321 pork ribs tomorrow.

[Deezel13]

Just putting a place holder here. Plan on an early morning cook. Picked up 2 packs of pork back ribs and a pack of drumsticks.

 

[tbern]

Sounds like good eating tomorrow!

 

[DRKsmoking]

Do you ship to Nova Scotia, lol

Sounds like a good feed

David

 

[WaterRat]

321 may be too long for babys which is what you have. I’d modify your plan more like 5 hrs and extend only if needed.

 

[DougE]

For ribs done the way you are doing them, I'd recommend 2-2-1 for babybacks. 3-2-1 works fine for spares.

 

[Deezel13]

Ribs prepped at about 4:30 ish
While resting got the fire going
Finally got meat on smoker at 6:30
Now the 3 hr wait...

 

[Deezel13]

I will take your guys advice and go 2-2-1

Cheers

 

[SmokinGame]

Looking great so far. Taste buds now awake!

 

[Deezel13]

Temps so far ranging between 230 to 235

 

[Deezel13]

Oh yea, using cowboy brand oak and hickory lump charcoal, and maple wood chunks.

 

[tbern]

that is looking good! great start to the day.

 

[JLeonard]

Looking good! Thats your dynaglo cooker right? How well are you liking it? I'm always looking at new cookers.
Jim

 

[Deezel13]

Looking good! Thats your dynaglo cooker right? How well are you liking it? I'm always looking at new cookers.
Jim

Well being a newb to the smoking club I certainly couldn't afford anything crazy expensive. I also did not want to go electric, pellet route as I want to learn and enjoy the satisfaction of controlling the cook myself.
That said this this being $280 cad on Amazon.ca I pulled the trigger. I can say after sealing the areas where heat and smoke released and this being my 2nd cook I feel much more confident on it today.
My pork was awesome last weekend.. brisket was good but over cooked.. live and learn.

In short.. very happy with it!!!

 

[JLeonard]

Well being a newb to the smoking club I certainly couldn't afford anything crazy expensive. I also did not want to go electric, pellet route as I want to learn and enjoy the satisfaction of controlling the cook myself.
That said this this being $280 cad on Amazon.ca I pulled the trigger. I can say after sealing the areas where heat and smoke released and this being my 2nd cook I feel much more confident on it today.
My pork was awesome last weekend.. brisket was good but over cooked.. live and learn.

In short.. very happy with it!!!

HMMMM.....Now you got me thinking....Can I sneak this onto the patio without the wife seeing it? Looking forward to seeing how well your ribs turn out.
Jim

 

[SecondHandSmoker]

I wouldn't even wrap those ribs and just smoke them nekkid!

 

[Deezel13]

2 hour mark.. wrapped for another 2, then adding some sauce and 1 more hour.

 

[thirdeye]

2 hours for the wrapped step might be too long. I'd check one or two for tenderness after an hour just to see where you stand. Just curious, do you have the ribs meat down for the wrapped step?

 

[thirdeye]

I posted this link in the other (current) BB rib thread, but it has some good information and a no-wrap method.

Baby Back Rib Class

On July 4th, 2010 "Car Wash Mike" McKernan passed away. Mike was a true BBQ ambassador, proud to be an Egghead, and was one of the most dist...

playingwithfireandsmoke.blogspot.com

 

[Deezel13]

2 hours for the wrapped step might be too long. I'd check one or two for tenderness after an hour just to see where you stand. Just curious, do you have the ribs meat down for the wrapped step?

Nope, is meat side down preferred method?
Will have a go at that way next time if it is.

 

[txav8r]

I’ve added a step and last ribs were perfect. So I won’t change it up again.

3-2-1 for spares, 2-2-1 for baby backs. But really, the key is keeping moisture in them and still getting the bark on them. So I’m misting with 50/50 apple cider vinegar and water after the first hour. Then at the wrap stage, I baste them with smoked rendered pork fat aka: lard that I smoke the first hour. That lard really helps the tissues retain moisture and I think it maintains the color and what crust and bark you have developed. I don’t wrap in foil anymore, I wrap in pink butchers paper. And 2 hours wrapped is just a wag. Watch the internal temps and when they are 198-200, pull the wrap and glaze if that’s your thing, or just let them go nekkid that last hour. If you go nekkid, baste with lard again. I also do the first 2-3 hours at 225 and up it to 275 after I wrap.

One additional note…I’m cooking at almost 9000’ above sea level right now. The times will differ a tad lower. For example, my brisket cooks up here never see internal temps go above 198 and it is perfectly rendered after hovering an hour or more at 198.