- Aug 26, 2016
- 23
- 12
Hi everyone,
I'm heading to the butcher this evening to pick up some beef back ribs that I plan on smoking tomorrow. This will be my first time smoking ribs. I've read about it quite a bit over the last few days and the biggest point of contention seems to be whether or not to foil the ribs. Instead of choosing one over the other I figure I will just try both at the same time. Would definitely appreciate feedback on my plan:
Smoker: Traegar Century
Temperature: 225F
Wood: Apple or Hickory. The latter seems more common for ribs as far as I can tell.
Rack #1
- Mustard + dry rub overnight
- On the grill for 5-6 hours (will try a few different tests to figure out when done)
- Spray with apple juice every hour or so
- Mop with BBQ sauce in the last 30-45 mins
Rack #2
- Mustard + dry rub overnight
- On the grill for 3 hours
- Spray with apple juice every hour
- Move it to a tightly sealed foiled container with a bit of apple juice for 2 hours
- Back on the grill for a hour or so
- Mop with BBQ sauce in the last 30-45 mins
I'd really appreciate hearing from more experienced smokers whether this is a good plan. If not, what would you do differently? Thanks in advance.
I'm heading to the butcher this evening to pick up some beef back ribs that I plan on smoking tomorrow. This will be my first time smoking ribs. I've read about it quite a bit over the last few days and the biggest point of contention seems to be whether or not to foil the ribs. Instead of choosing one over the other I figure I will just try both at the same time. Would definitely appreciate feedback on my plan:
Smoker: Traegar Century
Temperature: 225F
Wood: Apple or Hickory. The latter seems more common for ribs as far as I can tell.
Rack #1
- Mustard + dry rub overnight
- On the grill for 5-6 hours (will try a few different tests to figure out when done)
- Spray with apple juice every hour or so
- Mop with BBQ sauce in the last 30-45 mins
Rack #2
- Mustard + dry rub overnight
- On the grill for 3 hours
- Spray with apple juice every hour
- Move it to a tightly sealed foiled container with a bit of apple juice for 2 hours
- Back on the grill for a hour or so
- Mop with BBQ sauce in the last 30-45 mins
I'd really appreciate hearing from more experienced smokers whether this is a good plan. If not, what would you do differently? Thanks in advance.