HELP! Smoking babybacks and spare ribs: add or replace chips during process? 3-2-1?

Discussion in 'Grilling Pork' started by hoser45, Nov 26, 2011.

  1. hoser45

    hoser45 Newbie

    First time smoking ribs. I have a couple of racks of babies and spare in my small Master Forge. I've filled chip pan, but if a couple of hours it stops smoking, should I dump them out and add new chips or just let them smoke out and that's it?

    Also, do many of you prefer the 3-2-1 method of smoking ribs (3 hours on, 2 hours foil covered with apple juice, 1 hour again)?

    Will my spares take longer than the babybacks? I have the spares on top since they're bigger and figured it's hotter on top.

    They're already in, but suddenly these questions came to mind. Thanks!
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    We often cook babybacks for less time  maybe 2 - 2 - 1 or even less.

    Replace chips as needed, are the chips just charcoal dust or have they simply quit producing white smoke,  If you smell the smoke you are ok.
     
  4. flash

    flash Smoking Guru OTBS Member


     I would continue to add chips until you wrap them.

     I do prefer 3-2-1, but alter a little to give me more bite to the ribs. Maybe 3-1.5- .5, then finish on a hot grill.

     Yes spares take longer. BB I like to give more a 2.5-1.5- .5
     
    Last edited: Nov 26, 2011
  5. hoser45

    hoser45 Newbie

    Does wrapping and adding apple juice remove the existing rub that's on the ribs?

    Once wrapped, should I put them in meat side or bone side down (so meat sits in apple juice)?

    Anyone prefer just letting them smoke and NO wrap and juice?
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I do BB's 3-1.5-.5 and spares 4-1.5-.5 the last half hour I crank the smoker up to 300 or would finish them on a grill if your smoker won't get that hot. I use smoke the whole time, when I start the smoker up I mix wood chunks with the charcoal so there is no way I can stop the smoke even when it's in the foil. Good luck & don't forget the camera!
     
  7. big andy a

    big andy a Smoking Fanatic

    I cooked two racks of spares a little while ago and did not wrap them at all.  They were in for 6 hours at 240 with smoke for the first 4 hours or so.  I put in wood in the smoke box twice and then just let the heat do the work once the final load of wood quit smoking. They tasted great.  I have a GOSM propane unit.

    Good luck.

    Curt.
     
  8. hoser45

    hoser45 Newbie

    I'll try that. How much liquid do you use in each...just a splash or about a cup? Do you put them on meat side down or up (to keep rub in tact)?
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Put the foiled ribs Meat side Down...Then hit them with some more Rub the last hour....JJ
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Are they done yet?
     
  11. flash

    flash Smoking Guru OTBS Member


     I am not pouring apple juice on them, but using a sprayer to give them a good spritz. It doesn't seem to harm the rub. I put them back on as I smoked them, bone side down.
     

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