Smoking a slab of ribs for the fourth........?

Question

I use head country bbq and hickory or pecan wood off of my property. (They're great) I'm just wondering if anyone has any new ideas or suggestions. I do them them the same ol way everytime..

Answer 1

Use a dry rub to start with consisting of brown sugar, cayenne pepper, garlic powder ect. Then be sure to turn you ribs every 20 minutes. when you are about an hour away from finnish use a wet mop every 15 minutes. Wet mop them with a sauce consisting of orange juice, brown sugar, Lemon/lime juce and zest, garlic (minced) and honey. Bring it to a boil and reduce to a simmer for 5 minutes to bring together.

Answer 2

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

these are good web sites for BBQ sauces and techniques to answer all your BBQ questions:

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

http://fp.enter.net/~rburk/sauce-rub-mar...


http://www.weber.com/bbq/pub/recipe/menu...

Answer 3

You can substitute the ribs in place of the brisket. You'll be surprised how earthy the meat tastes with the coffee.

MILLIONAIRE BRISKET
With Coffee and Beer Mop Sauce
Source: BBQ USA by Steven Raichlen
Yield: Serves 8 to 10
Advanced Preparation: 4 to 24 hours for marinating the brisket

FOR THE RUB AND BRISKET:
1/4 cup coarse salt (kosher or sea)
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chile powder
2 tablespoons freshly ground black pepper
2 tablespoons instant dried coffee
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon dried oregano
1 center-cut piece beef brisket (5 to 6 pounds)
FOR THE MOP SAUCE:
1 cup beer (I like a dark)
1 cup apple cider
1/3 cup cider vinegar
1/3 cup coffee
1/3 cup beef or chicken stock (preferably homemade)
1/4 cup Worcestershire sauce
2 tablespoons Tabasco sauce or another hot sauce
2 teaspoons coarse salt (kosher or sea), or more to taste
1 teaspoon freshly ground black pepper
6 slices bacon (optional)
Jim’s Really Easy and Really Good Barbecue Sauce (recipe follows)
4 to 6 cups wood chips or chunks (preferably hickory or maple), soaked for 1 hour in water to cover, then drained

1. MAKE THE RUB: Place the salt, brown sugar, paprika, chile powder, pepper, onion and garlic powders, and oregano in a small bowl and stir to mix.

2. in the unlikely event your brisket comes covered with a thick layer of fat, trim it to a thickness of 1/4 inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it onto the meat with your fingertips. (You’ll have about 3/4 cup more rub than you need for the brisket. The leftover rub will keep for several months in a jar.) You can cook the brisket right away, but it will be better if you let it cure with the rub in the refrigerator, covered, for several hours, or even a day ahead.

3. MAKE THE MOP SAUCE: Place the beer, cider, vinegar, coffee, stock, oil, Worcestershire sauce, Tabasco sauce, salt, and pepper in a nonreactive bowl and whisk to mix. Taste for seasoning, adding more salt as necessary.

4. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips or chunks on the coals.

5. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices, if using, over the top of the meat, then cover the grill. Cook the brisket until very tender, 5 to 6 hours (the cooking time will depend on the size of the brisket and the heat of the grill). To test for doneness, use an instant-read meat thermometer: The internal temperature should be about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce once an hour for the first 5 hours. If the brisket starts to brown too much, generously baste it with mop sauce, wrap it in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you’ll need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.

6. Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat, or better yet, serve it on the side.

Answer 4

Mmmmmmmm!

I don't have any new ideas but for an invite to your yummy BBQ, I'm sure I could come up with some!

;)

Answer 5

apple wood and or peach wood...