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First attempt.......

post #1 of 9
Thread Starter 
Bout to fire up the smoker and try my hand at some spare ribs. Got them rubbed just waiting for the time to start the smoker up. I think i have it under control but if anybody has some hints they are more than appreciated. Smoke at 225-250ish until 165 F. That is what I am thinking? If I am wrong please tell me. Thanks for any help. Will add q view when finished.
post #2 of 9
We need some QView here....
post #3 of 9
If they're spare ribs, use the 3-2-1 method.


Smoke them until they bend at almost a 90° angle when you pick up the rack with a pair of tongs.

Good luck.


post #4 of 9
tsm - i'd take them a little higher than 165 degrees. at that temp, they will technically be done, but cooking meat until it is done and cooking meat until it is barbecue are two different things.

jeff recommends an internal temp of 172 and this works pretty well. sometimes i go a little higher, but not much.

as far as cooking temps, i'd recommend closer to 250 and farther away from 225. ribs can take a while and it is possible, depending on many factors, that low temperatures will give you the beginnings of jerky rather than barbecue. also, i've noticed that in the 230-250 range, some really good things happen to meat in a pit.

as far as 321/foiling ribs i personally don't, but a lot of people do. my recommendation there would be to try ribs both ways and see what you prefer.
post #5 of 9
I dont really go by temp when I'm doing spares because we do the 3-2-1 here alot but I usually change that to 3-1 1/2- 3/4 maybe an hour if I sauce them I just like alittle pull to my ribs also. I do keep my smoker temp about what you have yours on so you are good there but It is a personal thing as far as the times. Then the main part I almost forget is the Qview is a most here. Cause after all you:
We are the Kids and You have The Candy
post #6 of 9
you did not metion, but a spritz bottle with apple juice and spritzing the ribs every 30 to 60 minutes will help keep the ribs moist. I use a 70 / 30 mix of apple juice and Bourbon for my spritz. sounds like you are on your way to some great vittles.
post #7 of 9
Normally i smoke mine @ 250 -275 for 4hrs or to where the meat is pulling back off the bone.. What i found.. its all trial and error, and testing, taking all the info from here and creating your own. to see what works for you and your family... You know when you get it it down pack... when people beg you to smoke some ribs!!! ;-)
post #8 of 9
Go no foil for about 6 hours at 230-240 and then sauce for the final 45 mins/hour for a total time close to 7 hours.
post #9 of 9
onedragon221...what part of town are you from...don't want to jack the thread....tried to send a PM but wouldn't go through
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