spare ribs

dmack

Smoke Blower

Original poster

Apr 25, 2008

127

10

Iowa

• Jul 9, 2008

• #1

I am about ready to start my first rack of ribs. I plan on going 3-2-1. They are spare ribs. So I will rub them and lay them bone side down? I bought them at Costco and was told the fell was already removed. Any other trimming necessary? Any quick help would be appreciated.

dmack

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Jul 9, 2008

• #2

Unless you want to trim em St Louis style, sounds like your good to go!

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Jul 9, 2008

• #3

Good luck on your first rib smoke, try to include some Q View on completion of that smoke.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jul 9, 2008

• #4

Mmmm ribs! Yep...bone side down. Let 'em go a while before mopping...err..you DID make a mop sauce, right?

 

dmack

Smoke Blower

Original poster

Thread starter

Apr 25, 2008

127

10

Iowa

• Jul 9, 2008

• #5

I guess I had planned to go Memphis style without mopping and just have sauce available. What do you think? Do I need to mop to keep from drying out? I am going 3-2-1.
2nd issue. Being my first rib smoke, I didn't know what I had bought. I had 2 full racks, out of concern of fitting everything, I cut each rack in half and now have 4 1/2 racks in a rib rack. I hope that's cool.

dmack

 

earache_my_eye

Smoking Fanatic

OTBS Member

Feb 22, 2008

786

10

waaayyyy Northern IOWA

• Jul 9, 2008

• #6

I personally prefer to spritz the ribs to help keep em moist......ya, Rich, I know..."spritz" is such an UN-manly word....LOL

If you're smoking full spares, definitely go 3-2-1....and cutting them in half to fit your smoker should have very little effect....if any.

Hope they turn out great for you, Doug!....and don't forget the qview!!

L8r,
Eric

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Jul 9, 2008

• #7

I find spritzing or mopping ribs is fairly pointless....
Your gonna braise for 2 hrs in liquid anyways.

 

dmack

Smoke Blower

Original poster

Thread starter

Apr 25, 2008

127

10

Iowa

• Jul 9, 2008

• #8

Say guys, since I didn't trim will I be looking at a longer smoke? I would really like to stay with the 3-2-1 if at all possible. By the way I did find that youtube video on trimming spares after I had already started my smoke. Awesome! What do you think about some minor trimming when I foil at the 2 step?

dmack

 

winemaster

Fire Starter

Sep 20, 2007

41

10

MN

• Jul 9, 2008

• #9

Dont worry about the trimming now. 3-2-1 on full rack will turn out some great bones.

Have Fun

Dan

 

dmack

Smoke Blower

Original poster

Thread starter

Apr 25, 2008

127

10

Iowa

• Jul 9, 2008

• #10

Question: I still have an hour to go on my "2" stage and I'm at 169. Jeff says 172 for a target temp. What should I do if I get to 172 before I'm even done with this stage.

dmack

 

jocosa

Meat Mopper

Jul 25, 2007

226

10

Douglasville Ga.

• Jul 9, 2008

• #11

You could check them at that point... see what they look like... if you've got the visible 1/4" bone sticking out, take them out for the 1 part - and do that for 30-40 minutes - time is a guideline, not a set in stone rule.

You're doing fine!

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jul 9, 2008

• #12

That's why my ribs have the nice bark, Bubba ;{)

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jul 9, 2008

• #13

Yep look for the bone and experience will allow you to feel the "bend". Temp taking in ribs is rarely accurate. Too thin and too much bone. I don't even try it.

 

dingle

Smoking Fanatic

OTBS Member

Aug 22, 2007

795

11

Syracuse, NY

• Jul 9, 2008

• #14

Richtee....you and Bubba need to play nice! hehehehe