Dave's Rib Tips, Episode 4: Pork Ribs

Episode 4 demonstrates how to prepare and cook pork ribs in an offset smoker. Come visit my Blog at: http://www.davesribtips.com

Category:

Howto & Style

Tags:

• Dave's Rib Tips
• Pork Ribs
• Smoker
• BBQ
• Dave Williams

[hbar2028]

@SaepeExpertus , absolutely!

You can either reduce the quantity of salt, or don't even brine at all.

In BBQ competitions, competitors rarely have time to brine. You could use an injector and use something like low salt chicken broth or any low salt marinade that you like.

Let me know if you have any more questions!

[SaepeExpertus]

i am using charcoal kingsford i saw you puting a few piecas of wood that is why i was wondering if youribs were to smokey taste any ways that pork shoulder you smoked the brine and all wood smoke and the bbq sause you said a litle salty but it taste good. my problem is my wife and bro inlaw have high bld. presure is there some way the salt in take can be cut down with out loosing it's flavore. yes thank you for your time

[hbar2028]

@SaepeExpertus , first of all, are you using a lump charcoal? Most of those give off enough smoke flavor that you would not need to add extra wood to get that smokey flavor. If you are using normal briquettes like Kingsford, you might want to use a less pungent wood. Maybe use a fruit wood like cherry, apple, pear, or even peach. Maple gives off a mild smoke as well.  If you love the oak smoke, put a smaller piece in there. Good Luck!

[SaepeExpertus]

i have a smoker just like yours. i put charcoale in the fire box then addad a big chunk of oak. i had 4 slabs of ribs smoked them tin foiled them my problem was to much smoke on the ribs. ijust used that one big chunk only and it was alitle more than usual over whelming isaw you add about the same amount as i