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

post #1 of 11
Thread Starter 

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!

post #2 of 11

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

post #3 of 11

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.

 

 

post #4 of 11
Quote:
Originally Posted by hoser45 View Post

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!




 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

post #5 of 11
Thread Starter 

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?

post #6 of 11

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!

post #7 of 11

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.

post #8 of 11
Thread Starter 

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)?

post #9 of 11

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

post #10 of 11

Are they done yet?

post #11 of 11
Quote:
Originally Posted by hoser45 View Post

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?



 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.

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