i have no doubt its listed somewhere but I cant find it- please dont flame me for askin-- when ribs go on the smoker-- be it 3-2-1 method or other-- do they go on bone side up or down
Thanks
K
Thanks
K
Rib ?
- Thread starter time2fly
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- May 12, 2011
- 22,172
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This was posted last week...Don't worry about asking questions, that's why we are here...JJ
http://www.smokingmeatforums.com/t/127229/spare-ribs-bones-up-or-down#post_857522
http://www.smokingmeatforums.com/t/127229/spare-ribs-bones-up-or-down#post_857522
smokinhusker
Legendary Pitmaster
bruno994
Master of the Pit
I go 1 1/2 hours meat side down, then flip for 1 1/2 hours meat side up. And when they go into the foil, as SmokinHusker stated above, meat side down in all that goodness (Parkay, brown sugar, rub, honey, apple juice, etc.)!
Damn Jimmy I got to the 2nd post and was ready to do a search for this, you saved me some time, thanks lol
everyone has their own desired results, here what I do.
Fast and Hot, Bone Side Down
Low and Slow with rack bone side facing the reverse flow opening
Low and Slow no rack bone side down
sorry no pic
Closing notes.
I think I would much rather have the heat blast the bone side if I had a choice.
I believe the weep method suggests bone up so when the ribs bleed their pig gold, and you turn off the heat, the pig gold redistributes back into the ribs, but then again this is a topic for another day.
Smoke on brother!
everyone has their own desired results, here what I do.
Fast and Hot, Bone Side Down
Low and Slow with rack bone side facing the reverse flow opening
Low and Slow no rack bone side down
sorry no pic
Closing notes.
I think I would much rather have the heat blast the bone side if I had a choice.
I believe the weep method suggests bone up so when the ribs bleed their pig gold, and you turn off the heat, the pig gold redistributes back into the ribs, but then again this is a topic for another day.
Smoke on brother!
thsmormonsmokes
Smoking Fanatic
Sqwib, when you say fast and hot, how fast and how hot are you talking? I've tried fast and hot ribs before and they've been closer to jerky texture than to ribs. That was admittedly my very first foray into smoking, so I was flying very blind.
Just curious.
Just curious.
Most of the good ole boys around here ( where I live- central Fl) " cook / smoke " their pork @ 275 - I am gonna try to keep it at 200 to 225
What do ya'll think?
What do ya'll think?
Last edited:
bruno994
Master of the Pit
225 to 250 you'll be just fine. My goal is never to get below 225 and never above 250 (digital therm in the center of the lowest grate, not door temp, door temp for me is 200-210) when I'm smoking. But in the end it really depends on your pit, your desired texture and trial and error.
Bruno is 100 percent right
Low and Slow 225° - 250° especially if there's a high content of sugar in the rub
Best Ribs I have had to date were fast and hot ribs.
Gather your info and make an informed decision to have a game plan
Try the safest method first 3-2-1- then go from there, try experimenting with rubs, times, mops, techniques and positioning.
I have been reducing the foil time (2) significantly, my personal thoughts are they are overcooked at 3-2-1 most folks prefer it that way, I prefer a tug to my ribs.
I have also had better luck with low sugar rubs and mopping with a 50/50 soy and Worcestershire sauce.
This is all based on spare ribs trimmed St. Louis style, cooked on a reverse flow.
Thsmormon
Click here for Fast and Hot ribs
You need to approach this method with caution.The cook time is 1 hour plus 10 minutes (setup glaze)
Click Here for Baby Backs no foil
Click Here Ribs at 275° Modified the 3-2-1 [ 2.5 - 2 - 45 ]
Click here for Ribs at 3 - 2 -1 at 225° - 250°
Safest starting point.
Times 2 fly
I think you should be fine at 225-250
Low and Slow 225° - 250° especially if there's a high content of sugar in the rub
Best Ribs I have had to date were fast and hot ribs.
Gather your info and make an informed decision to have a game plan
Try the safest method first 3-2-1- then go from there, try experimenting with rubs, times, mops, techniques and positioning.
I have been reducing the foil time (2) significantly, my personal thoughts are they are overcooked at 3-2-1 most folks prefer it that way, I prefer a tug to my ribs.
I have also had better luck with low sugar rubs and mopping with a 50/50 soy and Worcestershire sauce.
This is all based on spare ribs trimmed St. Louis style, cooked on a reverse flow.
Thsmormon
Click here for Fast and Hot ribs
You need to approach this method with caution.The cook time is 1 hour plus 10 minutes (setup glaze)
Click Here for Baby Backs no foil
Click Here Ribs at 275° Modified the 3-2-1 [ 2.5 - 2 - 45 ]
Click here for Ribs at 3 - 2 -1 at 225° - 250°
Safest starting point.
Times 2 fly
I think you should be fine at 225-250
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