I am seeking some guidance/confirmation on how I should go about smoking my first batch of spare ribs in my new Brinkman Electric Gourmet Smoker that I just received for my birthday. I am not much of a cook, and heck I don't really understand all the cuts of the meat, but I have started to do research. Last weekend was my first smoke, a beef top round roast. About 3 hours on with just salt/pepper/oil/hickory chips and it actually turned out great. I am a big ribs fan though and want to give it a go. I was wondering if anyone could give me any tips on the meat I picked up (again I don't know about cuts and types, but one was a managers special, and one just seemed like good juicy ribs ;)). Obviously the smaller ones have less meat and such so I'm assuming it will take less time. Here is what I plan on doing:
1. Put meat in fridge tomorrow to thaw
2. Friday afternoon, take it out, cut off any of that skin/membrane on the bone side.
3. Rub with a premade rub (from store) and then coat with brown sugar
4. let it sit in fridge over night
5. Set up smoker on saturday with the bowl of water as instructed in the manual (last weekend smoker stayed directly at 200 degress all three hours...it was about 64 degrees outside but slightly windy).
6. Use hickory and apple wood chips (after I add additional lava rocks to the skimpy amount they give you with the smoker)
7. Let the ribs smoke once up to temperature for 2.5/3 hrs (potentially squirting with apple juice every hour???)
8. Wrap rips in foil and add apple juice or some beer and put back on smoker for 2 hrs
9. Unwrap ribs, sauce, and back on smoker for close to an hour
Are the ribs always suppose to be bone side down? does it matter? With the smaller rack, should it be more 2-2-1 like baby backs?? Any tips or suggestions on rubs/sauces/ basting mixes (whatever you call them...) would be greatly appreciated. Looking forward to it!!
The first two picks are the pork spare ribs which i am thinking 3-2-1
These were on special...seem smaller and less meaty...suggestions?