Smoking Pork Ribs

Discussion in 'Pork' started by goat4444, Feb 14, 2010.

  1. goat4444

    goat4444 Fire Starter

    im gona smoke 3 slabs of ribs i know to remove the membrain and i know a dry rub but i have an electric smoker with hickory chunks that i will soak in water,it says 12.80pounds on the front and i think its 3 slabs but i figured about 6-8 hours smoken but can i add bbq sauce on the smoker any tips please help?
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    On the left hand side of the page you'll see a link to 3-2-1 ribs click on that and you should get plenty of info. As for saucing the ribs I usually serve it on the side but if you want to baste the ribs with sauce I would suggest doing it the last hour to keep it the sauce from caramelizing and burning
     
  3. olewarthog

    olewarthog Meat Mopper

    What Piney said about 3-2-1 ribs. It is almost foolproof. I like sauce glazed on my ribs. Since most sauces contain sugar, if you put the sauce on too soon, the sugar will scorch. Wait until the last hour
     

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