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smoking ribs

post #1 of 23
Thread Starter 
Hey all This is a first for me. I am smoking ribs today my question is How long do I use smoke? I think that I know the rest.
post #2 of 23
I use smoke the entire time, pellet smoker. But you could hold off after the foil stage.

You have Jeff's rub? If not get it NOW! It is best on ribs.

BTW, I don't know your smoker like you do, .....but I have never over smoked anything.

Good luck and keep a close eye on those things.
post #3 of 23
If you plan to wrap them in foil - use smoke until you do biggrin.gif
post #4 of 23
If you are going to foil as in the 3-2-1 method, you can stop the smoke during the foiled time. When unfoiled, you can add some more smoke.

Hope this helps!

Take care, have fun, and do good!


post #5 of 23
There is no "rule" IMO on this.. Sometimes I add chunks the entire smoke, other time I stop after I foil.
I guess if its foiled the Smoke it not getting to the meat, so it's a choice.
Do a search on ribs or pork ribs and you will find tons of great info.
post #6 of 23
Thread Starter 
Thanx guys you ard fast. Guess I had better read up on using foil. I am using a stainless steel elect. smoker that I bought at sams club.
post #7 of 23
If you are going to read up on using foil, here is a link to the best method. This is the only way that I cook ribs, and I think most of the fine folks here as well. As far as the smoke times, I do what everyone else says as well, up to the foil part. Good luck!!
post #8 of 23
Smoke as long as you want. Even if it isn't really needed, it makes you look cool in front of your starving friends icon_mrgreen.gif

Remember 3-2-1 is a guide line to follow, but not written in stone. More time in foil, more fall off the bone ribs. If you want chewier ribs, maybe just an hour to hour and a half will do.
post #9 of 23
Debi is right, don't stop the smoke before you wrap. I you're not wrapping, you may want to stop the smoke after 5 hours. Your call, no harm will be done in any way you choose.
post #10 of 23
approx how many hours does it take to do the ribs and after how many hours should i wrap them thanks
post #11 of 23
If this is you first time I'd use the 3-2-1 method which in THEORY equates to baout 6 hours BUT don't go by time go by the ribs!

The 3 stands for the first 3 hours that you smoke the ribs with nothing but your favorite rub and smoke. However this is until the meat starts to pull away from the tips of the bone - so it may only take 2 hours. Watch the meat!

The 2 stands for the second 2 hours. Remove the ribs, spray them with apple juice and wrap them quickly in foil trying not to loose to much heat. This will make the meat pull away even more and make them tender and juicy.

The 1 stands for the last hour. Remove the foil and put them back on the smoker for 1 more hour. During this hour you can add a glaze or BBQ sauce if you wish. This will make the "barf firm up that may have softened during the foil time. If you use a sauce or glaze tht has lot of sugar wait until the last 15 to 20 minutes so it doesn't burn.
post #12 of 23
Not to ruffle the feathers, but isnt smoking permeation to acheive the smoke ring critical within the first 2 to 3 hours if not using the foil method? From what I ve always been taught and seen that as the ribs start to get the tough skin as they get qued that its difficult for the smoke to permeate the meat. But I may be wrong, so someone please clarify this.
post #13 of 23
I don't know why anyone feathers would get ruffled but the way it works it thus:

The "smoke ring" in BBQ is the red or pink color around the outside of the meat. It's formed when the nitrites/nitrates in the wood smoke combine with the myoglobin in the tissues of the meat.

The process of developing the smoke ring halts when the meat reaches around 140 degrees, but the smokey flavor will continue to be absorbed until you pull it off the smoker.

Smoke rings don't really add anything to the flavor, but getting a really good smoke ring does give one certain amount of pride. Unfortunately electric and propane burners don't add as much of a smoke ring and it can be discouaging for the newbies that don't understand it not them.

Does that make sence to you? SO in answer to your question yes the smoke ring probably developes within the first few hours and using the 3-2-1 method the meat is exposed to the smoke for 2 to 3 hours. The final unwrapping is just for texture and sauces.

There's nothing saying you need to use thsi method but it's pretty straight forward for newbies until they learn what the meat is telling them. If they happen to forget to wrap no biggie either - I almost always forget until the ribs are nearly done but - I have CRS! icon_mrgreen.gif

Hope this has cleared up any confusion ...
post #14 of 23
But debi does fat cure?
post #15 of 23
Rich -
Have you ever eatten bacon (I know you make it)? Think about bacon.
Does the fat taste cured? Yes it does.
Does the texture change slightly with the cure? Yes it does.

How about chicken skin in a brine? Des it taste different? Sure it does.

I think I read somewhere but I can't remember where that fat absorbs more water and with it chemicals than meat the does.
post #16 of 23
Hmmm seems to me tht the fat absorbs the sodium... but why do we remove every vestage of fat from jerky? ""Cause it will go rancid" the cure is a myoglobin reaction, of which fat has VERY little...
post #17 of 23
Because fat holds moisture better so the bacteria can grow!
post #18 of 23
C'mon... ! I'm writing the extension service at MSU tomarrow, and will post results. I STILL don't believe pure fat cures like red meat! On record here.
post #19 of 23
2 cents/best guess here

I think that curing affects both the meat and the fat by removing and binding with the water in the product so it is not available for the growth of micro organisms. The problem is that after the curing, fat is still prone to oxidation that is more a factor of light and temperature than it is water.

Hope that made sense, I think fat is cured along with the muscle to some degree, but the reason fat "goes bad" is different than the reason the muscle does, therefore the curing won't preserve the fat.........fat and meat go bad for different reasons (to some degree).

Curing stops the bacteria growth, but does not stop the oxidation of fat. (I think smile.gif )

It will be interesting to see what MSU says.
post #20 of 23
Called the Meat sciences dep't 15 min ago and left a message.
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