BBQ ribs for the first time

[lostbeachbum]

First thing DO NOT BOIL YOUR RIBS!!!!!!!!!!!!

ok now that we have that covered.

you first step was good to cover it with either mustard or oil. This is to help absorb the spice rub in which you should be putting on once you rub it down with a base.

Try this spice blend I came up with

2 tablespoons paprika

1 tablespoon ancho chili powder

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons kosher salt

1 teaspoon cayenne powder

1 teaspoon dry mustard

1 teaspoon dried oregano

1 teaspoon freshly ground black pepper

I have cooked the majority of my ribs in the oven and finished them off in the grill. If you are interested in this method let me know.

[TexasTerp]

If you're looking to get into smoking, I picked up this cheap charbroil smoker at Home Depot a few years ago for $150.

http://www.charbroil.com/ProductInfo/10-16-1286/Silver-Smoker-BBQ-and-Grill.aspx

I recommend getting someone to seal up the main barrel with some quick welding. it's holds temperature much more evenly that way. It's nothing like my professional one back home but overall it'll get you way better results than what you're using now.

If you're interested in smoking a brisket let me know. I did competition bbq back home for nearly 10 years and brisket & sausage are my specialties. Here are some tips to get you started:

When picking a brisket (no matter what size) you want to find a cut that has a a solid, continuous slab of fat from heel to toe covering one side. If you go to a grocery store to pick it up, ask for a "packers cut" otherwise they will trim off most of the fat. The fat should be even all the way across being no less than 1/8" thick at the toe and no more than 3/8" thick at the heel. You'll probably need to trim it.

I like to make 3-4 cuts into the fat (not the meat) and stuff some dry rub inside to help marinate a bit more. Dry rub should be applied over the entire piece of meat (both sides) at least 24hrs in advance to smoking.

For smoking, I use Hickory wood as the primary base and add in some Pecan for more flavor. Personally, I prefer pecan because the sugars in the wood provide a nutty, sweet flavor to the spiciness of the hickory wood. Cherry wood is also a favorite of mine but I generally use it with sausage.

For timing and temperature, you should stick to about 1hr 30min per pound at 225F. So a 5lb brisket should take approx. 7.5-8 hours. That's a moderately quick brisket; you can up the temperature to cut down on time but you'll run the risk of over cooking it. At that temp you'll get an incredibly moist, tender meat without it being "fatty" or too dry.

I like to keep a mild to moderate smoke flow throughout the process with a heavy smoke session for about 10 minutes every hour. This will give you a beautiful 2-3 smoke rings on the top side when you cut into and allow for the flavor to really penetrate the meat. When you do cut the meat (after it's done and off the smoker) there should be a solid pink smoke ring across the top.

You'll know the meat is done when the rub has turned into a glaze like consistency. You do NOT want to add any sauce whatsoever while you are smoking a brisket. Save it for later! If you're the type of person who likes numbers, the internal temp of the middle heel should be 160F. Which will be a medium done meat.

A good dry rub should start with:
Paprika
Kosher Salt
Black Pepper
Garlic Powder
Onion Powder
Cumin
Chili Powder
Brown Sugar

From there you can branch out and add other ingredients to your rub. For instance, the rub that I've developed for competitions as 14 ingredients.

There's a lot more too it, but don't let any of this overwhelm you. It may seem like a lot but it's really not that difficult.