Oh Sparky.....ribby ribby?
- Thread starter hawgsalot
- Start date
sparky
New member
i am not the rib expert. i just cook more than most folks. i learned to cook my ribs from BP, carter, bear, rip, squirt, nepas and kynola and just about everyone else on this forum. i use what works for me. some ribs i like dry (thanks pat & larry) and some i don't. ya know what i am about to tell ya is a secret. don't tell anyone. i sell these ribs for money in these parts.
275º is the perfect rib temp (carter was right). i do cook some ribs at 225º but don't like the texture of the ribs at that temp but i use it when i want to do some drinking and not worry about the mak. 275º is the temp for my ribs.
i have tried alot of different glues but i like the yellow glue and CT's (thanks nepas) the most. most of the time i use french's glue (thanks BP).
rubs. wow, i have tried almost everything out there that BP sells. for the longest time i liked 3eyz the most on my ribs. then LL w/P came out and now thats my rib rub of choice. the flavor is fantastic. nothing else compares to it (someday i would really like to meet little louie). we make some ribs the other night. the rack w/ LL w/P got eaten up first. i also love my soileau's rub alot (thanks squirt). this is some of the best cajun rub out there.
so, it goes like this.
1) turn grill on 275º
2) put some glue on lighty on both sides of your ribs
3) apply a dusting of your favorite rub (mine are LL w/P & soileua's) i use LL w/P for over 85% of all the ribs i cook. maybe 90%.
4) put them on and flip them at the 1 hour mark and spray w/ anything (i use apple juice, pineapple juice, jim beam, jack daniels or the kids beer) find a flavor profile you like. i use whatever i have on hand. i use some FL on the ribs i cook for the family and the ones i sell. FL = 2 layers of heavy foil w/ 1 tbs butter, handful of brown sugar and some honey. in that order. wrap them up and put back on for 1 hour meat side down (thanks andy). if i don't i use FL then more spray.
5) at the 3 hour mark i unwrap (please be careful, the liquid if very very hot). a new twist on my formula. pour the hot liquid goodness back on the ribs once you put them back on (meat side up). it puts a really nice glaze on them.
6) finish cooking until you are happy w/ the toothpick test (ask BP).
7) this whole process should be around 3 1/2 to 3 3/4 hours. you also should have had at least 3 or 6 FT's. it make the ribs better. i don't know how, it just does.
PS: i have for the longest time i have used hickory (thanks bear). my family got tired of the flavor profile. now it sparky's mix. oak / apple / cherry. its a good mix that i like alot.
275º is the perfect rib temp (carter was right). i do cook some ribs at 225º but don't like the texture of the ribs at that temp but i use it when i want to do some drinking and not worry about the mak. 275º is the temp for my ribs.
i have tried alot of different glues but i like the yellow glue and CT's (thanks nepas) the most. most of the time i use french's glue (thanks BP).
rubs. wow, i have tried almost everything out there that BP sells. for the longest time i liked 3eyz the most on my ribs. then LL w/P came out and now thats my rib rub of choice. the flavor is fantastic. nothing else compares to it (someday i would really like to meet little louie). we make some ribs the other night. the rack w/ LL w/P got eaten up first. i also love my soileau's rub alot (thanks squirt). this is some of the best cajun rub out there.
so, it goes like this.
1) turn grill on 275º
2) put some glue on lighty on both sides of your ribs
3) apply a dusting of your favorite rub (mine are LL w/P & soileua's) i use LL w/P for over 85% of all the ribs i cook. maybe 90%.
4) put them on and flip them at the 1 hour mark and spray w/ anything (i use apple juice, pineapple juice, jim beam, jack daniels or the kids beer) find a flavor profile you like. i use whatever i have on hand. i use some FL on the ribs i cook for the family and the ones i sell. FL = 2 layers of heavy foil w/ 1 tbs butter, handful of brown sugar and some honey. in that order. wrap them up and put back on for 1 hour meat side down (thanks andy). if i don't i use FL then more spray.
5) at the 3 hour mark i unwrap (please be careful, the liquid if very very hot). a new twist on my formula. pour the hot liquid goodness back on the ribs once you put them back on (meat side up). it puts a really nice glaze on them.
6) finish cooking until you are happy w/ the toothpick test (ask BP).
7) this whole process should be around 3 1/2 to 3 3/4 hours. you also should have had at least 3 or 6 FT's. it make the ribs better. i don't know how, it just does.
PS: i have for the longest time i have used hickory (thanks bear). my family got tired of the flavor profile. now it sparky's mix. oak / apple / cherry. its a good mix that i like alot.
Last edited:
squirtthecat
New member
Ohhh. Sparky opens his kimono...
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Rip
New member
Thanks for sharing Sparky! A lot of that is already in the bag, pouring foil love as glaze was new, I have done that after finishing, but not during. Also have been going 275 during FL, but still doing 225 before, guess I'll have to give that a try! Love the toothpick test, it's great for ribs with varying thickness. I know this will sound crazy but I've found 3-4 FT's improve just about everything...
cowdog
New member
The extra FT makes it worth it to do dry ribs. As if there needs to be an excuse to have more...
So, no extra rub with dry? I have to admit, when I want some good Memphis style dry rub bb ribs, I can't find better than Famous Dave's. Don't shoot me, just not many options and my dry rub ribs are lacking.
So, no extra rub with dry? I have to admit, when I want some good Memphis style dry rub bb ribs, I can't find better than Famous Dave's. Don't shoot me, just not many options and my dry rub ribs are lacking.
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Koolranch
New member
Wow under four hours? That must be my mistake. I did some yesterday and did not foil. I cooked at 225 for 5.5 hours. I let then ride using the bend test and they came out a little dry. I also sprayed them a few times. Never flipped them. Thoughts?
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Chili Head
New member
I can now understand why you like it Sparky!
It's got a nice flavor
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NorCal Smoker
Member
Thanks for sharing your secrets Sparky. I have definately been cooking my ribs too long! But, I am still not an FT fan. I prefer something darker/heavier like Sierra Nevada Pale Ale/Torpedo, NewCastle, or Guiness (preferably extra stout). I guess we all have our own tastes.
I guess we all have our own tastes.
FLBentRider
New member
Fat Tire Beer
bite me grillers
New member
hey sparky,whats up. new to the site, wanted to order some of that rub you were talking about. is that the garlic salt with peper,thanks