New to ribs, first time doing spare ribs

[short smoke]

Got 2 racks of spare ribs. Trimmed off the excess fat and removed the membrane from the back and seasoned them with a sweet spicy bbq rub both sides and left in refrigerator overnight now going to smoke using the 3-3-1 method I heard works well for spare ribs. Any suggestions I'm about to throw them on.

 

[crazymoon]

SS, IMHO do a 3-2-1 at 225* or a bit higher.

 

[short smoke]

Crazy moon, what is a good liquid to put in the foil or spray them with when I wrap them up? Was thinking apple juice or apple cider vinegar. Suggestions please

 

[gmc2003]

I'm not sure what CM uses, but I don't spritz my ribs. When I foil I use apple juice, butter and brown sugar.

Chris

 

[motolife313]

Nope no spritzing. U will just cool down the meat if the spritz isn’t hot. Don’t do anything is my suggestion. spare ribs are super fatty. Put them on the smoker with meat probe In and don’t touch them until there about 195 -198 degrees. You don’t have to do anything. If u got a good piece of meat all it takes is rub, heat and smoke.

 

[motolife313]

There was no tampering with these. Not even bbq suace

 

[jcam222]

My vote, especially the first time would be the 3-2-1 crutch. Some BS and butter on the foil when you wrap and sauce if you like during the last hour. As you get more familiar with the cook you can adjust

 

[SmokinAl]

Sounds like you have plenty of suggestions!
Good luck & keep us posted!
Al

 

[Fgignac]

When I'm cooking a new cut or using a new technique I like to keep it as simple as possible. That way I know what my "default" results are. It makes further experimentation easier because I can tell what difference I am making (if any).

So I would recommend using the tried and true 3-2-1 method, but adding nothing other than the rub you already have on it. Rest assured, they will turn out delicious. And this will give you a baseline. Next time, you can try spritzing them with something and see if it makes them better or worse. Then you can try adding liquid to the foil. Does it make them better or worse?

This way you will learn what affects your meat in which way, and what works best for your taste and the taste of your family/friends/various other guests. If you do all the steps on your first try, you won't know what does what.

Have fun with it! Let us know how it turns out

 

[loosechangedru]

Great advice here already. And spareribs are pretty forgiving as long as 321 is involved somehow. They look great!

 

[short smoke]

Thank you all for the great advice and suggestions. They turned out wonderful. Nothing left from the two racks

 

[crazymoon]

SS,They look good,sorry I didn't get back to you on your question but the gang steered you straight !

 

[hb99]

Ribs looked tasty.

I used to add 1/4 C of AJ, honey and brown sugar to the foil, but I stopped using the AJ. Not needed.

 

[Fgignac]

Ribs looked tasty.

I used to add 1/4 C of AJ, honey and brown sugar to the foil, but I stopped using the AJ. Not needed.

I also no longer use AJ at all. Didn't make a noticeable difference for me. YMMV

 

[SmokinLogs]

Ribs look tasty. Good job!

 

[short smoke]

Thanks, they were. I'm glad they turned out. Easier than I expected.