Comments on: Perfect BBQ Tips: How To Smoke Pork Ribs

By: Joe

Joe — Fri, 02 Jul 2010 12:25:56 +0000

Thanks for the advise. You have a nice page here. It surprises me that you are so concerned with great meat and then drink a cheaply made and flavorless beer. Just like Q, you can home brew beer that beats most factory beer, but there are a lot of great beers you can buy at the store. Samuel Smith, New Belgium, and Ziegenbock are my favorite brands but any micro-breweries do a great job. Firstly, if the beer you are drinking is offered in a can as well or if it has a screw-off cap it’s probably not good. Secondly if the head tastes bad or goes away in a minute or so you are probably going to have to drink it ice-cold to be able to tolerate it. People who drink their beer very cold do so because it is made with cheaper ingredients and the cold temp. helps to cover the inferior flavor. Just because McDonald’s sells the most resaurant food in the world doesn’t mean it’s because it’s the best.

By: TripleT Man

TripleT Man — Tue, 01 Jun 2010 15:54:59 +0000

I tried above, but my ribs came out kind of tough. I smoked them about 2 hours, but they seemed over done. I turned them after an hour, and they seemed near done at that point. I think if I had cooked them any longer, they would have been more tough. My temp was pretty much 200-225 for the first hour, then I had to add more wood. It dropped for a little while, and then got really hot for a while…….

By: Gary

Gary — Wed, 19 May 2010 16:31:16 +0000

Another good tip for getting the membrane off of the ribs is that once you can peel a section back is to use a paper towel. The paper towel for some reason really grips the membrane very well instead of using your fingers as it can be a slippery and difficult to pull.

By: David G

David G — Tue, 04 May 2010 16:01:17 +0000

For those needing a good rib rub Recipe my favorite rub is:

1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp brown sugar
1 tsp Sugar in the Raw
1 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper

It might seem like a lot of pepper in comparison to the other ingredients, but it has the perfect level of spice. It has a mild burn on your lips, sweet in your mouth and a light heat in the after taste. This is enough for a rack of ribs, but I have a pint jar mixed up and use it on all types of meat.

By: Wes W

Wes W — Mon, 12 Apr 2010 01:27:20 +0000

My thing is taking a pork butt and having it sliced in slabs of about an inch. Lots of pork rub. Better then a whole butt and more flavor.

So, I thought I’d try my hand and smoking. Got a new smoker, ribs, and beer. Needless to say, I totally toasted them. They came out black and dry. Well, at least I had 4 hours worth of beer, so my day wasn’t a total lose.

Thanks for the guide. Next time I’ll follow it to a tee. Thanks!!