Rack of pork ribs

[nickdel]

Has anyone got any advice about smokin' racks of pork ribs such as rubs, cooking times etc. Seeing as they're quite thin I can't imagine them taking any longer than a couple of hours at 225F. Is that about right or am I way off the mark?

Nick

[Swindon_Ed]

It will dependent on which type of ribs your cooking, i'd follow one of the following methods.

For baby back ribs a simple 1-1-1 method (1 hour smoking, 1 hour in foil & 1 hour back on without the foil) in the last half hour if you want to sauce them this would be the time to do it.

For spare ribs do the same as above but timings would be 3-2-1. if your spare ribs don't have much meat on them you might want to try 2-2-1 or a bit less just keep any eye on how long they are foiled for as i've left them wrapped for too long before which caused all the meat to fall off the bone in the foil rather than in my mouth

I've put one of my rubs on here which i've always got good results with, i've but the link below for you.

viewtopic.php?f=40&t=424

[nickdel]

Thanks Ed.

I'll give that a go this weekend - weather permitting

The rub looks good too

Nick

[nickdel]

ps Got any good sauce recipes?

[Swindon_Ed]

Here's the sauce that goes with it, all the ingredients are easy to get: viewtopic.php?f=40&t=425

here's another one i'm wanting to try which was given to me by a Texan girl in the office but there are a few items i'm waiting to arrive before i can give it a go.

¼ tsp. each all spice, cinnamon, mace and black pepper

½ tsp. each curry powder, chili powder and paprika

½ tsp. hot sauce

¼ cup white vinegar (50ml)

1/3 cup dark molasses (75 ml)

1 cup ketchup (250 ml)



Mix wet ingredients before adding the dry, otherwise the molasses and ketchup won’t mix together.



Sift together all dry ingredients in separate bowl. In another bowl, combine hot sauce, vinegar, molasses and ketchup. Add dry ingredients and mix well.

[nickdel]

Thanks again, Ed.
I've noticed that a lot of recipes call for "ketchup" Is there any particular brand that's recommended? or is supermarket stuff OK
That recipe from your Texan friend looks good. I've got everything except the molaces which I'll hunt down this weekend.

Nick

[Swindon_Ed]

I normally use Heinz but that's just my preference, whatever you use just think is it's good enough to put on your chips? If yes it'll be good enough for the bbq sauce.

That recipe from your Texan friend looks good. I've got everything except the molaces which I'll hunt down this weekend.

That's the bit i'm missing and the only stuff that i can find is boot strap molaces which isn't the same it's more like treacle, i've seen some other people say to use soft brown sugar as it's got a high molaces content but i'd like to try the sauce to the recipe before i start making any changes.

[nickdel]

This is an extract from a website i found whilst searching dark molasses.

I hope this helps

"The choice of names for this sugar syrup seem to reflect regional language preferences rather than any major differences. In the US, "molasses" is the preferred term while in the UK, "treacle" is used"

[Swindon_Ed]

I know what i'm going to be adding onto my shopping list tonight.

[smurphy_3]

I'm not a big ketchup user. I cook my ribs 3-6 hours, and I only foil 30-45 minutes. I spritz my ribs every 30 minutes with apple juice for moisture.

My sauce is more of a carolina sweet and spicy sauce.
Apple juice
Apple cider vinegar
1 - cup tomato sauce plain
brown sugar
honey
salt
black pepper
red pepper
liquid smoke
chili powder
paprika
cumin

I prefer a thin sauce because it will enhance the meat, but it's bbq and its all about what the individual likes!!!!