HELP! Smoking babybacks and spare ribs: add or replace chips during process? 3-2-1?

hoser45

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Nov 14, 2011

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• Nov 26, 2011

• #1

First time smoking ribs. I have a couple of racks of babies and spare in my small Master Forge. I've filled chip pan, but if a couple of hours it stops smoking, should I dump them out and add new chips or just let them smoke out and that's it?

Also, do many of you prefer the 3-2-1 method of smoking ribs (3 hours on, 2 hours foil covered with apple juice, 1 hour again)?

Will my spares take longer than the babybacks? I have the spares on top since they're bigger and figured it's hotter on top.

They're already in, but suddenly these questions came to mind. Thanks!

 

chef jimmyj

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• Nov 26, 2011

• #2

I add Smoke wood until I foil...Spares take an hour or so more...Apple Juice is fine in foil but this is popular as well...http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj  ...JJ

 

alblancher

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• Nov 26, 2011

• #3

We often cook babybacks for less time  maybe 2 - 2 - 1 or even less.

Replace chips as needed, are the chips just charcoal dust or have they simply quit producing white smoke,  If you smell the smoke you are ok.

 

flash

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• Nov 26, 2011

• #4

hoser45 said:

First time smoking ribs. I have a couple of racks of babies and spare in my small Master Forge. I've filled chip pan, but if a couple of hours it stops smoking, should I dump them out and add new chips or just let them smoke out and that's it?

Also, do many of you prefer the 3-2-1 method of smoking ribs (3 hours on, 2 hours foil covered with apple juice, 1 hour again)?

Will my spares take longer than the babybacks? I have the spares on top since they're bigger and figured it's hotter on top.

They're already in, but suddenly these questions came to mind. Thanks!

Click to expand...

 I would continue to add chips until you wrap them.

 I do prefer 3-2-1, but alter a little to give me more bite to the ribs. Maybe 3-1.5- .5, then finish on a hot grill.

 Yes spares take longer. BB I like to give more a 2.5-1.5- .5

 

Last edited: Nov 26, 2011

hoser45

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Nov 14, 2011

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• Nov 26, 2011

• #5

Does wrapping and adding apple juice remove the existing rub that's on the ribs?

Once wrapped, should I put them in meat side or bone side down (so meat sits in apple juice)?

Anyone prefer just letting them smoke and NO wrap and juice?

 

SmokinAl

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• Nov 26, 2011

• #6

I do BB's 3-1.5-.5 and spares 4-1.5-.5 the last half hour I crank the smoker up to 300 or would finish them on a grill if your smoker won't get that hot. I use smoke the whole time, when I start the smoker up I mix wood chunks with the charcoal so there is no way I can stop the smoke even when it's in the foil. Good luck & don't forget the camera!

 

B

big andy a

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Nov 7, 2011

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Loudon, Tennessee

• Nov 26, 2011

• #7

I cooked two racks of spares a little while ago and did not wrap them at all.  They were in for 6 hours at 240 with smoke for the first 4 hours or so.  I put in wood in the smoke box twice and then just let the heat do the work once the final load of wood quit smoking. They tasted great.  I have a GOSM propane unit.

Good luck.

Curt.

 

hoser45

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Nov 14, 2011

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• Nov 26, 2011

• #8

I'll try that. How much liquid do you use in each...just a splash or about a cup? Do you put them on meat side down or up (to keep rub in tact)?

 

chef jimmyj

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• Nov 26, 2011

• #9

Put the foiled ribs Meat side Down...Then hit them with some more Rub the last hour....JJ

 

SmokinAl

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• Nov 27, 2011

• #10

Are they done yet?

 

flash

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• Nov 27, 2011

• #11

hoser45 said:

Does wrapping and adding apple juice remove the existing rub that's on the ribs?

Once wrapped, should I put them in meat side or bone side down (so meat sits in apple juice)?

Anyone prefer just letting them smoke and NO wrap and juice?

Click to expand...

 I am not pouring apple juice on them, but using a sprayer to give them a good spritz. It doesn't seem to harm the rub. I put them back on as I smoked them, bone side down.