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First time smoking: Question about pork spare ribs

post #1 of 7
Thread Starter 

Never done spare ribs before.  I have a couple of questions.


Can I use the same dry rub that I use on my pork butt? 


Do I need a 'mop sauce'?


Can I get away with using a 3-2-1 method, spraying with apple juice, and then using something like Blues Hog for the last hour??


I was going to try doing this at 225-250, apple wood but I don't know what Im doing.

post #2 of 7
I don't know what kind of smoker you have, I have an MES30. I do a modified 3-2-1 idea I got from one of Jeff's email recipes. Rub with any rub you like if it's good on pork butt it will be good on ribs. I don't mop I just leave them alone for 3 hours set at 230* as wood of your choice, I usually run hickory and apple or pecan and apple in my AMNPS. Foil wrap meat side down in a bed of brown sugar, butter and more rub. 2 hours cook no smoke unless you have something else in that needs it. Then unwrap and save the juices, mop back on liberally and back in for an hour I will throw a handful of hickory or jack Daniels chips in the loader I like em smokey. You can use the leftover foil juices as a base for a sauce it's too good to waste.
post #3 of 7
Sounds like you've got the right idea. Pork butt rub is perfect for ribs I mop with Apple juice and some of my rub a splash of Apple cider vinegar and water couple tbsp brown sugar simmer for 30 minutes or till rub and sugar dissolve. Cook for 2 hours and then mop the 321 method works well wrap with a little parkway brown sugar and I use good Apple jelly wrap and back on the smoker when ribs are ready baste with favorite bbq sauce and back on smoker for 30 min to set sauce let em rest for 10 minutes and enjoy! Try Malcolm Reeds web site has lots of great tips for new and seasoned cooks alike.
Here's some ribs done with this method good luck.
post #4 of 7
Thread Starter 

OK...Got it.  I found a "Foiling Juice" on this forum by Jimmy...may give that a shot.  I think I understand the process so thats good.



post #5 of 7
Anything you find on this site is money. The crew here is the best everyone is very helpful been smoking foods over 25yrs and still learning. Good luck keep on smoken
post #6 of 7

Brazo, the answer to all your questions above is Yes and the advice provided by whatameSs and oidsalty will serve you well.     One thing that I'd add is that "321" is only meant as a guideline, not an exact timeline to follow.    Times for each stage of the process can be affected by a number of things to include your actual chamber temp (stuff cooks faster at 250 than it does at 235 or 225), the thickness of your spare ribs, how the wind is blowing, humidity, yada, yada, yada.


I'd say the most important thing to keep an eye on is the second stage, while the ribs are in the foil.  If left wrapped for too long, the ribs can get very mushy. 

post #7 of 7
Thread Starter 

Well, once again, this site has nailed it.  


I may have gotten completely lucky, but I followed the 3-2-1 (give or take), and I used that foiling juice and I swear to God they are the best ribs Ive ever eaten.  Not mushy.  Not tough.  They pulled right off the bone with no effort and needed NO barbecue sauce at all.  Smoked.  Moist.  Perfect.  Seriously.  They were amazing.  Glad I did a full rack.  


I DID try dipping in a little Blues Hog Original...another suggestion here...and that stuff is awesome.  


Thanks everyone!  This place is the best!  Im using a Smoke Vault that was given to me new in the box by a family member who never put it together.  Its the best free item Ive gotten.  I also did two pork butts for my friends kid's b-day and those were a hit too.

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