Ribs a cooking NOW!

Discussion in 'Pork' started by raven1911, Dec 31, 2007.

  1. raven1911

    raven1911 Fire Starter

    Well the ribs have been on about 1.5 hours now and I was wondering if I need to baste them? I am using the 3-2-1 method and I know to take them off around 3 hours or so and put them in foil with some apple juice baste, but do I need to baste them in the smoker now?? First time smoker as you can see.

    The ribs only hit 200 deg the first hour so I might need to up the temp for the next couple hours. Figured out the vent at the top wide open heats the darn smoker up more[​IMG] Let me know what you think. I am taking pictures as I go along to post.
  2. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Should be ok to baste/Spritz them. Definitely do it when you foil them.
    200*, are you talking about the smoker temp or the meat temp?
    If somker temp, raise it up just a little and you will be ok.[​IMG]
  3. flash

    flash Smoking Guru OTBS Member

    I spritz them with apple juice/apple cider vinegar mixed 50/50.
    Post some pics. [​IMG]
  4. raven1911

    raven1911 Fire Starter

    Yeah, sorry that 200 deg would be smoker temp. I haven't taken the meat temp yet and will probably spritz them with apple juice, as I don't have any apple cider. I'll go do that now....
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    ribs is a type of meat you don't take meat temps off.......too thin of meat....and a chance of getting to close to hitting a bone........ribs are more of a time thing........btdt kinda thing.......

    butt spritz em.........maybe last 1/2-1 hour........mop em with bbq sauce.......do you plan on foiling me?
  6. raven1911

    raven1911 Fire Starter

    In the foil now for about 2 hours.....I am working on the pictures....
  7. raven1911

    raven1911 Fire Starter

  8. raven1911

    raven1911 Fire Starter

    Well the ribs turned out well, but my Tritip was the hit. I think I cooked it a bit too long (3 hrs) as it appeared dry but tasted moist. Good smoke ring around it. The tritip was gone at my new years party really fast. Still have a lot of ribs around. I thought the ribs would be a bit more fall off the bone, but maybe I didn't cook them correctly (which is probably the case). The taste was really good though.
  9. badss

    badss Meat Mopper

    Howdy Raven,
    On the ribs...I usually wait to foil until I get about 3/8 or 1/2 inch pullback on the bone. As I am waiting, I will mop with Jeffs BBQ sauce a couple of times when I change out my chip cans. Once you get the pull back and you foil...you'll end up with fall off the bone meat. At least with my smoker that is what I've found. Cheers!
  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Raven, the ribs sure look good! [​IMG]
  11. cman95

    cman95 Master of the Pit SMF Premier Member

    Looks like you got it going on Raven!
  12. flash

    flash Smoking Guru OTBS Member

    Didn't fall off the bone ??? Did you pull the membrane off the back side of the ribs before smoking?? That will make them a might chewier. And what smoker temp did you end up with on average?
  13. badss

    badss Meat Mopper

    excellent point Flash....see thats what this place is all about!

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