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Some ribs questions

post #1 of 25
Thread Starter 
Hey all, I've been here from time to time whenever I have some questions and everybody here's always been awesome so I have a few questions about my first "Real" rib smoke. I've got a couple 5lb slabs of spare ribs sittin in the fridge covered in mustard and rub to throw on tomorrow morning.

Everything I've read agree on approx 5 hrs smoke time but the methods are different. 3-2-1, 2.5-1.5-1 even 4 hrs uncovered and 1 hr covered. Which is best?
Bone side up or bone side down?
To spritz or not to spritz?
While being foiled is just apple juice ok? Or is it better to make something up myself?

Thanks for the help all. grilling_smilie.gif
post #2 of 25
I can't help much yet. I'm doing a 2:2:1 with my baby back ribs today. I added sliced apples and juice for the foil. I'll have to let you know how they turn out.
post #3 of 25
Quote:
Originally Posted by Jetsknicks1 View Post

Hey all, I've been here from time to time whenever I have some questions and everybody here's always been awesome so I have a few questions about my first "Real" rib smoke. I've got a couple 5lb slabs of spare ribs sittin in the fridge covered in mustard and rub to throw on tomorrow morning.

Everything I've read agree on approx 5 hrs smoke time but the methods are different. 3-2-1, 2.5-1.5-1 even 4 hrs uncovered and 1 hr covered. Which is best?
Bone side up or bone side down?
To spritz or not to spritz?
While being foiled is just apple juice ok? Or is it better to make something up myself?

Thanks for the help all. grilling_smilie.gif

As far as methods, its really up to you. Its a matter of preference. Which one do you feel more comfortable doing, which one gives you the results you're most looking to achieve?..it takes Lotta trial and error..

I've always been told bone side down, but even then I flip or rotate halfway thru.

I generally spritz, but don't start til I get to around hour3 or 4..

I never foil...but yea apple juice will do just fine...i gotta buddy who uses applejuice,whiskey,and more rub..lol...again its all about what flavors YOU like. Never be afraid to try something new. Good luck and looking forward to some view. drool.gif
post #4 of 25

Hi Jetsknicks1.

 

Answers to your questions in red.

 

 

 

 

Quote:
Originally Posted by Jetsknicks1 View Post

Hey all, I've been here from time to time whenever I have some questions and everybody here's always been awesome so I have a few questions about my first "Real" rib smoke. I've got a couple 5lb slabs of spare ribs sittin in the fridge covered in mustard and rub to throw on tomorrow morning.

Everything I've read agree on approx 5 hrs smoke time but the methods are different. 3-2-1, 2.5-1.5-1 even 4 hrs uncovered and 1 hr covered. Which is best?  Really depends on some variables (your smoker, cook temp, differing rib slabs, etc.).  3-2-1 is a starting point, to be adjusted as needed.  Many pitmasters espouse T&B's no-foil method...just throw them in there and let them do their own thing until they are done.  It still takes around 6 hours, give or take, to get them done this way.
Bone side up or bone side down?  Bone down is the only way I do it.
To spritz or not to spritz?  This is a personal preference thing.  If I'm doing 3-2-1 method, I don't spritz at all.
While being foiled is just apple juice ok? Or is it better to make something up myself?  Apple juice is a good foiling juice, but if you want to take the flavor up a notch, try ChefJimmyJ's foiling juice:   http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
Thanks for the help all. grilling_smilie.gif

 

 

Good Luck!  Be sure to show and tell us how they turn out!

 

Red

post #5 of 25

I would recommend you start with the 3-2-1 method and then experiment with that on other rib smokes.  That way you have a base. I spritz but very little and very fast.

post #6 of 25
Thread Starter 
Thanks for the tips guys, ill definitely keep you updated tomorrow.
post #7 of 25
I've done ribs for a couple years no foil. The cook times really vary and it seems like each slab is always different. Meaning , some cook longer than others to get the right amount of fat rendering/done. Recently, I've adopted the 321 method and my results are more consistent. Once you've tried it a couple times then you will be able to start tailoring the Times to your styles.
post #8 of 25
Thread Starter 
Quote:
Originally Posted by Tennman73 View Post

I've done ribs for a couple years no foil. The cook times really vary and it seems like each slab is always different. Meaning , some cook longer than others to get the right amount of fat rendering/done. Recently, I've adopted the 321 method and my results are more consistent. Once you've tried it a couple times then you will be able to start tailoring the Times to your styles.
Thanks Tenn. I think I'm gonna try the 3-2-1 formula with some foil to see how it goes and adjust from there in the future. Thanks for the tips and ill be sure to let everybody know how it goes.
post #9 of 25

I definitely recommend ChefJimmyJ's foiling sauce.  I did four racks for my youngest daughter's 3rd B-day and the whole family loved them.  I didn't sauce them when I returned them to the smoker and only one person used any bbq sauce at the table.
 

post #10 of 25

Looks like everyone has you covered!

 

Red gave some great advice.

 

One other thing you might consider other than JJ's foiling juice is what some call the Trigg method.  When foiling, lay down some dark brown sugar, give it a squeeze of Parkay, honey, and I like to put a good squeeze of my BDSE sauce.  Cook for two hours in the foil, then remove and back on the smoker for an hour.

 

Good luck and enjoy this beautiful day!!!

 

Bill

post #11 of 25

I concur with the others, do a 3-2-1- (it sounds like you have Spares from the weight) and don't spritz as the foiling juice will do that job . Different people do it different ways , I never wrap,and get great Spares that don't even need a Sauce:

 

700

 

When I pick them up with tongs (holding at appox. the middle) they should crack, at this point they are done to my liking,a little tug to get it off the bone when you bite it off. A good Rub will negate any want of Sauce on your Ribs.

 

I've tried JJ's recipe and it is very good, I just don't like wey Ribs.My Choice. . .

 

Have fun with them and as always, remember Our Heros and . . .

post #12 of 25
Thread Starter 
Q view. Thanks for all the tips guys. I'm going with the 3-2-1 method with foil to see how that works. Here's a Q view of them just going on. Sat in the fridge overnight with some mustard and an applewood rub.
post #13 of 25
Looking good so far! You're on your way...keep the Qview coming!

Red
post #14 of 25
I take it you went with McCormacks applewood rub? they got a pretty good selection of rubs in my opinion. I like the cowboy rub especially. Looking forward to more view. drool.gif
post #15 of 25
Thread Starter 
Quote:
Originally Posted by TurnandBurn View Post

I take it you went with McCormacks applewood rub? they got a pretty good selection of rubs in my opinion. I like the cowboy rub especially. Looking forward to more view. drool.gif
Good call, that's exactly the rub I used. I was looking at the cowboy rub but I was afraid it would be too hot. My wife tends to like a sweeter flavor.
post #16 of 25
Thread Starter 
More Q view! 3 hrs in and puttin on some foil with apple juice for 2 more. Smoker temp is a bit lower than I would like, hovering around 215-220 but I figure I can kick it up a bit now that they're in the foil. The photo on the right came out darker for some reason. The one on the left is more to the true color of the ribs.
post #17 of 25

You're doing great so far! They're coming along nicely! 

post #18 of 25
Thread Starter 
Thanks JP
post #19 of 25
Thread Starter 
Q view after 2 hrs in foil, not sure how the photos look because of the shadows but they are comin along nicely so far.[IMG]
post #20 of 25
How were they? I'm starving.
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