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Pork spare ribs

post #1 of 6
Thread Starter 
This was a partial rack, so I did them 2-2-1 at 250. The flavor and color was awesome, & they had a great smoke ring, but they weren't quite tender enough. sugeba4y.jpgju7e2uzu.jpgpahu8aja.jpg
post #2 of 6
Looks great. If you want more tender then do 2-2.5-1 or 2.5-2.5-1
post #3 of 6

I'm a newbie at smoking.  What does the 2-2-1 and  2 - 2.5 to 1 mean?

post #4 of 6

Hours on smoker-hours foiled-hours back on smoker naked. please introduce yourself in roll call. the pork forum has lots of great info, check out pork sticky.

post #5 of 6

*

 

Quote:
Originally Posted by nmaust View Post

This was a partial rack, so I did them 2-2-1 at 250. The flavor and color was awesome, & they had a great smoke ring, but they weren't quite tender enough. sugeba4y.jpgju7e2uzu.jpgpahu8aja.jpg

I think 3-2-.5 since I have a very similar rack on right now. I am two hours in and they dont look ready to foil yet for me.


Edited by timberjet - 11/26/13 at 6:51pm
post #6 of 6

3-2-1 @ 225.

 

3 hours bone side down, 2 hours foiled meat side down (a little liquid of choice,) 1 hour bone side down w/sauce.

 

2 weeks ago I did 8 racks - brined for 4 hours - rubbed - membrane demoed after 3 - thin vinegar based sauce add on 2 - thick sauce added on 1 - had to use a fish spatula to lift off grate. Meat was tender, juicy, falling off bone.

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