or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 1st Baby Back Ribs
New Posts  All Forums:Forum Nav:

1st Baby Back Ribs

post #1 of 8
Thread Starter 
It's been awhile since I've posted anything, but I've been reading up and lurking. The weather has finally broke here in Ohio and it's provided me some chances to practice. I'm trying not to repeat anything at first, so I can try something new and see how I do.

Alright, this was Saturday. Temperature was in the mid 70s for the most part. I suck at getting a fire started and usually spend an 30 minutes just trying to get the fire started. Once I got it going, it was burning pretty hot for the first hour and half. I kept having to squirt water on the fire or else I would have had 400-500 temperatures. Mind you, I'm working on an ECB with mods done. After the first hour and half, temperatures flattened out around 275. I kept the ribs on for 2 hours. Then, I wrapped them in foil and spritzed them with Apple Juice. I put them back on after 1:30 in the foil. Again, I had a flare up when I had to add some charcoal and wood chunks. I used mesquite because that's what I had on hand.

I missed some picture ops along the way, but I was pretty focused on the ribs to worry about photos.

Mustard and Fiery Pepper Rub


Finished Product


My wife's plate
post #2 of 8

Those look great!  I guess your wife thought so too...she made a happy plate!  Very nicely done.

 

Red

post #3 of 8

Happy Plates are a compliment to the "Chef"!  Glad they were devoured!

 

Kat

post #4 of 8

You are lucky to have pleased the wife with your first attempt. I tried before I found this forum and they were only ok. Since getting input from this forum, She Who Must Be Obeyed also clears her plate. Great looking ribs. Thanks for posting.

post #5 of 8

did my first BBRs a few weeks back.  My girl did the rub i did the smoking.

 

didn't research much on the "how to" so it was totally experimental.  They werent bad but the werent great.  The flavor was good but they didnt really fall off the bone like I was hoping for.  I suppose this was because the fat didn't have enough time to melt through the meat.

 

Ive seen them done on the grill before in Tin Foil.  I wrapped them in tin foil and poked holes so the smoke would hit.  I think this may have been a mistake also.

 

Also I don't think I let them stay on long enough.  My total cook time was 3 hours.

 

 

Thoughts??

post #6 of 8

Please keep in mind that I am relatively new to this and have only done a half dozen rib meals since getting my smoker. However, this site has lots of information on the 3-2-1 method for spare ribs or 2-2-1 method for back ribs. That means 3 or 2 hours over smoke, 2 hours wrapped in foil and 1 hour unwrapped (some brush with sauce during this period). I have used it and got great ribs every time. The only caveat is that the spareribs I get seem smaller than most on the Qview on the site so I go 2 1/2 hours 2 hours and 1 hours.

 

I suggest you search 3-2-1 on the forum and get some expert information from the more experienced members.

post #7 of 8
Thread Starter 
Quote:
Originally Posted by Disco View Post

Please keep in mind that I am relatively new to this and have only done a half dozen rib meals since getting my smoker. However, this site has lots of information on the 3-2-1 method for spare ribs or 2-2-1 method for back ribs. That means 3 or 2 hours over smoke, 2 hours wrapped in foil and 1 hour unwrapped (some brush with sauce during this period). I have used it and got great ribs every time. The only caveat is that the spareribs I get seem smaller than most on the Qview on the site so I go 2 1/2 hours 2 hours and 1 hours.

I suggest you search 3-2-1 on the forum and get some expert information from the more experienced members.

You bring up a good point about adjusting on the fly. My fire was too hot for how I wanted to cook my ribs although it worked out. I put these on around 2pm and we are at 6:30pm.

I wanted to cook them slower, but I knew my temps were running hot so I had to adjust on the fly.

I wish I would have gotten a picture of my smoke ring. It was pretty nice as well.
post #8 of 8
Tweekers
Yeah 3 hours won't get it done in most cases. And its hard to get low and slow over direct heat.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › 1st Baby Back Ribs