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First time rib smoker

post #1 of 9
Thread Starter 
My husband and I purchased a Masterbuilt 40 in electric smoker a few months ago. We have smoked pork butts but never ribs. His buddies tell him to smoke for 7 hours at 220 then sauce them in foil for another hour. After reading comment on this forum I see the 2-2-1 method. Any comments on what hubby wants to do? Ribs are all rubbed and waiting for the smoker in the morning.
post #2 of 9
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!

8 hours for ribs and they should be pretty mushy! Stick with the 3-2-1 method for spares and 2-2-1 for baby backs:
http://www.smoking-meat.com/smoked-rib-recipe
post #3 of 9
Thread Starter 
Thank you for the advice. That is what I thought
post #4 of 9

There are lots of ways to do ribs, but I like to use the bend test, to determine when mine are done (or getting close), which I can usually achieve at 6 hours for spares and 5 for baby backs. It's also to your likings. Fall off the bone or bite with some tug? I like mine to have some bark, so I don't foil, I use a little higher temp and I still get there in about 5-6 hours depending on the style of ribs. 

 

http://www.smokingmeatforums.com/a/the-bend-test-for-ribs

post #5 of 9

welcome1.gifto SMF!  We are so glad you joined us! 

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #6 of 9

Welcome to the forums!  You'll like it here... its the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything, and someone here will surely have the answer.

 

Good luck with those ribs, and be sure to show them off with some Qview!

 

Red

post #7 of 9
Thread Starter 

Hubby did ribs, I did Tennessee Whisky Pork Loin. Just waiting for it to come up to temp!! Smells awesome. Pics if ribs to follow
post #8 of 9
Thread Starter 

Here is a pic of the ribs...they came out great!!! Fall off the bone good.
post #9 of 9
Looks tasty!
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