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(Fark)   Advice for smoking a rack of pork ribs   ( fark.com) divider line
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953 clicks; posted to Discussion » on 19 Jun 2017 at 12:06 AM (17 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2017-06-18 06:45:22 PM  
So I just threw a rack of ribs I put a rub on onto the grill. They're smoking with apple wood chips. Should I intermittently brush them with a mix of some of the rub and some honey as well? They slightly sweet and smoky and a touch spicy (its an oven rub, but its mild)
 
2017-06-18 06:46:34 PM  
Pace yourself.  You'll pass out if you smoke them all.
 
2017-06-18 06:50:11 PM  
Low and slow. Less than 3-4 hours and you're doing it wrong. Try to keep it at 225*.
 
2017-06-18 06:51:03 PM  

PainInTheASP: Pace yourself.  You'll pass out if you smoke them all.


solid advice for smoking anything
 
2017-06-18 06:51:57 PM  
Low ........aaaaaannnnnnd slow is the only way to go.
/I smoke my brisket or pork butt for nothing short of 9 hours and the ribs for about 5.5 at my annual summer party.
 
2017-06-18 06:52:30 PM  

Zulu_as_Kono: Low and slow. Less than 3-4 hours and you're doing it wrong. Try to keep it at 225*.


ive got it on low an alarm set for 5 hours, and my back yard smells entirely of applewood smoke.

I wonder if glazing would be a mistake
 
2017-06-18 06:56:35 PM  
If you are going to smoke a rack of ribs my advice would be to smoke two or three more while you are at it. Same amount of effort results in more ribs and you can always use more ribs.
 
2017-06-18 06:57:07 PM  

neuroflare: PainInTheASP: Pace yourself.  You'll pass out if you smoke them all.

solid advice for smoking anything


Indeed.  I am intrigued by your thought about the honey.  Personally I'm a vinegar guy when it comes to smoked pork but I bet that honey on them during the last hour or so would be really good.  I say go for it.
 
2017-06-18 06:58:24 PM  

TwoHead: If you are going to smoke a rack of ribs my advice would be to smoke two or three more while you are at it. Same amount of effort results in more ribs and you can always use more ribs.


This is true, unfortunately, I just bought my smoker box today, so I have no more ribs. I think there's a sale nearby of b1 get 3 free, but I dont know I i really have that money. also theyve already been cooking ove\r an hour
 
2017-06-18 07:00:00 PM  

neuroflare: Zulu_as_Kono: Low and slow. Less than 3-4 hours and you're doing it wrong. Try to keep it at 225*.

ive got it on low an alarm set for 5 hours, and my back yard smells entirely of applewood smoke.

I wonder if glazing would be a mistake


Don't overdo the flavoring. You want to still taste pork, then smoke, then some sweet and spicy.
 
2017-06-18 07:02:10 PM  

PainInTheASP: neuroflare: PainInTheASP: Pace yourself.  You'll pass out if you smoke them all.

solid advice for smoking anything

Indeed.  I am intrigued by your thought about the honey.  Personally I'm a vinegar guy when it comes to smoked pork but I bet that honey on them during the last hour or so would be really good.  I say go for it.


I can give an after-action report! Ill do it in the last hour!
and provide pics, because I'm that guy
 
2017-06-18 07:03:16 PM  

revrendjim: neuroflare: Zulu_as_Kono: Low and slow. Less than 3-4 hours and you're doing it wrong. Try to keep it at 225*.

ive got it on low an alarm set for 5 hours, and my back yard smells entirely of applewood smoke.

I wonder if glazing would be a mistake

Don't overdo the flavoring. You want to still taste pork, then smoke, then some sweet and spicy.


oh no a counter argument has entered the ring... I guess this is why I asked TFA to begin with
 
2017-06-18 07:04:55 PM  
I think revrendjim is right, the meat needs to be the highlight

Ill save the honey glaze for something else. Honey also makes all pork better, let that be known
 
2017-06-18 07:06:40 PM  

neuroflare: TwoHead: If you are going to smoke a rack of ribs my advice would be to smoke two or three more while you are at it. Same amount of effort results in more ribs and you can always use more ribs.

This is true, unfortunately, I just bought my smoker box today, so I have no more ribs. I think there's a sale nearby of b1 get 3 free, but I dont know I i really have that money. also theyve already been cooking ove\r an hour


Woohoo! New smoker weekend is always good for an additional 10-15 lbs on the belt line.  I stumbled across this recipe when I first got mine.  You might want to give it a try the next time your supermarket has a special on pork shoulder.  The stuff is absolutely awesome reheated, so I buy like 5 or 6 roasts and freeze everything that we can't eat that night.

Smoked pork butt "Kyle Style"
 
2017-06-18 07:09:59 PM  
Ok, I've got some rules here.  First, no rub.  Seriously.  I mean it.  Salt and pepper, with some dehydrated red pepper flakes the night before and stow in the fridge.  Yup, that's the prep.

A day later, toss them on the smoker for a minimum of 6 hours at about 160 to 180.  I start at about 140 for a while, then kick up to 160 after about an hour, then 180 for the rest.  No mop, no spray, nothing.  Let the meat speak.

Once that's done, and ONLY when that's done, remove the membrane and finish them on the grill.  Medium high indirect heat, sop them with your favorite sauce, and check every 5 minutes to monitor sauce carmalization.
 
2017-06-18 07:13:52 PM  
You're going to need a lot of papers.
 
2017-06-18 07:18:58 PM  

neuroflare: I think revrendjim is right, the meat needs to be the highlight

Ill save the honey glaze for something else. Honey also makes all pork better, let that be known


I'm assuming your rub has brown sugar. You want some sweetness and caramelized sugar goodness. If not, go with the honey, but with a light touch.
 
2017-06-18 07:23:37 PM  

PainInTheASP: neuroflare: TwoHead: If you are going to smoke a rack of ribs my advice would be to smoke two or three more while you are at it. Same amount of effort results in more ribs and you can always use more ribs.

This is true, unfortunately, I just bought my smoker box today, so I have no more ribs. I think there's a sale nearby of b1 get 3 free, but I dont know I i really have that money. also theyve already been cooking ove\r an hour

Woohoo! New smoker weekend is always good for an additional 10-15 lbs on the belt line. I stumbled across this recipe when I first got mine. You might want to give it a try the next time your supermarket has a special on pork shoulder. The stuff is absolutely awesome reheated, so I buy like 5 or 6 roasts and freeze everything that we can't eat that night.

Smoked pork butt "Kyle Style"


Done. I have an enormous folder of recipes on my computer and duplicates bookmarks. You are both a gentleman and a scholar. I really do appreciate it. I love cooking. I buy cast for that sole purpose. Cast iron is love, cast iron is life.
 
2017-06-18 07:25:34 PM  
Also, timely post.  4 days ago my 11 year old son did his first rack.  He was dumb enough to criticize my last rack so this one was on him.

He chose to cut it in half, half Texas style, half NC style:

img.fark.net
 
2017-06-18 07:26:43 PM  

revrendjim: neuroflare: I think revrendjim is right, the meat needs to be the highlight

Ill save the honey glaze for something else. Honey also makes all pork better, let that be known

I'm assuming your rub has brown sugar. You want some sweetness and caramelized sugar goodness. If not, go with the honey, but with a light touch.


yes, white and light brown. thank you for the advice. Ill lay off of the honey and let the pork speak for itself
 
2017-06-18 07:27:29 PM  

rohar: Also, timely post.  4 days ago my 11 year old son did his first rack.  He was dumb enough to criticize my last rack so this one was on him.

He chose to cut it in half, half Texas style, half NC style:

[img.fark.net image 850x480]


Looks like he could walk away cocky from that competition :D
 
2017-06-18 07:28:41 PM  

neuroflare: rohar: Also, timely post.  4 days ago my 11 year old son did his first rack.  He was dumb enough to criticize my last rack so this one was on him.

He chose to cut it in half, half Texas style, half NC style:

[img.fark.net image 850x480]

Looks like he could walk away cocky from that competition :D


I was so pissed off.  Seriously.  The student beat the teacher.  Now he's allowed to criticize my cooking.
 
2017-06-18 07:30:19 PM  
Also, thank you FARKers, there's a reason I spend 5 bucks for a TFD or TFA thread. You troll a little then deliver sincere advice. You rock.
 
2017-06-18 07:31:27 PM  

rohar: neuroflare: rohar: Also, timely post.  4 days ago my 11 year old son did his first rack.  He was dumb enough to criticize my last rack so this one was on him.

He chose to cut it in half, half Texas style, half NC style:

[img.fark.net image 850x480]

Looks like he could walk away cocky from that competition :D

I was so pissed off.  Seriously.  The student beat the teacher.  Now he's allowed to criticize my cooking.


Naw, you look at it the wrong way... the boy just became your personal chef!
 
2017-06-18 07:32:36 PM  

neuroflare: Naw, you look at it the wrong way... the boy just became your personal chef!


However most of the time you'll get mac n cheese :P
 
2017-06-18 07:56:54 PM  

neuroflare: rohar: neuroflare: rohar: Also, timely post.  4 days ago my 11 year old son did his first rack.  He was dumb enough to criticize my last rack so this one was on him.

He chose to cut it in half, half Texas style, half NC style:

[img.fark.net image 850x480]

Looks like he could walk away cocky from that competition :D

I was so pissed off.  Seriously.  The student beat the teacher.  Now he's allowed to criticize my cooking.

Naw, you look at it the wrong way... the boy just became your personal chef!


I'm really ok with it.  Food is a big part of our lives.  There's 5 athletes in this house at any given time.

We need to eat and we need the help.
 
2017-06-18 08:08:47 PM  

rohar: neuroflare: rohar: neuroflare: rohar: Also, timely post.  4 days ago my 11 year old son did his first rack.  He was dumb enough to criticize my last rack so this one was on him.

He chose to cut it in half, half Texas style, half NC style:

[img.fark.net image 850x480]

Looks like he could walk away cocky from that competition :D

I was so pissed off.  Seriously.  The student beat the teacher.  Now he's allowed to criticize my cooking.

Naw, you look at it the wrong way... the boy just became your personal chef!

I'm really ok with it.  Food is a big part of our lives.  There's 5 athletes in this house at any given time.

We need to eat and we need the help.


I'd be proud too, I think the ability to make tasty food is a life essential.
 
2017-06-18 09:29:17 PM  
I know a common technique for competition BBQ is to spray the ribs with apple juice while they're smoking, but I prefer to just dry rub 'em and smoke 'em until they have a temp of 200 degrees (internal). Another way to judge doneness is pick them up in the middle with a pair of tongs and if they start to fall apart they're done.
 
2017-06-18 10:06:46 PM  
*looks at submission time*

Take them off the grill, maybe?
 
2017-06-18 10:13:59 PM  
Don't roll them too tightly, they won't stay lit.
 
2017-06-18 10:51:30 PM  
The honey one the ribs is overkill IMO. I put it in the sauce depending on which style sauce I am making. My method is, remove the membrane. Rub and then smoke them at about 225. One rack of baby backs usually takes me about 4 hours in my weber kettle. Just before they're done I brush them with with sauce and let it cook on a bit. I tell they're done by picking them up with tongs at one end. If they crack from the weight, they are done. I have a dedicated smoker as well but only use it if I am making more than 3 racks. I generally give them a good blast of smoke with cherry chips at the start and use apple wood chunk for when the cherry chips are burnt up. Hickory and pecan work well too if you want a stronger smoke flavor.
 
2017-06-18 11:11:57 PM  
Invest in one of these.

scontent.cdninstagram.com

It's called an Orion Cooker.  It's about $150 direct from the manufacturer, or you can get it at your local Ace Hardware or elsewhere online.

Yeah, it's heresy. I'm all for low and slow and I have my own regular BBQ pit.  Unfortunately in my life I don't have the amount of time it takes to dedicate to what's necessary to doing it right.  That being said, the Orion is the equivalent or just barely short of the same thing in the fraction of the time.

The cooker cooks like a convection oven.  You can do a rack of ribs, smoked, in roughly 90 minutes.  You can do a 20 lb turkey in 2 to 2.5 hours.  You can do a pulled pork. Brisket.  All in a fraction of the time that it would normally take.  And it's freaking AWESOME.

The way it works is the meat goes on the inside. Also on the inside is a pan for liquid (read: beer) and around that goes wood chips. On the outside is charcoal that you light both around the outside and the top.  It cooks quickly at a high temp, the wood inside smokes but never catches fire, and you have a great smoked product way quicker than you can ever do it low and slow.

I love doing it the traditional way (not missionary) when I've got the time and a few drinks to kill with friends. With the Orion you can knock out an impressive rack in no time and people will rave.  A buddy of mine loved it so much he just sent me pics he took of the one he got for Father's Day today.  No, I don't work for them, it's just an awesome product.  You won't regret it.
 
2017-06-18 11:13:36 PM  
Here's your ribs

cdn.shopify.com
 
2017-06-18 11:32:28 PM  
My tried-and-true method works perfectly every time.

Day before smoking, marinate or apply rub.  Whatever floats your boat here.

Preheat your smoker to 225, and once it's hot, add wood chips.  I prefer hickory, but apple or cherry works too.  Oak can be a bit overpowering on pork.

Smoke the ribs for 2 hours, continually adding chips to keep it fully filled with smoke.

Remove the ribs, and wrap individually in foil, adding whatever juices you want to do here.  I avoid sugary solutions at this point because it tends to burn (at least in my crappy smoker).

Return to the smoker for 3 more hours.  No additional smoke is needed.

Remove from heat, and place in an oven without heat, and let them rest in foil for another 30-45 minutes.

Remove, and enjoy!!
 
2017-06-18 11:51:47 PM  
For next time, I would just rub them down before smoking.  I use brown sugar on pork rubs so the rub basically becomes a sauce at about 250.  If smoking with apple wood, I like to give a spritz of apple juice for added flavor.  I think extra rub and honey while smoking would overpower the meat and the smoke.
 
2017-06-18 11:57:42 PM  

TwoHead: If you are going to smoke a rack of ribs my advice would be to smoke two or three more while you are at it. Same amount of effort results in more ribs and you can always use more ribs.


I try to eat healthy, but if you're smoking a rack of ribs, smoke three. It's a more efficient way to die happy.

We all die. There are worse ways to go than with a belly full of pork and sauce all over your face.
 
2017-06-19 12:27:24 AM  

neuroflare: neuroflare: Naw, you look at it the wrong way... the boy just became your personal chef!

However most of the time you'll get mac n cheese :P


If it's smoked cheddar mac and cheese, you got a winner! ;-)
 
2017-06-19 12:31:55 AM  
More of a dry rub guy myself, never have put sauce on my pork ribs.  Did beef ribs today and like my briskets I keep it simple with cracked pepper and salt.  Turned out great.
 
2017-06-19 01:16:27 AM  
You're gonna hate me, but I just put the ribs in a ziploc bag of cheap no-brand Zesty Italian salad dressing, let that marinate for 1-3 hours, then cook in the oven for an hour or so at 200.  I then finish them on the grill, regular Kingsford briquettes, (electrically started, no starter fluids) a handful of soaked apple or cherry wood chips goes onto the coals, then I immediately slap the ribs  down and seal the whole thing, closing all air vents, set the timer for fifteen minutes total. It's very low-effort.

Everybody who tastes them marvels at the aroma as well as the taste, and they are not too dry. Total time spent: 90 minutes.

 Similarly for chicken wings, but instead of salad dressing I hit them with Riley's brand seasoning and I open the lid to turn them after seven minutes in the box...


I can't compete with all the BBQ gurus but all I can say is, try my way, one time, decide for yourself.
 
2017-06-19 01:17:34 AM  
wow this went green. I literally paid 5 bucks solely to ask farkers what they thought and I GUESS I bought a green light.

I didnt bother with a pic of the ribs, the rub is too dark and is a complete crust. The ribs themselves? farking delicious. Thank you for the dont honey them advice folks, it worked grtat. I might try it next time because I don't mind sweeter ribs.

I should have guessed asking about cooking ribs on father's day would get a green

RIH dad, you POS.
 
2017-06-19 01:21:05 AM  

Any Pie Left: You're gonna hate me, but I just put the ribs in a ziploc bag of cheap no-brand Zesty Italian salad dressing, let that marinate for 1-3 hours, then cook in the oven for an hour or so at 200.  I then finish them on the grill, regular Kingsford briquettes, (electrically started, no starter fluids) a handful of soaked apple or cherry wood chips goes onto the coals, then I immediately slap the ribs  down and seal the whole thing, closing all air vents, set the timer for fifteen minutes total. It's very low-effort.

Everybody who tastes them marvels at the aroma as well as the taste, and they are not too dry. Total time spent: 90 minutes.

 Similarly for chicken wings, but instead of salad dressing I hit them with Riley's brand seasoning and I open the lid to turn them after seven minutes in the box...


I can't compete with all the BBQ gurus but all I can say is, try my way, one time, decide for yourself.


hey im not gonna criticize results, im only now stretching my cooking legs. i made an inside out grilled cheese and didn't burn it for god's sake! we all do what we can, and I love wacky cooking styles, like coating a sheet of foil with olive oil and sprinkling on some italian seasoning before placing your totinos pizza on it and baking for 20-25 minutes

It's good, but explaining it will get you strange looks.
 
2017-06-19 01:56:26 AM  

Any Pie Left: You're gonna hate me, but I just put the ribs in a ziploc bag of cheap no-brand Zesty Italian salad dressing, let that marinate for 1-3 hours


This is also a good marinade for chicken!  Also, try orange juice concentrate with just enough water to cover the chicken in a ziplock. Let it soak over night in the fridge. Throw it on the grill, turning often and it will be fall off the bone awesomeness.
 
2017-06-19 02:29:55 AM  

Demetrius: Orion Cooker


ordering one now
 
2017-06-19 04:57:29 AM  
Suck don't blow.
 
2017-06-19 07:03:41 AM  

drjekel_mrhyde: Demetrius: Orion Cooker

ordering one now


You won't be disappointed.
 
2017-06-19 07:21:57 AM  
If a skunk sprays anywhere near the ribs, write them off, don't try to eat them.
 
2017-06-19 09:07:46 AM  

null: If a skunk sprays anywhere near the ribs, write them off, don't try to eat them.


False.  You deserve it for not properly controlling the pests in your area.
 
2017-06-19 09:13:22 AM  

mike_d85: null: If a skunk sprays anywhere near the ribs, write them off, don't try to eat them.

False.  You deserve it for not properly controlling the pests in your area.


Tell that to a certain TF'er and his pork chops.
 
2017-06-19 09:20:51 AM  
My version is a light dusting of rub, smoker at 225, wait until you can wiggle a rib bone free from the meat.

I really don't understand the people cooking for hours at 160 then raise the temp later.  Waste of time.
 
2017-06-19 10:40:06 AM  
I didn't read the entire thread, so if someone has previously stated my points, I apologize.

Glaze.  I glaze my ribs when they are about 30 minutes from done.  Sooner, and you risk making candy.
Mop sauce:  I use a 50/50 solution of vinegar and something else (beer, whiskey, bourbon), put it in a spray bottle and spray down the ribs every 30 to 45 minutes.

Nobody has ever said, "Jonb, your ribs suck, I'm never eating your food again."
 
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