My name is Clint and I want to learn to smoke ribs.

Discussion in 'Roll Call' started by dutchsmoker5, Jul 16, 2014.

  1. dutchsmoker5

    dutchsmoker5 Newbie

    I just tried it this last Sat. And with a lil help from this site as well as Youtube, I got it done, and with some success thank you very much. I am going to be smoking baby back ribs this weekend in AZ on a charcoal smoker. I think it's called a "Smoke King". Any tips would be appreciated.
  2. fwismoker

    fwismoker Master of the Pit

    Clint there's tons of ways people cook ribs.  Not knowing your smoker just start with removing the membrane on the back. Some people use something called 2-2-1 which is 2 hours in the smoke, 2 in foil and 1 out of foil...based on 225* heat.

    IMO the best simplest way to go is 275*-300*  nekkid and cook til toothpic tender and you have good pull back.
  3. dutchsmoker5

    dutchsmoker5 Newbie

    Very cool thanks. Is it better to use blocks of hickory or chips?
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    In general Chunks last longer and do a better job than chips. Ribs are easy just follow a simple recipe until you get a feel for smoking and how to get the results you like. Here is the short version...JJ

    Smoked Ribs as easy as 3-2-1

    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, 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 Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes 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, saving any juices in the foil, 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...JJ

    Foiling Juice / Sweet Pulled Pork Finishing Sauce

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses


    2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more of a KC Style Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

    For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, Butter optional.

    Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

    Cover the pan with foil and continue to heat to 205*F for pulling.

    At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

    Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

    When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

    Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

    I was AMAZED...No additional sauce needed. ENJOY...JJ
  5. Dutch,

    Are you North or South of Tucson?  I am very South of Tucson.
  6. Hello and welcome, from East Texas, Looks like you already got some great advice.

    Gary S
  7. fwismoker

    fwismoker Master of the Pit

    Looks like with your smoker wood chunks is the way to go....don't soak them either.
  8. dutchsmoker5

    dutchsmoker5 Newbie

    Thank you so much for the advice. I'll let you know how they turn out.
  9. dutchsmoker5

    dutchsmoker5 Newbie

    I am north west, outside of Kingman. Higher elevation.
  10. dutchsmoker5

    dutchsmoker5 Newbie

    Ok will do, why is that?
  11. dutchsmoker5

    dutchsmoker5 Newbie

    Thank you, us I am getting gold here. Can't wait to put it to use this weekend.
  12. dutchsmoker5

    dutchsmoker5 Newbie

    :yahoo: Thank everyone that helped me with the rib advice. I made them this weekend and they turned out phenomenally. Everyone loved them.
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    What!!!! [​IMG]    [​IMG]

    Glad it worked out for you!!! 

    A full smoker is a happy smoker


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