or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First Time Ribs
New Posts  All Forums:Forum Nav:

First Time Ribs

post #1 of 27
Thread Starter 
I was thinking of trying to smoke some ribs for the first time this weekend. Any tips on doing this properly? Should I use a rub or a sauce or both?
post #2 of 27
look to the left of the page.........scroll down to 3-2-1 and click on it.......should be enuff info to get you started
post #3 of 27
Rubbing and or sauce is a personal opinion to your own taste. I personally rub the ribs the night before. I also use the 3-2-1 method for spares. I will also spritz the ribs with apple juice while in the smoker, every 45 min to an hour.
Hope this helps.
post #4 of 27
You will probably get a bunch of advice, but I think its all about personal taste. I like mine rubbed and served naked (no sauce). How you do them depends on the type, Baby Back or Spares. I've used the 221 or 321 methods and both work great. Just experiment and you will do fine.

Good luck and show us the results.
post #5 of 27
Listen to Dude....as he is very wise. I think most people here do the 3-2-1 method or a modified version of it. It works great for me on my Chargriller. PDT_Armataz_01_28.gif If I sauce then I do it the last 30 minutes or so.

post #6 of 27
ah sucks..........redface.gif

alot of this info is covered in Jeff's Free 5-day ecourse

but like steve said.........ribs, along with most all of smoking is trail and error........we can give tips and advice.......but we don't know you or your families tastes and/or perfrences.........try even doing a search......alot of info is there, GREAT info, from members that are maybe not on right now to anwer your question, and you may miss their great advice
post #7 of 27
When doing ribs I rub, sprits, sauce and eat biggrin.gif
post #8 of 27
Got em all snowed don't ya.....cool.gif
post #9 of 27
ROTFLMAO icon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gificon_lol.gif

Oh please stop I can't breathe.
post #10 of 27
Now THAT was funny!!! icon_smile.gificon_smile.gif
post #11 of 27
And now seriously..

Take the ribs, bone side up and you will want to peel off that transparent membrane. It's hard to get started but once you do grab it with a paper towel and peel it off. http://youtube.com/watch?v=d_fqJcc4n_I

then apply a good amount of rub on both sides of the rack. Some do this right before the smoke, other's the night before, then wrap and place in the fridge.

Some then follow the 2-2-1 for baby backs or 3-2-1 for spare ribs.

First number is the number of hours in the smoker at 225-250.

You should start to see the rib meat pulling back and exposing the ends of the bone.

After the first hour spritz it with some apple juice, every 30 mins or so.

After about 2 hours wrap the ribs in foil with a little more apple juice.

Smoke for another 2 hours or so. The ribs are done at this point, Take them out carefully and put them back without the foil to firm up the rack a little. If you want to add sauce, now is the time.

These time are estimates. We all cook to temp but thats ahrd to know with ribs. When the rack bends about 90 degrees when you pull it out with some big tongs it's done.

If you want to know exact times, ask Walking Dude.
post #12 of 27
My question is related to this thread. I am fairly convinced the baby backs I bought at CostCo last night have the membrane already removed.

Am I just plain wrong?

I watched about 4-5 videos last night and read up on the SMF for other info. I did spares a few weeks ago and got the membrane off no problem with all of the video how-to help.

I am about to get my friend Buck Wheezer (new to SMF more experience than I) to come take a look as he and I are going to eat these later tonight as I want to get this right of course.

I went ahead and rubbed them last night and I did not snap a pic beforehand:
post #13 of 27
Hey glen, I have found them alread peeled before too. Make sure you don't take off the other membrane right under the removeable one, or your ribs will fall apart. Usually if the membrane is still in the ribs it will be kinda shiny and smooth. When its off, its not smooth anymore and small particles of fat are present.

Them racks look good, make sure ya snap a pic before ya eat em all!
post #14 of 27
Yeah.... don't ask ME for SURE! eek.gif
post #15 of 27
Thanks for the check-off. I am quite certain this is what I have as the other membranes I have removed were obvious like the videos show. If anything I was peeling off the secondary membrane that holds them together and stopped after 1 or 2 ribs as I could see it happening.

PS -- chicken is cruising and almost done. will get the BB's on shortly. making up some ABT and fatties too.
post #16 of 27
Thread Starter 
I got my spare ribs all ready for tomorrow. I'm gonna do the 3-2-1 on them. I'll let you guys know how they turn out.

post #17 of 27
kewl.........them untrimmed spares.........been thinking bout just throwing them on the smoker.........let us know how that turns out, dude......
post #18 of 27
Thread Starter 
They should taste great! Here is the rib rub I used:

1/2 Cup Brown Sugar
1/4 Cup Paprika
1 TBS Black Pepper
1 TBS Salt
1 TBS Chili Powder
1 TBS Garlic Powder
1 TBS Onion Powder
post #19 of 27
I have done them a few times. I like them dry. I usually cook them 3-2- method. I left the 1 off, because they look so good when I unwrap them most of the time I eat them before I can put them back on. I usually spritz them every 30 minutes also. I usually spritz with Apple Jack though. 1/2 apple juice and 1/2 Jack Daniels. Mixing the 2 really seemed to do the trick and they get nothing but praise. And to be honest I have never even had a sip of wiskey. If it taste anything like those ribs, I would probably drink a bottle every day. biggrin.gif
post #20 of 27
Keep us posted on the results. Good luck
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › First Time Ribs