HELP, PLEASE. When I prepare to smoke my ribs, I apply my Rub and place the ribs in a tub and refrigerator over night, in the morning when I am ready to smoke, the tub has approx. 4 to 6 cups of water or liquid on the bottom. Is this normal or am I loosing a lot of the moisture that maybe should be in the ribs????
I hope you as an Expert in this field can help me out with this question.
Many thanks in advance.
Bill: I was thinking you gave a tip in one of your newsletters about smoking the perfect ribs… something like 3 hours at 250, brush with bbq sauce, then 2 more hours and that was it (I don’t know if I have the hours or the temp right, but it was something like that). I tried it, had great ribs, but didn’t write it down and I’m doing ribs on my Traeger this weekend. Help!Can you refresh my memory? or was this not your tip? Thanks for including me in your newsletter.
Had a old college friend here for the weekend and smoked some pork spareribs using the instructions from your book. The best ribs I’ve ever cooked – restaurant quality! My buddy was so impressed, he wanted a copy of the book as well…I just ordered him one a few minutes ago. Thanks again for all the info provided in the book – it’s making a huge difference in my quality of BBQ.
PS: I’m starting to get my timing right as it relates to the smoked meats plateau…planning for the plateau and how long, generally, the plateau is going to last for different hunks of beast.
We bought a smoker a few weeks ago and have made 2 attempts at smoking ribs. They smoked for about 4 hours at about 225. The meat was done, but the outside of the rib was like leather.
We put a rub on the ribs before smoking. What are we doing wrong?
Bill, I have a problem and need your advice, on my ribs. Using pork spare ribs, brinning them for 2 hrs. in a salt and sugar solution, rubbing them with brown sugar over night, apply rub and smoke at 225 for three hours, then putting them in an aluminum and covering them for another three hours, and they still come out a little tough, what am I doing wrong. I use a Cook Shack Amerque smoker, 4ozs of wood, a combination of apple, oak, and hickory. I only apply the rub just before smoking, so as not to dry the meat out, but would also like the ribs to be jucier, and yes more tender
In your article on know when ribs are done, you talk about using a thermometer in the meat. What is teh target temp that you go by?
I already own your book.
I have a question and would like your advice. I own a Southern Pride grill on a dual axel trailer. We had a balloon fest in the small town I live in last week end. I cook a lot on this grill for friends and family and they line up for my ribs. However we had a small cook off at the balloon fest with a total of three guys cooking. One had a nice pitts&spitts grill the other a home made job. Make a long story short they thumped me. the one with the Pitts&spitts won he had been in several compititions to my none. He used a mustard based sauce on his ribs. used it for a sticky during meat prep. and towards the end. He liked my ribs and told several people that mine were resturant quality. My belief has always been to serve BBQ sauce on the side. My ribs are tender but they whipped me on the sauce flavor. The guy with the home made grill basicly boiled his ribs but slapped a wild tasting sauce on them.
I’m in dire need of a good sauce receipe. The mustard based went over well. I do not like losing especially in my own town….
Thanks for your help