im going to attempt to cook some pork ribs today at what temp do i need to be at and how long do i need to maintemtain that temp?
what pature do i need?
- Thread starter smokeyjosh
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smokinatthebeach
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Spare ribs 3-2-1
Baby Back ribs 2-2-1
Smoke at 225
3-2-1 would be 3 hours in the smoke then 2 hours wrapped in foil then 1 hour out of the foil back in the smoke. After you have smoked them a couple times then start playing with how long in each stage to suit your tastes
Baby Back ribs 2-2-1
Smoke at 225
3-2-1 would be 3 hours in the smoke then 2 hours wrapped in foil then 1 hour out of the foil back in the smoke. After you have smoked them a couple times then start playing with how long in each stage to suit your tastes
Hey Josh,
I'd shoot for 225°-250°. If you are doing Baby backs, Approximately 4-4 1/2 hours. Spareribs, approximately 5-5 1/2hours. Some foil, some don't, so you will have to decide. Make sure you remove the membrane from the back of the ribs, and keep the smoke thin and blue. One of the biggest mistakes is to over smoke. I like to spritz my ribs with apple juice or a mixture of apple juice and Cap't Morgan (trouble with this is I usually get more of the cap't Morgan and apple juice in my mouth than on the ribs!
). I have even used cherry juice and it was awesome too.
Good luck, and be sure to post some pics!
I'd shoot for 225°-250°. If you are doing Baby backs, Approximately 4-4 1/2 hours. Spareribs, approximately 5-5 1/2hours. Some foil, some don't, so you will have to decide. Make sure you remove the membrane from the back of the ribs, and keep the smoke thin and blue. One of the biggest mistakes is to over smoke. I like to spritz my ribs with apple juice or a mixture of apple juice and Cap't Morgan (trouble with this is I usually get more of the cap't Morgan and apple juice in my mouth than on the ribs!
Good luck, and be sure to post some pics!
Just to clear up any confusion before it hits ya. That 2 hours foiled, is 2 hours foiled and still on the heat.
If you follow the 3-2-1 method they'll be fine if you've maintanted your smoker temp properly. Ribs are tough to take a temp on since the meat is so close to the bone. You'll want to be looking for a 1/4" or hopefully a bit more of pull back of the meat from the ends of the bones.
good luck...post picts
If you follow the 3-2-1 method they'll be fine if you've maintanted your smoker temp properly. Ribs are tough to take a temp on since the meat is so close to the bone. You'll want to be looking for a 1/4" or hopefully a bit more of pull back of the meat from the ends of the bones.
good luck...post picts
Josh,
Here's an old thread of some ribs I did. You may find some inspiration or helpful information here.
http://www.smokingmeatforums.com/for...ad.php?t=77405
Here's an old thread of some ribs I did. You may find some inspiration or helpful information here.
http://www.smokingmeatforums.com/for...ad.php?t=77405
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