First Smoked Ribs

Discussion in 'Pork' started by meridianman, Jul 4, 2013.

  1. Doing my first smoked ribs tomorrow! Got all my info here on SMF. Used the Pork Sticky and trimmed my own Spare Ribs down to St Louis Cut. Excited to see how they turn out. Thanks to all the SMF'ers!
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    They'll be great, andy question there is always a Guru around here to help.

    I hope your ribs are legendary, and have a safe and Happy 4th!
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      M M don't forget the Q-view!

  4. Well first question... :)

    On the right store bought Baby Backs, on the Left Spare Ribs, cut down to St. Louis following  the instructions on the Pork Sticky link!

    I got over ambitious and I can't fit the Rib Tips on the smoker. I won't have time to start a new smoke once these are finished. THey have been marinating over night in Memphis Dust Rub. Should I be okay freezing these and smoking later, or other suggestions?


    (Applying the rub last night)

     (Wrapped up)

    (On the smoker)

    (Wouldn't fit)
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep freeze them for another day!
  6. Great thanks, just wasn't sure if the rub would change something. I'm a noob ;)
  7. Another questions, since everyone is so helpful... :)

    I've got hickory chips, soaked in water. Putting on about 4-5 pieces every 15min or so directly onto the coals. They smoke too much in the first 5min, great for about 5min and gone in another 5min (approx), so I am repeating the process very often and assuming I am not getting a consistent smoke. If I had larger lump/chunks of hickory would that fix that problem?
    Last edited: Jul 4, 2013
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Chips are normally used by very small and electric pits, chucks are the norm for fire pits which are not stick burners. Also, I have never seen an advantage in water soaking.

    Also, Hickory is a very hard smoke much like Mesquite, so unless you know you like it ALOT, I wouldn't get too heavy handed with the smoke.

    A man I figure is a pretty smart Guru here said, that white smoke has no flavor. remember its that clean blue wisps you are looking for, not highs and lows, just nice constant heat.
    Last edited: Jul 4, 2013
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Put them in foil loosely wrap and then put them on the coals. That should help
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's exactly the problem with using chips & chunks in an electric smoker too.

    For an electric smoker the AMNPS is the cure.

    For your situation the foil package Sailor mentioned should help, or get one of those little smoking boxes they sell, with holes in it.


    Last edited: Jul 4, 2013
  11. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    I have tasted my share of great ribs and those look like they are in that category.
  12. Thank for the thoughts. I'm in the middle -2-, foil wrapped portion of 3-2-1 and 2-2-1 so done with smoke. But next time I will try it. I forgot to take a picture of the St Louis after I took them out to wrap, but here are the Baby Backs

    Why thank you. All thanks to the SMF!

    Im going to have to take the Spare's out 30min early (of the 3-2-1) due to time constraints. So would you cut the 30min from the foil wrapped portion of time, or the final unwrapped hour? Thoughts?

    THanks again! If I could share 'em with you all I would!
  13. Here are the shots of the Baby Backs coming unwrapped! I wish I had Smell-o-Vision for you all, then again you know what they smell like :)

    I'm doing half dry, half with sauce so I can test them and decide what I like better. Think since they were so tender I will pull the St Louis at 1.5 foiled so its a little less tender.

  14. Looks great !!
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Congrats, looks like a new 4th tradition!
  16. bamajon

    bamajon Smoke Blower

    They look great man. Making me hawngry.
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Oh Yeah----Looks Great !!!

  18. Final pics of the St Louis and the Bacon Wrapped Shrimp I'm attempting. Running late already so won't have time to post right away the final shrimp but I'll let you know later how it all tastes!

    Thanks again everyone!
  19. bamajon

    bamajon Smoke Blower

    Wow those shrimp look great!!!!!!!
  20. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Ribs look great and I bet those shrimp were fantastic!!!


Share This Page