Would love to see everyone’s input for smoking ribs. Including dry rubs, bbq sauce and smoking process.

I think I have a good recipe and process but always love to hear new ideas.

We have all the great areas of bbq in this group outside of KS so hoping we get some great responses.

I start by going to Sonny's BBQ and asking for all of their sauce packets.

(07-23-2021 05:50 PM)FAU Connoisseur! Wrote:  I start by going to Sonny's BBQ and asking for all of their sauce packets.

You’re out…next

clt says electric smokers ftw

(07-23-2021 05:30 PM)Dusky Wrote:  Would love to see everyone’s input for smoking ribs. Including dry rubs, bbq sauce and smoking process.

I think I have a good recipe and process but always love to hear new ideas.

We have all the great areas of bbq in this group outside of KS so hoping we get some great responses.

I prefer spare ribs trimmed St. Louis style. I use the 3-2-1 method (3hrs smoked, 2hrs wrapped and 1hr unwrapped and sauced) on my Weber Smokey Mountain; using wood chips with the charcoal.

I'll coat the ribs with my dry rub (combination of paprika, black pepper, salt, garlic powder, onion powder, chili powder, brown sugar and sugar) and smoke for 3hrs.

Bring in and wrap with foil. I'll coat the ribs with a little brown sugar, honey and apple cider/apple juice mix before wrapping the ribs. Then I smoke for another 2hrs wrapped.
The last hour I'll open the foil wrap up and coat with BBQ sauce. I just use Kraft BBQ sauce, nothing fancy.

I've used this method for a while now and the ribs always turn out delicious.

(07-23-2021 05:51 PM)deb025 Wrote:  

(07-23-2021 05:30 PM)Dusky Wrote:  Would love to see everyone’s input for smoking ribs. Including dry rubs, bbq sauce and smoking process.

I think I have a good recipe and process but always love to hear new ideas.

We have all the great areas of bbq in this group outside of KS so hoping we get some great responses.

I prefer spare ribs trimmed St. Louis style. I use the 3-2-1 method (3hrs smoked, 2hrs wrapped and 1hr unwrapped and sauced) on my Weber Smokey Mountain; using wood chips with the charcoal.

I'll coat the ribs with my dry rub (combination of paprika, black pepper, salt, garlic powder, onion powder, chili powder, brown sugar and sugar) and smoke for 3hrs.

Bring in and wrap with foil. I'll coat the ribs with a little brown sugar, honey and apple cider/apple juice mix before wrapping the ribs. Then I smoke for another 2hrs wrapped.
The last hour I'll open the foil wrap up and coat with BBQ sauce. I just use Kraft BBQ sauce, nothing fancy.

I've used this method for a while now and the ribs always turn out delicious.

Almost identical to mine other than I make my own sauce usually, nothing crazy but I make it.

(07-23-2021 05:51 PM)ghostofclt! Wrote:  clt says electric smokers ftw

I don’t know what to say here so…

Okay, so I need some suggestions.

I have two ribs I'm cooking tomorrow, but I only have a Weber gas grill. I don't want to buy any additional materials, I would just like to cook it low and slow, any suggestions at temperature and time? They are about 2 lb of ribs each.

(07-23-2021 07:59 PM)rileylives Wrote:  Okay, so I need some suggestions.

I have two ribs I'm cooking tomorrow, but I only have a Weber gas grill. I don't want to buy any additional materials, I would just like to cook it low and slow, any suggestions at temperature and time? They are about 2 lb of ribs each.

I've never cooked ribs on a gas grill before. However, here's a video from Malcom Reed at HowToBbqRight in which he's cooking ribs on a gas grill.





His youtube channel is pretty good info on how to BBQ anything using all sort of smokers and grills.
Some say CLT is actually Malcom Reed.

Dry Rub - Salt, black pepper, chili powder, Cheyenne, paprika, brown sugar.

Wet Rub - Aprocot Jelly, Soy Sauce, Sriracha, Rice Vinegar.

You can thank me later :)

(07-24-2021 12:01 AM)EagleNationRising Wrote:  Dry Rub - Salt, black pepper, chili powder, Cheyenne, paprika, brown sugar.

Wet Rub - Aprocot Jelly, Soy Sauce, Sriracha, Rice Vinegar.

You can thank me later :)

You copied my dry rub.

Wet rub is very interesting, going to give it a try.

(07-24-2021 06:50 AM)Dusky Wrote:  

(07-24-2021 12:01 AM)EagleNationRising Wrote:  Dry Rub - Salt, black pepper, chili powder, Cheyenne, paprika, brown sugar.

Wet Rub - Aprocot Jelly, Soy Sauce, Sriracha, Rice Vinegar.

You can thank me later :)

You copied my dry rub.

Wet rub is very interesting, going to give it a try.

Yeah, I'm going to try the wet rub also. I love some Chinese short ribs.

(07-24-2021 06:50 AM)Dusky Wrote:  

(07-24-2021 12:01 AM)EagleNationRising Wrote:  Dry Rub - Salt, black pepper, chili powder, Cheyenne, paprika, brown sugar.

Wet Rub - Aprocot Jelly, Soy Sauce, Sriracha, Rice Vinegar.

You can thank me later :)

You copied my dry rub.

Wet rub is very interesting, going to give it a try.

Except he put Native Americans in it.

(07-23-2021 10:40 PM)deb025 Wrote:  

(07-23-2021 07:59 PM)rileylives Wrote:  Okay, so I need some suggestions.

I have two ribs I'm cooking tomorrow, but I only have a Weber gas grill. I don't want to buy any additional materials, I would just like to cook it low and slow, any suggestions at temperature and time? They are about 2 lb of ribs each.

I've never cooked ribs on a gas grill before. However, here's a video from Malcom Reed at HowToBbqRight in which he's cooking ribs on a gas grill.





His youtube channel is pretty good info on how to BBQ anything using all sort of smokers and grills.
Some say CLT is actually Malcom Reed.

Thanks! So I'll be in it for about 5 hours, about what I thought.

Yes, this dude looks like how I imagine CLT.

(07-23-2021 07:59 PM)rileylives Wrote:  Okay, so I need some suggestions.

I have two ribs I'm cooking tomorrow, but I only have a Weber gas grill. I don't want to buy any additional materials, I would just like to cook it low and slow, any suggestions at temperature and time? They are about 2 lb of ribs each.

You can put woodchips easily bought at any decent grocery store, where the charcoal is, in a pan within the grill. They will get hot enough to smoke even on low heat. The Weber has a lid and will hold the smoke in well enough to add flavor. I know you don't want more materials, but if you happen to stop by the store you could grab some. I've done this a few times while cooking things on a gas grill. And there's no mess, really as it's contained in the pan/pot.

(07-24-2021 08:50 AM)rileylives Wrote:  Yes, this dude looks like how I imagine CLT.

(07-24-2021 08:53 AM)MUther Wrote:  

(07-23-2021 07:59 PM)rileylives Wrote:  Okay, so I need some suggestions.

I have two ribs I'm cooking tomorrow, but I only have a Weber gas grill. I don't want to buy any additional materials, I would just like to cook it low and slow, any suggestions at temperature and time? They are about 2 lb of ribs each.

You can put woodchips easily bought at any decent grocery store, where the charcoal is, in a pan within the grill. They will get hot enough to smoke even on low heat. The Weber has a lid and will hold the smoke in well enough to add flavor. I know you don't want more materials, but if you happen to stop by the store you could grab some. I've done this a few times while cooking things on a gas grill. And there's no mess, really as it's contained in the pan/pot.

I've seen some people do it wrapping the chips in aluminum foil, so I'm going to do it that way.

The reason I didn't know if I would be able to go out is we've got a painter working on our house today and I wasn't able to get out until now. But I should be good.

(07-24-2021 10:29 AM)rileylives Wrote:  

(07-24-2021 08:53 AM)MUther Wrote:  

(07-23-2021 07:59 PM)rileylives Wrote:  Okay, so I need some suggestions.

I have two ribs I'm cooking tomorrow, but I only have a Weber gas grill. I don't want to buy any additional materials, I would just like to cook it low and slow, any suggestions at temperature and time? They are about 2 lb of ribs each.

You can put woodchips easily bought at any decent grocery store, where the charcoal is, in a pan within the grill. They will get hot enough to smoke even on low heat. The Weber has a lid and will hold the smoke in well enough to add flavor. I know you don't want more materials, but if you happen to stop by the store you could grab some. I've done this a few times while cooking things on a gas grill. And there's no mess, really as it's contained in the pan/pot.

I've seen some people do it wrapping the chips in aluminum foil, so I'm going to do it that way.

The reason I didn't know if I would be able to go out is we've got a painter working on our house today and I wasn't able to get out until now. But I should be good.

Make sure you soak the wood chips in water 30- 60 min before wrapping in tinfoil. Punch holes in the foil. Or you can put the wet chips in a small, small cast iron skillet. That works too.
If you use sauce the ribs, make sure you wait until you’re almost finish cooking because the sugar in the sauce will burn quicker than you can imagine, even at low and slow.
The ribs are done when the meat pulls away about 11/2 from the end of the one.
As a hobby, I judge bbq for the Kansas City BBQ Society. You can find some great recipes at KCBS.com.
Good luck on your cook.

(07-24-2021 06:50 AM)Dusky Wrote:  

(07-24-2021 12:01 AM)EagleNationRising Wrote:  Dry Rub - Salt, black pepper, chili powder, Cheyenne, paprika, brown sugar.

Wet Rub - Aprocot Jelly, Soy Sauce, Sriracha, Rice Vinegar.

You can thank me later :)

You copied my dry rub.

Wet rub is very interesting, going to give it a try.

You’ll have to play with the balance a little to your liking, but you won’t be sorry.

The ribs turned out fantastic! I had to make them more bland because of my four kids, but they were tender. The most important aspect.

Good tips y'all!