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First attempt ever!

Discussion in 'Pork' started by tr1ple8, Sep 17, 2010.

  1. So this is the first smoke that I have ever done. I decided that I would make Ribs for the first time.  I attempted the 3-2-1 method. Although I think I maybe should have reduced the time on the 3... And I kind of lost track of time on the 2 and i think they were only there for 1.5.  They came out really good but not quite fall of the bone.  A little tough for my liking.  For the first attempt; they weren't too bad. Oh btw, I cooked them at about 230. There was a short time where they went up to about 245 but that was for about 15 minutes.

    Before putting in the smoker


    About 2 hours in...


    3 hours and ready to wrap


    After the wrap and ready to go in for about 1 more hour


    The finished product.... I sauced the ribs at this point

    mballi3011 and meateater like this.
  2. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    They look good [​IMG]did you add some liquid when you foiled them?
  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Your ribs look good and maybe if you got alittle more smoking time on th first leg they would have been more to your liking. Definatly earned [​IMG]
  4. bacardi

    bacardi Fire Starter

    Good old thermodynamics...I'll take a semi-educated guess can knock 20mins off 3 hours every-time you open that door on your smoker due to heat loss.  Another words, you think you're cooking for three hours but if you opened the door three times, it's like you're cooking for two hours.  If you have a super insulated rig made of 1/2" thick metal or a ceramic cooker, it would be much different.  Try to pride yourself by only opening it up twice, once to foil and again to remove the foil.

    I've been preaching that if you use oven bags instead of foil with is impossible to seal, you get a pressure cooking effect which makes them much more tender.

    Great start!  Let us know if you have any other questions. :)
  5. So I did add liquid when I wrapped them. I was using apple juice. I was spraying them about every 45 minutes. Taking into consideration what Bacardi said, that may have been the reason why they weren't all that tender. I will make sure to keep the door shut.
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    Experimentation is the key. Once you get the right amount of 3-2-1 to your liking you will be all set. Still looks like you had some great ribs.
  7. bacardi

    bacardi Fire Starter

    I can guarantee they'll be MORE juicy and tender if you stop straying and like RStan said, experimentation is the key to meet your expectations of how you tender you want them.  Science has proven spraying and mops do little more then slow down the cooking process and that somehow meat is NOT like a sponge absorbing whatever liquid we throw at it.  It was a myth and it keeps going; we want to believe it works (like "enlargement" pills) but it falls short (pun intended). lol

    Next time you make them, give 'em a spray of apple juice AFTER they're done and off the smoker.  None of the A.J.'s flavor will be steamed/burned off :)
  8. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    The way I see it, is this is your first smoke. So as long as the ribs didn't have to go in the trash, you had a successful cook. I actually thought the ribs were looking pretty good, ya, a little more bone showing may have been better but if they had the flavor then your real close.

    I spritz when I cook, but its more to get a lite coat of sugar to help with the bark rather then to soak into the meat.
  9. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    They look good to me! Good job!
     You did remove the membrane off the back of them, right?
  10. bacardi

    bacardi Fire Starter

    Liquid is a bark's worst enemy as it hinders it's ability to harden.  Simply up the sugar in the rub if your goal is to help with the bark.  :)
  12. These look good to me. I could not tell if If they are Pork ribs or Baby Back Ribs they should be cooked at diffrent times I think possible 3 hours-2.5 hours-.5 hours  (Baby Backs time) .

    Also I use about 1/4 cup Aple use in the foil stage. Reason I say this is you do not have much pull back shown in your pictures.
  13. bacardi

    bacardi Fire Starter

    If they're laying flat they're spares as baby back or loins have curved bones, tip to tip.  :)
  14. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    They Look Great, Nice Job...
  15. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    For a first smoke.... good job! [​IMG]

    Don't overthink it, make one small change at a time and don't over do it.
  16. meateater

    meateater Legendary Pitmaster SMF Premier Member

    First time huh.......[​IMG]   [​IMG]