reviews! that pin/hab jelly is addictive :shock:
i had some heat issues i was trying to work around(my wsm is'nt here yet)+ it rained..shot my cooking temps all over the place..
think the grub will turn out better with the wsm. (ribs were a little to smoky for my taste)
i did have one question, how do you get a thick bark?
i did the 1-2-3 method.. like i said, tasted great. but, didn't quite figure out the bark thing..

[Zeeman]

I hear tell dat some rub musturd on meat before applying rub. I think this is spose to hold more rub, giving a thicker bark. I've not done it dat way yet.
z

[TAR RIVER RAT]

Was that the 3-2-1 method?? If they were too smoky, there was too much smoke. Try not foiling them and less smoke for a better bark. Add the TPJ the last 30 or so minutes befor they are done. Depending on the size of the racks, and the temp you are cooking them at, you may be cooking them too long, thus the heavy smoke flavor too. Baby backs at 225* run around 4 hours and spares 6-7 hours. I do not foil mine until they are finished and need to go in the dry cooler.
Tarrib
PS. Did I ever tell you how much I love ribs?????????

[Thom Emery]

Done em both ways My Son likes em no foil and dry
dippin on the table Where you asking about bark on Ribs? WSMs aint the best barkers

[TexLaw]

Yep, foil cuts down on your bark. I don't use foil for my ribs, cuz I'm a big bark fan.


TL

[Kirk]

I think he's referring to Bill's 1-2-3 method, not the 3-2-1 that involves foiling. From Bill's site:
"The Secret Three Minute Formula Is.....
1. Pick your favorite meat
2. Rub Worcestershire sauce on the meat
3. Rub meat with Texas BBQ Rub ..."
Confused me at first too, but that ain't hard to do.

More bark huh? The only thing I can think of is don't let the temps drop too much (no peeking), don't baste, mop, etc...
I've used mustard a bunch of times and it really just serves to hold the rub on there. Never noticed much of a difference otherwise. In fact once them ribs are done, you'd never know that there was any mustard on 'em to start with.

[TexLaw]

Really, folks, when you're searching for that mystical "bark," you have to remember what it is. It's not a bunch of stuff caked and baked onto a hunk of meat. Rather, it's the outside of that hunk of meat that cooks and dries out more that what's under it. There's your bark. All the rest of the stuff is just there to season it.


TL

[3970010]

I reckon I am having a hard time figureing out what you do with pepper jelly. What is that all about?

[TexLaw]

Ya eat it! It's yummy! :D

Seriously, it is very good stuff. It's good by itself, over some cream cheese, on a sandwich or toast or biscuit, with crackers, on meat, or all sorts of ways. By itself, it makes a good sauce or glaze for meats, and it also makes a good ingredient.


TL

[OWENMUSTANG]

[quote="Kirk"]I think he's referring to Bill's 1-2-3 method, not the 3-2-1 that involves foiling. From Bill's site:
"The Secret Three Minute Formula Is.....
1. Pick your favorite meat
2. Rub Worcestershire sauce on the meat
3. Rub meat with Texas BBQ Rub ..."
Confused me at first too, but that ain't hard to do.

you are correct!
no foil, kingsford/lump/hickory smoking wood.
for smoke, i used about 1 small piece every couple hrs..
my current smoker doesn't have a vent in the top.. i'm guessing this is why everything turns out so smokey..

[Paul Taylor]

Hey OM. I found out the hard way that if you don't have an exhaust vent or if you keep it restricted the smoke in the pit/grill will stale up on you just like(snaps fingers) that. So you have to have it vented & totally unrestricted. It works on a "hit & Run" type of principle. That's my experience. Hope that this helps.

Paul Taylor

[txpgapro]

I like to load the TXBBQRub on good and thick. I like that sweet and spicy crunch added to the bark. I also LOVE the pineapple TPJ cooked on the ribs the last 20 minutes. I'm gettin' hungry just thinkin' 'bout it!

[OWENMUSTANG]

this smoker i have now doesn't have any vents in the top..(coals sit in an exposed tray, air enters and leaves from the bottom.)i think this smoker would be better for cold smoking than hot.

totally agree that you should have top vents..if nothing else to control the amount of smoke in contact with the meat..(everything cooked on this so far appears to be really over smoked for the amount of time on the pit)

txpgapro,
i read several posts talking about two coats of the rub.. will try that next time.. oh, will have TPJ ready to go!