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New Guy trying for smoked Spare Ribs

post #1 of 20
Thread Starter 
New Yorker here;

I've been looking for a good recipe for some smoked Spare Ribs that will have a sweet taste. I was going ot ask questions about the acronyms, but i read the thread and i'm alright now.

Also how long would it take to smoke? i've read the 3-2-1 method, so is 5 hours generally it?
post #2 of 20
First off welcome to SMF. Now you can go back to school here 3+2+1= 6 maybe it's a southern thing but.... Ok this one is simple 3 hours smoking at 230°- 240° and then 2 hours in foil with smoker at same temp then 1 hour out of the foil and back onto the grates. Now I have used a rub on my ribs from Old Bay and now I just make my own thats the same. Just some 2/3rds old bay seafood seasoning and 1/3rd brown sugar and it works really well for me. It starts out sweet and ends with a little kick in the butt. Now if you would stop into Roll Call and intrduce yourself and your equipment please.......
post #3 of 20
Thread Starter 
oh wow... 3+2+1= 6 lol
post #4 of 20
4 hours at 150 and then 250 for 2 hours.
post #5 of 20
I always use 3-2-1 for spares and 2-2-1 for baby backs. When I put them in foil for two hours I add brown sugar, honey and butter to them in the foil and it makes a nice sweet flavor. I also spritz (spray) the ribs with apple juice durning the smoke.
post #6 of 20
I'd be very concerned about the 40-140 food safety standard if keeping the smoker at 150 the first 4 hours.
post #7 of 20
that my bbq guage at 150f plus .....everything burns quickly over that , so It my not be right. havent killed anyone yet.
post #8 of 20
Maybe double check your thermometer to see what the smoker is actually running. As far as food safety rules and following them I know most of us have done things that violate the standards but most of us try not to. We may get away with it once or a thousand times but that once we don't may not be worth all those times we did.
post #9 of 20
I am smoking right now , and when I check the meat I am at 175F internal.
post #10 of 20
pictures please.
post #11 of 20
Someone posted a video earlier (I don't have the link, sorry) that looks like they would come out kind of sweet.

Basically, you hit them with some molasses after you trim them and remove the membrane. Then you apply your rub generously. After that, you cake on some brown sugar and let it caramelize then sprinkle on some more rub.

They didn't cook them 3-2-1, but I don't see any reason why you couldn't do that. Brush on some sweet sauce during the last 20-30 minutes, and you should be good to go.
post #12 of 20
one hour to go.
post #13 of 20
looked up the 40-140 rule , and my guage says 150+ top of the grill more like 170+ at the meat.
post #14 of 20
What is the reason for such low temps? Have you checked your gauges for accuracy?
post #15 of 20
looks like i am about 20 out.
post #16 of 20
ok my guage says 170 now my digital says 210F , dam cheep guage.
post #17 of 20
Welcome to the club most of them are off its like they build a decent smoker then find the cheapest piece of crap thermometer they can find and stick it on
post #18 of 20
Nice thread hijack, chemicalguy. Start your own thread, already.
post #19 of 20
post #20 of 20
We had questions, he answered, already.
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