Questions - New to Spare Ribs

[katemail13]

Hi, all!

I bought spareribs at the market today (okay, seriously - they were SUPER CHEAP, and they're a new challenge). I am smoking in a MES30, and I want to smoke them tomorrow, for dinner.

I am going to try a savory rub I found here, on another thread (which was actually about pork loins, so if anyone has a favorite savory rub for spareribs they'd like to share here, I'd love it!), and just do them dry in the smoker.

Now, the (semi-noob) questions:

1) What temp, and for how long, and for what results?
2) What wood? The options are Hickory, Apple, Mesquite, or Alder. Leaning toward Hickory.
3) Should I remove the membrane?
4) Any tips or tricks you can share?

TIA!

- Katie

 

[TomKnollRFV]

1: 240f for 4 Hours.
2. Apple wood is my preferred, it's mild and sweet, great with pork. Do not use Mesquite.
3: I would, it's not hard to pull the silver skin off, but Al also does his membrane on, but he uses a super hot grill to burn it off at the end basically.
4: Don't be afraid to use the 3-2-1 method if you end up needing to get things done faster! That crutch will help if you need it to. Also may as well throw on some ABTs to appease hungry souls before the ribs are done..!

 

[katemail13]

1: 240f for 4 Hours.
2. Apple wood is my preferred, it's mild and sweet, great with pork. Do not use Mesquite.
3: I would, it's not hard to pull the silver skin off, but Al also does his membrane on, but he uses a super hot grill to burn it off at the end basically.
4: Don't be afraid to use the 3-2-1 method if you end up needing to get things done faster! That crutch will help if you need it to. Also may as well throw on some ABTs to appease hungry souls before the ribs are done..!

Hey, Tom, and thanks! Doens't the 3-2-1 method equal 6 hours instead of 4? Is there something I should know about getting it done faster? Otherwise, the straight up 4 hours sounds great!

- Katie

 

[TomKnollRFV]

Hey, Tom, and thanks! Doens't the 3-2-1 method equal 6 hours instead of 4? Is there something I should know about getting it done faster? Otherwise, the straight up 4 hours sounds great!

- Katie

3-2-1 involves foil wrapping etc, it takes long but effectively steams/braises the meat as you are adding liquid etc. So part of the time is the fact you have to take it off, and foil it with cold stuff etc. To clarify when I said don't be afraid to crutch I just meant wrapping it in foil/butcher paper to keep more heat in. Not to foil with juices in this case.

I'm not going to lie; my rib game isn't where I'd like it, and I'm really going based off things I read. Give me a few, I'm going to crack open some of my BBQ books actually.

Edit: Myron Mixon basically says 4 to 6 hours, when the bone seems ready to slide out, it's done. It's really a matter of preference. I've been trying to make bones slide out ribs, and have never gotten to that point.

 

[gmc2003]

Hi, all!

Now, the (semi-noob) questions:

1) What temp, and for how long, and for what results?
2) What wood? The options are Hickory, Apple, Mesquite, or Alder. Leaning toward Hickory.
3) Should I remove the membrane?
4) Any tips or tricks you can share?

TIA!

- Katie

1. I go for FOTB ribs. I use the 321 method as a guide. I like to smoke at 250* and when I see pull back - I wrap for an hour or so. Then it's back on the smoker to reset the bark and set the glaze if I'm using one. I also judge doneness by using the bend test. Pick the ribs up with your tongs about a 1/3 to 1/2 way down. If they bend at a 45 degree angle freely then their done for bite through. If you want FOTB then put them back on the smoker for a little longer.

2. I prefer hickory for pork and beef, but will use apple on occasion.

3. I don't bother removing the membrane. I think it helps keep the ribs moister.

4. The 321 method is for cooking at 225*. The bend test is your friend. You can probe if you have a steady hand and a thin enough probe so you don't hit a bone when probing for temps. My foil juice is mainly: apple juice, butter, brown suger and maybe some type of pepper.

Chris

 

[Xendau]

I personally go 225* until done. Testing using the bend test as well and visually when the pull back is nice. I have found sometimes the ribs do not show pull back as much but still pass the bend test.

 

[SmokinAl]

Sounds like you got some good advice!
Good luck on your first try!
I bet you will do just fine!
Al

 

[crazymoon]

KM13, I too encourage you to start with the 3-2-1 method.It is the easiest and most forgiving way for new smoker folks. The membrane comes off fairly easy just peel a corner up with a knife and then grab the membrane with a paper towel and peel it off. I like hickory but apple and cherry are tasty too. I also do my ribs dry with no BBQ sauce added,anyone who desires sauce has it on the side. I love the taste of the rubbed ribs w/a hint of smoke better than any sauce!. Have fun and I'm sure you'll have some great ribs .

 

[schlotz]

Let us know what you did and well it came out. Plenty a variations (and they all work) to do ribs. It comes down to personal taste, the amount of time and attention you have to put to the task. If spareribs it's a new experience, my suggestion would be to follow a simple (uncomplicated) recipe.

 

[katemail13]

KM13, I too encourage you to start with the 3-2-1 method.It is the easiest and most forgiving way for new smoker folks. The membrane comes off fairly easy just peel a corner up with a knife and then grab the membrane with a paper towel and peel it off. I like hickory but apple and cherry are tasty too. I also do my ribs dry with no BBQ sauce added,anyone who desires sauce has it on the side. I love the taste of the rubbed ribs w/a hint of smoke better than any sauce!. Have fun and I'm sure you'll have some great ribs .

I am only new to spare ribs. I make awesome pork loin back ribs, but i want these to be different. I will be making them tomorrow. Had a day-long set-back. Can't wait for them! I will do 3-2-1. Sounds perfect!

 

[TomKnollRFV]

You know I just had Ribs tonight with Humdinger at a BBQ Joint here, and they use St louis cut ribs. I think maybe my entire lack of interest in ribs is just that I dislike baby backs. I'm curious to see this cook because now I want to try dry style st louis at home..!

 

[RickNessly]

just my two cents...I never had success with back ribs...every time I've done spare, they've turned out really well. I'm not sure why, but I've not tried back ribs in years. I like that spares are thinner/flatter.

I just smoke for around 3 hours, wrap for an hour or two til they're done. Then I throw them on a really hot grill (to firm them up a bit after wrapping) and I paint them with honey. The honey (aside from adding a sweet flavor to the hot rub) makes them turn an awesome color of red/brown. They almost look like they're sauced.

 

[katemail13]

Finally did it. Smoked them with hickory, and decided to do them naked (as seen here: NAKED RIBS, NO RUB, NO SAUCE). They took approx. 7 hours to reach desired doneness, and were incredibly flavorful. Will definitely make them this way again.

Thanks, everyone who chimed in with help!

 

[schlotz]

Yum!!! ;)