First time smoking ribs.

dkruley87

Newbie

Original poster

Mar 1, 2017

5

10

Virginia

• Mar 9, 2017

• #1

Have always enjoyed grilling but really got into it more after reading Meathead's book "the science of great BBQ and grilling". After learning the 2 zone cooking method and getting it down, I wanted to try a smoker. Found this forum after looking into reviews and thoughts on smokers. Have had the smoker for a few weeks and love it.
Going to try pork ribs for the first time this weekend. Meathead doesn't seem to be a fan of the 3-2-1 method. Most post on here seem to prefer it or some variation where you do foil the meat. Would love to get some feedback on this. Plan on trying different ways but would like some thoughts on the first try. Will be smoking 4 racks, not sure if that makes a difference. Thanks

-Derek

 

brent b

Smoke Blower

Jan 28, 2017

96

22

South of new Orleans la

• Mar 9, 2017

• #2

I'd try 2 different methods. I've foiled them n were great. I've cooked em with just a rub yummy too. Then I've smoked n smothered em all great.

 

tropics

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 25, 2014

14,735

6,480

Attleboro,Ma

• Mar 9, 2017

• #3

dkruley87 said:

Have always enjoyed grilling but really got into it more after reading Meathead's book "the science of great BBQ and grilling". After learning the 2 zone cooking method and getting it down, I wanted to try a smoker. Found this forum after looking into reviews and thoughts on smokers. Have had the smoker for a few weeks and love it.
Going to try pork ribs for the first time this weekend. Meathead doesn't seem to be a fan of the 3-2-1 method. Most post on here seem to prefer it or some variation where you do foil the meat. Would love to get some feedback on this. Plan on trying different ways but would like some thoughts on the first try. Will be smoking 4 racks, not sure if that makes a difference. Thanks

-Derek

Click to expand...

Derek check this link it works

http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works

Richie

 

sauced

Master of the Pit

Aug 9, 2015

1,802

176

New Jersey - Exit 9

• Mar 9, 2017

• #4

That's the fun of que, experiment and find out what you like best. I am in the camp of the fall off the bone ribs as that is what the entire family likes and wants. But tropics gave a link to some real good information to get you on your journey. Have fun!!

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Mar 10, 2017

• #5

Good luck with those ribs!

Al

 

flippers

Fire Starter

Dec 23, 2014

58

13

SE Iowa

• Mar 10, 2017

• #6

I love smoking ribs also. I normally cook them 3 1/2 -4 hours. Wrap in foil at the 2 hour mark. Every smoker works different.

 

c14james35

Meat Mopper

Apr 5, 2014

214

29

• Mar 18, 2017

• #7

How did your first rib smoke go? Did you go with baby backs or spares? I've messed around with the 3-2-1 and 2-2-1 methods when I first started then someone told me to try them straight on the grates the whole time and now thats the only way I make them. I remove membrane give them a slight trim coat in mustard heavy coat of rub (usually jeffs rub) let them sit in fridge over night pull them out in the morning to warm up a bit (1 hour or so) while the smokers heating up i like them dry with alittle sauce on the side for dipping. Once in a while I'll glaze them or hit them with sauce the last hour or two

 

jessejames

Newbie

Mar 15, 2017

14

11

Menomonee Falls, WI

• Mar 19, 2017

• #8

I'm with you James. I've tried the foil methods. While they are good, I prefer just a good low and slow on the grates the entire time. I will pop it open about every hour and mist with apple cider vinegar. I do them dry, with sauce on the side if people want it.

Sent from my XT1585 using Tapatalk

 

dkruley87

Newbie

Original poster

Thread starter

Mar 1, 2017

5

10

Virginia

• Mar 19, 2017

• #9

All were spares. Two bigger racks came from same butcher and two smaller racks came from another butcher. The bigger two turned out good. Smaller racks were extremely tuff and basically unedible.

IMG_0096.JPG

• dkruley87
• Mar 19, 2017

 

dkruley87

Newbie

Original poster

Thread starter

Mar 1, 2017

5

10

Virginia

• Mar 19, 2017

• #10

Didn't foil. Wanted to try them just smoked on the rack so I could compare to the foil method. Cooked for about 6 hrs around 225-250.

 

c14james35

Meat Mopper

Apr 5, 2014

214

29

• Mar 19, 2017

• #11

Smaller ones might of been over done or under done. I see a lot of people use a thermopen to check IT and pull at 190 for spares I believe. I just bought a cheap one for 10 bucks from lowes accurate and works great. Also if you dont have a digital therm for cook chamber temps those little oven thermometers work great. My therm on my smoker lid is usually 30 to 50 degree difference compared to at the grates. They look tasty though, great color!

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Mar 19, 2017

• #12

They look tasty! I think it's best when learning to try multiple ways each cook with rubs as well as foil no foil. What smoker did you get?