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First TIme Rib Smoker--how long?

post #1 of 6
Thread Starter 

New guy here.  On Friday, I bought a Brinkmann's Electric Smoker.  I've read decidedly mixed reviews about it, but it was cheap and an easy way to give smoking a try. 

 

 I bought about 3lbs of what the butcher called "New England Style" ribs which looked like country ribs or spare ribs to me.  I put a dry rub on for 24 hours in the fridge,

 

I smoked for 4 hours.  The smoker temperature was about 250 according to my cheapie oven thermometer.  I then wrapped in foil and rested them for an hour. 

 

They were okay, but seemed a little overdone.  They were not tough but seemed a little dry.  But when I read here, it looks like ribs are a minimum of 5 hours (i.e. the 2-2-1).  Is the 250 just too high or were the ribs actually good for another hour in the smoker?  I also tossed a ring of kielbasa on the smoker which was delicious after about an hour.  Since it was an already cooked sausage, I didn't think it mattered how long I left it on for, really. 

 

All in all a fun experience.  I look forward to your feedback.  Thanks!

post #2 of 6

I would get a Maverick temp probe it is very good at being able to read the temp. This is prob the issue with the ribs. Good Luck and remember.th_nopicsye3.gif

 

post #3 of 6

Welcome!!!

 

There is tons of info here regarding ribs and Brinkmans..

 

Put what ever you want to investigate into the handy dandy search tool up top.

 

Here's a few to get ya started.....read the WIKIs too.

 

http://www.smokingmeatforums.com/search.php?search=ribs 

 

http://www.smokingmeatforums.com/search.php?search=brinkmans+mods 

 

 Have fun!!

 

  Craig

post #4 of 6

We need more info. A picture of the ribs would be helpful. Did the ribs come cut into individual pieces like CSR's or was the rack intact. If you follow the 2-2-1 or 3-2-1 method it's almost impossible not to get juicy tender ribs. For me 250 is too high. But like fife said, you won't know that without a good thermometer. I usually smoke my ribs at 210. Now would you please go over to roll call & introduce yourself to the group so we can give you a proper SMF welcome.

post #5 of 6

Ditto on what Al said

First, make sure you have accurate thermos.

pics needed to better evaluate

were the ribs sliced.

 

I do spares at 225° for a modified 3 - 2 - 1 about 5.5 hours.

I foil slightly before the 3 hour mark and remove the foil slightly before the last hour

So it goes like this 165 minutes (3) - 100 minutes (2) - 50 -60 minutes (1)

post #6 of 6
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

We need more info. A picture of the ribs would be helpful. Did the ribs come cut into individual pieces like CSR's or was the rack intact. If you follow the 2-2-1 or 3-2-1 method it's almost impossible not to get juicy tender ribs. For me 250 is too high. But like fife said, you won't know that without a good thermometer. I usually smoke my ribs at 210. Now would you please go over to roll call & introduce yourself to the group so we can give you a proper SMF welcome.



I could send you a picture of my big belly, where the ribs reside!  The ribs came cut in two sections of about 4 ribs each.  I didn't pay all that much attention.  I do know that the smoker was consistently about 250, but I don't know any way I could reduce the heat.  I look forward to figuring this out; the finished product was really tasty, even if not perfect, so its a no lose proposition. 

 

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