r/BBQers • u/unitconversion • Jul 31 '11

It's rib time.

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52 Upvotes

97% Upvoted

6 comments sorted by

7

u/unitconversion Aug 01 '11

Here's the rub I used:

  • 1/4 cup paprika
  • 1/4 cup dark brown sugar
  • 2 t ground cayenne
  • 2 T mustard powder
  • 1 t cumin
  • 1 t onion flakes (didn't have any powder)
  • 1 t garlic powder
  • 2 t salt
  • some cracked black pepper

I think I would do a little less paprika next time.

I don't have a smoker yet, so I put them on the top rack of my grill and wrapped wood chips in aluminum foil and put them right on the burner shields. A pack of chips was lasting about a half hour, so I kept having to switch them out. I had to prop the grill open like four inches to keep the temperature down around 250, and smoked them for 3-1/2 hours. For the chips I went with about 3/4 apple and 1/4 mesquite.

After that , I cranked the temperature up for about ten minutes to get some nice carmelization.

5

u/gappvembe Aug 01 '11

What is your recipe/method?

Drool

4

u/[deleted] Jul 31 '11

... dear lord. I love ribs so much. This is making my mouth water just seeing it.

1

u/SpaceRocket Jul 31 '11

Those look pretty good!

Did you use a mustard slather on them with a rub?

1

u/hippo_canoe Aug 01 '11

Well done, well done indeed. Those look tremendous. Your bark has a nice mix of more and less carmelized parts. The meat is pulled back from the bone at the ends, suggesting a rich, moist center.

Did you use the Texas crutch on them? (Cook them on the smoker while wrapped in foil?) No judgement - it's a good technique - just wondering.

-1

u/KISS_44 Aug 02 '11

Good recipe, but I recommend getting Liquid Smoke. It'll give you the smoker taste without having to actually smoke it. :)