British BBQ Society Forums

Hey all. This was my first barbecued pork rib and after some advice and tips I think I got this pretty good first time round. The ingredients you see in the first picture are what I used for my dry rub and I made this stick a little better to the meat by putting a little oil on the meat. I got the BBQ to a temp of 275F and and then cooked the meat for 4 hours, every hour I added hickory wood chips to the heat for smoke (would have used chunks but didn't have any). The last half hour I put Stubbs hickory bourbon on both sides of the meat. Once done I wrapped it in foil and let it sit for about half hour. When I cut it it just fell of the bone, was super nice and I will 100% be doing these as often as I can. I know it was ribs and there's people who think the meat shouldn't be falling of the bone but that is how I like my meat, any meat than does this is super nice to me Check the PB link for pictures or go to my website for them in the 'My BBQ Meals' page.

http://s1251.photobucket.com/albums/hh5 ... b%20Smoke/

Have recently started making the odd video for my BBQing and here's the one for this cook

Congratulations, I wonder about the oil though, would you have a deeper flavour from the rub/smoke without it as oil is used as a barrier. I use apple juice to ensure the rub sticks.

keith157 wrote:Congratulations, I wonder about the oil though, would you have a deeper flavour from the rub/smoke without it as oil is used as a barrier. I use apple juice to ensure the rub sticks.

apple juice sounds good, was my first rib rack and oil was first thing come to mind. I'm looking to do my first pork butt this Monday so I'll use apple juice then to help the rub stick, thanks

Can't say that I've ever had to use any kind of liquid to get a rub to stick to ribs or a butt. Remember if your rub contains salt this will naturally draw water out of the meat and help the rub adhere.

Congrats on the first rib cook though

Looks yum!