Im looking to put some ribs on the smoker.

[scsmoker843]

Looking to do some ribs I think I'm do pork,which I love beef as well. What is a good rack to purchase in the grocery store that smokes good. Thanks guys (newbie)

 

[JLeonard]

Get some St Louis cut ribs.

Jim

 

[scsmoker843]

Get some St Louis cut ribs.

Jim

OK yes I have saw those in the store. Are those baby back or not?

 

[clifish]

OK yes I have saw those in the store. Are those baby back or not?

No totally different cut, Baby backs take a little less time and might not be as forgiving.

 

[crankybuzzard]

St Louis, or full spares will work for you. There are a LOT of different ways to go about making them. Some foil and others do not.

Low and slow, watch for bone pull back, and do the bend test to check tenderness.

Ask questions as you go along if you want.

 

[JLeonard]

Those are spare ribs that have been cut down and trimmed. Lots of cooks on here to guide you. Some wrap some dont.

Jim

 

[JLeonard]

St. Louis style ribs on the Primo

Maybe I've said it here before, maybe I haven't.... life runs together some times but I enjoy the 123 pork rib method. 1. Season 2. Smoke 3. Eat No simpler than that. I like a bite that pulls from the bone and just a little chew. I smoked these with cherry wood, seasoned with some...

www.smokingmeatforums.com

 

[JLeonard]

Now you got me going to Kroger when I get off.....Craving some ribs for tomorrow!

Jim

 

[scsmoker843]

No totally different cut, Baby backs take a little less time and might not be as forgiving.

Gotcha so first time I should do st Louis. Rub down with mustard and my dry rub seasoning? How long should I leave in my MES?

 

[mike243]

5-6 hours or 200-205 , I prefer spare ribs as they charge more to give you less meat, your choice , I run my MES wide open and keep the door closed, keep the chip box or pellet tube running for a few hours

 

[clifish]

Gotcha so first time I should do st Louis. Rub down with mustard and my dry rub seasoning? How long should I leave in my MES?

depends on temp, I would look at the thread that JLeonard posted above and follow what crankybuzzard mentioned about when done. Some do the 3-2-1 method which is 3 hours unwrapped, 2 hours wrapped in foil with some liquid, sauce (if wanted) and finish for one hour unwrapped. You also have to take into consideration how you prefer them when done. For me I like fall off the bone so that is longer and finish temp of roughly 205. Do less time and finish temp if you like a small tug off the bone bite.

 

[SmokingUPnorth]

Lately for baby back and STL ribs at 225* I’ve been going around 4 hours uncovered then sauce about a half hour until they hit around 190*. It if I wrap I’ll only do 2 hours unwrapped, wrap for 2 then uncover and watch temp and try to sauce for a half hour. But like crankybuzzard said I look for the meat to pull back in the bones and gives you a pretty good indication of how done they are!

 

[Colin1230]

Bought a rack of spare ribs yesterday to try Jeff's Original Rub on for the first time. Man, this thread is making me hungry!

 

[clifish]

Bought a rack of spare ribs yesterday to try Jeff's Original Rub on for the first time. Man, this thread is making me hungry!

me too, I bought and smoked a 3 pack of BB from Costco a while ago. I appreciated that they removed the membrane. The left overs are frozen/vac packed for a quick sous vide to eat any day.

 

[JLeonard]

Bought a rack of spare ribs yesterday to try Jeff's Original Rub on for the first time. Man, this thread is making me hungry!

I know what ya mean......Kroger is a stop on my way home. Already primed my son for ribs tomorrow!

Jim

 

[scsmoker843]

5-6 hours or 200-205 , I prefer spare ribs as they charge more to give you less meat, your choice , I run my MES wide open and keep the door closed, keep the chip box or pellet tube running for a few hours

I usually add chips like every 30 min for a few hrs. I like all ribs beef and pork just never smoked any and not sure about all the different ones and how they cook.