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Help with smoking ribs

post #1 of 8
Thread Starter 
Hey folks,

Had a quick question.

I smoked a couple of racks of ribs today and parts of the ends came out a bit crispy, almost like jerky, the rest was great!
my question, how do I balance the thin and thick pieces? I have had issues before with the thicker parts being a bit undercooked. Today the opposite problem.

Any help is appreciated.

Happy smoking folks!

Jeremy
post #2 of 8

Jeremy, you can trim off the thinner pieces and smoke them separately.  Take them off the smoker earlier to eat or to use with beans.     

post #3 of 8
Quote:
Originally Posted by Noboundaries View Post

Jeremy, you can trim off the thinner pieces and smoke them separately.  Take them off the smoker earlier to eat or to use with beans.     

Totally agree Ray ! They go awesome in Dutchs Beans !
post #4 of 8
I like to trim thin ends and wrap them in bacon,they make a great snack as the smoke continues! I do rub them before and after wrapping them.
post #5 of 8

Howdy J.

As suggested above, trimming the thin ends will help.  But.. Other factors may apply. Things to think about are the temp you are smoking at, if you are using the 3-2-1 method and when you foil are you adding and moisture such as butter and apple juice. 

In short, more info from you = more help from the forum. 

Plenty of great folks here to help!

B

post #6 of 8
Thread Starter 
Oh boy lots to learn.

I did 3 hours with a rub then did 3 more applying sauce every 30 minutes or so. Didn't use foil. External temp was around 260 F the whole time. My first attempt smoking isn't worth mentioning I did everything wrong lol

My other rib cooking adventures were on a BBQ with just charcoal. Wrapped in foil for 3 hours.

Thanks guys
post #7 of 8
Thread Starter 
Quick reply. I was using apple wood. Did the soak 30 minutes before thing etc.
post #8 of 8
Quote:
Originally Posted by JPat View Post

Oh boy lots to learn.

I did 3 hours with a rub then did 3 more applying sauce every 30 minutes or so. Didn't use foil. External temp was around 260 F the whole time. My first attempt smoking isn't worth mentioning I did everything wrong lol

My other rib cooking adventures were on a BBQ with just charcoal. Wrapped in foil for 3 hours.

Thanks guys


Okay J..

Simple fix!  Next time lets try keeping your smoker at 225 degrees.

If you are cooking spare ribs:

  • Place them on the grate for 3 hours.
  • Then wrap them in foil with a little apple juice splashed on them and put them back on the grate for another 2 hours.  
  • Finally unwrap them and place the rib rack back on the grate for 1 hour. 

No more pork jerky!

If you are cooking baby back ribs just shorten step one to 2 hours. 

Brian 

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