Feel free to ask any questions, one of the experts will certainly respond, don't be afraid to ask anything, we were all beginners at some point.
by ozza » 29 Jul 2010, 19:39
Right in my endless persuit of the perfect ribs, I fancy having a go at some dry ribs, bought a couple of small racks today to do on Saturday (450grms each)
any suggestions on how and what to do with them on a WSM / pro q excell
ta muchly
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ozza
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by philnewts » 29 Jul 2010, 19:56
The rub is key here. I would locate a basic rib rub online, ensure it has some heat (cayenne pepper) and of course salt and some sweetness.
Choose a milder wood such as Apple and Cherry.
You may wish to spritz with apple juice after a couple of hours of cooking.
Let us know how it goes and pictures would be cool
Good luck
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by ozza » 29 Jul 2010, 20:04
cheers Phil no biggie, got a feeling dry ribs are a diff cooking method, high heat thingy (well that's my interpretation)
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by Steve » 30 Jul 2010, 08:06
I would still cook them at the same temperature I do ribs for saucing 270F.
I'd gieve them an hour or two in the smoke then foil them up with a foil marinade to keep the moisture in then just finish them off out of foil but not glaze them. You still want the meat to stay moist. I'd probably use a rub with a bucket load more kick than I would on sauced ribs though. I really like Smoking Guns hot rub on dry ribs with a dusting of sugar just to balance the flavour. I'm yet to attempt cloning smoking guns rubs so unfortunately can't give you a recipe.
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by MadCow » 30 Jul 2010, 08:21
I do my dry ribs exactly the same as my sauced ones ... except for the sauce obviously ... I always use baby backs and I never use foil !!
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by MadCow » 30 Jul 2010, 09:30
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by ozza » 30 Jul 2010, 18:08
cheers you lot, ill get em on and get some pics up
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by ozza » 30 Jul 2010, 18:09
Steve, being a numpty but i take it a foil marinade, is sticking the sauce on the foil then wrapping the meat???
ta
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