New to Smoking Ribs. Please comment on my proposed technique

Discussion in 'Pork' started by culinaryseductions, Mar 16, 2008.

  1. Hello All. I am new to smoking. In fact I am going to pick up a GOSM today. For the most part I am going to cook mostly baby back ribs. If you could give some advice as to my proposed method I would appreciate it.

    In the past have have cooked on a charcoal or regular propane grill at 250-300 using the 2-2-1 method. I would move the ribs around constantly so they wouldn't bark too quickly and then braising around 300 for hour or two (depending how many racks I was doing) and then I would grill them up nicely (individually) on the grill. (no smoke was added)

    They cook up in 2-4 hours tops (again depending on how many racks I am doing). The meat is tender and slightly chewy and the flavor is fantastic. However, very labor intensive.

    I want to get a smoker to cook more ribs at once (I can do six racks easily on old way), add a slight element of smoke and make the first step in the process easier.

    I am seriously looking at The Great Outdoors Smoky Mountain (wide body) because it seems to be very popular and relatively inexpensive and I can easily get this. Theoretically, I could use rib racks to increase my capacity during the smoking/barking process and then using large hotel pans braise (sealed with heavy duty foil) at 300 in my house oven for an hour or two and then finish them on a charcoal grill.

    If I finish on a charcoal grill (high heat) will I loose the smoke flavor or would it enhance the end product? Do rib racks do anything to hinder the cooking process? Are they a good idea. Is the GOSM (wide body) a good smoker for many ribs?

  2. flash

    flash Smoking Guru OTBS Member

    2.5-1.5-.5 For baby backs using the 3-2-1 method on a smoker, they do not need as much time as spares. Even those times can be adjusted to you taste. I would use more like 225 to 250º for smoker temps also.
    Don't really see a reason to transfer from the smoker to the grill for ribs. Chicken yes.
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    dc: The rib racks won't hurt a thing, just give you more usable space in the smoker. I think that propane GOSM will get as hot as your ever gonna need for doin ribs. Used to grill mine after baking low and slow in the oven during the time I was temporalily smokerless. No need to grill now that I have the smoker.

    I would start smoking at 250* and see how that works for you, use the 3-2-1 method and try out some smaller batches first to find what works the best for you, some modifiy the times and others the temp, but this is a good starting point.

    The GOSM is a very good unit near as I can tell. Just bought one this weekend and did two pork loins and some turkey legs. Unit worked excellent and the vittles were very tastey! Good luck and let us know if we can help you out!
  4. blacklab

    blacklab Master of the Pit SMF Premier Member

    This What I Do. Note All Meat Has Been Rubed And In Frig 24hrs. Pull Meat Out Of Frig About 1hr B4 Smoking To Get Most Of The Chill Off. Pre Heat Smoker To 250, Fill The Water Pan Full Of The Hot Liquid Of Your Choice And Load The Chip Box Also. After You Reach Smoker Temp Throw In Ribs Maintaining 250. After One Hour Lightly Spray Meat With Apple Juice, Water, Anything You'd Like. With The Second Hour Repeat First Hour. Note Just A Lite Spray We Don't Want To Create A Water Barrier So The Smoke Can't Get In. Since The Doors Open Check Wood Box And Add If Needed Water Pan To. Now Leave It All Alone For Two Hrs Or So Keeping Your Temp @ 250. On The Fourth Hr Check Ribs For Doness. Most Likely There Not Done. But You'll Get And Idea Where Their @. This Is Where I'll Sauce Them Up, The Last Hour Or So Of Smoking. For Me Spare Ribs Take A Average 5 1/2 Hrs. Hope This Helps A Little.
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    I like to coook my bb ribs closer to 250. I find I get a better pull back of the meet from the end of the bones and it's easier for me to judge when they are done.

    I don't see the need to grill them at the end of the smoke either. You'll get nice bark just from smoking them. You can always add a sauce during the last 30- 45 minutes.

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