In a nutshell. We suggest Newbies start with a Spare Rib timing formula called 3-2-1. This is how it works...
A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, mesquite, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Apple Juice or Foiling Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and Flavor/Tenderize it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...
You can use the Rub and Sauce ingredients that AB used. Rub the Ribs then when it's time to foil combine...
- 1/2 cup orange juice (not fresh squeezed)
- 1/2 cup margarita mix
- 1/3 cup honey
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon espresso powder or instant coffee powder
- 1/8 teaspoon cayenne pepper
Then add 1/2C to each foil pouch and go for the 2 hour phase, reserving the rest of the liquid for the last step.
After 2 hours, drain the juice in the foil and skim off any fat that rises to the top. Drag strips of paper towel across the juice to remove the last bit that could not be skimmed.
Combine what was in the foil with the reserved liquid over Med/Low heat and simmer until saucy.
Paint the Sauce on the ribs during the last 30 minutes of the final hour in the smoker.
Ab's stuff sounds good or you can try my basic Rub and Foiling Juice...
Mild Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
Check this link for my Foiling Juice to use during the 2 hour foil phase...
http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
