BBQ Smoked Ribs

[TheCrow]

So I finally decided to put the BBQ to some use. Hardest part was keeping the temps low enough but once I got to a temp I wanted it was very stable and only needed 1 top up.

Shiny BBQ sees the light of day:

Tried a dry rub and a sweet 'n' sticky:

Checked on everything after 2hrs:

After 3hrs I wrapped them in foil and left them for another 2hrs:

Another 1hr to crisp things up and we have the final product:

I also threw on some chicken breasts for a few hrs:

 

[Scam]

I think we need a better money shot So, were they any good?

 

[Maccapacca]

Looking good did you make the rub yourself?

Have you tried lumpwood rather than briquettes? More flavour and less nasties.

I would have not put the wings over the heat just laid them round the ribs, if you put the lid on any dripping fat won't burn just turn into acrid smoke.

Assuming you had the lid on

 

[TheCrow]

Sorry I didn't get any full money shots was to busy eating them and with hands that messy I wasn't going to start playing with my phone. They did taste excellent!!!!

They had a really nice deep smoke ring on them. I prefered the sweet'n'sticky ribs, but they both got polished off with out any hesitation! Think the dry rub on its own was a bit too spicy.

Rub Used

I have got lumpwood for my next smoking (pork shoulder) but wanted to try out the briquettes to see how they were and they were starting to get old so might have been getting damp.

The chicken was on the cold side to begin with, only moved them over to the coals on some tinfoil to finish them off with the bbq glaze.


Do people have any suggestions for good (generic) bbq rubs? I could make my own....but a few sites have said that they have ended up with commercial rubs as they just taste better / more consistent. Unfortunately all american sites so can t buy the stuff here.

 

[FrenchTart]

Looking good did you make the rub yourself?

Have you tried lumpwood rather than briquettes? More flavour and less nasties.

I would have not put the wings over the heat just laid them round the ribs, if you put the lid on any dripping fat won't burn just turn into acrid smoke.

Assuming you had the lid on

Just thought I'd point out that the lumpwood vs charcoal briquettes thing is a bit of a contenstious issue for some of us I personally think charcoal is better and I use regular hardwood to add smoke flavours. Each to their own though

@OP - the ribs look really good, as does the chicken. I posted a rub recipe on here a few days ago. I personally really enjoy it, though I'd recommend skipping the chilli powder unless you like a lot of heat (chilli powder seems to be hotter when used like this than it is normally):

http://forums.overclockers.co.uk/showpost.php?p=24524182&postcount=296

edit:

Also, you can get "Butt Rub" (which was highly recommended by the BBQ competition guys I spoke to) from places like Amazon:

http://www.amazon.co.uk/Butt-Rub-Ba...=UTF8&qid=1372692648&sr=8-1&keywords=butt+rub

 

[Squid]

Butt Rub makes everything good. its cheaper on ebay most the time.

 

[SourChipmunk]

Nice Weber!

How often did you add new briquettes and how did you do it? Preheat in a chimney or just a few at a time down the side?


This is the rub recipe I use, works very nicely.