Rib success!
Matthew L. Martin
the smoker. I did two slabs of boneless country style spare ribs on the
ECB/sunbeam along with three chickens. I had no real problems
maintaining the smoker temperature in the 240-270 range. I smoked with
hickory chunks.
The ribs went on an hour after the chickens, fat side up. after four
hours I turned them. After six hours I removed them, wrapped them in
aluminum foil and held them in a 150 degree oven until my wife was ready
to eat (the wedding dress hunt has ended with a clean kill). I turned
the oven up to 250 for 20 minutes and served the ribs with homemade
baked beans and coleslaw.
The rub I used was hotter than my wife cares for, but I like it just
fine. I'll scrape the excess off her portion when we have them again.
The ribs were like butter. You could cut them with a spoon. Other than
one edge (near the outside of the cooker) that was a bit crunchy, the
were very moist.
I got the rib slabs at BJ's Club for $1.99/lb. They were quite lean,
which caused me some concern. They remove the bone and slice most of the
way through the meat at 1 inch intervals on the lean side, leaving the
fat/bone side alone. There were between 6 and 8 "ribs" in each slab.
When I rubbed them, I tried not to get too much rub in the slices,
concentrating instead on the surface meat.
Matthew
Matthew L. Martin
Cuchulain Libby
"Matthew L. Martin" <mlma...@me.com> wrote
[...]
> The rub I used was hotter than my wife cares for, but I like it just
> fine. I'll scrape the excess off her portion when we have them again.
> The ribs were like butter. You could cut them with a spoon. Other than
> one edge (near the outside of the cooker) that was a bit crunchy, the
> were very moist.
> Matthew
Matthew, good job.
When did you apply the rub? Granted these where CSR's not spares but I go
through this sequence; remove from fridge, start fire, de-membrane/rub, get
fire settled in. IOW about an hour before. I like a hotter rub but since
it's not on all night it's edible for wimmens and chilluns.
-Hound
Steve Wertz
> The ribs were like butter. You could cut them with a spoon. Other than
> one edge (near the outside of the cooker) that was a bit crunchy, the
> were very moist.
That's one thing I hate about using an ECB, is if you use the water pan, the
heat tends to go around the bowl and up the sides of the chamber. I've
reduced this problem by turning the [empty] bowl upside down. It seems
to spread out the heat a little better, and still reduce flare-ups and
prevent a lot of uneven/direct heat coming strait up to the meat.
I don't get as many crunchy sides on my ribs this way; if it's chicken
though, I just forget the bowl alltogther.
-sw
BOB
"Steve Wertz" <swe...@texas.net> wrote in message
news:3D0D8AD2...@texas.net...
> I don't get as many crunchy sides on my ribs this way; if it's chicken
> though, I just forget the bowl alltogther.
>
> -sw
I think this last part needs repeating. The only time I use a heat
deflector is when I bake something like bread, pizza or cornbread.
I like a crispy crust on meat.
BOB