Spare Rib Help

[adam15]

I have 2 sets of spare ribs thawed out that I plan on smoking tomorrow. I've never smoked spare ribs and am looking for any tips or tricks someone may have. Any rubs, sauces, hints will be appreciated. I'll be using my 18.5" WSM and plan on a mix of apple and cherry woods. Thanks!

 

[hillbillyrkstr]

Use the 2-2-1 Method. It’s almost full proof. As long as you can keep your smoker temps correct that is.

Smoke at 225

2 hours smoked on your smoker with a dry rub.

2 hours after that wrapped in foil with a little liquid (water, soda, beer, etc...)

1 hour on the smoker after taking ribs out of the foil. Sauce if you like your ribs wet the last half hour.

This is the easiest way to learn how to smoke ribs in my humble opinion. Almost idiot proof.

Good luck,
Scott

 

[KrisUpInSmoke]

I do the same method as Scott. Except that with spare ribs, I do a 3-2-1 method. For baby back ribs, it's a 2-2-1. For the two hour wrap, I put them meat side down with brown sugar, butter and apple juice. They're meat side up when unwrapped.

 

[Brass Man]

Basically use the same method as Kris. One difference, with the brown sugar and butter, I use honey. Since you have 2 sets of ribs, why not do one with the apple juice and one with honey!

Have fun and enjoy. Ribs are the best.

 

[smokinq13]

Same merhod as mentioned above for time and temp... first take the silver skin off the back, trim the rib ends off the top for st Louis style, binding of mustard with a base layer of spg seasoning then main bbq rub... let it tack up a little then put a little more on.

After your first session of smoke, to wrap them i first put a smal layer of brown sugar, bbq rub and vinegar. Put ribs down and do the same to the top of the ribs. Then finish it up with whatever method you're using (3-2-1 or 2-2-1)

 

[flatbroke]

give this thread a read. https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/

 

[wimpy69]

As mentioned above, when doing multiple racks, try different cooking styles and recipes if its your first time with spares. Take some notes and decide which way you want to go. Regardless, it's your taste which will tell you your style. Have fun with it, either way, your gonna be eating ribs and thats always a plus.

 

[chef jimmyj]

Mild Bubba Q Rub (All Purpose)

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder* (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

Note*...Some Chili Powders can be pretty Hot. McCormick and Spice Island are Mild...

Smoked Ribs as easy as 3-2-1

A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ



Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours

1/2 Stick Butter

1/2C Cane Syrup... Dark Corn Syrup...or Honey

1/4C Apple Cider...or Juice

1T Molasses

2T Apple Cider Vinegar.

Optional: Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.

Allow to cool for 5 minutes, pour over foiled Ribs and

run your 2 hour phase of 3-2-1. For the last phase return

the ribs to the smoker BUT reserve any Juice remaining

in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

KC Bubba Q Juice

2C Ketchup

1/2C Brown Mustard (Gulden's)

1/4C Apple Cider Vinegar

1/2C Molasses

2C Dark Brn Sugar

1T Tomato Paste

1T Your Rub

1-2tsp Liquid Smoke

1tsp Worcestershire Sauce

Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.

Use or pour into a sterile jar and refrigerate for up to 4 weeks.

Makes 3 1/2 Cups.

 

[Hawging It]

I have 2 sets of spare ribs thawed out that I plan on smoking tomorrow. I've never smoked spare ribs and am looking for any tips or tricks someone may have. Any rubs, sauces, hints will be appreciated. I'll be using my 18.5" WSM and plan on a mix of apple and cherry woods. Thanks!

I have 2 sets of spare ribs thawed out that I plan on smoking tomorrow. I've never smoked spare ribs and am looking for any tips or tricks someone may have. Any rubs, sauces, hints will be appreciated. I'll be using my 18.5" WSM and plan on a mix of apple and cherry woods. Thanks!

MONEY!! Smoke with Hickory or Pecan or a combo of each @ 250 for 3.5 hours, add the butter, brown sugar and honey to both sides, wrap and place meat side down and cook at 250 until the internal is 206 degrees. I use Killer Hogs rub. Not a heavy salt content in the rub. Good luck.