Baby backs and spares!

smj18 · Jun 3, 2017

Made a few racks of ribs today. Just wanted to share with you all the outcome. I feel they turned out great. Still have a bite to them and plenty of good smoke. I usually go 3-2-1 and 2-2-1 on my ribs. If you all have any suggestions about how you do yours please feel free to share. I love to try different methods. Does anyone ever cook straight through without wrapping??

IMG_5369.JPG

smj18
Jun 3, 2017

IMG_5370.JPG

smj18
Jun 3, 2017

IMG_5372.JPG

smj18
Jun 3, 2017

IMG_5389.JPG

smj18
Jun 3, 2017

IMG_5393.JPG

smj18
Jun 3, 2017

b-one · Jun 3, 2017

Those look tasty! I have never wrapped a rack yet,I also like them on my kettle rotisserie.:biggrin:

IMG_0551.JPG

b-one
Nov 10, 2016

smj18 · Jun 3, 2017

I wrapped at them for 2 hours after 3 hours of smoke. Might try just going straight through next time without wrapping

cavman · Jun 3, 2017

Hi, I have been smoking spare ribs for years. Just recently switched to back ribs and baby backs. I coat them with cranberry juice before dry rub. I smoke them at about 225. About 2 hours in I will brush once more with cranberry juice. I am using a mini WSM, and never rap with foil till i pull them from the smoker at approx 165 degrees. Spare ribs i went higher, but i am done with spare ribs. They always come out moist and tender. My two favorite woods are alder and pecan, so lighter smoke. I am not concerned with overpowering smoke. Hope this helps.

smj18 · Jun 3, 2017

Cavman awesome thanks for your methods. I'll have to try the alder never smoked with it yet. I smoked these ribs at 250 and with cherry and apple woods. I was pleased with everything it turned out. The smoke wasn't overpowering and I do feel my bark would have been better if I didn't wrap. It was still damn good but I want to try without wrapping for a change. I've wrapped my shoulders and other meats from time to time too.

cavman · Jun 3, 2017

It has been my experience cooking to 165 in a 225 smoker, they are done in approx 3.5 hours give or take a little. I always serve sauce on the side. I can't believe I don't have any rib pics. By the way your ribs look amazing.

SmokinAl · Jun 4, 2017

cavman said:
It has been my experience cooking to 165 in a 225 smoker, they are done in approx 3.5 hours give or take a little. I always serve sauce on the side. I can't believe I don't have any rib pics. By the way your ribs look amazing.

That sounds crazy to me, ribs cooked to an IT of 165.

You must like to chew a lot.

The sweat spot for ribs is 195-200.

But if yours come out good for you & your family, then I guess your doing it right.

Al

sauced · Jun 4, 2017

Cooking ribs to it of 165? That's has to be a typo, maybe he meat to say 195.

cavman · Jun 4, 2017

Babybacks have been tender at 165 for me. I am not looking for fall off the bone, but they have not been tough to chew. I tried it first at the recommendation of my butcher. I generally let them run a little over that but not much. I thought the point of the babybacks is they are a higher quality cut with less fat and more prone to drying out. Pulling between 165 and 170, i would compare the texture to a decent NY cut steak. But i am here to learn, maybe i am missing the boat.

smj18 · Jun 4, 2017

I'm with you man. Im here to gather as much knowledge as possible and have fun making good food.

SmokyMose · Jun 4, 2017

I've never done ribs to a temperature (sorry, Al), so I'm out of my league here.
I just cook them (all kinds) bone side down for about 3 hours at 240 to 270, then foil with a bit of apple juice & BBQ sauce bone side up 'til I can feel a bit of bend. We like them FOTB, though.
Don't give up on spares, cavman! They can be trimmed to St. Louis style which, IMHO are the best. Check out an Aaron Franklin video for the method...

Dan

cksteele · Jun 4, 2017

when im doing Memphis style dry ribs i never foil them. just salt them and spritz with apple cider vinegar w hickory wood for smoke then when they are done i rest them for 15-20 min then dust them w a seasoning they are so tasty

Chuthmak · Mar 19, 2020

cksteele said:
when im doing Memphis style dry ribs i never foil them. just salt them and spritz with apple cider vinegar w hickory wood for smoke then when they are done i rest them for 15-20 min then dust them w a seasoning they are so tasty

Hey CKSTEELE. What tells you when they are done? I'm not a fan of saucy ribs.....

Charles

TShepp84 · Mar 21, 2020

Chuthmak said:
Hey CKSTEELE. What tells you when they are done? I'm not a fan of saucy ribs.....

Charles

Checking for bend typically. Try to pick them up with a tongs and you can tell when they start to bend quite a bit. That or sometimes trying to twist a bone will get you a feel for how cooked they are.

Baby backs and spares!

Fire Starter

Legendary Pitmaster

Fire Starter

Smoke Blower

Fire Starter

Smoke Blower

SMF Hall of Fame Pitmaster

Master of the Pit

Smoke Blower

Fire Starter

Smoking Guru

Smoking Fanatic

Newbie

Newbie

Similar threads

Hot Threads