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Questions on first time ribs in new smoker

post #1 of 16
Thread Starter 

So, I did some ribs last night in the new smoker, working my way up from fatties,  I put the rub on with mustard, it turned out great.  Brought the smoker up to 225 with some pecan and hickory, water pan over the chip pan.  Smoked for three hours at 225, then foiled them with brown sugar, rub and butter for two hours.  Out of the foil, back in for another hour.  They looked great, tasted great, but they were little hard to tug off the bone.  Not real bad, definitely edible, but we would have liked them to come off the bone a little easier.  What do you guys recommend, maybe some more foil time or finishing time?  Smoker was steady at 225 the whole time, Smoke Vault 24.

post #2 of 16
Quote:
Originally Posted by frog1369 View Post
 

So, I did some ribs last night in the new smoker, working my way up from fatties,  I put the rub on with mustard, it turned out great.  Brought the smoker up to 225 with some pecan and hickory, water pan over the chip pan.  Smoked for three hours at 225, then foiled them with brown sugar, rub and butter for two hours.  Out of the foil, back in for another hour.  They looked great, tasted great, but they were little hard to tug off the bone.  Not real bad, definitely edible, but we would have liked them to come off the bone a little easier.  What do you guys recommend, maybe some more foil time or finishing time?  Smoker was steady at 225 the whole time, Smoke Vault 24.


That should have done it. Where are you getting your 225 temp from? Built in smoker thermometers are often not accurate or are not close enough to the grate where the food is.

post #3 of 16
Thread Starter 
Got my temp from my Maverick thermometer clipped to the rack just under the ribs. I figured the 3-2-1 should have done it, maybe it was just an ornery pig.
post #4 of 16

Sounds like your ribs were a little under done. I like to cook ribs at 240°-250°, minimum.

post #5 of 16

Foil for 2.5 hours with a little apple juice for added moisture.  Don't worry you'll still have bark after the end.

 

Just my two cents.  Had fall off the bone ribs yesterday.  Probably averaged 235 for a temp, too.  2-2.5-.5 for baby backs.

post #6 of 16

3-2-1 is just a rough guide.  Use the bend test on ribs to tell when they are done.    Cooking longer on any of the 3 stages would have solved the problem.   Either more time before foiling, or more time in the foil, or more time finishing (more time in the foil would shorten the overall process as it gets ribs tender in less time).

post #7 of 16
Thread Starter 

Thanks for the feedback guys, will definitely start doing the bend test for ribs.  That's what I like about this forum, lots of experience to gain from, helps minimize those costly mistakes we would make otherwise.

post #8 of 16
I did some ribs the other day that came out similar to the way u are describing. Looking back on it know I realize the mistake I made. I usually do baby backs using the 2-2-1 method. Typically I fool them and add a foiling sauce. And I place the ribs meat side down in the foil. This last time I put them meat up and they were not as moist or as tender. Lesson learned always put them meat side down in the foil. If u did that then it's either the cut of meat or needed a little more cooking time.
post #9 of 16
I usually end up going 2-2-1....you wanna foil em when you get that light mahogany color
post #10 of 16
Quote:
Originally Posted by frog1369 View Post
 

Thanks for the feedback guys, will definitely start doing the bend test for ribs.  That's what I like about this forum, lots of experience to gain from, helps minimize those costly mistakes we would make otherwise.

 

 

These guys gotcha covered so I'll just toss in a few pics.

 

  • NO

8077491794_0f14d08bd6_z.jpg

 

 

  • YES
11205676206_322a2eeba2_c.jpg

See the rib starting to break at the bend, this is what you want.

 

90° BEND

11205640255_f95a31c072_c.jpg
post #11 of 16

im a total newbie

what is 3 2 1 and 2 2 1?

what do yall recommend for thermometers at the grate? which thermos? links?

thanks I have a duo with SFB never used it yet! Im thinking Ill try ribs first, but Im craving brisket as well!

any tips please! rubs, no rub, what rub recipe, ... wood?

post #12 of 16
Quote:
Originally Posted by boudin4evr View Post
 

im a total newbie

what is 3 2 1 and 2 2 1?

what do yall recommend for thermometers at the grate? which thermos? links?

thanks I have a duo with SFB never used it yet! Im thinking Ill try ribs first, but Im craving brisket as well!

any tips please! rubs, no rub, what rub recipe, ... wood?

 

3-2-1 is 3 hours smoke, 2 hours wrapped in foil (with apple juice, honey, butter, brown sugar, etc.), then 1 more hour on the smoker.  This is the typical guide for spare ribs.

 

2-2-1 is 2 hours smoke, 2 hours in foil, 1 hour back on smoker. This is done for baby back ribs.

post #13 of 16
Quote:
Originally Posted by jbills5 View Post
 

 

3-2-1 is 3 hours smoke, 2 hours wrapped in foil (with apple juice, honey, butter, brown sugar, etc.), then 1 more hour on the smoker.  This is the typical guide for spare ribs.

 

2-2-1 is 2 hours smoke, 2 hours in foil, 1 hour back on smoker. This is done for baby back ribs.

total cook time, more or less for how many # ribs?

is brisket done the same but 1.5 hours cook time per pound? then wrapped to sit and re smoke another hour or 2?

post #14 of 16
Quote:
Originally Posted by boudin4evr View Post
 

total cook time, more or less for how many # ribs?

is brisket done the same but 1.5 hours cook time per pound? then wrapped to sit and re smoke another hour or 2?

Amount of ribs doesn't matter unless your smoker is packed full of ribs.

 

Brisket is a bit different, you will let that smoke until internal temp is about 160-170 and then wrap if you want.  Brisket is done between 195-205 internal temp.  After brisket hits the desired internal temp, wrap that bad boy in foil and towel and throw into and empty cooler and let rest for a minimum of an hour.  1.5 hours per pound is what you will usually see for brisket and boston pork butt, but, that is more of a guideline.  Temp of smoker can increase the cook time if temp is higher but meat is meat, and it smokes how it wants to.  Just monitor internal temp on those big pieces of meat and don't worry about the time guidelines too much.

post #15 of 16

thanks, I have ;lots to learn! I need an internal remote thermo

post #16 of 16
Quote:
Originally Posted by boudin4evr View Post
 

thanks, I have ;lots to learn! I need an internal remote thermo

Get Maverick ET-732 or ET-733.  It comes with a probe for meat as well as a smoker probe, which works really well as most smoker thermometers are not accurate.

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