04-12-2008, 09:02 PM | #21 |
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Yes. It crusts over, and mustard, when cooked long enough, loses all flavor. The ribs won't taste mustardy at all, but the glaze it puts on them will trap in juices and give them a great texture, perfect for adding bbq sauce later.
I am always looking for great rubs, by the way, and I am experimenting with the value of marinading ribs v using rubs v using both marinade and rubs. Any tips on that would be appreciated! |
04-13-2008, 06:49 PM | #22 |
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I've been trying to talk my wife into a "real" barbecue grill for a long time but our hesitation in getting one is that I rarely have 12 hours to stay around the house and tend charcoal. Are you guys really cooking these overnight? Are you getting up in the middle of the night to check on them? How on earth do you keep a good constant temperature?
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04-13-2008, 08:36 PM | #23 | |
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04-13-2008, 09:38 PM | #24 | |
AKA SeattleNewt
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04-13-2008, 11:23 PM | #25 | |
Charon
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I use a much simpler approach. I apply lots of rub and then throw the ribs in the smoker for one hour. I then put them in a covered roaster in the over for 5-6 hours on 250 degrees. They come out moist and tender (fall off the bone) and they taste fabulous. I have found that one hour in the smoker is plenty. You can tell by the color of the meat that the smoke fully penetrates the meat. No matter what meat you use, maximum penetration is about 1/2 inch any smoking after the first hour or so does not add any smoke flavor, it simply cooks the meat (and potentially dries it out if one is not careful). I use a Paul Kirk (world-champ bbq pro from KC) rub that I mix up myself and keep in the freezer.
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04-13-2008, 11:36 PM | #26 | |
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04-13-2008, 11:57 PM | #27 | |
Charon
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I used to use a crock pot to slow-cook the smoked ribs, but I prefer to use a covered roasting pan in the oven. With the crock pot, the bottom half of the ribs get soaked in water. With a big roaster, I can keep the ribs out of any water that comes out. And with the slow cooking, they are plenty moist. The low setting on a crock pot is 200 degrees and the high setting is 300 degrees, so you get slow-cooking either way.
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04-14-2008, 02:07 AM | #28 | |
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04-14-2008, 04:25 PM | #29 |
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04-24-2008, 06:51 PM | #30 | |
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