Help with Ribs :)

[mrwinky]

Hello all I'm along time lurker on here :) and need some help with Ribs please. I've had my GOSM big block for about 3 years now..  I do mostly pulled pork and Smoked Salmon. I attempted Ribs about 2 years ago with mixed results. Fast forward to this Sat and I plan on doing some ribs and ABT's :) I picked up some pork side ribs last night, and one slab of St louis ribs... Here is the game plan, please interject with advice where you can..

Sat AM Rub down ribs with the following

• 1/3 cup sea salt
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons Hungarian paprika
• 3 tablespoons New Mexico red chile powder
• 2 tablespoons ancho chile powder
• 2 tablespoons ground black pepper
• 2 teaspoons cayenne pepper
• 2 tablespoons crumbled dried thyme
• 1 tablespoon crushed dried rosemary
• 2 tablespoons ground cumin
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice

Fire up smoker with Apple/Hickory mix chips (should I soak them for 30min in water?) ( I find chips last about an hour when dry)

Add water to the pan

Get temp up to 225 ( for thermometer I'm using a analog one you hang in your oven )

Place ribs in smoker for 3 hours ( spritzing ever hour with Apple Juice)

At 3 hour mark Foil with some apple juice (how much do I put in the foil 1/4cup seems like a whole lot!!) leave in for 2 hours

Remove Foil and put back in for an hour...

Sound Good?

For ABT's

I picked up some Peppers, im going to cut them in half, pull out the viens and seeds, fill with philly garlic herb cream cheese and wrap in bacon, I'll throw them on the smoker for about 2 hours.

Thanks in advance guys, please comment on recipe, time, technique, anything at all!!!

 

[rubbin butts]

Sounds like you've got a plan that will work just fine, except don't soak the chips.

Get plenty of pictures and have fun.

 

[scarbelly]

Your plan sounds solid, but as previously mentioned - don't soak the wood

I see you have 4 posts but have not been over to our Roll Call section yet to introduce yourself. Please update your profile with your location then swing by and let us give you a SMF welcome 

 

[big lew bbq]

I want to see the Q-View!!!

Big Lew BBQ

 

[stickyfingers]

2 hours in foil is probably a little long. I would only put a few tablespoons of juice in there. I think I would smoke for 4 hours and foil for 1 hour. But that's me.

 

[so ms smoker]

Looks like you have a plan. Be sure to bring the Q-view!

Mike

 

[s2k9k]

2 hours in foil is probably a little long. I would only put a few tablespoons of juice in there. I think I would smoke for 4 hours and foil for 1 hour. But that's me.

I think the 3-2-1 method is a great starting point and can be tweaked to ones personal taste. You just have to experiment a little (which makes for some good eating)! I too like less time in the foil, i like a little pull on the bite!

 

[barneypoo69]

I'm like S2K9K, we like to have to bite the meat off the bone....I don't foil mine...just spray apple juice on 'em every hr. But you need to find what you like the best. You want "fall off the bone"...foil 'em in the middle of the smoke.

 

[chef jimmyj]

Since you have No or only Bad experience with Ribs, stay with the 3-2-1 Plan. From your description, you have Full Side Racks and (1) St Louis cut Rack. You may find these will cook slightly differently. Where the SL Ribs will be very tender almost falling of the bone. The Thicker meat of the breast bone tips on the other racks will require additional time. If you are good with a knife, turn the full Racks Meaty side Down so you have a good view of where the Bones end and the Breast Cartilage starts, you may have to slice away the Skirt Flap to reveal the bone tips. Cut the Breast cartilage away from the Ribs, this is pretty much a straight line, to make the full racks look like and into St Louis Racks. Now all the Rib Racks will cook the Same and if after the Foiling and final hour, the Tips need more time, leave them in. Don't forget to Peel the Membrane that covers the bones away. It is not critical that you get it all but removal lets more Rub and Smoke flavor get to the meat. I use almost a 1/2C Foiling Juice per Rack, Take a look you may like it, many do. Good Luck...JJ

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

[mrwinky]

Thanks for all the tips... I'll go with a 3-2-1 and play it by year :) any one see an issue with doing the abt's , ribs, and now some of dutchs beans all on the smoker at 225? Figure I got a big block might as well use it....

 

[chef jimmyj]

Thanks for all the tips... I'll go with a 3-2-1 and play it by year :) any one see an issue with doing the abt's , ribs, and now some of dutchs beans all on the smoker at 225? Figure I got a big block might as well use it....

 No Problem...Got some other stuff? Load it up...JJ