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#7208931 - 06/26/18 01:09 PM Pork Ribs
B Razorback Offline
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Registered: 08/26/12
Posts: 792
Loc: University of Arkansas
So I lost a bet with my sister and now I have to smoke a pork butt and some pork ribs for her on the 4th (it’s ok, more beer for me). Anyways, I have a good pork butt recipe, but all I need is a good sweet ribs recipe. Something maybe sweet and spicy? I tried to do a different rub last time and they didn’t turn out so well. If y’all could help me a little and give some tips that’d be great! I’d appreciate it.
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#7208963 - 06/26/18 01:44 PM Re: Pork Ribs [Re: B Razorback]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 48482
Loc: Katy-Fulshear
Salt, brown sugar, cayenne, and black pepper.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill








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#7209814 - 06/27/18 11:26 AM Re: Pork Ribs [Re: B Razorback]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 48482
Loc: Katy-Fulshear
St Louis style ribs are on sale for $1.47 per pound at HEB through next Tuesday.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill








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#7209825 - 06/27/18 11:33 AM Re: Pork Ribs [Re: B Razorback]
redchevy Offline
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Registered: 10/25/04
Posts: 28306
Loc: Texas
I did several racks for my wife's birthday last weekend. 1/4 cup course black pepper, 1/8 cup salt, teaspoon each of garlic powder onion powder and paprika. Makes a great rib rub.

If you want sweet add sugar if you want hot add red pepper.
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#7210097 - 06/27/18 02:36 PM Re: Pork Ribs [Re: B Razorback]
mattyg06 Offline
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Registered: 04/22/14
Posts: 1820
I prefer baby back over the St. Louis style spare ribs.

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#7210132 - 06/27/18 03:09 PM Re: Pork Ribs [Re: bill oxner]
rickym Online   content
THF Trophy Hunter

Registered: 06/14/15
Posts: 6043
Loc: texas
Originally Posted By: bill oxner
Salt, brown sugar, cayenne, and black pepper.


This, and garlic and onion powder. Then make a glaze/ bbq sauce, add sauce 1 hr before finished, and again 20 minutes before finished
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#7210221 - 06/27/18 04:26 PM Re: Pork Ribs [Re: mattyg06]
bill oxner Online   content
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Registered: 11/03/09
Posts: 48482
Loc: Katy-Fulshear
Originally Posted By: mattyg06
I prefer baby back over the St. Louis style spare ribs.


I thought I did too until I tried both at the same dinner.
_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill








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#7210227 - 06/27/18 04:38 PM Re: Pork Ribs [Re: B Razorback]
Huntmaster Offline
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Registered: 05/02/05
Posts: 1481
Baby backs are not true baby backs any more; their loin backs with a lot of fat. Hogs are being sold as big as possible now.

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#7210313 - 06/27/18 06:06 PM Re: Pork Ribs [Re: Huntmaster]
bobcat1 Online   content
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Registered: 07/22/07
Posts: 3347
Loc: Sanger, Texas
St Louis over Spares with Baby backs last. I use SuckleBusters Pecan rub on my ribs. https://www.sucklebusters.com/bbq-rubs-seasoning/texas-pecan/ Try it and thank me later.
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#7210746 - 06/28/18 09:08 AM Re: Pork Ribs [Re: B Razorback]
Okiedog Online   content
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Registered: 10/14/09
Posts: 662
Loc: Southern Okla.
Brown sugar, apricot jam, & southern comfort. Glazed added during last hr. smoking. I don't measure anything, and the family loves it.
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#7211140 - 06/28/18 04:01 PM Re: Pork Ribs [Re: Huntmaster]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 28306
Loc: Texas
Originally Posted By: Huntmaster
Baby backs are not true baby backs any more; their loin backs with a lot of fat. Hogs are being sold as big as possible now.


Cooked several racks this past weekend and found the same thing. They are still a little different than a spare or st louis style rib but they are not what I remember baby backs being either. I like the "loin backs" better
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#7211148 - 06/28/18 04:13 PM Re: Pork Ribs [Re: B Razorback]
Huntmaster Offline
Pro Tracker

Registered: 05/02/05
Posts: 1481
If you speak to an old timer butcher; they will tell you the pigs are going to market gigantic. Years ago you could get what they call a “two and one half down rib”, it was small and great. Not any more. Same thing is happening with briskets. The peak is giant with a ton of waste. My soapbox. Back to ribs.

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#7211993 - 06/29/18 05:59 PM Re: Pork Ribs [Re: B Razorback]
68rustbucket Online   content
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Registered: 10/21/08
Posts: 3049
Loc: San Marcos, TX
I’ll hit HEB tomorrow for a couple racks tomorrow Bill. The “baby backs” just don’t require a long enough cook on the smoker.

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#7212290 - 06/30/18 07:39 AM Re: Pork Ribs [Re: B Razorback]
bill oxner Online   content
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Registered: 11/03/09
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Loc: Katy-Fulshear
Baby back ribs were new to the market when boneless pork loins became popular. You can't get baby back ribs and bone in pork chops from the same side of of a hog. The boneless pork loins started selling at around a dollar a pound. Thus, you had them cheaper than the ribs. The butchers started leaving more meat on the ribs. I concluded that they would be better, until I had both at the same meal. A Saint Louis rib is a trimmed spare rib.

Both are a lot like sex, in that the worst I ever had was wonderful.
_________________________
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill








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#7212309 - 06/30/18 08:01 AM Re: Pork Ribs [Re: B Razorback]
68rustbucket Online   content
Veteran Tracker

Registered: 10/21/08
Posts: 3049
Loc: San Marcos, TX
What should finished internal temp be on a pork loin cooked on smoker? Approximate time per pound?

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