Help with pork ribs

MatthewC · Jul 25, 2014

Hello folks. First poster here. I have been a daily visitor to this site but just read posts and didn't contribute. I have been a weekend smoker for years. I am satisfied with my meats except pork ribs. They are my favorite but I do not like my own. I enjoy Corky's, Memphis BBQ company and my favorite are Jack's in Nashville. I am not a Rendezvous rib fan though. I have done BRITU and every combination that I know to try. The one thing that I feel that I don't like is adding honey and sugar in the foil stage. I think the sweetness deters me. Sad to say but my best were boiled in beef broth for a couple hours and finished on the smoker. I am down to maybe trying just an SPG rub and no foil. I would appreciate any suggestions.

My equipment is a weber WSM and a weber OTG. I have tried many different woods, temps, water vs no water all to unsatisfied results.

Brian in Maine · Jul 25, 2014

What don't you like about your ribs? Have you tried pineapple juice in the foil?

Gore · Jul 25, 2014

This could be an interesting thread. I'm not familiar with the restaurants you mention (except Rendezvous -- I don't like them either). It sounds like you don't like sweet. It would help if we could know a bit more, like sauced or unsauced, etc. If you saw a picture of ribs, would you know if you would like them? If so, you might do some searches on some ribs, or others in this forum can post pics of their ribs with how they were cooked.

As for the boiling. While we make fun of such things on this website, I'm a big proponent of the philosophy that if it tastes good, then it is good (heresy, I know with boiled ribs).

1buckie · Jul 25, 2014

Knock the headbone off & go................

what's not to like about hyper-juicy full spares?

Pretty sure these were Big Ron's In the House only, no daffy extras.............

That is a way to go maybe......just rub, meat, fire....then start adding in various elements until you come across the thing you don't like.....reverse engineered ribs......

SmittyJonz · Jul 25, 2014

St Louis Cut - PlowBoys YardBird - run them at 275*- Nekid - for 4 1/2 hrs . Easy. No foil, no juice , no glazing, no spritzing. :mrgreen: on Hickory n Cherry Wood mix and Stubbs Briquets.

mikemci · Jul 25, 2014

I like this guy's videos and here is hi Memphis style ribs. Enjoy and good luck!

[ame="https://www.youtube.com/watch?v=WKvjQFa0GUo&list=UU--MxpGXJ3LVD8KvlNzRlcA"]Memphis Style Rib Recipe | How to smoke Memphis Style Dry Rub Ribs Malcom Reed HowToBBQRight - YouTube[/ame]

MatthewC · Jul 25, 2014

Gore,

As to your question about sauced vs unsauced. I enjoy both, a glazed over sauce that has cooked on is good as well as dry. I think the honey and brown sugar in foil is what I don't like. Mine just seem to be missing something

pjtexas1 · Jul 25, 2014

Drop the foil, honey and brown sugar. Add cayenne pepper.

Collector-X · Jul 25, 2014

Rather than saying I don't like this or that, just answer as to "What DO you like???"

If you like spicy, then add spices that are spicy. Start by adding cayenne as pjtexas said.

If you like a little sweet but not the strong honey type sweet, add something like Dr. Pepper or just plain apple juice. You do need some type liquid in the foil and if you thought beef broth was good, make up some bouillon and pour that in.

You need to try and experiment with what you do like. We can give suggestions all day long, you just need to go though your cupboard and try stuff out.

Biloxidman · Jul 25, 2014

I like to foil with a Syrah that adds a deep flavor and a little spice. Give that a try. I do mine for 2 hrs 15 minutes bare, 1 hour 15 minutes in foil with red wine, them 15 minutes meat side down for saucing, then 15 minutes bone side down for saucing. They are usually done by then.

cholloway · Jul 25, 2014

I am down to maybe trying just an SPG rub and no foil.

^^^^^ This ^^^^^

Help with pork ribs

MatthewC

Is lookin for wood to cook with.

Brian in Maine

is One Chatty Farker

Gore

Phizzy

1buckie

Babbling Farker

SmittyJonz

somebody shut me the fark up.

mikemci

Babbling Farker

MatthewC

Is lookin for wood to cook with.

pjtexas1

somebody shut me the fark up.

Collector-X

Well-known member

Biloxidman

is One Chatty Farker

cholloway

Babbling Farker

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