First rib smoke tomorrow

May not be the best to let them refreeze outside (purge of juices when the thaw again), but if you have nowhere else to store them, it will do.

Pull-back of meat form the cut end of the rib bone is your best indicator of progress in cooking. More pull-back = more done.

3-2-1 is a good baseline for average weights of spare ribs slabs (4.75-5.0lb untrimmed). You may want to go a bit longer smoke, shorter foiled (or tented pan) and shorter final stage for a bit more tug and chew and lighter bark, if that's what you want. For nearly fall off the bone ribs with a nice bark, 2.5-2.5-1 will give a close representation for a starting point If going for more tender ribs, do handle them with caution when transferring back to open grates, as they will try to fall apart on you, or even pop the bones out (been there, done that).

Hey, just thought of an old thread I did a while back pertaining to getting a happy medium (tender, but not falling apart) with spares...this may give you lots of insight on the various ways to get different texture from your spare ribs...from my signature line:

http://www.smokingmeatforums.com/t/...tug-chew-vs-bone-popping-method-recipe-q-view

Bring on the Q-View!!!    

Eric

looks like your off to a good start. nothing wrong with being in the deep end. just watch your temps and everything will work out great.remember to post pics.

happy smoken.

david