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Ribs a cooking NOW!

post #1 of 13
Thread Starter 
Well the ribs have been on about 1.5 hours now and I was wondering if I need to baste them? I am using the 3-2-1 method and I know to take them off around 3 hours or so and put them in foil with some apple juice baste, but do I need to baste them in the smoker now?? First time smoker as you can see.

The ribs only hit 200 deg the first hour so I might need to up the temp for the next couple hours. Figured out the vent at the top wide open heats the darn smoker up morePDT_Armataz_01_08.gif Let me know what you think. I am taking pictures as I go along to post.
post #2 of 13
Should be ok to baste/Spritz them. Definitely do it when you foil them.
200*, are you talking about the smoker temp or the meat temp?
If somker temp, raise it up just a little and you will be ok.PDT_Armataz_01_34.gif
post #3 of 13
I spritz them with apple juice/apple cider vinegar mixed 50/50.
Post some pics. PDT_Armataz_01_28.gif
post #4 of 13
Thread Starter 
Yeah, sorry that 200 deg would be smoker temp. I haven't taken the meat temp yet and will probably spritz them with apple juice, as I don't have any apple cider. I'll go do that now....
post #5 of 13
ribs is a type of meat you don't take meat temps off.......too thin of meat....and a chance of getting to close to hitting a bone........ribs are more of a time thing........btdt kinda thing.......

butt spritz em.........maybe last 1/2-1 hour........mop em with bbq you plan on foiling me?
post #6 of 13
Thread Starter 
In the foil now for about 2 hours.....I am working on the pictures....
post #7 of 13
Thread Starter 
Here they are all rubbed down....

Here they are before putting them in foil....

Sorry for the blurriness, but they look good.
post #8 of 13
Thread Starter 
Well the ribs turned out well, but my Tritip was the hit. I think I cooked it a bit too long (3 hrs) as it appeared dry but tasted moist. Good smoke ring around it. The tritip was gone at my new years party really fast. Still have a lot of ribs around. I thought the ribs would be a bit more fall off the bone, but maybe I didn't cook them correctly (which is probably the case). The taste was really good though.
post #9 of 13
Howdy Raven,
On the ribs...I usually wait to foil until I get about 3/8 or 1/2 inch pullback on the bone. As I am waiting, I will mop with Jeffs BBQ sauce a couple of times when I change out my chip cans. Once you get the pull back and you'll end up with fall off the bone meat. At least with my smoker that is what I've found. Cheers!
post #10 of 13
Raven, the ribs sure look good! PDT_Armataz_01_34.gif
post #11 of 13
Looks like you got it going on Raven!
post #12 of 13
Didn't fall off the bone ??? Did you pull the membrane off the back side of the ribs before smoking?? That will make them a might chewier. And what smoker temp did you end up with on average?
post #13 of 13
excellent point Flash....see thats what this place is all about!
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