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Username Post: Smokers        (Topic#360256)
1965C-10 
Very Senior Member
Posts: 7324
1965C-10
Age: 42
Loc: San Tan Valley AZ "Phoeni...
Reg: 11-18-01
03-23-20 04:15 PM - Post#2789332    

I bought some St Louis ribs that have rub already on them, never cooked any before, looking online for tips.

Read buying a gas smoker is the way to go, says better flavor than electric.

Anyone here use gas or electric smoker?

I have a charcoal grill with smoker on the side, used it to smoke a turkey one Thanksgiving, had to baby it constantly to keep temperature where it needed to be.

Might have to cook these in oven then maybe grille them a little, but now wanting a smoker.



 




TAT_2 
Member #26 "19th Year" Silver Supporting Member, and Official CT Grim Reaper
Posts: 36375
TAT_2
Age: 66
Loc: "UNDER THE BOARDWALK"
Reg: 10-29-00
03-23-20 04:27 PM - Post#2789335    
    In response to 1965C-10

WE PRE COOK EM,THEN FINISH EM OFF ON THE CHARCOAL GRILL FOR FLAVOR.WE ALSO PRE COOK & FREEZE EM,POP THEM IN THE MICRO TO DEFROST A BIT WHEN WE WANT THEM THEN FINISH ON THE GRILL.WE DO THE SAME WITH CHICKEN & STEAKS.
BTW,GOT 2 CHARCOAL/SMOKER GRILL'S WITH MARLBORO MILES WAYBACK !!!

09 PONTIAC- VIBE
08 PONTIAC- G6
93 VETTE - 40TH ANIV RUBY RED LT1/6SPD/RAG TOP
NEXT ?


*****
PREVIOUS VETTE'S 58,68,70,76,78,85,90
*****


Blessed are the cross-eyed, for they will see God twice


 
CowboyTrukr 
"9th Year" Silver Supporting Member
Posts: 4385
CowboyTrukr
Loc: Salt Lake City
Reg: 06-20-09
03-23-20 05:07 PM - Post#2789336    
    In response to TAT_2

We have a MasterCraft unit on my back deck. About the size of a man cave fridge. We also have a table top version. Both are electric. My wife won’t even use the big one. She absolutely loves the small one. We’re having pork ribs tonight!

Greg

'95 K1500 Z71 EC Short Step 5.7L+0.040/NV3500
'00 Explorer XLT 4.0 V6 Auto
'94 K2500 5.7 NV4500 ECLB - SOLD
‘87 GMC S15 SCLB 4.3 Auto - SOLD

"The only thing necessary for evil to triumph is for good men to do nothing" Sir Edmund Burke


 
Louiem 
Senior Member
Posts: 1445

Reg: 01-06-03
03-24-20 11:53 AM - Post#2789384    
    In response to CowboyTrukr

I have a propane fueled one and it works great but we live in a windy hill and on most windy or semi-windy days the burner is blown off. It's a pain to go out and discover the unit off. It works fine until it turns off to slow the heating and then I think the pilot is blown off. Electric would not have that problem.




 
wagonman100 
Super Senior Member
Posts: 14403
wagonman100
Loc: Baltimore, MD
Reg: 11-27-04
03-25-20 07:40 PM - Post#2789473    
    In response to Louiem

I buy unseasoned baby back ribs and use my own rub. Then I seal them up tight in aluminum foil and cook in the oven at 300 degrees for 2 1/2 hours. Then I slather them with BBQ sauce and put them on the charcoal grill with hickory chips that have been soaked in water and drained. The chips give the smoky flavor. I put them on while there is still a good flame going so the sauce gets charred. Everybody that has them loves them. They just fall off the bone, though technically that is considered overcooked. But not in my book.

I have a smoker, but have yet to use it as a smoker. I have used it as a charcoal grill. My neighbor cut down a Maple tree last year and I took the wood to use in the smoker. I just need to get a day that I’m not doing much to be able to keep an eye on the temperature for hours at a time.

Jay
Friends don’t let friends drive Fords.

1999 Silverado Z71 4X4 extra-cab short bed
1983 Malibu Fauxmad - tubbed
1978 El Camino Kustomized
1972 Monte Carlo
1957 210 handyman wagon
1957 Nomad sport wagon
1957 Cameo Carrier


 
TAT_2 
Member #26 "19th Year" Silver Supporting Member, and Official CT Grim Reaper
Posts: 36375
TAT_2
Age: 66
Loc: "UNDER THE BOARDWALK"
Reg: 10-29-00
03-26-20 05:26 AM - Post#2789485    
    In response to wagonman100

They just fall off the bone, though technically that is considered overcooked. But not in my book.

!!! NOT IN MY BOOK EITHER !!!


09 PONTIAC- VIBE
08 PONTIAC- G6
93 VETTE - 40TH ANIV RUBY RED LT1/6SPD/RAG TOP
NEXT ?


*****
PREVIOUS VETTE'S 58,68,70,76,78,85,90
*****


Blessed are the cross-eyed, for they will see God twice


 
CowboyTrukr 
"9th Year" Silver Supporting Member
Posts: 4385
CowboyTrukr
Loc: Salt Lake City
Reg: 06-20-09
03-26-20 11:42 AM - Post#2789508    
    In response to TAT_2

Isn’t that the true definition of well done ribs? FOTB?

Greg

'95 K1500 Z71 EC Short Step 5.7L+0.040/NV3500
'00 Explorer XLT 4.0 V6 Auto
'94 K2500 5.7 NV4500 ECLB - SOLD
‘87 GMC S15 SCLB 4.3 Auto - SOLD

"The only thing necessary for evil to triumph is for good men to do nothing" Sir Edmund Burke


 
TAT_2 
Member #26 "19th Year" Silver Supporting Member, and Official CT Grim Reaper
Posts: 36375
TAT_2
Age: 66
Loc: "UNDER THE BOARDWALK"
Reg: 10-29-00
03-26-20 02:24 PM - Post#2789512    
    In response to CowboyTrukr

  • CowboyTrukr Said:


FOTB?





THAT WOULD B FISH !!!

09 PONTIAC- VIBE
08 PONTIAC- G6
93 VETTE - 40TH ANIV RUBY RED LT1/6SPD/RAG TOP
NEXT ?


*****
PREVIOUS VETTE'S 58,68,70,76,78,85,90
*****


Blessed are the cross-eyed, for they will see God twice


 
wagonman100 
Super Senior Member
Posts: 14403
wagonman100
Loc: Baltimore, MD
Reg: 11-27-04
03-26-20 06:43 PM - Post#2789530    
    In response to TAT_2

If you watch the BBQ competition shows, they say the meat should hold on to the bone. I totally disagree. I have trouble flipping them on them on the grill. They want to fall apart if I don’t get the tongs completely around them. I’ll post the rub recipe tomorrow if anyone is interested.

Jay
Friends don’t let friends drive Fords.

1999 Silverado Z71 4X4 extra-cab short bed
1983 Malibu Fauxmad - tubbed
1978 El Camino Kustomized
1972 Monte Carlo
1957 210 handyman wagon
1957 Nomad sport wagon
1957 Cameo Carrier


 
CowboyTrukr 
"9th Year" Silver Supporting Member
Posts: 4385
CowboyTrukr
Loc: Salt Lake City
Reg: 06-20-09
03-26-20 10:05 PM - Post#2789536    
    In response to wagonman100

Jay, I’d love to try it.

Greg

'95 K1500 Z71 EC Short Step 5.7L+0.040/NV3500
'00 Explorer XLT 4.0 V6 Auto
'94 K2500 5.7 NV4500 ECLB - SOLD
‘87 GMC S15 SCLB 4.3 Auto - SOLD

"The only thing necessary for evil to triumph is for good men to do nothing" Sir Edmund Burke


 
1965C-10 
Very Senior Member
Posts: 7324
1965C-10
Age: 42
Loc: San Tan Valley AZ "Phoeni...
Reg: 11-18-01
03-26-20 11:41 PM - Post#2789537    
    In response to wagonman100

Yes I'll try your rub next time on unseasoned ribs, also will try your technique for cooking in oven and grilling.





 
2blu52 
"19th Year" Silver Supporting Member
Posts: 19175
2blu52
Age: 86
Loc: Montana
Reg: 03-12-02
03-27-20 07:30 AM - Post#2789545    
    In response to 1965C-10

The best ribs I ever ate were grilled first to prepare them and then finished off in the oven. I like ribs but personally have never grilled them. I purchase mine from Costco.

"PEACE IS THAT GLORIOUS MOMENT IN HISTORY WHEN EVERY ONE STANDS AROUND RELOADING"

THOMAS JEFFERSON


 
1965C-10 
Very Senior Member
Posts: 7324
1965C-10
Age: 42
Loc: San Tan Valley AZ "Phoeni...
Reg: 11-18-01
03-27-20 08:50 AM - Post#2789552    
    In response to 2blu52

Cooked or uncooked?

That's where I bought these.



 
2blu52 
"19th Year" Silver Supporting Member
Posts: 19175
2blu52
Age: 86
Loc: Montana
Reg: 03-12-02
03-27-20 09:15 AM - Post#2789554    
    In response to 1965C-10

  • 1965C-10 Said:
Cooked or uncooked?

That's where I bought these.


I buy Curly's which are frozen and cooked we just heat them which I know does not provide the best.

"PEACE IS THAT GLORIOUS MOMENT IN HISTORY WHEN EVERY ONE STANDS AROUND RELOADING"

THOMAS JEFFERSON


 
wagonman100 
Super Senior Member
Posts: 14403
wagonman100
Loc: Baltimore, MD
Reg: 11-27-04
03-28-20 08:41 PM - Post#2789686    
    In response to 2blu52

Sorry, I didn’t get a chance to post it yesterday. Here is the rib rub recipe:

2 Tbsp. Chili powder
2 Tbsp. Paprika (smoked or extra strength)
2 Tbsp. dried Oregano
1 Tbsp. Chipotle chili powder
1 Tbsp. Garlic powder or granulated Garlic
1 Tbsp. dry Mustard
1 Tbsp. ground Cumin
1-2 Tbsp. Kosher salt
1/2 tsp. ground black pepper

Dry ribs with paper towel and remove silver skin on backside if it has any. Put rub on both sides (the rub should do 2 or 3 baby back racks) and wrap tightly in aluminum foil and place on sheet pan. Bake in a 300 degree oven for 2 1/2 hours. Remove from foil, brush on your favorite BBQ sauce. Place over hot coals (I use hickory chips that have been soaked in water for a smokey flavor too) until sauce is heated. I use the flame from the coals and chips to char the BBQ sauce, but that is a personal preference.

I have a Brisket rub recipe too that is quite good.

1 1/2 Tbsp. packed brown sugar
1 1/2 Tbsp. Paprika
2 tsp. dry Mustard
2 tsp. ground black pepper
2 tsp. Kosher salt
1 tsp. Onion powder
1 tsp. Garlic powder or granulated Garlic
1 tsp. ground Cumin
1/4-1/2 tsp. Cayenne pepper

Dry brisket with paper towels and apply rub on all sides. Place Brisket in an oven proof pan and pour chicken stock to 1/2” depth in pan. Cover tightly with lid or foil and bake in a 300 degree oven for 3 hours. Check occasionally to make sure chicken stock hasn’t boiled away and add some if needed. Remove from oven, apply BBQ sauce and place on grill to heat sauce. Again, I use hickory chips and char the sauce with the flames from the coals and chips.


Jay
Friends don’t let friends drive Fords.

1999 Silverado Z71 4X4 extra-cab short bed
1983 Malibu Fauxmad - tubbed
1978 El Camino Kustomized
1972 Monte Carlo
1957 210 handyman wagon
1957 Nomad sport wagon
1957 Cameo Carrier


 
1965C-10 
Very Senior Member
Posts: 7324
1965C-10
Age: 42
Loc: San Tan Valley AZ "Phoeni...
Reg: 11-18-01
03-29-20 09:10 PM - Post#2789770    
    In response to wagonman100

Thank you, will try it out next time!



 
1965C-10 
Very Senior Member
Posts: 7324
1965C-10
Age: 42
Loc: San Tan Valley AZ "Phoeni...
Reg: 11-18-01
03-29-20 09:19 PM - Post#2789772    
    In response to 1965C-10

So I tried something I had not thought of until reading online.

Put ribs in pressure cooker standing up and use stand to keep them from falling over, cooked each slab at a time, two slabs wouldn't fit.

This was in a Farberware 7 in 1 pressure cooker, 50 bucks at Walmart, hit the meat button, cooked for 30 minutes, poured about a cup of water in just in case.

Took a bite, not bad and one bone slipped out when pulling ribs out.

Put on charcoal grill over Diablo mesquite wood/coal, added in soaked Kingsford cherry wood chips.

Rubbed Kraft sweet honey BBQ sauce on each side and cooked both sides.

Pretty good!

Next time I will grill more time, but was paranoid about burning them.

Oh next time maybe cook chicken wings at same time as ribs, then throw it all over mesquite Diablo coal.





 
89RS98Z28 
Contributor
Posts: 683
89RS98Z28
Reg: 10-14-04
03-30-20 08:05 AM - Post#2789797    
    In response to 1965C-10

Still have an old Brinkman Cajun Cooker, Dyna-Glo makes a very similar one. Has two levels to cook on and offers easy access to the charcoal box. If you have never tried this, give it a look. I call it my set it and forget it.

I get a full bed of coals going also add choice water soaked wood chips, full pan of water with fruit floating in it. Put a turkey on bottom rack and uncooked ham shoulder on top. Close it up and eight hours later, "Oh My....Good!!!"

Have a friend who won "Memphis in May for ribs" give me some tips. After 30 to 40 minutes meat does not take up any more smoke, need to wrap them in foil. Use a set of tongs to judge when they are ready. Careful as it is easy to over cook them. (First ones I unwrapped Spit all their bones out, were still good but did not cling to bones.) After unwrapping ribs sauce both sides and cook ten minutes on each side.

Other friends ask for secrets and I tell them only one, nothing but Kingsford charcoal......

A lesson learned the hard way is not easily forgoten.


 




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