Spare Ribs

[frigilux]

Allen & Matt--People are funny: I have a "tuck-under" garage which houses a gas furnace, a gas water heater, a car with 13 gallons of gasoline in it, and a mower and snowblower. If there's a potential for explosion in my house, it's right under my dining room and kitchen. Nonetheless, I sleep soundly every night without a worry about it.

On the other hand, I'm hesitant to use a pressure cooker, as I'm afraid it will explode.

Go figure!

 

[goatfarmer]

Now ya got me hungry!

 

[sudsmaster]

Those do look good.

I have exactly the same New Braunfels slow cooker you picture.

Mine is under a metal roof (covered patio) so it's not quite as rusty, but the powder coat they put on these doesn't seem to take the heat for very long.

I haven't made ribs for some time now, but now you have me inspired. There's a vacuum pack of baby back ribs in the depths of the chest freezer I should thaw out and use. I have saved up a variety of very well aged fruit wood: nectarine, persimmon, cherry, almond, along with store-bought hickory. My favorite so far is alder but I haven't seen it in the shops for a long time now.

I also enjoy slow cooking/smoking turkey, but I use a different set up for that (a Kingsford big egg shaped covered BBQ).

 

[wetguymd]

Rib question

Do you cover them with foil? Yours looks so juicy and tender. I tried doing ribs on the grill (gas with wood chips) and after about an hour they looked so dry. The temp was 275 degrees. I put them in foil at that point and left them on for a couple more hours and they kind of steamed. I then took them out of the foil and put them back on the grates and sauced them for about 30 minutes. They were very good but didn't really have the smokey grill flavor. I could have done them in the oven in foil and saved the gas from the grill...lol....

 

[sudsmaster]

In the past I've gotten good results by including a pan of hot water in the smoking area. It helps to provide moisture during the process, I think. Another trick is to sear the meat at high heat before starting the smoking process, which will help to seal in the juices also. But ribs are so thin that I think one needs to be careful not to overcook/burn them when trying to sear them.

 

[spiceman1957]

Runematic

I was going to post a reply but could locate the picture I took. After reading everyone suggestions, I decided to use a slow cooker (I know, that's probably cheating by Southern standards)but I didn't have all the necessary equipment. I pulled off the skin on the back of the rids. Then I used a slow rub (a recipe I found in a Paula Dean cookbook) for 12 hours or overnight. Then I used a good quality BBQ sauce and cooked them on the slow setting for 12 hours. They turned out terrific.
John

 

[washernoob]

Smoker and water

we always put water into the smoker to get moisture flowing. Have to refill it often as it evaporates.

Uhhh.... Those ribs from Spiceman are just perfect looking! The color is fantastic. Good amount of sauce, and mouth watering flavor I am sure.

 

[spiceman1957]

Thanks Washnoob,

My partner would not eat them unless I pulled the meat off the bones as he hates to eat food like Fred Flintstone.
John

 

[runematic]

Thanks for all the great comments.

Rick (sudsmaster), yeah, the smoker is getting rusty. I've had it for about 10 years or so now. It has had a lot of meat, veggies, & charcoal through it in that time. I also use it as a regular grill in that I'll just throw coals in the main barrel when I want to cook faster.

One year we did a turkey for turkey-day. We started it about 4am. I took the dog (he has since passed on and we have another) out with me to hang out. Well, he was nosing around behind the garage and then came flying back over to me with his tail between the legs. HE GOT TO MEET MR SKUNK,,, NOSE TO SKUNK-CHEEKS! I'll never forget that day.

Lyle, on this grill I do not use water. I used to have a Brinkman bullet-looking smoker that used a big pan of water. It will help on long smokes to keep moisture going. I use foil every once in a while.

When I do pulled pork, I'll smoke the shoulder for 12-14 hours and then foil it up, wrap it in 2 heavy towels and throw it in a cooler (with no ice in it obviously) and let it rest for a few hours. The meat will stay hot and will get extremely tender & juicy. I've done that with ribs as well and they turn out fantastic.

John (Spiceman1957), those ribs look great. Having to take the meat off the bone for him to eat??? Isn't that half the fun?