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Different thickness of meat on what?

post #1 of 9
Thread Starter 
Aloha, I bought 2 packets of pork ribs from the same store in anticipation of some smokes tomorrow. When I opened them up, I noticed right away that one packet had more meat to the ribs than the other packet. I took off the membranes and cut off the skirts and tips and got two racks, but one set having more meat than the other. I was planning to do the 2-2-1 thing. I guess I can put the thicker rack closer to the heat source on my GOSM and the less thick rack on the upper rack. Is that the preferred method? Did someone one here say that I could rub the skirts and tips, and roll em up into a ball and smoke em like they were ribs using the 2-2-1 method also? Any suggestions for this newbie.....please send my way. Mahalo!!
post #2 of 9
I would say that you just treat each rack of ribs according to how it is cooking. If the less meaty one is ready to be wrapped first (and it probably will) then wrap it and let the other one smoke a little longer. I haven't used the 2-2-1 or the 3-2-1 yet, but if I understand correctly you are looking for the meat to start pulling back from the ends of the bones. That is the sign it is time to wrap them.

For the trimmings, you can rub them or just put some salt and pepper on them but go easier than you would on the main piece of meat. It's easy to get too much on them.

Hope this helps.
post #3 of 9
Did you get get spare ribs or baby backs? That will depend on the 2-2-1 or 3-2-1.
post #4 of 9
Thread Starter 
Whew...that was fast!!!!..... I got the pork ribs, and I'll be using the 2-2-1 method. Yes, I guess I'll need to watch the pull back on the less thicker pieces and wrap earlier than the thicker ones. Or.....Homebrew & BBQ you mentioned that you don't use the 2-2-1 foiling method on your rib smokes. May I ask how do you do yours? Maybe I can try another method on one set of ribs.
post #5 of 9
Aloha Old Poi Dog, I generally use 3-2-1 for spares and 2-2-1 for backs. If the backs are a little large I do a 2.5-2-1. You can probably put the larger rack in first and then the smaller one 30 minutes or so later. If you judge it right you should finish up at about the same time.

I have never raped the ends but have done the skirt separately. It usually gets eaten before the ribs are done. Throw in a fatty or two while you’re at it. Nothing like a fatty to keep you going during a smoke. PDT_Armataz_01_34.gif

post #6 of 9
Should be rapped the ends not raped the ends…jeeze
post #7 of 9
Just watch for the pull back on the bones when it pulls back about 1/4 to 1/2 inch wrap - time could be anything from 3 hours to 1.5 hours. Let the meat speak to you!
post #8 of 9
I haven't done very many ribs yet, so I am by no means an expert at this. I have just been leaving the ribs in the smoker and mopping them or spritzing them every hour or so. To tell when they are done I have used the "bend test" that Fatback Joe showed here:

Hope this is helpful.
post #9 of 9
Thread Starter 
Homebrew & BBQ ..Thank you for the link. I kinda remember reading about the bend test here as some of the other members were sharing their experiences with it. I'll give it a try tomorrow.....
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