Pork Spare Ribs

[sly2kusa]

Should have my TPJ and TBBQR by tomorrow. That said, and provided that is the case, I will be doing some St. Louie style ribs on Wednesday.

Gonna try to convince ol Kickass to please let me run the pit under 1,000 degrees (I've nicknamed him Mr. Hot-N-Fast), but if he insists on a higher temp, I will need to modify the 3-1-1 method accordingly.

What is the highest temp I could realistically go with - still get some degree of smoke, and not end up with rail road spikes?

Thanks, and go easy on my with this one, or I'm gunna whoop someone's A:censored:S!

:wink:

[smokerdude65]

Sly, since nobody seems to want to answer your question (maybe they are unsure of themselves:roflmaoha0:), I wouldn't go over 250 if you can help it. I think the last ones I did were right about 250 and that was pushing it a bit for 5 hours.......good luck!:thumbs:

[kickassbbq]

Just so you guys know, I NEVER smoke Ribs Hot and Fast, just Butts and Briskys.

Now, having said that, SlyDog just needs to work on figuring out how to run a pit at ANY temp!!!
Sorry, had to say that. He's doing just fine.

Got 5 Pits out there and he can use any of them he wishes and any temp he wishes. I'll sit back and see what comes off.

Smoke On!!!!!

[nodnal]

I do all my spares no more than 250, most of the time I try i keep it at 225. Comes out just right

[redneck cooker]

I usually cook mine at about 275..:roflmaoha0:

Sly...could this be a little "crawfishin" goin on..:shrug::rolleyes:

[Woodman]

I run mine around 240 for just about everything.

[Bull]

Should have my TPJ and TBBQR by tomorrow. That said, and provided that is the case, I will be doing some St. Louie style ribs on Wednesday.

Gonna try to convince ol Kickass to please let me run the pit under 1,000 degrees (I've nicknamed him Mr. Hot-N-Fast), but if he insists on a higher temp, I will need to modify the 3-1-1 method accordingly.

What is the highest temp I could realistically go with - still get some degree of smoke, and not end up with rail road spikes?

Thanks, and go easy on my with this one, or I'm gunna whoop someone's A:censored:S!

:wink:

Sly now ur scarn me, who nicknmames their freind that?:shrug: 225 works good for me. You can cook em 3-1-1 or 3-2-1 which ever you prefer.

[High Cotton Tom]

Sly now ur scarn me, who nicknmames their freind that?:shrug: 225 works good for me. You can cook em 3-1-1 or 3-2-1 which ever you prefer.

I do the same as Bull: 225°-230°..... 3-1.5-1 :thumbs:

Sly, Mr. Hot & Fast?!?!? :o :dis:

Sooooo....ummm....I guess that makes you what, "Mr. Carpet Burn"...:shrug: Just saying....

[sly2kusa]

I somehow knew there would be some issue that would come up. Ol' Ed and I have a good friendship, and he knows I be uh messin' with him, but ya'll take it way to serious. He's been a good mentor thus far - ol Redneck will help me fill in the gaps, I am sure, based on the latest polls.

I was figuring around 250, but wanted to make sure that wasn't too much. Sounds like I can go that route with the 3-1-1. Got my rub today - opened it up, and man is that an incredible aroma!

P.S. I can't believe y'all made a big deal of me nicknamin' him Mr. Hot-N-Fast.

:dis:

[Bull]

Its all good although you know when you make a comment like that one of us are going to take it and run with it.:shrug::D

[sly2kusa]

Its all good although you know when you make a comment like that one of us are going to take it and run with it.:shrug::D

I know - and usually it doesn't bother me, but that last thing I want to do is offend someone when all I was trying to do was be funny.

:shrug:

[jptexas]

I know - and usually it doesn't bother me, but that last thing I want to do is offend someone when all I was trying to do was be funny.

:shrug:
sly check your fellings at the door you will be allright:thumbs::roflmaoha0:

[sly2kusa]

sly check your fellings at the door you will be allright:thumbs::roflmaoha0:

My "fellings"? :D

Although I have had many uh "fellings" in my life, I like to focus on those successes that I've had, moreso.

:wink:

You are right though JP, but it's not my "feelings" that I'm concerned about. It's those of others.

[jptexas]

sly you are funny as heck

[gsmith]

Sly, since nobody seems to want to answer your question (maybe they are unsure of themselves:roflmaoha0:), I wouldn't go over 250 if you can help it. I think the last ones I did were right about 250 and that was pushing it a bit for 5 hours.......good luck!:thumbs:

I thought I answered him last night but it must have been a dream :shrug:

[High Cotton Tom]

He's been a good mentor thus far - ol Redneck will help me fill in the gaps, I am sure, based on the latest polls.


:D...ummmm.....1st there is Mr. Hot & Fast......OK

So then, I guess with Redneck in your stable he can be Mr. Minute Man?!?! :shrug: Just saying....

God love ya Sly my brother.....:dis:

[bigwheel]

Well for them who has gauges..likes to watch em and got some way to control the heat..I like 260. Start getting into the 220's especially with an offset with robust air movement that take the ribs to the bone-in pork jerky stage. On the bright side it makes great seasoning meat. Now on the real stagnant air flow cookers with super high humidity levels..WSM perhaps? (aint shore cuz I never owned one) a person might get by with 220. Know you can do it on a commercial pit like an Oyler cuz a fella who run one of the local Q joints used to cook a bunch of small briskets about 18 hrs at 220. You could eat em with a spoon if you wanted. This leaving tinfoil out of the equation till they get done.

bigwheel

[jptexas]

I do the same as Bull: 225°-230°..... 3-1.5-1 :thumbs:

Sly, Mr. Hot & Fast?!?!? :o :dis:

Sooooo....ummm....I guess that makes you what, "Mr. Carpet Burn"...:shrug: Just saying....thats bad i do mine 225-250 with the 321 or 3-1.5 -1 sly bet it took your breath away when you opened the box of rub great rub :thumbs:

[smokerdude65]

what in the heck is a 321 and 3-1.5-1....:shrug::shrug:

[joe arras]

what in the heck is a 321 and 3-1.5-1....:shrug::shrug:

It's the way some people do their ribs. Smoke for 3 hrs. Wrap in foil and continue to smoke for 1.5 to 2 hrs. unwrap and smoke for 1 hr more.

I don't normally foil my ribs, I smoke at 225 to 250

[smokerdude65]

Gotcha:thumbs:. Thanks. I did 4-1 with mine last week and turned out great. I normally don't wrap but I had late arrivals so I had to "stall"....

[Will32Rod]

Mighty fine lookin ribs ya have there Dude. Nice smoke ring and looks like they came out good and moist.
Job well done!

[High Cotton Tom]

Mighty fine lookin ribs ya have there Dude. Nice smoke ring and looks like they came out good and moist.
Job well done!

Agreed. :thumbs:


SLY?!?!...:shrug:.....Pics?!?! Updates?!?!?.........:twisted:.....Excuses?!?!?

[bigwheel]

I normally cook mine meat down and unwrapped till they get done then I wrap and stick in the hotbox for at least an hour..preferably two..letting them cool down slowly at the end of that time frame. Right before time to eat drag em out and back on the fire and slap a little glaze on em. For years I used the 3-2-1-1 strategy. Which is 3 in the smoke..2 in foil with brown sugar and apple cider..1 to rest in the hotbox..and 1 to cool em down and glaze em. But them times are way approximate. Depends entirely on the size of the ribs..whether they pumped or not blah blah blah. It's an art..not a science. Wonder who was the smart feller or fellerette who come up with that old adage?

bigwheel

Ps..The rest in the hotbox is highly impotent. Kindly don't treat it as an optional step unless time is of utmost impotence etc. Works the same way on chicken and brisket butts etc. It just makes em happy as my pal Emeril would say:)

[Stace]

Never been able to go the whole distance on the 3-2-1 method, more along the lines of 3-1-1.

[sly2kusa]

Agreed. :thumbs:


SLY?!?!...:shrug:.....Pics?!?! Updates?!?!?.........:twisted:.....Excuses?!?!?

Well fellas - did the 3-1-1 method, and let me tell you, that Texas BBQ Rub is the BOMB! I knew it was gunna be good, but I had no idea just how good.

Keep the fire on Ol' Kickasses Brinkmann at a constant 230 to 240. Got up to 250 a couple of time when I would tend to the fire, but quickly settled back down. Had a cold white smoke for about the first 45 minutes as the fire was maturing, but then nothing but blue and hot the rest of the way.

Ed got pics, and and ribs were so good he not only took pics, but ate some as well (which for Ed is a first - he doesn't eat a lot of Q).

Pics will be here tomorrow (Ed Promises). Will post them then.

Great stuff and I did 3 different preps to them. Will detail more when I put up pics.

[kickassbbq]

What a mess. Anybody got a napkin? Oh, well, I'll just lick it off.
Here's your Boy, doing his Rib thing.
http://www.kickassbbq.com/DSC_0048.JPG

[sly2kusa]

Oh my. Only a mug a mother could love.

Hey Ed! The fellas want to see pics of food, not pics of things that will upset their stomachs!

:roflmaoha0:


Ish! God I need to go to the gym or something. That's pathetic, but here are the end results (Ed is gonna send me the ones of when we first put them on).

One rack done with Chipotle Tabasco
One rack done with plain yellow mustard
One rack done with Leeann Perrins Woost

All three rubbed down with Original Texas BBQ Rub. Fellas - good eatin'.

Oh yeah - P.S. I hit them with a glaze that was made of 4 different Pepper Jellies and a Smuckers Raspberry Jam, right at the last hour.

[nodnal]

What a mess. Anybody got a napkin? Oh, well, I'll just lick it off.
Here's your Boy, doing his Rib thing.
http://www.kickassbbq.com/DSC_0048.JPG

:shock: didnt need to see all that

[bigwheel]

Looks like youse done went and done good Sly. Great job!!

bigwheel

[sly2kusa]

Looks like youse done went and done good Sly. Great job!!

bigwheel

Thank ya Biggy! Honestly though - the ribs had been frozen. We were gonna do 'em on Wednesday, but they were frozen together so well that even after a couple of hours defrosting, they were still like rocks. So we let them set in the fridge overnight, and did them yesterday. I tell you this because I probably should have done a 4-2-1 method, instead of the 3-1-1 method. They were still done when we finished, but they weren't as tender as they could have been. The fire was at 230-250 the whole time, but they really should have gone a bit longer.

We used Oak, Apple, and Hickory woods for this smoke.

[UpTop]

Looks good......the ribs! :D

[High Cotton Tom]

Thank ya Biggy! Honestly though - the ribs had been frozen. We were gonna do 'em on Wednesday, but they were frozen together so well that even after a couple of hours defrosting, they were still like rocks. So we let them set in the fridge overnight, and did them yesterday. I tell you this because I probably should have done a 4-2-1 method, instead of the 3-1-1 method. They were still done when we finished, but they weren't as tender as they could have been. The fire was at 230-250 the whole time, but they really should have gone a bit longer.

We used Oak, Apple, and Hickory woods for this smoke.

You live and you learn Sly THAT'S the important part brother! :thumbs:
WHAT, you wanted perfect ribs the first time?!?! No,no,no...because then you don't get to keep practicing and practicing and practicing....:D
But I do like the color!
Keep up the hard work Sly!!

Oh....:o.....as to the personal pic Sly.....:dis:.....at least he didn't mistakenly up load the leather thong pic, right!?!? :roflmaoha0::roflmaoha0:
But hey, Mr. Hot N Fast is proud of his little Ned Betty wanna be....

[sly2kusa]

Well I knew I could count on my Q-bros to not let me down! Hey! If you cannot laugh at yourself, then life ain't worth livin'!

Yes - I wanted perfect ribs dad gum it! hehe - would have been too had a certain vendor sent my supply of...ummm...stuff when I ordered it, and not days later! :willynilly:

The ribs were still pretty good. I want to become accomplished at cookin' comp level in the 4 majors (Ribs, Chiggen, Pork, and of course my beloved one...Brisket).

As for the pics of my ugly mug - well, now you know why I am still single. Just not a looker at all.

Oh and P.S. Tom - that was priceless!

:thumbs:

[smoken don]

Sly,the ribs look great! Nice job.

Now back to normal.I sure hope thats BBQ sauce on your fingers.:shock:

[sly2kusa]

Sly,the ribs look great! Nice job.

Now back to normal.I sure hope thats BBQ sauce on your fingers.:shock:

Yes, it was - LOL!

Here are the pics of when they first went in. I didn't get them doused the way I like to normally, but they still all looked pretty good (and more importantly - tasted really good) in the end...

The top one is the Chipotle Tabasco, middle one has the Woost, and bottom one is the plain yellow mustard.

Again - Next time I do these (even if they haven't been frozen) I'm probably gonna modify my cooking time from 3-1-1 to 4-1-1 or 3-2-1. And I did use apple juice on all 3 racks when they got foiled.

P.S. TPJ arrived today - one day too late. :-(

[jptexas]

You live and you learn Sly THAT'S the important part brother! :thumbs:
WHAT, you wanted perfect ribs the first time?!?! No,no,no...because then you don't get to keep practicing and practicing and practicing....:D
But I do like the color!
Keep up the hard work Sly!!

Oh....:o.....as to the personal pic Sly.....:dis:.....at least he didn't mistakenly up load the leather thong pic, right!?!? :roflmaoha0::roflmaoha0:
But hey, Mr. Hot N Fast is proud of his little Ned Betty wanna be....

it aint going to happen kinda winning the lottery when you only bought your first lotto ticket whats the odds like htc says practice gets you better and what the heck is going on with the leather thong

[sly2kusa]

it aint going to happen kinda winning the lottery when you only bought your first lotto ticket whats the odds like htc says practice gets you better and what the heck is going on with the leather thong

Very true JP, and yes - I plan on trying the same technique and others for many years to come.

As for the leather thong - Ol High Cotton got one of his adolescent dreams mixed up with me. Kinda scary I know! I guess in the land of ol' HTC it's true that men are men and the sheep are scared!

:shock:

[gsmith]

Well I knew I could count on my Q-bros to not let me down! Hey! If you cannot laugh at yourself, then life ain't worth livin'!

Yes - I wanted perfect ribs dad gum it! hehe - would have been too had a certain vendor sent my supply of...ummm...stuff when I ordered it, and not days later! :willynilly:

The ribs were still pretty good. I want to become accomplished at cookin' comp level in the 4 majors (Ribs, Chiggen, Pork, and of course my beloved one...Brisket).

As for the pics of my ugly mug - well, now you know why I am still single. Just not a looker at all.

Oh and P.S. Tom - that was priceless!

:thumbs:

is your goal to compete or sell to the public? if it is to compete then continue on but if it is to sell to the public then start working that avenue
the public loves falling off the bones ribs but the judges might think that is overcooked

regardless you seem to be having fun and making friends so carry on my wayword son

[sly2kusa]

is your goal to compete or sell to the public? if it is to compete then continue on but if it is to sell to the public then start working that avenue
the public loves falling off the bones ribs but the judges might think that is overcooked

regardless you seem to be having fun and making friends so carry on my wayword son

Thanks GS - and yes, the best part about all of this is the fun that I am having. If I can just somehow make a living at this, I will never return to Corporate America ever again!

I think I see why you guys originally told me that comp level Q is not possible in a restaurant setting, but for catering? Maybe.

I am also thinking about some other avenues with my good ol' buddy - kickass.

Just having a lot of fun, and learning more with ever cook I do.