Please help me smoke my 1st Rack-O-Ribs

[watterboy]

Hi,

My name is Chris and I live in Central Washington (state). I was thinking about having a big BBQ/Smoker feed at my house this weekend for Fathers day. I received a Cajun Injector electric smoker for my birthday in April and want to put it to good use. I've got the chicken quarters down pretty good in the smoker but have yet to get the ribs exactly right. Can anybody out there point me in the right direction to get this process down. Also maybe a good rub? I am currently using Jeff's rub recipe and it tatse just fine but, I am open to new ideas or maybe a tweaking of the original? I like sweet&spicy. Is that obtained just in the sauce or can a rub get you there? Thanks in advance for any help or ideas that may allow me to have a great BBQ.

 

[flyweed]

well...are you doing baby back or spare ribs?  there are methods called the 3-2-1 and the 2-2-1...just search them out here on SMF and you'll get a wealth of info on how to do them right.  For baby backs, I remove the silver skin, dry rub them with my own home rub about 20 minutes before putting them onto the smoker...then the first 2 hours they are "on the smoke" and I spritz with a mix of apple juice and worcestershire sauce every hour....then the second two hours I put the ribs into heavy foil, pour in a 1/4 cup of my spritz juice, and let them cook in the foil for the next two hours..then I finally unfoil for the last hour, and the last twenty minutes, I baste with a home made bbq sauce....I pull the ribs when you can pick them up with a pair of tongs in the middle and the tips bend easily down and almost tear. Then you know they are done.

But Like I said, there is TONS of info on here to do it various ways.

Dan

 

[s2k9k]

Good advice from Dan...here's the 3-2-1 method.... http://www.smoking-meat.com/august-25-2011-smoked-baby-back-ribs.html

I think you will get more flavor you are looking for from the foiling juice you use, here's a really good one that is sweet and you could heat it up with some cayenne or habanero...... http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

[watterboy]

Thanks for the ideas guys. I wil put them to good use this wekend and try to get some pics on here.