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First smoke ever! Pork ribs!

rascus

Newbie
14
10
Joined Apr 18, 2011
Alright guys and gals, I'm going to be leaning on your shoulders here. Tomorrow I plan to do my first EVER smoke. Took the advice and did something simple, ribs for the first time. I think from what I read doing the 3-2-1 method will be the best bet?

Here's the ribs



I have the brinkman vertical smoker, which should be interesting, I'm going to have to cut the ribs up to all fit in there.

Should I put the rub on tonight and let it sit before throwing in the smoker or cook them a little first then throw the rub on?

I'll try and post up some more photos, and info tomorrow as i start the process!

The wife wants me to throw in a ribeye roast in it for Easter, not that daring!

Wish me luck
 

SmokinAl

SMF Hall of Fame Pitmaster
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You can cut the ribs up, they will be fine. You can put the rub on tonight & wrap in saran wrap overnight, or you can rub them down an hour or so before you put them in the smoker. Either way will work fine. You have baby backs, so the cooking procedure would be more like 2-2-1, unless they are very thick.
 

fife

Master of the Pit
1,010
12
Joined Mar 14, 2011
3-2-1 is good just check to make sure they are the way you want them to be prior to  taking them off. Good LUCK
 

rascus

Newbie
14
10
Joined Apr 18, 2011
Aghh!!!!!! I'm about to pull out what little hair I have left on my first attempt here!  I think I FINALLY got the temp to maintain some sort of consistent level, not what I want but there (need to drill more holes in the pan). Have the ribs on now and going to try the 2-2-1 method on them. When I get to the foil part, do I add the apple juice into the foil? I'm a little confused on some of the searches i found. Should I just pour it into the foil or spritz it onto the ribs?  sorry for all one paragraph but it appears my enter button isn't working
 

SmokinAl

SMF Hall of Fame Pitmaster
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Just pour it on the ribs in the foil. Not too much about 1/2 cup is plenty. It will steam the ribs & make them very tender.
 

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