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First attempt at baby backs..

post #1 of 8
Thread Starter 
Sat I'm trying my first smoking experience using a modified ECB. I've got some rub, and have the ecourse ready to go over again. So the temp needs to be around 250 for around 5-6 hours, in foil for the first 2-3 hours. The only charcoal I have is some mesquite, but I have JD pellets, and some wood chips etc. I have a charcoal chimeny, how much charcoal do I put in the smoker at once? What's the best wood/charcoal for ribs? I'll be removing the membrane also since I heard it keeps flavor out, also have installed a different temp gauge in the lid and have a wireless prob thermo also. I think Im ready to go but always am open to tips/tricks for help. Thanks!
post #2 of 8
Well we certainly await the end results. You are starting out with the ribs in foil? If so, they will not take on any smoke. Do you know about the 2-2-1 method for baby backs?

As far as the charcoal in the chimney, start with a full chimney and regulate your temps with the draft.
post #3 of 8
Most folks on here start by smoking the ribs naked (out of foil) and then after a couple hours wrap in foil... Do a search for the 2-2-1 method. You can't lose. Good luck, and make sure to post some pics of your results!
post #4 of 8
Yes, what ciolli said. I am looking for the 2-2-1 method but can't find it. Probably my big ole sausage fingers are hitting the wrong keys LOL. Anyhow, 2-2-1 is a good go by for doing ribs. The first 2 in the 2-2-1 are ribs naked, with rub if you so choose, but no foil. Smoked between 225-240 degrees for 2 hours. The second 2 are the ribs wrapped in foil. This will make them very tender and give you that nice pull back of the meat from the bone. The 1 is for one hour, out of the foil, back on the smoker to firm things up a bit. Those numbers are not set in stone. If you want your ribs to be fall of the bone tender, then the 2-2-1 works pretty good, if not, then decrease the 1 to say 30 minutes,which would be 2-2-1/2 If you like a little tug or chew to your ribs, maybe cut off 30 minutes from the second 2, which would be 2-1 1/2-1.
Here is a link I think you may find helpful. Granted these are for spare ribs, thus it shows the 3-2-1 method, but everything else is the same.

post #5 of 8
Here is how I will be doing mine tonight

How to Smoke Perfect Pork Ribs

Using the 3-2-1 method

1) The Rub:Make the “Rub” beforehand
The Rub for 2 1/2- to 3 1/2-pound rack of pork spareribs

ÿ2 cup apple juice
ÿ1/2 Captain Morgan’s Original spiced rum.

2/3 cup firmly packed sugar in the raw (edit use a ¼ cup)
1/4 cup paprika
2 tablespoons garlic powder
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
2 teaspoons ground coriander
1 teaspoon salt

2) Prepare The Smoker: Line the water tray and the bottom of the smoker with foil. Fire up the smoker to a temp of about 225F, add 1 chunk of Hickory and Cherry.
3) Rib Preparation: Choose a well trimmed rack of spareribs such as St. Louis style. Remove the membrane located on the underside of the ribs; trim it away from the bone on one end of the ribs, grab it with a pair of pliers or paper towel, and pull the whole membrane off at one time. Cut the ribs in half to fit the smoker.
4) Seasoning: Set the ribs out and slice between them one-third of the way in from both ends so that the rub can be worked in between the ribs. Apply a thin layer of yellow mustard to the ribs. Apply the rub making sure to coat everything completely.
Optional: Prepare the night before Place Ribs into a Ziploc bag containing the Rub and shake the bag until the ribs are well covered with the seasoning.
5) Cooking: Once the smoker starts smoking, remove the ribs from the refrigerator and place in the “Rib Rack” then place into the smoker. Smoke the ribs at a consistent temperature of 200-225F for about 1 hour per pound, but usually no more than 5 hours. Smoke dry, meaning no barbeque sauce is applied during the cooking process. Replenish water and chips as needed.
6) Foiling: Lay out some Heavy Duty foil, spray the ribs with the mop, wrap ribs tightly and continue to cook at 225F for 2 hours No smoke is needed at this point. Replenish water as needed.
7) Firming: Remove foil and continue to cook at 225F for 1 hour. Ribs are finished when there is at least a 1/2” pull back exposing the bones, at this point barbecue sauce can be added and grilled about 3-4 minutes on each side. Internal meat temperature will be about 170 F when done. Mopping: For the best wet ribs, start mopping them with sauce about an hour before they are done cooking. Reapply the sauce every 15-20 minutes.
9) Serving: Remove ribs from Smoker, place in a dish and let them stand 30 minutes or so. Cut down the middle of each strip of meat between each rib bone. Optional:Add your favorite sauce, and enjoy.

Notes: When choosing a rack of ribs for smoking, make sure that the meat has not been frozen. Choose a rack of ribs from your grocery store that is pink in color.
Using different types of woods will produce different smoke flavors in the meat. Too much mesquite can add too much of a smoky flavor to the ribs, so use it sparingly. Hickory and oak are also some of the commonly used woods for smoking ribs.
A rub, sometimes referred to as a dry rub, draws a portion of the juices from a cut of meat to the surface, there to mingle with the seasoning and with it form a crust encasing the rest of the meat’s juices and flavor. The secret to concocting a good rub lies in not skimping on the ingredients. The mix must be ample enough to coat the meat completely, sealing it in spices.
Spare Ribs, Country Style or Baby Back Ribs? Purchase traditional spare ribs, especially St. Loius Style Spare Ribs, St. Louis Style (the sternum and rib cartilage are removed. If you purchase the intact (whole) spare rib slab(s), have the meat cutter remove the sternum and rib cartilage for those "best bet" ribs.
Country Style and Loin Back Ribs (Baby Back or Canadian Back) are both pork loin (back) and not rib meat!

For spares ribs as they tend to be meatier, use the 3-2-1 method.
For baby back, the 2-2-1 method works pretty well.
  • The first 2 in the 2-2-1 is for 2 hours on the smoker, no foil, no nothing, just naked ribs.
  • The second 2 is for 2 hours where the ribs are now wrapped in foil. Prior to putting them in the foil, you may want to give them a good spritzing of apple juice, or “Captain Morgans”, or a combination of the two. Not too much, just enough to wet them down. The foil loosens the meat up from the bone, and makes them very tender.
  • The last number, 1, is for one hour on the smoker again, naked without foil. This is to somewhat firm them up again. Again, this method is not set in stone and can be adjusted to your preference. If you want a firmer meat, then cut the middle number in half. If the ribs look done after the first 30 minutes of the last number, take em off.
How to Smoke Wet Ribs: Wet ribs just means you sauce them up with your favorite barbecue sauce before you bring them to the table and usually before they are even done cooking.

For the best wet ribs, start mopping them with sauce about an hour before they are done cooking. Reapply the sauce every 15-20 minutes.

You can throw wet ribs on the grill to do a quick caramelize just before serving., prepare a medium hot grill and grill the ribs for about 3-4 minutes per side just before serving.

Do not boil the ribs, a lot of he flavor will be cooked out
post #6 of 8
Thread Starter 
Wow!PDT_Armataz_01_37.gif That last post sums it up! Thanks! So if all I have is a smoker box and pellets/wood chips for now...will that work? Do I soak the wood chips for a hour or so before the smoker is at a good temp? And then set the box on the coals? I will eventually get some wood but not sure If can find any before Sat.
post #7 of 8
Chunks are always better than chips. Chips can easily catch a fire. 2-2-1 is the standard although depending on their thickness I can use 2-1.5-1. Remember these are guidelines and that your smoker will be somewhat different than others. Play with those last two number to achieve what you see as the "perfect rib".
As to soaking, some do, some don't. I was always taught to soak, so see which one you prefer.
post #8 of 8
I don't soak, but then again I don't use chips. What you. Could try is wrapping the chips in foil and poke holes in it with a fork then lay that in your chip box, that will decrease the ammount of the air getting to the chips so they should smoulder and not catch fire.
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