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first attempt at ribs

post #1 of 11
Thread Starter 
Last weekend I made my first attempt at smoking ribs in my Bradley smoker. I smoked them at 225° and I watched as the internal meat temperature rose to 175°. However, this only took about three hours. From what I have read, for the most tender ribs, the smoking process should be much longer. Therefore, my question- How do I best extend the smoking time? Do I lower the temperature next time or do I just keep smoking them longer and let the meat temperature rise further?
post #2 of 11
Welcome to SMF, Beavis! Typically many of us use the 3-2-1 method for ribs. Your temps seem about right to me but I usually go at 200 for the first three hours, wrap in foil and spray with apple cider, heat another two hours, unwrap and allow to come to 170 (typically another hour), remove and allow to rest for about 15 minutes.

When I first started out I was completing mine in 3 hours as well. They were fine but not falling off the bone which the 3-2-1 gives you.

post #3 of 11
First off would you please stop by Roll Call and introduce yoursel properly and we can give you a big welcome that we like to give new members. Now as far as you ribs I take it that they were some pork spare ribs first that is propbally the only thing we don't smoke by temp we smoke by time and that is 3-2-1 and that means 3 hours bare in the smoker at about 230-250 and then after the first couple of hours you need to spiritz it with some apple juice and cidar vinagar then after that wrap them in a good heavy foil and back into the smoker for another 2 hours and then take them out of the foil and back into the smoker for the final hour and then let them rest for aleast 30-45 minutes and then enjoy. Tey that next time. And we will see you in Roll Call.
post #4 of 11
Smoke them longer.

If you are doing spare ribs, try the 3-2-1 method. With babybacks use 2-2-1.

The first number is the number of hours smoking in the smoker. The second number is the number of hours wrapped in foil (with a splash of apple juice or some liquid). The last number is the time spent out of the foil on the smoker again.

Don't worry about the temp of the meat. Ribs are really the only thing this applies to.

This will likely give you "fall of the bone" ribs. You can dial back the time in the foil if you prefer a little tug.

post #5 of 11
Which Bradley are you using? If it is the digital and you are going by the smoking temp on the smoke generator your temp is probably way off. Use a probe thermometer to check the inside smoking temps not the one on the smoker. Mine is way off according to my Maverick thermometers...
post #6 of 11
Thread Starter 
Thanks for the advice. I will try the 3.2.1 tomorrow for the Colts-Patriots game! I am using the Digital Bradley, but I do have the probe thermometer. The temperature was off, though - it was low, so I had to set the Bradley higher.
post #7 of 11
Just highlighting this so you know you can play with the 3-2-1. I've found that the first time is the most important for getting that good smoky flavor, then the rest are how how you like your ribs (fall off or chew off). Lastly, the last cook time is a good time to sauce and really let it cook into your ribs - if you like them "sticky". It's about a 50/50 whether I sauce or have them naked.
Keep trying different things and you'll find your sweet spot.
post #8 of 11
Another reason you do not probe ribs for temp is the bones can give you a higher reading then the meat is-if you touch or are to close...

Great thing is you get to practice a bunch before you get them perfect etc....
post #9 of 11
I smoke with a Traeger 070 and never foil. Smoke at 180 for five hours. Now my family likes sauce so sauce and turn the temp up to 350. Cook until meat recedes back from the bone about 1/2 inch and check for internal temp of 190 or aboue. The second step usually takes about a hour.
post #10 of 11
It is really hard to get an accurate temp on ribs, in my experience, because of the bones. Follow the good advice you have received here and go with the 3-2-1.
post #11 of 11
I usually use my index finger and put it between the bones. If it goes through easily they are done.

That's just my method though. Worked at the restaurant for 8 years.
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