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Old 02-04-2006, 05:13 PM   #1
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Next rib cook...

Ok, not my first rib cook, but close to it. I was planning on trimming and removing the membrane today, then rubbing with my new Wolf Rub (which I understand may have been invented by the capt to go with his 2-2-1 method), then wrap them in plastic wrap overnight, then the 3-2-1 thing tommarrow. I would guess bbq sauce on the side ?

Question, comments, concerns ?
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Old 02-04-2006, 05:23 PM   #2
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John

I add the bbq suace for the last 45 to 60 minutes on the WSM to get a glaze thing going.

I know what you mean, we're really lucky to have the Cap'n, inventer of ABTs, Wolfe Rub, and the 2-2-1 method, as a moderator. I also heard Minnion stole the method from the Cap'n.

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Old 02-04-2006, 05:44 PM   #3
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mmmm..I love the way the boiling draws all the juice out of the ribs..makes an awesome base for soup...Cappy rocks !!
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Old 02-04-2006, 05:47 PM   #4
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John if you rub with Wolfe Rub the night before, put a little extra on right when you put them on the cooker. SBR's is a good combo on ribs with WR.
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Old 02-04-2006, 05:53 PM   #5
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Well, do I want to rub the night before or just when I put them on ?
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Old 02-04-2006, 06:02 PM   #6
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Minion who?
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Old 02-04-2006, 06:09 PM   #7
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Quote:
Originally Posted by john pen
Well, do I want to rub the night before or just when I put them on ?
I'd suggest a liberal dusting as the cooker is warming up. Either way will work though.
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Old 02-04-2006, 06:11 PM   #8
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they're rubbed and wrapped...time will tell..
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Old 02-04-2006, 06:12 PM   #9
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Quote:
Originally Posted by john pen
they're rubbed and wrapped...time will tell..
They'll be fine John, no worries! Take some pic's for us!!
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Old 02-04-2006, 06:16 PM   #10
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I wish I could, my oldest daughter went on vacation and took my camera. Ill take some with my phone, but have no idea how to get them from there to here...Another learning experiance..lol
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Old 02-04-2006, 07:01 PM   #11
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I would save the effort of rubbing the night before. I rub everything within 10 minutes of putting it on the pit. Also, I don't remove membranes for non-competiton ribs. A waste of time in my opinion.
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Old 02-04-2006, 07:07 PM   #12
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I always pull the membrane, doesn't even take a minute.
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Old 02-04-2006, 07:15 PM   #13
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Pulling the membrane is mandatory cooking direct. Off set meat Jell-O boys don't need to. ( It's a joke It's a joke! ) Oh hell, off to the blue room for me.
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Old 02-04-2006, 08:05 PM   #14
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i have taken the foil training wheels off and found that i like my ribs without foil


much better end result and i can slice the ribs into 1-2 bone portions

my .02
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Old 02-05-2006, 06:07 AM   #15
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Quote:
Originally Posted by Nick Prochilo
I always pull the membrane, doesn't even take a minute.
Is that what you're calling it now? THe membrane? #-o
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Old 02-05-2006, 07:01 AM   #16
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That doesn't even take 30 seconds #-o
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Old 02-09-2006, 09:39 PM   #17
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Quote:
Originally Posted by Nick Prochilo
I always pull the membrane, doesn't even take a minute.
Ditto, it makes em' alot better. =D> ??
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Old 02-09-2006, 09:41 PM   #18
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Quote:
Originally Posted by crazyhorse
i have taken the foil training wheels off and found that i like my ribs without foil


much better end result and i can slice the ribs into 1-2 bone portions

my .02
Foil? never used it Next time i do some spares i'll send pics
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Old 02-09-2006, 09:43 PM   #19
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Quote:
Originally Posted by Nick Prochilo
That doesn't even take 30 seconds #-o
=D> =D> =D> =D>
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Old 02-12-2006, 07:23 PM   #20
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mim winner for ribs

BBQ Ribs 1991 World BBQ Contest Winner Memphis in May

----------------------------------DRY RUB----------------------------------
4 ts Paprika 2 ts Ground black pepper
2 ts Salt 1 ts Cayenne
2 ts Onion powder

-----------------------------------SAUCE-----------------------------------
6 tb Salt 4 c White vinegar
6 tb Black pepper 4 c Water
6 ts Chili powder 1 Large yellow onion; diced
4 c Ketchup 1/2 c Sorghum molasses

DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub
liberally on ribs. Allow to stand 20 to 30 minutes at room temperature
until rub appears wet.

RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory
chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours
using indirect heat. Turn and cook 1 more hour. During last 15 minutes,
baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm
undiluted sauce on the side.

BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to
a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10
minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6
weeks before using.
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