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BB Rib Question

post #1 of 12
Thread Starter 

Planning on smoking some bb ribs this weekend for the first time.  I have read several posts regarding smoking ribs and feel confident enough to give it a try.  One question I still have though is - How long do I apply wood chips to the smoke?  When I have smoked turkey breasts, hams, and briskets, in the past, I have only used wood chips during the few few hours.  Would I do the same when cooking ribs.

 

Any help or suggestions would be much appreciated.

 

Thanks

post #2 of 12

I use the 3-2-1 method and when I cook mine in the MES, I keep adding chips for the first 3 hours. None after that. In my other cooker well it's smoke until there done.

Roll Tide! 

post #3 of 12

Ribs only take 5-6 hours, so keep some smoke on them the whole time.

post #4 of 12
Thread Starter 

Thanks for this info. BAMAFAN.  I have a GOSM Big Block, so this should work good.  Any good rubs/sauce to can recommend or do you make your own?

 

Yes - Roll Tide!

post #5 of 12
post #6 of 12



 

Quote:
Originally Posted by Roll Tide 33 View Post

Thanks for this info. BAMAFAN.  I have a GOSM Big Block, so this should work good.  Any good rubs/sauce to can recommend or do you make your own?

 

Yes - Roll Tide!



If you're using a big block, have you considered using chunks instead of chips? It would cut-down on the time you spend reloading, and you wouldn't lose as much heat by opening the door so often.This is merely a suggestion from another big block owner who switched to chunks. It's all good my friend.

post #7 of 12
Thread Starter 

Thanks for your help cliffcarter. That pepper rub looks like it would be real tasty after a good smoke.

 

richoso 1 - thanks for the advice on the chunks vs. chips.  Haven't tried the chunks yet.  Think I need to use a cast iron skillet for my wood instead of the box that it came with.

post #8 of 12

Are you going with the 3-2-1 method or smoking them entirely without foiling them?

 

Either way, I have been researching this for quite some time and have come up with the following:

 

1)  Rub some molasses on the ribs (after trimming them and removing the membrane)

2)  Apply a Memphis rub.  Here's a recipe:

  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons black pepper
  • 1 tablespoon kosher salt
  • 2 tablespoons chili powder
  • 2 tablespoons cumin powder
  • 4 tablespoons paprika
  • 1 teaspoon cayenne pepper

3)  Cake on a generous supply of brown sugar, and let it caramelize (melt)

4)  Sprinkle on more rub generously

5)  Smoke baby backs for 5 hours or spares for 6 hours at 225* with apple wood

 

Also, I lived in Tuscaloosa for a while, so ROLL TIDE!
 

Quote:
Originally Posted by Roll Tide 33 View Post

Thanks for this info. BAMAFAN.  I have a GOSM Big Block, so this should work good.  Any good rubs/sauce to can recommend or do you make your own?

 

Yes - Roll Tide!

post #9 of 12
Thread Starter 

I've also seen the 2-2-1 method used for BB ribs, but it seems that the consensus here is to use the 3-2-1 technique.  I will probably foil at least one slab of ribs and leave the other(s) alone.  Man, that Memphis rub looks good too.  Tough decision.  Great responses!!  Ribs are one thing that have never turned out right for me on the grill.  Looks like I may have a better experience with my first rib smoke.

post #10 of 12

Make damn sure you pull the mebrane off. If your doing the BB use the 2-2-1. I use Jeff's rub on mine but there are a ton of great rub recipes on here. Are you only cooking 2 racks?

post #11 of 12

Yeah, 2-2-1 for baby backs, but really DON'T FOIL THEM AT ALL!  Let them get that smoke for the full 5 hours.  That's just my opinion.

post #12 of 12
Thread Starter 

Membrane off:  check

Don't foil:  check

 

I will be smoking 3 slabs and my neighbor will be doing 3 of his own, in my smoker, then we will compare.  Sort of a Rib Cook-Off.  Just another reason to drink some beer and enjoy the day.  That's is why I need all your help!

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