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Eddie Z

Ribs on a Lang

Just want to take a survey on how you cook your ribs on your Lang.

1. Baby backs or spare ribs? If spare ribs do you do a St. Louis cut or whole?

I do both. I'll St. Louis cut the spares and make rib tips.

2. How do you prep your ribs? (Dry or wet rub? Brine? Marinate? Injection?

I use mustard on the meat then cover it with a dry rub and wrap it over night

3. Do you use a rack, pan, or on the grates?

I lay them on the grates. If I'm using my Akorn smoker I will put them on a rack just because of the lack of space.

4. Do you wrap your ribs and if so do you add anything?

When I wrap my ribs I'll add apple juice brown sugar and some squeeze margarine.

5. What method do you use to check for doneness?

I eyeball the meat and check with a meat thermometer. I look for 195-200.

6. Do you sauce your ribs it sauce in the side?

I don't sauce my ribs unless someone asks. Usually I'll have a variety of sauces to choose from.
Wood River BBQ Team

Question #1:
St. louis ribs.

Question #2:
Membrane and flap removed and then a rub of salt, black pepper, garlic powder and olive oil as a binder. I've also used mustard as a binder.

Question #3:
I place them (one or maybe two as it's usually just for myself and my wife) on a SS grate over a roasting pan filled with water - I could write a whole article on why I use a water pan. I've also used  Weber rib racks, which save space and you can get more product on the grill.

Question #4:
I wrap the ribs at about 140* or about 2 hours into the cook. The wrap helps me power through the "stall". I apply parkay margarine, brown sugar and honey. To quote Malcolm Reed of Killer Hogs BBQ team --"honey's for the money". When I mop, I use a mix of apple juice, cider vinegar, olive oil and red wine. Sometime I throw in a splash of pineapple juice but I don't know why.

Question #5:  
I use a instant read digital Thermo pen. I don't eye ball any piece of meat. Sometimes I use the "bounce test" - grasp the end of the rib with tongs and see if the meat separates from the bone. The final test is always with the digital.

If the cook is for competition, I don't go past 190* internal. That temp allows the judge's bite mark to stay on the meat. In other words, the meat doesn't fall offf the bone. My wife hates it that way and won't eat it so I have to go past that temp and over cook it. My friend, who owns a rib joint in Tucson (Bubb's Grub) and cooked competitively for many years serves it that way (fall off the bone) and I asked him why. He said it's the way people like it and I couldn't sell it the way judges like it.

Question #6:
I like mine plain with sauce on the side but my wife likes hers added while on the grill so I add a glaze of BBQ sauce and apple juice to her portion.
LangRanch

1. Baby backs or spare ribs? If spare ribs do you do a St. Louis cut or whole?

Prefer baby backs

2. How do you prep your ribs? (Dry or wet rub? Brine? Marinate? Injection?

Dry rub

3. Do you use a rack, pan, or on the grates?

Cedar plank

4. Do you wrap your ribs and if so do you add anything?

No

5. What method do you use to check for doneness?

Hunger

6. Do you sauce your ribs it sauce in the side?

Side

CAVEAT: I am not on a competition BBQ team (though I'd love to  do it). This is just 2nd story patio BBQ/grilling for the family.

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