Help! Doing BB ribs today for first time

Discussion in 'Electric Smokers' started by smoky mike blu, Mar 15, 2015.

  1. smoky mike blu

    smoky mike blu Fire Starter

    I'm going to do Baby Back ribs today for the first time. I do t know what the 2 2 1 is? I cut the rack in half as it is too long for the MES 30 of mine. Do I wrap after awhile or can i just leave them? What temp? I was thinking 225. What IT do I need?
    Any help would be great
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Just done some BB last nite.... They sure are tasty.... I do not foil personally, but the 2-2-1 method refers to 2 hours smoke, 2 hours wrapped & 1 hour back in smoke ! I done mine last night at 240*. Also I don't go by IT on ribs, you can do the toothpick test.... If ya can slide a toothpick in between the ribs easily.... Or you can use the bend test !
  3. smoky mike blu

    smoky mike blu Fire Starter

    I just put them in. I have the temp set for 235. For 6 hours. Going to keep them unwrapped. Going by advise Foamheart gave me. Have some hotties going at the same time for lunch
  4. smoky mike blu

    smoky mike blu Fire Starter

    Here's the finished product
  5. timberjet

    timberjet Master of the Pit

    looks really good. How was it?
  6. sota d

    sota d Smoking Fanatic

    Looks great! I always wrap mine with some apple beer(2-2-1), they turn out great. I don't necessarily take out after time is up, I do bend test to see when they're ready. But as you see, there are different ways to do things. I know a lot of people don't foil and turn out great food-as you just did! Great job, looks like you've been doing this your whole life. David.
  7. smoky mike blu

    smoky mike blu Fire Starter

    Thanks everyone
    They were great. Honestly the best ribs I've ever had. I put them on for 6.5 hours at 135. I put bbq sauce on them 45 mins before. So good. The meat fell off the bones. And moist. I never wrapped them either. Did a mixture of Apple and hickory wood.
  8. Looks like they turned out great

  9. yamafx4dude

    yamafx4dude Newbie


    1. You put bbq sauce 45 before done?

    2. How often did you replace the chips?
    Last edited: Mar 15, 2015
  10. smoky mike blu

    smoky mike blu Fire Starter

    1. You put bbq sauce 45 before done?
    Yes, I put so Alberts Bbq sauce from OK. It's great.
    2. What kind of smoker did you use?
    I have a Masterbuilt MES 30 gen 1
    3. How often did you replace the chips?
    I do not have an A-maz-n pellet smoker yet, so I use the wood chips. I used half applewood half hickory every half an hour for six hours
    4. Did you use a water tray?
    I have a water try yes, but I do not use it. I put head country rub on the night before and more on this morning and then based on what Foamheart told me, I put brown surger on it after the rub. I used the tooth pick trick from above and it was perfect. The good bark keeps it moist in my opinion anyways.
    The MES is great because you don't have to worry about the temp, just the smoke at this point.
  11. yamafx4dude

    yamafx4dude Newbie

    Why not use the water tray? 
  12. Ribs, look awesome. Try next time doing it Texas Style.

    Take your ribs and remove the membrane from underneath. This can be done easily with Catfish skinners or a pair of pliers. Season those bad boys up with your favorite seasoning. Put on the grill unwrapped until you start to notice the meat pulling away from the bone. Here comes the Texas part. Take them off the grill and place on some heavy duty foil. Cover the ribs with "sugar in the raw" wrap the ribs up and place back on the grill till tender. Let me know what you think.
  13. In this world of Smoking meat the rub remains steady, may it be simple salt and pepper or a combination of spices. Within the group there are rubbers, packers and sprinklers.  I put about 1/2 a old spice container worth of rub about 1.5 oz.The container usually  garlic powder. After applying the binder Mustard, honey or just olive oil I sprinkle  the meat till you cannot see the meat or mustard shinning through. That sprinkle give me what I want for bark. You say your rub won't sprinkle. That is because you are using brown sugar. I like brown sugar and it is in most if not all my pork rubs.

    White table sugar will keep it thin enough to sprinkle. But white sugar burns. Yes it doe's but at something over 325. And that is on a very long smoke.  My smoker only goes to 275 and a lot of the good electric only go to 250. Just my thoughts your mileage may vary.  Jted
  14. daricksta

    daricksta Master of the Pit OTBS Member

    I put them on for 6.5 hours at 135. Did you mean 235° for your cooking temp? And your success further perpetuates the controversy over to foil or not to foil ribs. Foiling is where 3-2-1 or 2-2-1 or other variations come in when smoking ribs. I've foiled my ribs for the past two years but the next time I smoke some I'm keeping them naked as an experiment. You still have to put a rub on them whether it's salt and pepper or a more complex rub applied over a yellow mustard base.

    And as I've said before I only use wood pellets in my AMNPS as a smoke source. Apple and hickory are great, so's oak. From what I've heard and read pecan is the most popular wood down South for using when barbecuing pork. Some pitmasters recommend combining pecan with a fruit wood, like you did with the apple and hickory.
  15. smoky mike blu

    smoky mike blu Fire Starter

    Sorry, yes I mean 235. I did not put mustard on these. I put rub on the night before. The morning of I put more rub on them and then put brown surger over the rub. I didn't even trim of the membrane on the bottom. They were so tender and moist. I won't change a thing for the next time. I'm in Oklahoma and a few people here only use Pecan.
  16. smoky mike blu

    smoky mike blu Fire Starter

    Because others on here have said that they don't. Some have said they do sometimes and sometimes they dont and they can't tell the difference. So why add more work for yourself if you don't need to. i have nothing to complaine about as everything I have done is just great
  17. smoky mike blu

    smoky mike blu Fire Starter

    Thanks. I will try this the next time I do them
    Thanks again
  18. daricksta

    daricksta Master of the Pit OTBS Member

    Pecan is all the rage in the Carolinas and Georgia/. I've watched quite a few cooking travel shows where pitmasters in those areas were using pecan. I did a pecan/apple mix last year which turned out well.

    I've never heard of smearing brown sugar over a rub. Typically brown sugar is an integral part of the rub mixture. I think if you smear brown sugar over the rub it will overpower the rub and make the ribs too sweet. To me, you need a balance of sweet, savory and spicy in a good rub to matter what its components are.

    I started using yellow mustard after I took a BBQ class last year. I always thought mustard would add a flavor that I wouldn't like but there was nothing of the kind. I couldn't taste the mustard at all but it did hold the rub to the meat extremely well and helped to keep the meat moist while helping to create a bark. I always apply BBQ sauce to ribs during the final 30 minutes of the smoke because I prefer the "wet" look and texture to the hard, black crusty bark some pitmasters like. That's what I got when I started smoking but my family didn't really like it so that's when I started experimenting with rubs and foiling. I'm told I've nailed smoking pork ribs.
    Last edited: Mar 16, 2015
  19. smoky mike blu

    smoky mike blu Fire Starter

    I was told by two different people to add the brown sugar after the rub. It did not taiste too sweet. I'm not big on sweets, so I would not like it if they were too sweet. They were great. As from the picture you can see the black bark. My wife was unsure by the black at first, but now she loves the bark. The kids are getting there. I did add mustard when I did my pork butt last week.
  20. Sugar in the rub, sugar over the rub, foil, no foil, temp test, bend test, toothpick test, mustard, oil, they all work!  Just depends on what you are comfortable with and what you are trying to accomplish.  I do all these things under different circumstances and depending on who I am serving.  Sometimes I do my ribs with a competition "bite", for others they want fall off the bone.  There is no special way or method, experiment and find the ways that fit your style and the taste profile you like.  For my family's favorite, I use molasses to coat the ribs, then sprinkle a spicy rub generously, dust with some brown sugar and cook for about two hours. Into foil with some honey, brown sugar and hot sauce for about 45 minutes, then back on the grill and basted with a peach finishing glaze ...........  of course we also do another 20 or so variations of this at times to experiment with different profiles.


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