Hey guys:
After eating my Pork spare ribs in my new Masterbuilt 20050611 smoker, my mother-in-law bought some ribs for me to smoke, and tomorrow is the day. Pulled them out of the freezer to thaw this weekend, and saw that they're "Beef Back Ribs". My initial panic subsided when I realized that all of my questions could be answered right here at this wonderful smoker's haven.
There seems to be many different opinions on methods and length of time these suckers should take. I've seen recommendations for 2-2-1, and 3-2-1, and even modifications of that. I've seen 8 hour times, and 4-5 hour times.
Could someone please shed some light on this? I've got two slabs at about 3.5 lbs each. If I smoke them in the 225 range, do I want to obtain an internal ribs temp close to 190? I just need some guidance, so I know roughly how long to plan to smoke them.
Thanks.
After eating my Pork spare ribs in my new Masterbuilt 20050611 smoker, my mother-in-law bought some ribs for me to smoke, and tomorrow is the day. Pulled them out of the freezer to thaw this weekend, and saw that they're "Beef Back Ribs". My initial panic subsided when I realized that all of my questions could be answered right here at this wonderful smoker's haven.
There seems to be many different opinions on methods and length of time these suckers should take. I've seen recommendations for 2-2-1, and 3-2-1, and even modifications of that. I've seen 8 hour times, and 4-5 hour times.
Could someone please shed some light on this? I've got two slabs at about 3.5 lbs each. If I smoke them in the 225 range, do I want to obtain an internal ribs temp close to 190? I just need some guidance, so I know roughly how long to plan to smoke them.
Thanks.
