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Spare Rib Question?

post #1 of 10
Thread Starter 
I'm going to be smoking two racks tomorrow and was wondering what method would be the best? I used the 2-2-1 method for BB last time and they were good except I would prefer for them to slide off the bone instead of fall (wah! my own quirk). I've read the 3-2-1 method is the best for spares but I've also read that can leave them dry. I've also read where Jeff just smokes for 6 hours until 170.

Based on all the experience out there can yall give me some advice. Thanks! These ribs will be for the inlaws and outlaws of the family. My Rep is a little on the line...
post #2 of 10
I have only used the 3-2-1 method for spares. Never have stuck a therm in them. Always try to take a bite and end up with a clean bone in my hand and a hunk of meat hanging out of my mouth!
post #3 of 10
The babybacks I did last week were the 2-1.45-.45 method...lol..if that is a method. internal temp was about 170-175...the spares I'm doing as we speak , i trimmed St. Louis style. I wrapped the rib portions at 2hr, 15 minutes, and wrapped the other parts at 3 hrs.
Just remember to keep them spritzed. I kinda treated the rib portions of the spares like babybacks as they are not real thick.
Good luck !
post #4 of 10
Well remember 3-2-1 is a guideline for you spares. Up to you to do adjustements to fine YOUR taste in ribs. Wife and I love fall over the bone, so I may actually do a 3-2.5-.5 setup. For more bite to the ribs, maybe a 3-1.5-1.5 set up would suffice. At any rate the longer in the foil, the more likely to 'fall off the bone'.
If you find them drying out, spritz them with Apple juice.
post #5 of 10
Coach I went back to my roots a week or so ago and cooked up some outstanding ribs..
I rubbed 1 rack with OO, some dry rub the other I left naked and tossed on the smoker... I used No wood for smoke because the wife wanted my Old style ribs.
I would try some St. Louis style cut ribs and the other rack leave whole, put on your fav rub. Smoke with what ever wood you use for a min of 5 hours at 225-250, flip them every hour. No foil, no spray needed unless you want too. You will be happy with the results...
post #6 of 10
I have found that doing a St. Louis Cut of rib with the 3-2-whenever they are done method worked best for me. I rub them, thrown the in rib racks, wrap em after 3 hours with a bit of apple juice in the foil, take em out after another two and then just check them after an hour and then every 20-30 minutes after that till they separate easily and are the consistency my friends/fam/myself like them.

Hope this helps.

PS, I find for St.Louis' at roughly 225 it takes about 7 hours.
post #7 of 10
I'd check your thermo...5 hrs max should be falling off the bone!
7 hrs should be sorta like cat food....eek.gif
post #8 of 10
I use 3-2-1 fer spares, smoker runin bout 225 - 250. Works the best fer me. Just grab a bone an see ifin it's sorta loose, also depends ifin ya like a little "tooth" ta yer ribs, cook a bit less fer more, a bit longer for less.
post #9 of 10
7 hr's seems to be the magic # for me :) No cat food, unless you count chinese....
post #10 of 10
Thread Starter 

Thermo ?

I think my wireless thermo from Walmart is giving me funky readings. I have a taylor probe stuck through a potato on the rack right above my lowest rack which is above the water pan (and has the walmart thermo w/ potato...just wanted to be specific). I'm getting 40 degree differences in temps (the lowest rack is showing the hottest). Do you guys think the wireless job is working right. I checked all thermos with boiling water and they were all within a degree of 212.

Frustrating...Should I just stick with the taylor reading and monitor heat with it?

I'm using the 3-2-1 method with Jeff's Rib Rub. Will post picks when finished. Thanks for all the feedback.

I was definitely glad to hear 225-250 is okay...it's pretty hot here in the bluegrass so 225 is a forgone conclusion until I can get my needle valve mod.

Thanks Again!

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