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Smoking Pork Ribs - *suggestions*

post #1 of 17
Thread Starter 

Hi Everyone,

How are you? Hope all is well!

My name is Tim (I am new) and I love my BBQ and frequently BBQ breakfast, lunch and dinner. I brew my own beer and pretty happy when I have a good beer, BBQ going and a nice hot sauce. Recently my father bought me a smoker. It is not top of the line but I plan to do great things with it.

Next Saturday I want to lose my smokers virginity on a wicked Pork Ribs recipe and I thought I would reach out to the community. I am thinking a 3 stage process.

Example:

1. Dry Rub - nice kick (suggestions welcomed)
2. Smoke on Cherry wood
3. Hit it with a spray (suggestions welcomed)
4. Foil it up with some butter, brown sugar and a BBQ sauce (suggestions welcomed)
5. Finish it on the grill with a nice BBQ sauce (suggestions welcomed)

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.
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I am easy going but would love to get my shopping list together.

--

Thanks.

post #2 of 17
Thread Starter 

Bumping over the spam lol

post #3 of 17
Sounds good!
So, you're going to do the 3-2-1 method?

What kind of smoker did you get?
post #4 of 17
Thread Starter 

Hi,

 

This is the smoker here: http://www.basthomecomfort.com/vertical-smoker

post #5 of 17

T, look in the search bar above for rubs , recipes ,times and all kinds of good advice ! good luck and have fun smoking !!

post #6 of 17

Tim-

Sounds good.  Make sure you rub your ribs and toss them in the fridge overnight.  Let the rub soak in.  As for rub, there are tons of recipes on here and some good stuff at the store.  I do like Jeff's on here as it has much less salt than the ones you pick up at the store.  I have tweaked his to my tastes, but I keep the salt to a minimum.  

 

As for foil, up to you - If you like yours FOTB, then you will want to foil.  My wife likes them that way, when I foil I do a 3-1-2 or 3-1-1 method, they seem to stay "tighter" with only an hour in the foil.  If you like a nice "pull" then I suggest skipping the foil.  Or do a combo and find out which you prefer.   I also recommend just a little BBQ sauce, the butter and natural juices will add a ton of liquid on their own.  Make sure to save the juice when you open the foil, while the ribs are finishing you can make a great side sauce for the ribs.

 

As for a spray (SOP) - I like to keep it simple, some apple cider vinegar and some beer....that's it. 

 

If you are going to foil, I would skip the SOP, you will not need it.  If you want your ribs to tighten, I would also skip the BBQ sauce for the finishing.

 

As for your smoker, I would either add a pan of water or some fire bricks to help hold your temps.

 

Good luck & Smoke ON!

post #7 of 17

I simply rub mine before putting them on the grill.  You could do it the night before, but I don't see the point.  I've read enough and watched enough episodes of "BarBQ Pit Masters" to see it isn't necessary.  But everyone developes their own process.

 

I've also found it much easier to skip foil altogether.  Simply put them on the smoker and leave them be until done.  Cooking time will vary based on the amount and size of the ribs, and the cooking temp.  At 225, expect 5-6 hours.  They are finished when they are done, not when they reach a certain time.

post #8 of 17
Its all up to you basically weather you bye store bought rub or make ur own or the wood u use and so on. I havent mastered pork ribs but they come out good, everyone likes them. I smoke mine bout 2, 2 and half hours then i foil them till there done. I just try to keep it simple and if everyone likes them then thats what counts. Will i ever master or perfect my ribs, probably not but i get close.
post #9 of 17
Quote:
Originally Posted by smokinsmoker23 View Post

Its all up to you basically weather you bye store bought rub or make ur own or the wood u use and so on. I havent mastered pork ribs but they come out good, everyone likes them. I smoke mine bout 2, 2 and half hours then i foil them till there done. I just try to keep it simple and if everyone likes them then thats what counts. Will i ever master or perfect my ribs, probably not but i get close.

I agree on skipping the foil. I do foil for my wife, she likes FOTB ribs, I like a bit of "pull"  As for applying rub and tossing in the fridge, I find that the rub tends to pull into the meat (I use yellow mustard).

 

Smoke ON!

post #10 of 17

I will put a vote in for foiling with 3-2-1 (2-2-1 for baby backs) but then I am a fan of FOTB ribs. I tend to foil meatside down and simply use a pour of whatever beer I am drinking into the foil before wrapping. I don't spray. I finish out of the foil with a generous mop of bbq sauce. I tend to go for sweeter so a Thick Browns Sugar variety is my go to. Trial and Error. Be sure to post what you do and how it turns out. Pics make all the difference!

post #11 of 17
There is a bunch of ways to smoke ribs, but I'm with some of the guys here, going with the 3-2-1 method. That's a good starting point, in what you want, and you can tailor how you want to smoke ribs. What kind of ribs? Spares? Baby's? St.Louis style (which are spares, but cut differently)? Beef ribs?

I know many suggest baby backs to be 2-2-1 method, but I actually use the 3-2-1 method on them and came out perfectly! This is my thread on baby backs: http://www.smokingmeatforums.com/t/206248/gotta-love-baby-backs . They look really big, but they had extra loin on them.

3-2-1 method is a great method and starting point in what you want, and then go from there, in how you want to smoke your ribs. Good luck! Keep smokin!

JonnyG
post #12 of 17

I just cant get my ribs right.  3 racks in and no FOTB yet.  Im definitely going to foil for a solid 2 hours on the next one. 

post #13 of 17

Yeah. If fall off the bone is what you want to acheieve, then definitely foil for 2 hours for sure.  My wife likes a little tug off the bone, and I like a mixture of both.  Foiling for 2 hours should do it.  I smoke my ribs around 225-230.  What's the temp for your ribs?

 

JonnyG

post #14 of 17

I did the 3-2-1 method for my first smoke, and while the ribs were good, they were a little dry.  I did not use a pan of water in the smoker, and maybe I should have.  Also did not use any sprays during the smoke, and maybe I should have.  It's a learning process.  Good luck!

post #15 of 17
Quote:
Originally Posted by JonnyG View Post
 

My wife likes a little tug off the bone

 

HAHAHAHAHA!!  There is a joke in there somewhere.  I smoked them at 225F.

post #16 of 17
Quote:
Originally Posted by mummel View Post
 

 

HAHAHAHAHA!!  There is a joke in there somewhere.  I smoked them at 225F.

 

HAHAHAH.  Well played.  I totally set you up well.  Good.  I do around 225-230

post #17 of 17
Quote:
Originally Posted by JonnyG View Post
 

 

HAHAHAH.  Well played.  I totally set you up well.  Good.  I do around 225-230


Y

Quote:
Originally Posted by mummel View Post
 

 

HAHAHAHAHA!!  There is a joke in there somewhere.  I smoked them at 225F.


Dang you beat me to it!

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