Discussion in 'The Cheap Seats' started by Nautica, Jul 11, 2010.
Hey as I promised here are some of the pics from my ribs.
How long did you smoke them for? What kind of BBQ Sauce?
I smoked them at 190 for 6 hours, I don't have the best smoker, so that is why it takes 6 instead of 4. I don't use BBQ sauce. I use my rub, brown sugar, and applejuice on them.
Just look at the pink!
Those look real nice Nautica... although I have worked as a cook for 5 years, I just dont have it in me to make amazing food like my dad and (seemingly) you have
Yea, I hear ya. I usually would rub all the ribs, but I'll throw some sauce on some of them..
Either way, they look delicious.
When I don't do them Competition style, I'll do em texas style, then use a little home-made when eating them. I use the ketchup bottle technique
I just started smoking ribs, chicken etc last year. I got the "smokenator" for father's day. If you never heard of it, its way to modify your 22" weber into a water smoker. Really does a nice job. I usually cook mine a little hotter, about 225 for 3 hours and then wrap with the apple juice for another 2 and if I use bbq sauce then I run em dry for the last 45 minutes so the sauce glazes on. I usually use hickory and applewood......what kind do you use? What kind of smoker?
right now I am just using a brinkman water smoker. They are very hard to control the temperature. I am building a cooker with a smoker box. better to regulate the heat by adjusting the cap on the chimney stack and the side vent on the smoker box. I like to use white oak. Hickory is nice but you can over-smoke the ribs and it can leave a bad after taste. White oak is very subtle and has a clean taste. I used mesquite today and it has a good taste, not something i would do every day though.
the best thing for ribs is a constant low temp, around 170-190, and constant temp. When the temp fluctuates you end up having to cook them longer.
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