Help

[rednecknm]

I need some help 

i am smoking for the first time 

i am doing pork ribs need help any advise 

 

[rednecknm]

i am going to use apple wood and spray on juice

 

[jarjarchef]

Not sure where you need help. This was the ribs I did the other day. There are also treads in the pork forum. Look in the stickies, lots of great information.


http://www.smokingmeatforums.com/t/126406/ribs-beans-w-q-view

 

[rednecknm]

how long should i smoke them for and what temp?

How do i do the trig method 

 

[JckDanls 07]

Did you not do any research before starting this venture ?

 

[jarjarchef]

Traditional slow and low is 225 degrees.

I smoke at 250-275.

Below is a guide, you will have to adjust times based on how fast the ribs are cooking. Some things that can effect your cook: temp of smoker, amount of fat, the amount of meat, quality of the meat......etc.

3hrs in smoke ( bend test to check. When you grab the ribs length wise with tongs to about half way point on the rack. They will bend to about a 45 degree angle. Then foil)

2hrs in foil (you will see the tips of the bones as the meat shrinks, maybe about 1/2". They should be tender, but able to pick up without breaking) some test with a toothpick. They will stick the meat and when they feel little or no resistance they are close to done. I personally never have done this.

1hr in smoke to set the glaze (depending on how far along your ribs have cooked, it may be much shorter.)

AKA 3:2:1 method

Trigg method as in Johnny Trigg?

During foil he puts brown sugar, parkay, tiger sauce and honey. He will put meat side down in this wrap and place back in smoker. I have pictures of this in my link.

Hope this helps.

 

[rednecknm]

I did a little research, but i thought i would ask someone that has done this numerous times!! 

Thanks for the information i am going to use apple wood chips. i think i will soak them for about one half hour and mix with lump coal 

any other suggestions are always welcome

 

[jarjarchef]

Chips straight on the charcole will burrn up quickly. If you don't have a smoke box to put them in, you can use a pan the wife won't get mad over. You can slow the burn of them a bit. I have also used a pouch made from foil as well, but that is only a temp fix.

Good luck and don't forget the pics or it never happened!

 

[rednecknm]

I was just reading on DO NOT SOAK WOOD lol 

I have now been educated on that how does the pan trick work i was going to wrap in foil and poke with fork the wife okays me to destroy a pan 

I will do Q view no worries 

 

[jarjarchef]

The pan trick works by not letting the chips to burn. They will smolder and let off the smoke for a longer time.

 

[rednecknm]

cool thanks 

 

[max-paul]

Traditional slow and low is 225 degrees.
I smoke at 250-275.
Below is a guide, you will have to adjust times based on how fast the ribs are cooking. Some things that can effect your cook: temp of smoker, amount of fat, the amount of meat, quality of the meat......etc.
3hrs in smoke ( bend test to check. When you grab the ribs length wise with tongs to about half way point on the rack. They will bend to about a 45 degree angle. Then foil)
2hrs in foil (you will see the tips of the bones as the meat shrinks, maybe about 1/2". They should be tender, but able to pick up without breaking) some test with a toothpick. They will stick the meat and when they feel little or no resistance they are close to done. I personally never have done this.
1hr in smoke to set the glaze (depending on how far along your ribs have cooked, it may be much shorter.)
AKA 3:2:1 method
Trigg method as in Johnny Trigg?
During foil he puts brown sugar, parkay, tiger sauce and honey. He will put meat side down in this wrap and place back in smoker. I have pictures of this in my link.
Hope this helps.

Jarjar, I thought that in a different thread. It was pointed out that the Trigg foiling also included I believe it was 1/4 cup of apple juice that you omitted above. Also needs to be noted. Using a pan, the pan should not be one with any kind of non-stick coating.

 

[jarjarchef]

Max,

Not sure about that. You could be correct. I have seen people notate that they added the apple juice themselves. The few threads I looked at that talked it did not have it in there. I could see where it would be good. May have to try it myself.

You are correct on the teflon part. I sometime will take things for granted and miss little details like that.

 

[max-paul]

Jarjar,

If you would, please read this thread about half way down, you will see what I saw.

http://www.smokingmeatforums.com/t/126115/so-i-did-the-3-2-1

 

[jarjarchef]

Yes.

SmokinHusker put:

I use Johnny Trigg's "recipe" and always add apple juice in addition to the brown sugar, butter, honey and Tiger Sauce. I do a modified 3-2-1 by popping them on a hot grill for saucing for about 30 minutes after foiling.

This is where I got my info from.

http://www.smokingmeatforums.com/t/124330/johnny-trigg-and-myron-mixon-recipes-updated

Either way with or without the apple juice they will be good. The next ribs I do I will try it both ways to compare. I will post with Q-View.

 

[rednecknm]

I am trying some ribs tonightg before the big day tomorrow i will posts pics tomorrow of how it turns out