Originally Posted by Brickguy221
Rick, I spray the rack with Pam. Probably helps a bit, but sometimes a rack that might be a bit thick will stick slightly anyhow, but not bad enough to leave meat of any amount behind other than maybe alittle tiny piece or so 1/3 the size of a dime. I don't smoke full size slab ribs. I do either St Louis Style or Baby Back ribs, depending which might be on sale. I smoke approx 3 hrs or until I see the meat is shrunk up on the bone leaving approx 1/2 - 5/8 inch or so bone exposed. I then take them out and spray real light with water, wrap them in foil and put back in for approx 1 hr. Then remove, bring in house and let sit for approx 30 minutes and by then they are almost and sometimes are falling off the bone. I don't unwrap and put back in for an hr. Usually total time is 4 to 4 1/2 hrs.
The time could change with my new Bluetooth. Reason is I used to set my Gen 2 Smoker at 210-215 degrees, but found out later the real temp (using an oven thermometer on a shelf for a more accurate temp) was 235-250 degrees. The last ribs I did, I set Smoker temp at 205 and when I saw oven thermometer saying 230 degrees, I lowered the temp to 195. Took ribs out at 3 hrs and proceeded as described above. Prior to that, they were sometimes having to be taken out as early as 2 1/2 hrs, then wrapped for an hour. I enver could understand why they were getting done so fast at such a low temp until I bought an oven thermometer and used it to check and found the real temp was 35 degrees or more too high. To sum it up, my ribs have been more like 3-1-0 and not 3-2-1.
This may all change with my new Bluetooth ... Stay tuned .....
OK, I'm tuned but I'm still thinking. I always set my smoker at around 225-235° for whatever I'm smoking. I only smoke St. Louis or baby backs, never a rack of spareribs. Oops--I tell a lie! I bought two racks of spareribs once so I could trim them St. Louis style myself. Watched a couple of You Tube videos first and then found it was fairly easy to do. The last time I smoked ribs I didn't foil them, which convinced me to foil them from then on. Besides that I cooked them for 7 hours when I should have only cooked them for 6. Time got away from me. With grilling, it's such a hassle to get the ribs out of the rack that I haven't foiled them. The last time I grilled ribs in the rack (which was after the smoked ribs) I slightly undercooked them in about 2.5 hours or so.
As far as 3-2-1 or 2-2-1, I also include "variations thereof" because I might go 3-2.5-.5 or whatever if I'm late applying the foil and/or unwrapping the foil for various reasons. But I've read to basically use 3-2-1 for St. Louis and 2-2-1 for baby backs.
I also go by the way the ribs look which is why I knew the smoked ribs were overcooked but was surprised the grilled ribs were not done enough. It's harder to grill ribs because besides the hassling (for me) with the rib rack there's applying the mop and the finishing sauces and having to manage the heat in the BBQ using indirect heat with the lump charcoal (typically I use briquettes) in two Weber charcoal fuel holders on each side of the rib rack. When the ribs are done I just put them on a platter and bring 'em to the dining room and just let them rest for about 15 minutes.
I decided to spray the rib rack from now on. I'll use Weber Grill 'N Spray which I prefer to Pam. I'm an inveterate and compulsive label reader and I just like the ingredients used in the Weber better than other similar sprays.
OK, I'm back to staying tuned and watching this space for some BRICKGUY221 QVIEWS, BABY!!!!! Haven't seen hardly any Bluetooths in action yet.