First Ribs on the Smoker

the boardsmith

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Original poster

Sep 24, 2009

10

10

High Point, NC

• Sep 27, 2009

• #1

I love good ribs! Decided to give it a try today. Set the smoker at 240 for 5 hours, used apple for the smoke and pulled them off when the probe thermometer reached 170.

They looked great, were not as fall off the bone as I had hoped and the red smoke ring was very evident.

However, my wife threw up her nose at them because they didn't fall off the bone as they do when we prepare them in the oven and she said that they had no taste. (May need to get a better wife.)

Oh well. Maybe better luck next time. BTW They were good and I am stuffed.

 

ronp

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Apr 27, 2008

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• Sep 27, 2009

• #2

A new wife IS in order. As long as you were satisfied all is good.

 

mballi3011

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Mar 12, 2009

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• Sep 27, 2009

• #3

Yep I'm with Ron you need a new wife or you need to break the oven. You will get better with the ribs because everything here we say we smoke by temp not time except for the ribs we smoke them by time. 3-2-1 method to be exact for spares ribs and 2-2-1 for those baby back ribs. So try that next time and if she still turns hers nose up at then let me know I know a guy.

 

bmudd14474

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Jun 1, 2008

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Florida

• Sep 28, 2009

• #4

When I first started I went with the 3-2-1 or 2-2-1 method and it came out great. I have since modified it a bit. But this will be a great starting point. Also I like to smoke my ribs between 215-225 and spray every hour.

Did you remove the membrane from the back of the rack? If not doing this will help as well.


As for your wife make sure you full diagnostics on her before the next smoke so that she you can ensure she is functioning properly and can appreciate the smoke.

Cant wait to see how the next smoke comes out. Dont forget the Q view.

 

old poi dog

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Aug 26, 2007

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Maui, Hi.

• Sep 28, 2009

• #5

"When I first started I went with the 3-2-1 or 2-2-1 method and it came out great. I have since modified it a bit. But this will be a great starting point. Also I like to smoke my ribs between 215-225 and spray every hour.

Did you remove the membrane from the back of the rack? If not doing this will help as well."

Great advice here. Have fun on the next smoke and don't forget the Q-views.

 

irishteabear

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Sep 22, 2008

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Downingtown, PA

• Sep 28, 2009

• #6

Did you try a different rub? Next time try the 3-2-1 method, makes them more tender.

 

bman62526

Smoking Fanatic

Sep 30, 2008

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10

Decatur, IL

• Sep 28, 2009

• #7

A new wife....HA!!!!

Couple of things. I know you said "modified" 3-2-1 method, but I wasn't sure how you modified it, but it doesn't really matter.

The next time you do ribs...let ONE slab (for the Mrs.) stay in the foil about 45 minutes longer than the rest. That way, hers will be GOOD and tender. Even though a lot of us here (not all) agree that ribs are not supposed to fall completely off the bone, we also know that no one is really right or wrong when it comes to how they want THEIR ribs to taste! It's an individual opinion, which I totally respect.

Allowing extra time in the foil will make the wife happy, and the other slabs for you will be the way YOU like them. When you do this, make sure you put some juice in the foil before wrapping it, and after you take them out of the foil...sprinkle on a LITTLE bit more rub. (sprinkle it on - don't rub it in, you'll mess up the bark and the texture)

This will help give the ribs a little more taste, I think.

 

omahasmoker

Smoke Blower

Jun 12, 2009

141

12

Omaha, NE

• Sep 28, 2009

• #8

i emailed your post to my wife. still no response. she always complains about too much smoke flavor. she's a city girl.

 

evo 9 guy

Smoke Blower

Sep 25, 2009

139

10

California

• Oct 7, 2009

• #9

Wife, version 2.0, is in order, but I am still wondering how you were able to cook ribs in the oven. Everybody knows they have to be smoked.

 

chisoxjim

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Jul 25, 2007

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• Oct 7, 2009

• #10

sounds like a good batch of ribs to me, even better if there was some q-view.

 

pignit

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Lookin at the Great Smoky Mountains

• Oct 7, 2009

• #11

I think that most folks that don't like the smoke flavor haven't found the flavor they like yet. Try all the above and maybe use a milder, sweet wood like apple, or sassafras, or pecan... something mild. You can wrap hers in foil and cook them till you can't pick them up by the bone if that's the way she likes them. You can pull the bones out and dump the meat in her plate. If this doesn't do the trick, I'd suggest never... ever.... ever.... no matter how hungry she gets... no matter what she says or does or offers to do.... never ever let her eat any of your ribs... and make a point of eatin them in front of her from now on.

 

richoso1

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• Oct 7, 2009

• #12

If you foil them for a few hours, they will fall off the bone while retaining moisture. The 3-2-1- method is a general guideline, most folks tweak it to fit their taste. I have tried not foiling, but I settled for a 2-2-1 smoke. As far as smoke taste is concerned, try throwing in some mesquite or hickory along with the apple to enhance the smoke flavor. Good luck my friend.

 

3montes

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Beautifull shores of Lake Superior

• Oct 7, 2009

• #13

If your wife boils the ribs first before putting them in the oven a divorce should be in the works right now!