Inaugural Ribs

[grogorat]

Well, followed the general guidelines here and here are the results:
Meat was juicy and tender but the wife said that the rub was too salty and peppery.
I used the Salt Lick BBQ rub and added about 2.5 cups of brown sugar to cut it but apparently it wasn't enough.  Not bad for the first run.

 

[gregbooras]

Well, followed the general guidelines here and here are the results:
Meat was juicy and tender but the wife said that the rub was too salty and peppery.
I used the Salt Lick BBQ rub and added about 2.5 cups of brown sugar to cut it but apparently it wasn't enough.  Not bad for the first run.

The Salt Lick BBQ rub is pretty high in sodium around 28 percent or so if I remember right.

I know many folks go crazy on the rub they apply, but when I do my smokes I just lightly dust my meats.

Greg

 

[SconnieQ]

I also seem go lighter on my rubs now, than I did when I was starting out. I make my own rubs, so I can control the flavor and salt/pepper balance.

 

[DivotMaker]

Congrats on the first ribs, Gary!!  They look good!

 

[gregbooras]

Gary it may be to late, since you have most likely eaten the ribs. But if not I would try rinsing the ribs off under running water.

Greg

 

[jcboxlot]

Try coffee, brown sugar and paprika on here, less of the regular rub. 

I get the same complaint and coffee rub works well with her. 

 

[smokeasaurus]

Ribs look darn good. Salt lick is pretty salty.

May I recommend a rub??  Your wife will lick your fingers along with hers when she tastes this goodness  8) 8)

http://www.burntsacrifice.com/Sweet-Carolina_c_17.html

 

[grogorat]

All great suggestions folks, and when we wiped off the "salt bark" it was pretty good.  I will definitely look into all of your recommendations and tweak the rub; needless to say, this was a learning experience and if I had to give myself a grade, it'd be a B-.
The meat wasn't fall off the bone but it was really tender and juicy with the right amount of chew.
(225 for 5 hours, no peek, water pan, 2.5 oz. of hickory)

I think the next thing to try is the bone-in Boston butt.

Full disclosure: this is my first time to make ribs EVER in my entire life and I'm almost 50. 

 

[gregbooras]

All great suggestions folks, and when we wiped off the "salt bark" it was pretty good.  I will definitely look into all of your recommendations and tweak the rub; needless to say, this was a learning experience and if I had to give myself a grade, it'd be a B-.
The meat wasn't fall off the bone but it was really tender and juicy with the right amount of chew.
(225 for 5 hours, no peek, water pan, 2.5 oz. of hickory)

I think the next thing to try is the bone-in Boston butt.

Full disclosure: this is my first time to make ribs EVER in my entire life and I'm almost 50. 

Gary,

I would say for a first time for ribs you deserve an A.

Greg

 

[DivotMaker]

Your only "negative" was the rub - that's great!  We learn our preferences on rubs and seasonings through experimentation.  Me? my "go to" off-the-shelf rub for ribs is Famous Dave's Rib Rub.  Love the stuff!  Many other great rubs I like, too, but that's an easy "fall back" in a crunch.  You'll find yours, too.  It's gonna take lots of experimentation, though! ;D ;D

 

[smokeasaurus]

All great suggestions folks, and when we wiped off the "salt bark" it was pretty good.  I will definitely look into all of your recommendations and tweak the rub; needless to say, this was a learning experience and if I had to give myself a grade, it'd be a B-.
The meat wasn't fall off the bone but it was really tender and juicy with the right amount of chew.
(225 for 5 hours, no peek, water pan, 2.5 oz. of hickory)

I think the next thing to try is the bone-in Boston butt.

Full disclosure: this is my first time to make ribs EVER in my entire life and I'm almost 50. 

Gary,

I would say for a first time for ribs you deserve an A.

Greg

Come on Greg...give him that elusive A+ 

 

[gregbooras]

All great suggestions folks, and when we wiped off the "salt bark" it was pretty good.  I will definitely look into all of your recommendations and tweak the rub; needless to say, this was a learning experience and if I had to give myself a grade, it'd be a B-.
The meat wasn't fall off the bone but it was really tender and juicy with the right amount of chew.
(225 for 5 hours, no peek, water pan, 2.5 oz. of hickory)

I think the next thing to try is the bone-in Boston butt.

Full disclosure: this is my first time to make ribs EVER in my entire life and I'm almost 50. 

Gary,

I would say for a first time for ribs you deserve an A.

Greg

Come on Greg...give him that elusive A+ 

Scott,

I was really leaning towards the A+, but I wanted him to continue to strive for the perfect rack of ribs )

Greg

 

[smokeasaurus]

All great suggestions folks, and when we wiped off the "salt bark" it was pretty good.  I will definitely look into all of your recommendations and tweak the rub; needless to say, this was a learning experience and if I had to give myself a grade, it'd be a B-.
The meat wasn't fall off the bone but it was really tender and juicy with the right amount of chew.
(225 for 5 hours, no peek, water pan, 2.5 oz. of hickory)

I think the next thing to try is the bone-in Boston butt.

Full disclosure: this is my first time to make ribs EVER in my entire life and I'm almost 50. 

Gary,

I would say for a first time for ribs you deserve an A.

Greg

Come on Greg...give him that elusive A+ 

Scott,

I was really leaning towards the A+, but I wanted him to continue to strive for the perfect rack of ribs )

Greg

Greg is wise  8)

 

[grogorat]

You're all too kind, hahaha.
I will continue to tweak recipes and techniques because that is the fun part of this process.

 

[TheLocNar]

You're all too kind, hahaha.
I will continue to tweak recipes and techniques because that is the fun part of this process.

Indeed it is! Take notes of what you do too. Sometimes mistakes end up working out very well!

 

[rich b]

There is a good article about salt used in rubs, especially on pork at amazingribs.  I use the memphis dust recipe for rub on almost every piggie that goes into my smoker and it's incredible! 

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html

 

[grogorat]

Thanks for that info, Rich!

 

[Smokster]

There is a good article about salt used in rubs, especially on pork at amazingribs.  I use the memphis dust recipe for rub on almost every piggie that goes into my smoker and it's incredible! 

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html

I have to agree with Rich, the Memphis Dust is my go-to rub most of the time. You can't go wrong with it.

 

[DivotMaker]

There is a good article about salt used in rubs, especially on pork at amazingribs.  I use the memphis dust recipe for rub on almost every piggie that goes into my smoker and it's incredible! 

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html

I have to agree with Rich, the Memphis Dust is my go-to rub most of the time. You can't go wrong with it.

Well, there always has to be a dissenter...this time, it's my turn.  I find MD way too mild, and was really unimpressed, based on the rave reviews!  Not knocking it, mind you - lots of folks swear by it and love it.  Just illustrating that our opinions on rubs, wood smoke, and other seasonings, are incredibly subjective, based on our own taste preferences!  March on, Dusters!

 

[elkins20]

Hey Gary, I use John Henrys pecan rub. It is very good and not salty at all, here is the site. I get it at a bbq store here in my town.
http://johnhenrysfoodproducts.com/product/texas-size-pecan-rub-26-oz/