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spare rib question

post #1 of 11
Thread Starter 
hello all, I did a rack of spares this weekend, just for something to do, I used the exact 3-2-1 method, smoked with cherry for 3 hours, foiled with butter, and cherry juice for two hours, and then hour on the smoker to firm up..I wont go quite so long in the foil next time as the ribs were falling apart and hard to handle, the meat was delicious but I didn't have a smoke ring at all...just wondering if there is a secret to this or what i'm doing wrong, I used really heavy smoke for the first 3 hours, along with a charcoal briquet (sp?) because I heard on here that that would aid in smoke ring formation, the ribs were delicious, just wondering about the smoke ring, pics to follow when I get off of work.
post #2 of 11
Not sure about your smoke ring...are you using a MES?

As far as them being too tender, I think a 2.5-1.5-.5 is best for spares
post #3 of 11
Thread Starter 
yep, mes is the name of the game for me right now, I will definately do a variation of 3-2-1 next time, i'll give that one a shot.
post #4 of 11

First you use the words "really heavy smoke", it's suppose to be 'THIN blue smoke' for flavor and smoke ring. Heavy might suggest to me that you were getting WHITE HEAVY smoke which is not the achieved look for your fire.
Secondly, you hit it on the HEAD when you said, "I wont go quite so long in the foil next time as the ribs were falling apart and hard to handle,"... That is what we all have to learn and do. The 3-2-1 Method is not a LAW, it's a guideline that you use to make the adjustments next time you do Ribs.

It's always 'trial and error' to get your ribs to turn out perfect, and that might come after trying several things... I have almost NEVER done mine exactly 3-2-1, and for me it's NEVER 2 in foil because of what you said happened to you.

Experiment with your WOODS and the amount, keep your temps as close as you can and try different times to your liking and you will be looking back on this as a GREAT learning curve....
post #5 of 11
Electric Smokers DO NOT produce a smoke ring normally, it has to do with the way the wood combustion/reaction takes place. There has been long threads on this topic here at SMF, do a search.

The use of a couple of charcoal briquettes to produce a smoke ring has been reported to work. However it is not consistent and the ring is generally faint and not deep even if you smoke the meat for many hours.

The good news is the smoke is in the taste, not the ring! So while stick burners and charcoal smokers produce a nice smoke ring, your MES smoked Q will have that wonderful smokey flavor without the ring.
post #6 of 11
Thread Starter 
post #7 of 11
Thread Starter 
this just makes me want to throw a rack on every night until i get it perfect :/
post #8 of 11
Yeah I could not get a smoke ring with my Bradley, but the flavor was great.
post #9 of 11
I would take a great tasting rack of ribs over an average tasting rack with a good smoke ring any day. Hey if it tastes great thats the main thing.
post #10 of 11
Nothing wrong with that.
post #11 of 11
Yer headin in the right direction, When I use the GOSM I put 2 -3 briqs in there what helps, but yer never gonna get the smoke ring ya do with briqs er wood. Don't hurt a thing, just don't have such a pronounced smoke ring is all.

I do spares 3-1.5 an .5-1 dependin on the bend test after the foil. I like mine ta bend nicely be a bit firm but not fallin apart. Each batch a ribs will be different to, so yer just gonna have ta play with em some till ya find what's workin fer ya the best.

Best part is, ya get ta eat the experiments!
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