BBQ Log: July 4th Smoked Babyback Ribs & Beef Ribs
even just smoking the ribs. there were two things I seriously under-estimated: the time needed to defrost some ribs. and the time needed to take out membrane from ribs.
|beef ribs in mojo sauce|
Equipments Masterbuilt 30 in electric digital smoker
What are we smokin'? 2.5lb humanely raised pork babyback ribs, 2 x 2.5lb dried aged Luckydog ranch organic grassfed beef back ribs
Environment 07.04.13. Sunny. Smokin' on deck. outside temp 68°F
please note that all recipes here are modified based on what I have on hand.
|2 x 2.5lb beef ribs|
Babyback Ribs: Revised Big Bald BBQ Rub +Dijon mustard + apple cider
Beef Ribs: Smoked Beef Ribs with Jeff Phillip's mojo sauce
Wood hickory & apple chips every 30 mins for initial 4 hours
Time 5 hrs for both beef and pork ribs
Smoking Temp 225°F
|babyback ribs in BBR rub|
Game plan? Beef ribs in mojo sauce smoke in pan for 1st 4 hours, remove and put on grate for last hour. Babyback ribs in rubs, smoke on grate. Smoked 1st 4 hours with wood chips only. Last hour without wood chips.
4:45pm Beef ribs in pan with mojo sauce (1st and 2nd rack); Babyback ribs cut into 2 pieces (3rd and 4th rack). loaded wood chip and continue for 4 hours
6:45pm (2hrs in) sprayed babyback ribs with apple cider. everything looks good! keep loading wood chips.
7:45pm (3hrs in) sprayed babyback ribs with apple cider. everything looks good! keep loading wood chips. I notice when loading wood chips, temp shoot up to 237°F
8:45pm (4hrs in) sprayed babyback ribs with apple cider. move beef ribs from pan to grate. stop loading wood chips
9:25pm (4.5hrs in) Pep couldn't wait and pulling them ribs out to rest for 15 mins.
Both Beef Ribs and Babyback ribs came out to be a bit on the drier side. Beef ribs are nice, but mojo sauce came out to be very subtle... not sure if it's worth all that time to make. I like the garlic onion paste better, maybe I'll try that out with beef ribs next time.
Temp temp fluctuate quite dramatically this time. I opened the smoker way less often (on 2nd/3rd/4th hour to spray apple cider and to transfer beef ribs from pan to grate). temp shoot up to 237°F mins after wood chips are loaded at times. We'll set smoker at 220°F next time to allow for temp upward fluctuation, and add wood chips every 35 mins or so
Remember allow extra time to remove membrane. move ribs from freezer to fridge 2 nights prior