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time frame for ribs...........

post #1 of 10
Thread Starter 

i know the difference between baby back's and spare's....i also know temp is when there done, but what i have never done on the grill ever are ribs let alone smoke them....i've ben reading all the rib threads i can and haven't realy seen a time frame saying how long they took....is there a time to weight for ribs like 1.5 hours a pound for butt's and/or roast's, thx.............bob

 

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post #2 of 10

Normally ribs can be smoked based on time alone.  The standards for baby backs are 2-2-1 and for St Louis style 3-2-1.  What it boils down to is that the first number (3 or 2) is the amount of time the ribs are in the smoker over smoke (usually at 225° to 250°) and most of us will spray/spritz them with something to help keep them moist after the first hour, I prefer raspberry/cranberry juice. 

 

After those three hours you will take them out and wrap them in foil with whatever liquid you sprayed them with or perhaps with some butter and honey.  They will be back in the smoker at the same temperature for two hours (the second number, 2).

 

Finally is the last number, 1.  This represents the amount of time the ribs are removed from the foil and set back in the smoker (still at 225° to 250°) for one final hour just to firm them up.

 

If you are the type that likes to add a sauce or glaze to your ribs, you can now take them to the grill and allow the sauce/glaze to caramelize adding a whole new dimension to your ribs.

 

I hope that helps answer your question.

 

 Mac

post #3 of 10

what Mr. Mac said !   Good luck and enjoy - just remember low and slow, and it is always ok for the cook to sample!

post #4 of 10

Good advice above! One thing I would add is the "bend test". Simply take you tongs and pick up the rack of ribs from the end with the tongs about half way down the length of the rack. If they bend at a 45 degree angle most consider them done. Often they will pass this test when you take them out of the foil, you should still put them back in the smoker for at least 1/2 hr or more IMHO to evaporate the excess liquid on the surface of the ribs and/or set your glaze, depending on what you add during the foil phase.

post #5 of 10
Quote:
Originally Posted by cliffcarter View Post

Good advice above! One thing I would add is the "bend test". Simply take you tongs and pick up the rack of ribs from the end with the tongs about half way down the length of the rack. If they bend at a 45 degree angle most consider them done. Often they will pass this test when you take them out of the foil, you should still put them back in the smoker for at least 1/2 hr or more IMHO to evaporate the excess liquid on the surface of the ribs and/or set your glaze, depending on what you add during the foil phase.


 This works unless you have to cut your racks in two, depending on the smoker you use. (GOSM here). Remember that the 3-2-1 or 2-2-1 is just a guideline. Once you try it that way you can add to or reduce the time in foil to allow for less or more bite to your ribs.

post #6 of 10
Thread Starter 

thx guys, i forgot to add i knew bout the 3-2-1 or the 2-2-1 method in my post....so i'm guessing there is no temp to shoot for either like a hunk of butt meat....once again thanks fer all da help again, this place is awsome    ............bob

 

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post #7 of 10

I have a 6lb slab of spare ribs.  Does cutting the slab in half shorten the cook time to that of a 3lb slab?

post #8 of 10
Quote:
Originally Posted by mitchelld1 View Post

I have a 6lb slab of spare ribs.  Does cutting the slab in half shorten the cook time to that of a 3lb slab?



No.

Its a time thing.   4 ribs is a 3-2-1

                           12 ribs is still a 3-2-1

post #9 of 10

This is the one cut that goes by time not temp. The guys steered you right 

post #10 of 10

 

Quote:
Originally Posted by Mr Mac View Post

Normally ribs can be smoked based on time alone.  The standards for baby backs are 2-2-1 and for St Louis style 3-2-1.  What it boils down to is that the first number (3 or 2) is the amount of time the ribs are in the smoker over smoke (usually at 225° to 250°) and most of us will spray/spritz them with something to help keep them moist after the first hour, I prefer raspberry/cranberry juice. 

 

After those three hours you will take them out and wrap them in foil with whatever liquid you sprayed them with or perhaps with some butter and honey.  They will be back in the smoker at the same temperature for two hours (the second number, 2).

 

Finally is the last number, 1.  This represents the amount of time the ribs are removed from the foil and set back in the smoker (still at 225° to 250°) for one final hour just to firm them up.

 

If you are the type that likes to add a sauce or glaze to your ribs, you can now take them to the grill and allow the sauce/glaze to caramelize adding a whole new dimension to your ribs.

 

I hope that helps answer your question.

 

 Mac

 

Mac, thanks for the information about what 3-2-1 means.

New to all this....

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