CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,060 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun Jun 22, 2008, 8:33am Subject: Smoking a rack of Spareribs
Yesterday it was an absolutely gorgeous day in Connecticut. My wife Kara and I decided to do alot of yard work. During this time we decided to smoke a rack of spareribs in the meat smoker we have.
It was a full rack of spareribs (not baby back ribs). Weighed about 5 pounds. The day before I rubbed it with a mixture of salt, pepper, brown sugar, cayenne pepper, garlic powder, mustard powder, cumin, paprika, and chili powder.
I smoked the ribs for 6 hours at 200 degrees, using 100% oak. Every 30 minutes I sprayed the ribs with 100% apple juice. About 15 minutes prior to taking them out of the smoker, I mopped a special sauce we made on them. The sauce had ketchup, rice vinegar, apple juice, cider vinegar, brown sugar, worcestershire sauce, yellow mustard, garlic powder, white pepper, cayenne pepper, ground bacon bitts, grated apple, and grated green bell pepper (all ingredients cooked and blended into sauce consistency).
The ribs came our very good; however I still have not mastered the fall off the bones meat thing. I know there are cheat techniques like wrapping in foil while in smoker to do such, but I don't like to take shortcuts like that. Any pointers from people here that have mastered that issue without the shortcuts would be appreciated.
To go on, as mentioned before, during the 6 hour smoke my wife and I tended to our yard work, mostly our garden: 112 tomato plants (beefsteak, roma, and brandywine), 30 hills of pickling cucumbers, and we planted 80 heads of cabbage. Picked some strawberries and asparagus.
We make our own sauce (lots of it), and we will be making our own homemade crock dills, bread & butter pickles, sliced green tomato pickles (awesome! like bread & butters), and homemade crock sauerkraut and freezer german coleslaw.
Any overage of vegetables I will be selling at our local Farmers Markets.
Anyhow, here are the pictures of the final product.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,060 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun Jun 22, 2008, 8:33am Subject: Re: Smoking a rack of Spareribs
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,060 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun Jun 22, 2008, 8:34am Subject: Re: Smoking a rack of Spareribs
Some of the rib cut off. I just wish the meat would fall off the bones ...
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,060 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun Jun 22, 2008, 8:35am Subject: Re: Smoking a rack of Spareribs
My portion (2 ribs), with peas, asparagus from garden, and onion. Homemade gorganzola cheese dressing on top. Drool.
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,060 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun Jun 22, 2008, 8:44am Subject: Re: Smoking a rack of Spareribs
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,060 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun Jun 22, 2008, 10:44am Subject: Re: Smoking a rack of Spareribs
Marshall_S Said:
Where is Vernon? I'd be happy just getting a whiff of those ribs!
Wow.. those look amazing.
It makes me wonder what percent of CGs also love to cook and approach BBQ with the same passion?
Perhaps your results are better than you think....perfectly cooked ribs (at least competition style) are NOT supposed to fall off the bone. Judges DEDUCT points for ribs when the meat falls off the bone.
I usually find "fall off the bones" ribs overcooked/mushy...I prefer the meat tender, but still with some firmness to it. So the bone can pull away/turn, with without the meat falling apart.
This has been reinforced a couple time by a couple shows I have watched on the huge BBQ competitions they have in your US of A, and the top rib BBQers in the country produce ribs which are very tender, but are firm, hold their shape, and PEEL away from the bone with losing their consisteny/shape.
Maybe ship some up here and let me have a taste!
Methinks you are being too harsh a critic of your own work, but of course the best results are what YOU like.
Grant
The Coffee Philter - Canada Home and Small Business Espresso Machines - www.coffeephilter.com "Wake up and Smell the Coffee"
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,060 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
Posted Sun Jun 22, 2008, 11:08am Subject: Re: Smoking a rack of Spareribs
CoffeePhilter Said:
Perhaps your results are better than you think....perfectly cooked ribs (at least competition style) are NOT supposed to fall off the bone. Judges DEDUCT points for ribs when the meat falls off the bone.
I usually find "fall off the bones" ribs overcooked/mushy...I prefer the meat tender, but still with some firmness to it. So the bone can pull away/turn, with without the meat falling apart.
This has been reinforced a couple time by a couple shows I have watched on the huge BBQ competitions they have in your US of A, and the top rib BBQers in the country produce ribs which are very tender, but are firm, hold their shape, and PEEL away from the bone with losing their consisteny/shape.
Maybe ship some up here and let me have a taste!
Methinks you are being too harsh a critic of your own work, but of course the best results are what YOU like.
Thanks for the input, Grant. I did not know how the ribs were judged. The recipe I used was from an award winning rib smoker that I found in a BBQ book. Maybe I did do them right after all.
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