Help with first rib smoke

Discussion in 'Pork' started by coryroc, Apr 3, 2009.

  1. coryroc

    coryroc Newbie

    Hey guys! I've been using the site for quite sometime and finally decided to register. I'm getting ready to do my first baby back rib smoke and was looking for some general rules of thumb.

    Also looking for nice rub and sauce. (more than willing to make it from scratch).

    i did some searching but didn't find anything obvious. Did i just miss it? Any help is GREATLY appreciated!
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    welcome, cory! experimentation is always good! here's how i do spare ribs - i see no reason why it wouldn't work on BBs:

    Stuff needed
    · Plain, Yellow Mustard
    · Durkee’s St. Louis Style Rub (get more than you think you will need)
    · Low-sodium soy sauce (Kikkoman is good)
    · Dr. Pepper
    · Olive oil
    · Apple Cider Vinegar
    · Dark Brown Sugar

    Before cooking:
    · IMPORTANT! If necessary, remove membrane from bone-side of ribs!
    · Brush with mustard
    · Apply rub generously
    · Cover and let rub work in over night in refrigerator
    · Next morning, get smoker up to 225-250 degrees – sprinkle on a little more rub.

    During cooking (225-250 degrees MAX):
    · Brush or spray with mop (1/3 cup olive oil, 1 cup Dr. Pepper and 2/3 cup low-sodium soy sauce – mix well with hand blender before using) every 45 minutes or so.
    · Turn and rotate ribs around on grates as necessary if using horizontal smoker (optional but not necessary, w/vertical water smoker).
    · Keep a thin, almost-blue smoke. Recommended woods: apple, cherry, maple (or a 1:1:1 combination of these three) – or hickory.
    · Cooking time can be anywhere from three to five hours depending on conditions.
    · When INTERNAL temperature of ribs is just below 172 degrees and meat pulls away from bones a ways, they are ready for final stage.

    Final Stage:
    · Toward the end of cooking time for ribs, mix together in a small saucepan the ingredients for finishing glaze (1/3 cup mustard, 1/3 cup apple cider vinegar and 1/3 cup dark brown sugar) over low heat until completely dissolved and thoroughly blended. Cover and set aside.
    · Moments before ribs are ready to be pulled off, brush with glaze (both sides)
    · As soon as ribs are pulled off, brush with glaze again (oth sides).

    BBQ sauce?
    · Ribs cooked this way shouldn’t need any, but it is always good to serve some on the side, for those who don’t know that! ;)

    are they good? take a look and decide:



    good luck and whatever you decide, be sure to post your method and reults here, with pix if possible!
  3. coryroc

    coryroc Newbie

    wow...those look AMAZING! thanks for the info! can't wait to get them going.
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Cory welcome to SMF please make a thread in roll call and tell us a little about you and your smoker and experience it makes helping much easier. As a general rule baby backs are done at a smoker temp of 225. A 2-2-1 method is a good starting point and will insure you have nice fall of the bone ribs the first time. 2 hours in the smoker then 2 hours foiled and back in the smoker and finally 1 hour uncovered back into the smoker. There are many different rubs you can use if this is your first smoke it might be easiest to just pick up a rub from the store. Some apple juice and a spray bottle would help too. After about 1-1.5 hours use the spray bottle filled with apple juice and spritz the ribs. When you go to foil the ribs spritz them again just before sealing up the foil. When they come out of the foil you can apply a glaze of bbq sauce if you'd like but I personally find it unnecessary. Most of us adjust the 2-2-1 method to suit us after we get more into smoking ribs but this is a good starting point
  5. bigsteve

    bigsteve Master of the Pit

    Here's what I've been using. Tastes good. "Meatheads' magic dust"

    I cut way back on the Paprika. It just looked like so much. I don't mind a hint of paprika taste, but I don't crave it either.

    That's not my recipe, but Craig does give it out freely. I wasn't sure if it was okay to copy/paste it, so I left the link. He has a large site worth reading.
  6. jnstrom

    jnstrom Fire Starter

    I was told by another member to try this and it will help you know when your ribs are ready.

    Place a few toothpicks in the meaty part of the rib. When you can pull one out nice and easy with a bit of seperation of meat. Then they are done.

    I have cooked them 2-2-1 several times and they came out great. Last time I cooked them for a shorter time at 275 (brined and rubbed first) and they were to die for, my wife actually ate more then me (she is sneaky like that).
  7. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    What he said. Smoke 2-2-1 at 225*. From there you adjust to taste. If you like falling off the bone, it's perfect. For a little firmer, adjust the middle number. Also, spritzing with a 3-1 mix of apple juice & rum or bourbon works great!
  8. coryroc

    coryroc Newbie

    You guys have been awesome. I just got my ribs and am getting ready to throw on a "store bought" rub for my first attempt. Pictures to come hopefully.

    On a side note...any good recipes for "Rocky Mountain Oysters" aka Cowboy Caviar?
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Don't forget to remove the membrane. Good luck!
  10. coryroc

    coryroc Newbie

    Membrane was removed ;)
  11. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Make sure to post some qview of the ribs and let us know how they turn out.

  12. coryroc

    coryroc Newbie

    Ribs are looking good so far. just put them in foil about an hour ago. What should the internal temp be? or does it matter if i follow the 2-2-1 method?
  13. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    i always shoot for an internal temp of 172, whether i use the foiling method or not., but keep in mind those are for spares.

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