Originally Posted by pikador
Ok, I think I've learned my lesson! :) what pit temp would you recommend for the ribs and do you even measure the internal temp with ribs given that it's a lot of bone? How long do you keep them in the pit then?
Thanks, folks! I am learning a LOT! The kind of stuff that books don't tell you!
Since the MES 30 is a bit smaller, you will likely have to cut the Racks in half, you want the meat a couple inches from the walls for good convection. Put what will fit on each grate...
I use two techniques for Ribs. Since my MES will only go to 275°, I will Smoke straight through for 4 hours or until a toothpick slides in easily. No need to measure IT....OR...If I have the time I will go 3-2-1 on Spare Ribs, with the Foiling Juice...
A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ