what pature do i need?

Discussion in 'Pork' started by smokeyjosh, Aug 8, 2009.

  1. im going to attempt to cook some pork ribs today at what temp do i need to be at and how long do i need to maintemtain that temp?[​IMG]
     
  2. garyt

    garyt Smoking Fanatic

    Just check out the 3-2-1 method located in the column on the left hand side of this page. and good luck
     
  3. smokinatthebeach

    smokinatthebeach Fire Starter

    Good luck and post pics!!
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Spare ribs 3-2-1
    Baby Back ribs 2-2-1
    Smoke at 225
    3-2-1 would be 3 hours in the smoke then 2 hours wrapped in foil then 1 hour out of the foil back in the smoke. After you have smoked them a couple times then start playing with how long in each stage to suit your tastes
     
  5. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Hey Josh,

    I'd shoot for 225°-250°. If you are doing Baby backs, Approximately 4-4 1/2 hours. Spareribs, approximately 5-5 1/2hours. Some foil, some don't, so you will have to decide. Make sure you remove the membrane from the back of the ribs, and keep the smoke thin and blue. One of the biggest mistakes is to over smoke. I like to spritz my ribs with apple juice or a mixture of apple juice and Cap't Morgan (trouble with this is I usually get more of the cap't Morgan and apple juice in my mouth than on the ribs! [​IMG]). I have even used cherry juice and it was awesome too.

    Good luck, and be sure to post some pics!
     
  6. what temp do pork spare ribs need to be at before they are ready to come off the grill?
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    Just to clear up any confusion before it hits ya. That 2 hours foiled, is 2 hours foiled and still on the heat.

    If you follow the 3-2-1 method they'll be fine if you've maintanted your smoker temp properly. Ribs are tough to take a temp on since the meat is so close to the bone. You'll want to be looking for a 1/4" or hopefully a bit more of pull back of the meat from the ends of the bones.

    good luck...post picts
     
  8. the dude abides

    the dude abides Master of the Pit OTBS Member

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