Aussie BBQ Forum

G'day G'day

Long time no post..

Basically just starting a thread as I want to 'perfect' pork ribs. Basically try out a few methods, cooking styles etc etc to get something I can churn out pretty constantly. Pork ribs are probably the only thing i have tried and not really been overly happy with at some point so I want to hone in on that sweet spot.

Trials start Sunday. Going memphis dust, gidgee lump, apple wood on the weber OTS first up

I look forward to this thread. Lots of pics please Ant.

Great place to start, I find the Memphis dust quite sweet, tend to add a small sprinkle of mad hunky underneath it for a little pop.

Muppet wrote:Great place to start, I find the Memphis dust quite sweet, tend to add a small sprinkle of mad hunky underneath it for a little pop.

Me too, although i only use mad hunky on pork now cooking for friends family. Consistently the same every time. I spray with apple juice mixed with a little apple cider vinegar. I have read somewhere add some brown sugar to that spray bottleas well and its the goods. Have yet to try it myself as yet.

I used to spray ribs but I'm not convinced that it really does anything apart from perhaps to make the ribs darken more due to the sugar content in the apple juice.
As the heat is applied to the rub, I'm almost certain it pretty much evaporates into and around the pit rathe than stay on your ribs and perhaps the sugar content sticks.
This might make the rub a bit sweeter or maybe even bitter?

Ribs are definitely a personal thing, pitmasters in Comps in the US are always trying to find the ultimate taste of what they think the judges are going to dig but here in Australia, most of the time, the only comparos is the ribs some of your guests may have tried at a restaurant and usually these are boiled and over sauced.
People think that ribs must be fall off the bone but in most cases can't even taste or feel the texture because they are mostly boiled.

Now you guys are a lot more savvy about ribs even if you think you're not there yet....it's because we are looking for different tastes and textures than what is normally served to us, we know how to get and research different rub products than the usual restaurant rib merchants....

I'm not a oversauced rib fan, in fact I prefer my ribs with a good bark so I don't tend to foil mine anymore....I find foiling is usually to steam and hurry up the cooking process so I try to avoid doing it.

I always smoke my ribs at around the 225F range but don't get upset if it sneaks up to 250F, and when I think they are close, I pick the ribs up from 1 end bend it upward, and if the meat starts to split at the bend underneath, then I announce they are ready, if they don't...I wait and test till they do.

This way, I get ribs with a nice crispy bark, and with a little bit of chew and texture but not that you have to tear it from the bone with your teeth....but it's not the fall off the bone either...I find this technique fairly consistant in the majority of ribs I do.

I always tear the membrane off the bone side of the ribs to help the rub cling and impregnate the meat better as well as it stops the membrane dragging the meat off the ribs as you bite into it...membranes are quite hard to break down...they are tough!!

I use a WSM for mine but have done them in the kettle and a pellet cooker (when I had it) .

Anyway aussieant...something to try if you wish...it all depends on how you like them....sauced or crispy rub or a bit of both....sometimes I put thin layers of bbq sauce mixed with some white vinegar in the last 30 minutes of cooking time. I don't stress with time..i just go with the flow and feel. And that's another thing, if you want to do ribs justice, never do it in a rushed state......give yourself lots of time....ribs are a bit like brisket...they are done, when they are done and no sooner.

Cheers

Davo

Nice post davo!

Davo wrote:I don't stress with time..i just go with the flow and feel. And that's another thing, if you want to do ribs justice, never do it in a rushed state......give yourself lots of time....ribs are a bit like brisket...they are done, when they are done and no sooner.

Cheers

Davo

yeah....Davo try telling ya mates that after they have been knocking back a few brews for a couple of hours and have been tortured by the aromas coming from your weapon of choice.

bangers and crisps just don't do it for them, it is like when you went for a drive and all you heard was 'are we there yet".

kevin

Hehehehe Well Kev...the punters know I ain't gonna give the verdict of doneness until i'm ready.....it's kinda like waiting for your day in court...anxious to know what the outcome will be. I've usually got something else on the go to keep them happy for a bit. top reason for having more than one bbq happening.
I don't really cook much for other folks anymore...just for me and the Mrs and She never knocks em back.
I've only got a very small courtyard where I'm living and it's really difficult to have many folks around at once.
I do however tease a lot on facebook to my work colleagues

Yes but if you're going to do the cooking justice...you've just gotta chill out and take your time......DON'T keep opening the lid to check on them coz if ya looking, you ain't cookin'...ain't that right Kev

One thing I love to make for bbqs now and it keeps ppl happy is the ABT's (Atomic Buffalo turds) I made about 40 of them in the morning, smoked on the WSM for just over an hour and a half to take to my wife's boss's BBQ and she had so much food there (she owns a restaurant) but the ABT's were gone-ski and there was a lot of other stuff left

Cheers

Davo

thanks for all the info Dave and everyone else.

Trimmed 2 racks to St. Loius last night, dusted and wraped in cling. Fridge overnight.

Fot up this morning and got the OTS going. Ribs went on at around 8am with a nice chunk of apple wood. Just added another chunk, ribs looking good.

thinking or doing one of the racks 3-2-1 and the other unwrapped for the whole cook to compare?

Planning a light saucing and dust for the final hour on both. I also don't like my ribs sauced as such, just a light lick

well that went pretty well. Far from perfect but my best effort on pork ribs yet.

Don't think I will use Memphis Dust again, not enough flavour for me, need a bit more kick. Will used my standard pork rub next time as it has 3 different chilli powders in it.

3-2-1 (pulled the 3 minutes 'early' as I could tell they were done) over gidgee used around 3 'chunks' of apple wood about an hour from each other for the first 3 hours.


I don't normally use the chimney with lump but did for convenience this morning


How they were set up, coals were under the water pan and was a drip tray underneath the ribs. Chucked the 'off cuts' on for mid cook snacks


Just off the cooker, colour looked good was surprised how mild the flavour was


Decent smoke ring


Good bite

Overall I am happy, I know a few things I wasn't happy with and will change next time, most importantly the cooking method worked really well. I was pretty much spot on with the texture and tenderness of the meat for my liking so just need to work on flavour

Hey guys, excuse the ignorance - but "3-2-1" etc., does that mean 3hrs uncovered, 2hrs covered/wrapped and 1hr resting?

Almost there, 3,2,1 is like you said; 3hr on the grill, 2hr wrapped/foiled, 1hr back on the grill unwrapped. Go one further and durring the last 15 mins baste with your favorite sauce! Rest for 10mins and hook in!