Q'd Side Ribs, how to?

TimG · Post by **TimG** » Sun Jul 29, 2012 8:11 am

Smoking up a rack of side ribs today. Looking for suggestions? Temp (typical 250?), estimated length of time required, meat temp to pull off (or just go by tenderness?).

Going for a simple rub but wouldn't turn down suggestions for a homemade sauce.

What say you?

Post by **mr x** » Sun Jul 29, 2012 8:40 am

250 is a good temp. Length of time I would say is 3 hours minimum, and after that, they can be quite variable. Look for the meat to start pulling back from the bones a bit.

I've done many types, and like the looks of this:

1/3 cup firmly packed brown sugar
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne powder (or crushed red pepper flakes)
1 teaspoon sea salt (or 1/2 teaspoon table salt)
1/4 cup maple syrup at end

From here (don't follow the cooking instructions):

http://steamykitchen.com/15377-cayenne- ... glaze.html" onclick="window.open(this.href);return false;

Post by **mr x** » Sun Jul 29, 2012 9:06 am

Look for this to start happening along the edges:

homebrewcrew · Post by **homebrewcrew** » Sun Jul 29, 2012 10:18 am

Post pictures of the ribs Tim. If they look good i will be over.

Post by **LeafMan66_67** » Sun Jul 29, 2012 10:42 am

Mine are usually 3-4 hours at 250 to 275. Like X said look for them to pull back a bit on the bone and check for tenderness with a skewer. When done, the skewer should go between the bones with little resistance (butter?).

Post by **LeafMan66_67** » Sun Jul 29, 2012 10:43 am

Just noticed you said "side" ribs. They could be into the 4-5 hour range to be tender.

TimG · Post by **TimG** » Sun Jul 29, 2012 5:13 pm

Thanks guys! They've been on for a couple of hours.. temperature of is all the place! Though mostly low.. might take a while but they're looking good. Will sauce them lightly before removing. Hoping their tender, sometimes I find side ribs hit and miss (probably has to do with my shitty temp control). Threw on some meatballs as a snack.. old package of ground meat from the freezer so texture was crappy but flavour was good!

Post by **Jimmy** » Sun Jul 29, 2012 5:26 pm

TimG wrote:Thanks guys! They've been on for a couple of hours.. temperature of is all the place! Though mostly low.. might take a while but they're looking good. Will sauce them lightly before removing. Hoping their tender, sometimes I find side ribs hit and miss (probably has to do with my shitty temp control). Threw on some meatballs as a snack.. old package of ground meat from the freezer so texture was crappy but flavour was good!

What time is supper ready? I can be there in 10 min

Post by **LeafMan66_67** » Sun Jul 29, 2012 5:59 pm

Looks great! Wrap the balls in bacon and doesn't matter what's inside!

Post by **mr x** » Sun Jul 29, 2012 7:11 pm

Looks good from here.

TimG · Post by **TimG** » Sun Jul 29, 2012 7:52 pm

So ended up about 3 1/2 hrs at.. between 200 and 250F..

Turned out perfect, just pulled away from the bone with a bit of bite. The side ribs weren't the highest quality so there are some 'fatty bits' but I just picked around those, I'm sure they'd be tasty but I can handle not eating chunks of pork fat. Could have used a bit more smoke flavour (I like 'em smokey!) but all in all, my best ribs yet I'd say.

Jimmy, I would have had you over (well I only logged in after I'd eaten) but you're on a 'diet'.. remember!

Post by **LeafMan66_67** » Sun Jul 29, 2012 7:56 pm

Nice lookin' ribs!

Post by **Jimmy** » Sun Jul 29, 2012 7:59 pm

TimG wrote:Jimmy, I would have had you over (well I only logged in after I'd eaten) but you're on a 'diet'.. remember!

There's always an exception to the rule...

They look delicious though..much better than my chicken breast "chicken wings"..

homebrewcrew · Post by **homebrewcrew** » Sun Jul 29, 2012 10:03 pm

looks great.

Tony L · Post by **Tony L** » Mon Jul 30, 2012 7:50 am

Yes, nice looking ribs. Great smoke ring.