First time smoking ribs.

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dkruley87

Newbie
Original poster
Mar 1, 2017
5
10
Virginia
Have always enjoyed grilling but really got into it more after reading Meathead's book "the science of great BBQ and grilling". After learning the 2 zone cooking method and getting it down, I wanted to try a smoker. Found this forum after looking into reviews and thoughts on smokers. Have had the smoker for a few weeks and love it.
Going to try pork ribs for the first time this weekend. Meathead doesn't seem to be a fan of the 3-2-1 method. Most post on here seem to prefer it or some variation where you do foil the meat. Would love to get some feedback on this. Plan on trying different ways but would like some thoughts on the first try. Will be smoking 4 racks, not sure if that makes a difference. Thanks

-Derek
 
Have always enjoyed grilling but really got into it more after reading Meathead's book "the science of great BBQ and grilling". After learning the 2 zone cooking method and getting it down, I wanted to try a smoker. Found this forum after looking into reviews and thoughts on smokers. Have had the smoker for a few weeks and love it.
Going to try pork ribs for the first time this weekend. Meathead doesn't seem to be a fan of the 3-2-1 method. Most post on here seem to prefer it or some variation where you do foil the meat. Would love to get some feedback on this. Plan on trying different ways but would like some thoughts on the first try. Will be smoking 4 racks, not sure if that makes a difference. Thanks

-Derek
Derek check this link it works

http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works

Richie
 
That's the fun of que, experiment and find out what you like best. I am in the camp of the fall off the bone ribs as that is what the entire family likes and wants. But tropics gave a link to some real good information to get you on your journey. Have fun!!
 
I love smoking ribs also. I normally cook them 3 1/2 -4 hours. Wrap in foil at the 2 hour mark. Every smoker works different.
 
How did your first rib smoke go? Did you go with baby backs or spares? I've messed around with the 3-2-1 and 2-2-1 methods when I first started then someone told me to try them straight on the grates the whole time and now thats the only way I make them. I remove membrane give them a slight trim coat in mustard heavy coat of rub (usually jeffs rub) let them sit in fridge over night pull them out in the morning to warm up a bit (1 hour or so) while the smokers heating up i like them dry with alittle sauce on the side for dipping. Once in a while I'll glaze them or hit them with sauce the last hour or two
 
I'm with you James. I've tried the foil methods. While they are good, I prefer just a good low and slow on the grates the entire time. I will pop it open about every hour and mist with apple cider vinegar. I do them dry, with sauce on the side if people want it.

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All were spares. Two bigger racks came from same butcher and two smaller racks came from another butcher. The bigger two turned out good. Smaller racks were extremely tuff and basically unedible.

 
Didn't foil. Wanted to try them just smoked on the rack so I could compare to the foil method. Cooked for about 6 hrs around 225-250.
 
Smaller ones might of been over done or under done. I see a lot of people use a thermopen to check IT and pull at 190 for spares I believe. I just bought a cheap one for 10 bucks from lowes accurate and works great. Also if you dont have a digital therm for cook chamber temps those little oven thermometers work great. My therm on my smoker lid is usually 30 to 50 degree difference compared to at the grates. They look tasty though, great color!
 
They look tasty! I think it's best when learning to try multiple ways each cook with rubs as well as foil no foil. What smoker did you get?
 
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