Going to smoke some baby back ribs form SAMs club

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Original poster
Oct 10, 2013
Niceville Florida
This might sound like a dumb question but how do you know when there done? What's a good temp to smoke and what should the internal temp be ...... Thanks

chef jimmyj

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
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May 12, 2011
Internal temp on Ribs is pretty useless. The key is tenderness you want. If you want Fall off the Bone then 2-2-1 technique is useful. Set the Smoker for a temp of 225-250°F and smoke the Ribs for 2 hours. Wrap the ribs in Foil with any of a variety of ingredients, I use my Foiling Juice, recipe below, Apple Juice or other liquid you like, and put them back in the smoker for 2 more hours, there is no need to generate smoke at this point. After the time in foil, remove the Ribs and put them back in the smoker, with or without smoke. for the final hour or until they reach the tenderness you like. A good test is to twist one of the bones. If it spins easily you are done. This last hour is to finish the cook, dry up the surface and is a good time to start brushing on any sauce you wish to add. If you prefer Ribs that are tender but still firm enough that you have to bite the meat off, then smoke them at the above temp straight through the 5-6 hours it will take to get them done. A good test here is after 5 hours use a pair of tongs to lift the rack from one end, grab about 3-4 ribs, the rack should bend 90° and the meat should start to split and tear slightly. At this point you should be good to go. Add any sauce during the last hour here too...JJ

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses


2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.

Simmer 5-10 minutes until syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork:  Make a Double batch, Butter optional or do as I do...Use the Smoked Pork Fat from the drip pan...

Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.

Cover the pan with foil and continue to heat to 205*F for pulling.

At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.

Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.

When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while  the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.

Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.

I was AMAZED...No additional sauce needed. Thanks for the inquiries, ENJOY...JJ


Master of the Pit
OTBS Member
Group Lead
Apr 23, 2010
Prince George, Va.
I'm just stopping by to say...listen to JJ!  His info, as usual, is right on the money and his foiling juice is the bomb!

I will add this...I don't like my ribs fall off the bone but I do a version of 2-2-1 so that the ribs give the perfect half-moon bite.  So, I go 2-1.5-1.5 at 225 and it works out great for me.

Good luck,


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