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Illinois BBQ Society Forum Index -> Ribs

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handimn1 Joined: 26 Aug 2006 Posts: 25 Location: Davenport, Iowa	Posted: Sun Sep 03, 2006 10:05 pm    Post subject: Come on Share Am new to this come on share LOL
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Burnt Food Dude Joined: 06 Jul 2006 Posts: 216 Location: Chicago, IL. A Suburb of Milwaukee	Posted: Mon Sep 04, 2006 7:29 am    Post subject: I usually do BBacks with the membrane pulled. I rub the down with a KC style rub the night before. wrap in plastic wrap and put in refrigerator (or cooler). About 30 to 45 minutes before I'm ready to cook them I take them out of the fridge & plastic wrap and give them a sprinkling of the KC rub and let them come to room temp. I smoke them at 225 - 235 degrees for about 2 hours using a combo of hickory & apple wood. I take them out of the smoker, pour some honey and brown sugar (light) on them and wrap in aluminum foil. Then I put them back in the smoker for about 45 minutes to maybe an hour. (The time in the foil depends on who I'm cooking them for. Use the hour if you want them falling off the bone.) After the foiling time I take them out of the foil and place back in the smoker for another 45 - 60 minutes. This usually firms up the ribs and the sugars carmalize. I don't usually use any sauce on the ribs but do serve it on the side. Something spicey. Note: The above got me a 10th place ribbon in my first KCBS contest. I used shredded lettuce in my box. I was told thru scuttlebutt that If I didn't shred the lettuce and added some red sauce to the ribs I would have scored higher. I scored 8s & 9s on taste & tenderness but not so good on appearence. _________________ PCMCIA - People Can't Memorize Computer Industry Acronyms. – Unknown
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handimn1 Joined: 26 Aug 2006 Posts: 25 Location: Davenport, Iowa	Posted: Mon Sep 04, 2006 1:24 pm    Post subject: Those sound so good, I was just talking to my wife about ribs, she is one that doesn't like a lot of spice so she is hard to please! I am trying to come up with a rub that one spice doesn't over power the others or the meat! I wish I had a guide line that dictates how my spice by % to make it easier to know how much and what to mix together! Thanks so much for sharing!!!!!!!!
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Burnt Food Dude Joined: 06 Jul 2006 Posts: 216 Location: Chicago, IL. A Suburb of Milwaukee	Posted: Mon Sep 04, 2006 6:21 pm    Post subject: The amount of spice used is controlled by you. If you want a little more heat add more hot stuff. There is no set percentage. What may be hot to your wife could be boring to me. Everybodies taste buds are different. Thats the fun part of BBQ contests. Trying to figure out what Judges want / like In my beginning I used to think the same way. Use 1 part of this, 1/2 part of that, 1/4 part of the other thing. But what if I don't like the other thing? What was I to do? Cut it down to 1/8 or cut it out entirely, substitute something else, etc. Experiment! Make sure you write every experiment down. Just in case you stumble onto something you like. Most people have used store bought rubs and sauces but "enhanced" them theirselves. Emeril's rib rub too spicey? Add more sugar. Experiment between dark, light, white and turbinado sugar. Each adds a little different flavor. RE: light & dark brown sugar. I've been drying them out before putting them in rub mixtures. It keeps them from clumping. I hope I haven't rambled too much. _________________ PCMCIA - People Can't Memorize Computer Industry Acronyms. – Unknown
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handimn1 Joined: 26 Aug 2006 Posts: 25 Location: Davenport, Iowa	Posted: Mon Sep 04, 2006 8:14 pm    Post subject: No your information helps at least it does me!
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