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Time for some spare ribs

post #1 of 15
Thread Starter 

 

 

 

Well guys time for some spare ribs. J

I bought Jeff’s rub yesterday and I put that on the ribs and with the mustard base. I put that together last night so that they had time to hang out with the rub for about 10 hours. They are now on the smoker. Quick question, I put the 2 massive spare ribs on the smoker and the temp just shot down to about 80 degrees, having hard time getting it back so I keep upping the temp. Is that ok? Been 30mins since I put it on and it is around 140. First picture posted more to come later JIMG_3725.JPG

 

 

post #2 of 15

We need more info:

 

You're using a GOSM, right?

 

What thermometer are you going by? Is it accurate?

 

What temp did you have it set at originally? 225˚/230˚? If so, when you get it back up to that temp, reset your control to 230˚ again.

 

Water in pan?  If not, can you boil about a quart of water, and pour it into your water pan?

That will definitely help.

 

 

 

Bear

 

 

 

 

post #3 of 15
Thread Starter 

Sorry I need to add that to my signature, my fault.

Yup I am using the GOSM wide body from wallmart. Thermometer is the ET-73, and the smoker was at 230 when I put the 2 slabs in. Water pan is full with hot water. I will jack the temp till I get to 230.

 

post #4 of 15
Thread Starter 

Ok found the issue the internal smoker thermometer fell out of the holder and was laying on the meat...lol
So is it the same with ribs as it is with brisket that after awhile the meat will not except anymore smoke?

post #5 of 15

One other question---Might sound dumb:

 

How close is your ET-73 smoker probe to your cold meat.

If it's close, you could be getting a lower temp from the cold radiating from the meat to your probe.

 

 

Bear

 

On edit----I typed this before you posted that last comment---I type very slowly.

post #6 of 15
Quote:
Originally Posted by 1fastss View Post

Ok found the issue the internal smoker thermometer fell out of the holder and was laying on the meat...lol
So is it the same with ribs as it is with brisket that after awhile the meat will not except anymore smoke?


It will always accept smoke IMO. You're thinking of the smoke ring stopping at a certain temp.

 

I put smoke on all the time, except when it's foiled---But I AM A SMOKE HOG, so you maybe should not go by my actions !

 

 

Bear

 

post #7 of 15
Thread Starter 

hahaha, nothing wrong with that. To advoid the white smoke issue has anyone done like a preburn on the outside if the wood chucks with a torch to help avoid that when you add more.



 

post #8 of 15
Quote:
Originally Posted by 1fastss View Post

hahaha, nothing wrong with that. To advoid the white smoke issue has anyone done like a preburn on the outside if the wood chucks with a torch to help avoid that when you add more.

I use an AMNS for my smoke, but It's not how much or how long you smoke that causes problems, it would be how heavy.

 

IMO--6--10--20--even 30 hours of light or medium smoke is great, but 1 hour of billowing white smoke is bad. TBS is nice, if you can get it.

 

Some pre-burn chunks, but I forget why----My AMNS has definitely spoiled me.

 

Bear

 

 

 

post #9 of 15

Sounds like Bear has you on the right track. Looking forward to your finished shots.

post #10 of 15
Thread Starter 

After the unfoil IMG_3728.JPG

 

post #11 of 15
Thread Starter 

She is done, it was pretty damn good! Little dry on the ends but it was pretty much falling off the bone. :) 3-2-1 works great.Ribs-are-done


 

post #12 of 15
Them look tasty!! Nice job.
post #13 of 15

Great Looking Ribs...

post #14 of 15

Looks real good from here!

 

 

Bear

post #15 of 15

Excellent job! The ribs look fantastic!

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