1st time smoking ribs in the MES

[hoyamannn]

I have a question for all here, and a big thanks in advance for the great advice.

I have 3 racks of spareribs to put in my smoker tomorrow.  I plan to coat them tonight with some mustard and then rub on some of the rub I have that I've used on some pork butts in the past.  Now a few questions I have:

- Do you suggest putting them in bone down?  Does it matter?

- I plan on doing them 3-2-1 and getting my internal temp as close to 225 as possible.  Do you recommend spraying them with a mop at all during the 1st 3 hours?

- When I put them in the foil, how much spritz should I put in with the ribs?

Again, thanks everyone for your help.  This site has made friends and family think I have some real talents when it comes to preparing meat!

 

[fpnmf]

No,no.

No..keep the door closed.

Not a lot!!

Good luck and have fun!

   Craig

 

[Bearcarver]

I have a question for all here, and a big thanks in advance for the great advice.

I have 3 racks of spareribs to put in my smoker tomorrow.  I plan to coat them tonight with some mustard and then rub on some of the rub I have that I've used on some pork butts in the past.  Now a few questions I have:

- Do you suggest putting them in bone down?  Does it matter?

- I plan on doing them 3-2-1 and getting my internal temp as close to 225 as possible.  Do you recommend spraying them with a mop at all during the 1st 3 hours?

- When I put them in the foil, how much spritz should I put in with the ribs?

Again, thanks everyone for your help.  This site has made friends and family think I have some real talents when it comes to preparing meat!

Sounds like a good plan:

3-2-1---------225˚ to 230˚------------bone sides down.

If you're going to mop or spritz, I would not do it within the first 1 1/2 hours, or you wreck your chances for a good bark. I would not spritz or mop at all during those 1st 3 hours.

If you put water in your pan, you would be doing as much for moistness as spritzing, without having to open your door (losing heat).

When I foil ribs, I only put an ounce or two of "spritz" in the package.

Don't forget the Qview,

Bear

PS:   These are only my suggestions. Some people who have been smoking longer than I have think I am telling people you have to do it my way, because I give step by step directions. My step by steps describe how I did something, and are meant to make it easier for others to follow. Just because someone may disagree with the way I do things, doesn't make my way "wrong".

 

[fpnmf]

 :   These are only my suggestions. Some people who have been smoking longer than I have think I am telling people you have to do it my way, because I give step by step directions. My step by steps describe how I did something, and are meant to make it easier for others to follow. Just because someone may disagree with the way I do things, doesn't make my way "wrong".  

 Got a new sig file???

  hehehehehe

  Craig

 

[porked]

Hoya, nice to meet ya. You seem to have it down already, plus you got good advice from a couple of pros. You'll be fine, and we're all anxious to hear how they came out. Happy smoking.

 

[hoyamannn]

Thanks everyone!

I'm gonna try to get a Qview in for the 1st time.  My daughter LOVES restaurant ribs, so hopefully I don't disappoint!  I've done so much research on here and the knowledge seems to be so incredible that I don't think I could fail if I tried!

 

[TulsaJeff]

I have a question for all here, and a big thanks in advance for the great advice.

I have 3 racks of spareribs to put in my smoker tomorrow.  I plan to coat them tonight with some mustard and then rub on some of the rub I have that I've used on some pork butts in the past.  Now a few questions I have:

- Do you suggest putting them in bone down?  Does it matter?

- I plan on doing them 3-2-1 and getting my internal temp as close to 225 as possible.  Do you recommend spraying them with a mop at all during the 1st 3 hours?

- When I put them in the foil, how much spritz should I put in with the ribs?

Again, thanks everyone for your help.  This site has made friends and family think I have some real talents when it comes to preparing meat!

Sounds like a good plan:

3-2-1---------225˚ to 230˚------------bone sides down.

If you're going to mop or spritz, I would not do it within the first 1 1/2 hours, or you wreck your chances for a good bark. I would not spritz or mop at all during those 1st 3 hours.

If you put water in your pan, you would be doing as much for moistness as spritzing, without having to open your door (losing heat).

When I foil ribs, I only put an ounce or two of "spritz" in the package.

Don't forget the Qview,

Bear

PS:   These are only my suggestions. Some people who have been smoking longer than I have think I am telling people you have to do it my way, because I give step by step directions. My step by steps describe how I did something, and are meant to make it easier for others to follow. Just because someone may disagree with the way I do things, doesn't make my way "wrong".

Your P.S. sounds like you're a little bitter about something Bear

I guess it never hurts to have a disclaimer these days.. LOL

 

[les3176]

in bear we trust!!! i think we all know that the help we get from the "big boys" of smoking is only because you and most members are trying to help the rest of us,not so seasoned smokers.And that how you guys and gals do things is a well tested recipe(or steps) in how we can inprove our smoking. And that there is alot of ways to do things and most of do things differant so i think the more people that chime in and do help or tell us how they do it is great. I think we all pretty much understand that members are just trying to help. For lack of a better term its like going to your father or grandfather and asking for their guidance. We know thats not the only way to do things but we feel like we're getting great advice. I am by no ways a pit master(someday i hope) and i value all the members advice.We all have to walk before we can run!! So a big THANK YOU to all members without this forum and the members advice  that have help this guy improve his bbq.

 

[SmokinAl]

Yep, what Bear said! Even if you screw up, your ribs will be better than anything you can get in a restaurant.

 

[Bearcarver]

I have a question for all here, and a big thanks in advance for the great advice.

I have 3 racks of spareribs to put in my smoker tomorrow.  I plan to coat them tonight with some mustard and then rub on some of the rub I have that I've used on some pork butts in the past.  Now a few questions I have:

- Do you suggest putting them in bone down?  Does it matter?

- I plan on doing them 3-2-1 and getting my internal temp as close to 225 as possible.  Do you recommend spraying them with a mop at all during the 1st 3 hours?

- When I put them in the foil, how much spritz should I put in with the ribs?

Again, thanks everyone for your help.  This site has made friends and family think I have some real talents when it comes to preparing meat!

Sounds like a good plan:

3-2-1---------225˚ to 230˚------------bone sides down.

If you're going to mop or spritz, I would not do it within the first 1 1/2 hours, or you wreck your chances for a good bark. I would not spritz or mop at all during those 1st 3 hours.

If you put water in your pan, you would be doing as much for moistness as spritzing, without having to open your door (losing heat).

When I foil ribs, I only put an ounce or two of "spritz" in the package.

Don't forget the Qview,

Bear

PS:   These are only my suggestions. Some people who have been smoking longer than I have think I am telling people you have to do it my way, because I give step by step directions. My step by steps describe how I did something, and are meant to make it easier for others to follow. Just because someone may disagree with the way I do things, doesn't make my way "wrong".

Your P.S. sounds like you're a little bitter about something Bear

I guess it never hurts to have a disclaimer these days.. LOL

Don't mind me Jeff,

I just re-read a comment from a few weeks ago about me being new & inexperienced, so I figured If I'm going to give advice, I better put out a disclaimer.
Bear

in bear we trust!!! i think we all know that the help we get from the "big boys" of smoking is only because you and most members are trying to help the rest of us,not so seasoned smokers.And that how you guys and gals do things is a well tested recipe(or steps) in how we can inprove our smoking. And that there is alot of ways to do things and most of do things differant so i think the more people that chime in and do help or tell us how they do it is great. I think we all pretty much understand that members are just trying to help. For lack of a better term its like going to your father or grandfather and asking for their guidance. We know thats not the only way to do things but we feel like we're getting great advice. I am by no ways a pit master(someday i hope) and i value all the members advice.We all have to walk before we can run!! So a big THANK YOU to all members without this forum and the members advice  that have help this guy improve his bbq.

Thanks Les,

It's guys like you, WXJC, SmokingD, and a couple hundred other guys that keep me doing what I do.

Bear