Originally Posted by Delano:
Do they pick up much smoke that way? I’ve always been under the impression smoke flavor is picked up at the beginning of the process when temps are low.
What do you wrap with? I use butchers paper and lard softened in the smoker.
They're ribs, they won't develop the same ring a but or brisket would, but they do pick up the smoke flavor, especially if you don't trim the fat off the baby backs. In the end, given all the binder, rub, and sweating you do, I'm not sure how much "smoke" really happens in pork ribs. IMO pork ribs have their natural flavor, tenderness, and moisture profile, so the rubs matter, then the texture. The smoke is there, no doubt, but it's not as much a visual profile as a note in the bite.
These were amazing and since we're empty nesters I was supposed to have leftovers, Mrs. GloryDayz took care of that with offering free samples to the neighbors... It's all good, my neighbors are awesome, even if they can't cook for shit. :-) [Reply]
Originally Posted by Bearcat:
I've always thought Google reviews were pretty accurate if there's a large enough sample size... anything ~4.5+, I'll read the most recent reviews just for any red flags and filter out any dumbass "nOtHinG hAd AnY fLaVor" 1 stars. If nothing else, it's a green light to look at a menu and food pics, but don't usually regret choosing them.
Places in a ~4.2-4.4 range tend to be less predictable in my experience... some are those hole in the wall gems and others just aren't good at all.
And if you can't hit at least a 4.0, it's probably only worthy of a road trip or late night stop if there's really nothing better available.
I've found Google reviews accurate enough for my tastes. I do check the dates of the reviews though for trends. [Reply]
Originally Posted by Bearcat:
I've always thought Google reviews were pretty accurate if there's a large enough sample size... anything ~4.5+, I'll read the most recent reviews just for any red flags and filter out any dumbass "nOtHinG hAd AnY fLaVor" 1 stars. If nothing else, it's a green light to look at a menu and food pics, but don't usually regret choosing them.
Places in a ~4.2-4.4 range tend to be less predictable in my experience... some are those hole in the wall gems and others just aren't good at all.
And if you can't hit at least a 4.0, it's probably only worthy of a road trip or late night stop if there's really nothing better available.
A Popeye's opened up locally to me and within 4 days it had amassed 300+ reviews all from Indians saying how professional and attentive the store manager Raj was. Drunk me then spent 1 hour in a bar reporting every review that looked fake (99% of them). I looked at the spot a week later on Google and it had zero reviews. **** those guys putting themselves above great local independent food spots on the Google algorithm. All things considered, a worthwhile hour. [Reply]
Originally Posted by GloryDayz:
They're ribs, they won't develop the same ring a but or brisket would, but they do pick up the smoke flavor, especially if you don't trim the fat off the baby backs. In the end, given all the binder, rub, and sweating you do, I'm not sure how much "smoke" really happens in pork ribs. IMO pork ribs have their natural flavor, tenderness, and moisture profile, so the rubs matter, then the texture. The smoke is there, no doubt, but it's not as much a visual profile as a note in the bite.
These were amazing and since we're empty nesters I was supposed to have leftovers, Mrs. GloryDayz took care of that with offering free samples to the neighbors... It's all good, my neighbors are awesome, even if they can't cook for shit. :-)
Originally Posted by Delano:
Do they pick up much smoke that way? I’ve always been under the impression smoke flavor is picked up at the beginning of the process when temps are low.
What do you wrap with? I use butchers paper and lard softened in the smoker.
IMO when they are wrapped the smoking is done. At that point you're just rendering the fat. I smoke ribs at 250 for 4 hours and then wrap them in foil to let the smoked fat tenderize the meat. [Reply]
Originally Posted by mlyonsd:
IMO when they are wrapped the smoking is done. At that point you're just rendering the fat. I smoke ribs at 250 for 4 hours and then wrap them in foil to let the smoked fat tenderize the meat.
Try hot and fast, it was amazing, you get 1.5 - 1.75 hours of smoke, then rendering in foil. They are everything I used to do "slow", and more. The quick sear at the end is a must, but the flavor is amazing.. [Reply]
Originally Posted by mlyonsd:
IMO when they are wrapped the smoking is done. At that point you're just rendering the fat. I smoke ribs at 250 for 4 hours and then wrap them in foil to let the smoked fat tenderize the meat.
That’s closer to the method I use. Do you spray during the cooking? Do you put anything in the foil with your ribs? They can go in the oven after they’ve been smoked and wrapped. I was looking for an argument to go with a quicker method but it didn’t arrive. The whole point of smoking is low and slow, right? I also feel like tons of rub and all that block out smoke particulates sticking to the ribs so I prefer coarse salt and pepper. [Reply]
Originally Posted by GloryDayz:
Actually, they do, they just don't present in the same way other chunks or clods do. Rings are visual, flavors come from the tongue.
So I think the smoke is there, the flavor is there, plenty there, the ring simply isn't as pronounced.
The visual isn’t as important as the taste for me. I think smoke absorbs over time and if you cook faster, there’s less time to take in that flavor. I think your method looks great if you’ve got more flavors via the seasoning - if a simpler rub is used, the smoke flavor is more important and therefore a slower cook time preferred. [Reply]
Originally Posted by GloryDayz:
Try hot and fast, it was amazing, you get 1.5 - 1.75 hours of smoke, then rendering in foil. They are everything I used to do "slow", and more. The quick sear at the end is a must, but the flavor is amazing..
I use the old style electric bullet smoker. It doesn't have a thermostat and tops out at 250. [Reply]
Originally Posted by Delano:
That’s closer to the method I use. Do you spray during the cooking? Do you put anything in the foil with your ribs? They can go in the oven after they’ve been smoked and wrapped. I was looking for an argument to go with a quicker method but it didn’t arrive. The whole point of smoking is low and slow, right? I also feel like tons of rub and all that block out smoke particulates sticking to the ribs so I prefer coarse salt and pepper.
I dry rub the ribs the day before I plan on smoking them. When they sit in the fridge all night the rub eventually dissolves. I don't apply more because I think the rub has done its job at that point.
My smoker has a large water pan. It can hold what I guess is 2 gallons. For the first 4 hours I don't even take the lid off, just let them go. I control the wood chunks through the little side door.
I make my own BBQ sauce and brush a little on the ribs when they are wrapped in foil. That extra moisture helps them steam render in the foil. I use the smoker for the foil stage but the oven would be the same thing. After 2 hours in foil they are as rendered as much as they are going to get. That's the way we like them. Then I liberally brush them with sauce and onto the hot grill just to caramelize them a bit. At this point they are almost fall of the bone. Some people don't like them that done.
That's just the way I do them. Everyone has their own method they like. I will say a great side to ribs is fried corn fritters served with honey. That is a must for us. [Reply]
