smoked my first ribs on the brinkmann smoke n pit

[firelock]

hi all, Well i smoked a 3.5lbs rack of ribs for 6 hours and they were not done.?. put them in the oven for 1hour 20min. NICE. But still I thought they would have been done. Did all the mods. temp was at a steady 250 on the left side and 225 on the right. Any thoughts...thanks........Anthony

 

[davidhef88]

Were they spares, baby backs? Are you sure your temps were right? Did you foil? Not foil? Were you doing a lot of peeking?

Here is a link to some rib cooking methods.

http://www.smokingmeatforums.com/t/64974/3-2-1-2-2-1-2-1-1

 

[firelock]

hey thanks for the post. it was a rack of pork spare ribs. I cut it in half rubbed them with Stubs. put on the rack naked for 3 hours. sprayed them with apple juice every hour. put on at 9.30am foil wrapped at 12.30pm. at 1.30 i put back on the rack naked. took them off at 3.30pm.
I have 2 after market thermometers. water tested.right on. no peeking. total of 6 hours. I thought it would have been done by then...
 

 

[firelock]

BBQ sauced them the last 2 hours. Like I said I put in the oven at 350. covered for an hour. then 325 for 20min. more. they were Tasty......
But I would liked to think I would not have to do that.

 

[jarjarchef]

Use the 3:2:1 method......
3hrs in smoke, 225 and no spritz
2hrs wrapped with a few liquids and spices. I like Johnny Triggs, but many others like it.
1hr back in the smoke to set your BBQ sauce or glaze

Now hose times are guides. Use the bend test. If you lift the ribs from about 1/3 the way down with tongs across the bone. You should get about 45 degree bend. At that point you are close and start step 2 and that is really a guess on the time. If they are cooking faster you can cut back on the 2hrs and or adjust the final step to less than an hour. If they are taking longer keep in step 2 longer...

Lots of threads and recipes on SMF...use the search bar and you will find a ton of info.

 

[firelock]

Hey thanks jarjar. I'm just gonna have to practice
 

 

[jarjarchef]

Hey thanks jarjar. I'm just gonna have to practice

 

That is the best part of this. You get to eat!!!!!!

I keep notes of my cooks. I will only change 1-2 things from one cook to another. Never 2 in the same area. I may change the seasoning and something cook related like my tuning plates. But never the rub and sauce or wood and tuning plates. This way I can tell what the effects are with the changes I made. I know it is a bit much, but it helps me......