first time ribs

[smokedad]

I am finally going to try smoking pork ribs for the first time.  I have 2 racks of spare ribs that I am going to do with indirect heat on a Weber kettle using charcoal.  I will try to keep the cook temp to at least 225 throughout the smoke.

I am leaning toward doing them using Smoking Al's method of leaving the membrane on and foiling after 3 hours.  The racks I have aren't real thick, so do I leave them on for 3 hours to start with regardless of how much meat is on the ribs?  I have read that most people don't even open the smoker or check IT during the first 3 hours, so maybe that won't happen with that high of a target IT and a lower cook temp.

Is the procedure different for baby back ribs and spare ribs?

Is there a type of wood that is better for ribs than others?  I have hickory, red and white oak, apple and pecan available.

Thanks for any help.

 

[crazymoon]

SD, Try a 3-2-1 with the spareribs,as opposed to a 2-2-1 with baby backs. So 3 on the grate not wrapped, two wrapped and one more hour unwrapped. These times are a basic timetable that will get you good results.If you look you will lose heat and  add time to your smoke/cook. You'll notice some good pullback of the meat on the ribs when they are done. Use the searchbar above for all kinds of tips for ribs,enjoy your meal ! 

 

[SmokinAl]

At 225 you shouldn't have to check the ribs until the 3 hour mark.

At that point they should be in the 165 degree range.

If they are not real thick, then 1 hour in the foil should be enough.

I would check the IT after 1 hour & see if you are around 190, if so finish them on the hot side of your grill.

If not leave them in the foil a little longer.

Good luck!

Al

 

[smokedad]

Thanks for the tips.  I looked last night, and one rack is labeled pork spare ribs and is about 4 1/2 lbs.  The other rack is labeled St Louis spare ribs and is just under 3 lbs.  Don't know if that makes a difference in cooking times or in the advice I have been given, as I don't know what the average spare rib rack weighs.

Any suggestions as to what type of wood goes best with ribs?  I would like to try hickory, but I'm not sure if that is the best choice.

 

[crankybuzzard]

 
Thanks for the tips.  I looked last night, and one rack is labeled pork spare ribs and is about 4 1/2 lbs.  The other rack is labeled St Louis spare ribs and is just under 3 lbs.  Don't know if that makes a difference in cooking times or in the advice I have been given, as I don't know what the average spare rib rack weighs.

Any suggestions as to what type of wood goes best with ribs?  I would like to try hickory, but I'm not sure if that is the best choice.

I cook full spares and STL spares the same way and sometimes at the same time.  The guys above have mentioned good ways to smoke them.

Hickory is a good choice, just mind your smoke, thin and almost clear is best...

 

[smokedad]

I have read consistently that thin clear smoke is best.  The hickory I have is a slab of wood that I cut into chunks and put on the charcoal.  Do I just wait until after it burns a little while to put the ribs on so that the smoke is thinner, or is there a better way to get the thin smoke if I am using charcoal? 

 

[SmokinAl]

Mix the chunks in with the charcoal.

Sometimes when you first start the fire you will get some white smoke, but it will thin down in 15-20 minutes.

Then put your ribs on.

Al

 

[smokedad]

Thanks, everyone.  Since I have 2 racks of ribs, I thought about doing one Memphis style, and one with the 3-2-1 method.  Is there a problem with doing them like that at the same time if I am going to mop the Memphis style ribs once an hour or so? 

 

[cal1956]

if you put foil on them what you will get is MUSH...maybe you don't have any teeth and need them like that ...whatever floats your boat

 

[crankybuzzard]

 
Thanks, everyone.  Since I have 2 racks of ribs, I thought about doing one Memphis style, and one with the 3-2-1 method.  Is there a problem with doing them like that at the same time if I am going to mop the Memphis style ribs once an hour or so? 

No issues at all.  Just remember, if you're looking, you're not cooking, keep the door open for as short amount of time as possible.  Some pits take a while to recover temps.

Let us know how it goes!

 

[cal1956]

it never ceases to amaze me how some people think cooking ribs is complicated

 (1) heat

(2) smoke

(3) time

some people like wet ribs , some  prefer dry 

some people like them to be mush  ( most don't )

some people want them to look like you dragged them from the ruins of a house fire ( most don't )

 this is pretty much your choices  ..pick one !!

 

[sqwib]

 
it never ceases to amaze me how some people think cooking ribs is complicated

 (1) heat

(2) smoke

(3) time

some people like wet ribs , some  prefer dry 

some people like them to be mush  ( most don't )

some people want them to look like you dragged them from the ruins of a house fire ( most don't )

 this is pretty much your choices  ..pick one !!

It's his first time, give the guy a break!

 
Thanks, everyone.  Since I have 2 racks of ribs, I thought about doing one Memphis style, and one with the 3-2-1 method.  Is there a problem with doing them like that at the same time if I am going to mop the Memphis style ribs once an hour or so? 

 
if you put foil on them what you will get is MUSH...maybe you don't have any teeth and need them like that ...whatever floats your boat

 

[crankybuzzard]

 
if you put foil on them what you will get is MUSH...maybe you don't have any teeth and need them like that ...whatever floats your boat

Your signature reads, "common sense is no longer common", it would seem that common courtesy isn't either...

 

[cal1956]

sometimes people just need a healthy dose of truth !!!

 

[SmokinAl]

 
Your signature reads, "common sense is no longer common", it would seem that common courtesy isn't either...

I agree, why not give the guy a break!

He's asking specific questions about smoking some ribs.

Why not answer his questions with the respect he deserves?

Al

 

[smokedad]

Thanks, Cal, for trying to set me straight in your own way.  Hopefully ribs will seem easier to do after I have smoked them for the first time.  Per your suggestion, I'll try not to turn them into mush.

Thanks again, everyone, for sharing your knowledge, and I will let you know how it goes.

 

[smokedad]

rib.jpg

• smokedad
• Jan 7, 2017

I smoked my ribs this weekend.  I used Al's pork rub and his method for one of the rack of ribs.  I put the rub on the ribs and let them sit in the fridge for about 4 hours.  I put them on the smoker for 3 hours, then foiled them with butter, rub, a little water and sugar.  They turned out great, with a great crust and flavor.  The picture of the finished product is above.

I also did another rack Memphis style, as best I could.  I used the Memphis dust rub recipe from amazingribs.com.  I also mopped the ribs every 45 minutes after the first hour using a mop consisting of 2 cups of apple juice, 1/2 cup of red wine vinegar, 1/2 cup of vegetable oil and 2 Tbs of the rub.  This one turned out pretty good, too, and the picture is below.

rib 2.jpg

• smokedad
• Jan 7, 2017

I also made the mahogany sauce again as the sauce to go with the ribs.  Everyone loved both racks of ribs, and now I just need to decide on the next smoke.

 

[stovebolt]

 Congratulations on a successful job. Now you know that you can do it and it will be less stressful in the future. Welcome to our addiction.

Chuck

 

[SmokinAl]

That's great that your ribs turned out so well!

I gotta give you a point for a very successful first try!

Al

 

[smokedad]

Thanks, Al, for the points, although I should probably give you points since I used your rub and technique.  I had some of the leftover ribs for dinner last night, and they tasted just as good.