Newbie needing info quick

jimmyg223

Newbie

Original poster

Jul 5, 2007

2

10

• Jul 5, 2007

• #1

So I bought a smoker for my dad's birthday on the 3rd and we just got it going tonight with some ribs. My question is can we skip the 2-2-1 method and just smoke them once and get it done with? If so how long and how hot? If we get them to the 170ish area will that be ok? Dangerous? Basically I want to know if I will die from this and if so what would be a better plan for the future? Thanks.

 

gypsyseagod

Master of the Pit

OTBS Member

May 5, 2007

3,888

15

standing over the pit- kentucky

• Jul 5, 2007

• #2

pork or beef ribs. for pork-170 minimum, beef-150 rare,160 med.,& 170-180 well. here's a link to the time/temp chart. http://www.smokingmeatforums.com/mod...ewarticle&id=4 good luck on yer cook.

 

wild boar trapper

Newbie

Jul 2, 2007

17

10

Katy, TX

• Jul 5, 2007

• #3

Sure, but you won't be smoking them. There is smoking and then there is grilling. Cook em fast and you will be grilling them. That's ok, it will taste good, but it lacks the depth of smoking.

Smoking flavors the meat. Gives it depth. But it doesn't make them tender. That is done by foiling them and basically steaming them. When you combine both you get rich flavor and tender meat.

 

jimmyg223

Newbie

Original poster

Thread starter

Jul 5, 2007

2

10

• Jul 5, 2007

• #4

They are Pork ribs.

So if we get them to 172 we will be alright? Can you easily explain this 2-2-1 method? 2 hours in the smoker, then wrap them in foil and smoke for 2 hours? Then unwrap and smoke for another hour?

Is there an easily understandable beginners guide online anywhere?

Thanks for the help.

 

gypsyseagod

Master of the Pit

OTBS Member

May 5, 2007

3,888

15

standing over the pit- kentucky

• Jul 5, 2007

• #5

you got it on the 2-2-1. look to your left on the main forums screen (red titles) there's a section on how to smoke meats & just about everything else.and yes 172-175 internal should do it.

 

short one

Smoking Fanatic

OTBS Member

Feb 9, 2007

668

10

Northwest Missouri

• Jul 5, 2007

• #6

IMHO if you have them to 175 they will be ok. cut of a couple ribs and try them for tenderness. If you want tenderer ribs and don't want a glaze and dry bark wrap them for 1 to 1 1/2 hrs and serve. Should be tender by that time. You could also put a little apple juice or other kind of moisture in the foil will help them steam, if you want to kick up the heat a little further to push them.