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Pork Spare Ribs

Discussion in 'Pork' started by smokin stang, Jan 14, 2007.

  1. Should the ribs be place in the smoker meat side down and then flipped to meat side up after a certain time? Or, do they need to be bone side down for the 3-2-1 duration? Which method will produce the most tender ribs?
  2. deejaydebi

    deejaydebi Legendary Pitmaster


    I like mine bone down so the meat juices don't run off as much. To me they seem juicer that way, but I'm sure we have folks that do bone up also.

    I know a guy that does them bone up and pokes holes in between bones to pour juice into.

  3. smokin_all_night

    smokin_all_night Meat Mopper OTBS Member

    I definitely do bone down. Remember to remove the membrane and dry rub the day before. Let the ribs warm up on the counter before you smoke them. I usually do a 3, 2, ½ time for loin backs. Longer in the first two stages if spare ribs or St Louis style. I spray about every hour with water and vinegar about ½ and ½ using a spray bottle.

    Aubrey Page
    OTBS #007
  4. deejaydebi

    deejaydebi Legendary Pitmaster

    I did mine last night and tried spraying with apple juice (forgot who susgested it - sorry) and it was great. Adds a bit of sweetness.

  5. cheech

    cheech Master of the Pit OTBS Member

    I believe that with bone side down it will also help with the distribution of the heat