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sparerib weekend

Discussion in 'SMF News' started by pappyvic, Feb 18, 2011.

  1. pappyvic

    pappyvic Newbie

    well guys going to try my hand at pork spareribs this weekend. the last time i did baby backs and used the 3-2-1 method and they were a little dry. any suggestions?
     
  2. les3176

    les3176 Master of the Pit

    Try doing babybacks at 2-2-1....3-2-1 is more for spares. Try doing a spritz every hour or so with juice or cola.Then when you foil hit em again with some juice and foil tightly.You can also increase your foil time to help to tenderize them more. Like a 2.5-3-1.5 something along those lines. Thats the fun of smoking is to play around and see what works for you!!! Good luck and don't forget the qview!!
     
  3. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    start with 3-2-1 and adjust next time. You wont be disappointed.
     
  4. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    go  3 2 1  and foil with juice on the " 2"  they will be just fine
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    If you are doing BB's do the 2-2-1 and with your spares do the 3-2-1 and they will be AWESOME! Did you trim them up to the St. Louis style???
     
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yep, 3-2-1 for spares, 2-2-1 for bb's, works every time. 
     
  7. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    keeping the heat low and steady helps with mine, get better color in them also.  (200-225) I don't use the foil anymore just keep the heat lower. Play around and you will find the best way for your smoker.  I have a small book I keep rough notes in for things like this.  Outside temp and humidity and temp control.  Mainly because I can hardly remember my own name the note 'clarify' things for me.

    Good luck and make sure to add the photos. [​IMG]
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I'm with SmokeyMo, I don't foil anymore. I just cook at a lower temp and use the bend test to know when they are done.
     
  9. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    You know guys....I like the foiling okay but I just don't get the bark I want!  I love a nice crispy bark along with a nice juicy rib that bites clean off the bone.  Not falling off the bone, biting clean off the bone!  I've had success both ways.
     
  10. okhickoryinn

    okhickoryinn Newbie

    Spareribs - Yellow mustard & brown sugar topped with a good dry rubs - low and slow indirect heat 3-4 hours
     
  11. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Try foiling, then instead of putting them back in the smoker after the foil put them on a hot grill and sauce them. The outside gets nice and caramelized with a crispy bite, but the inside stays nice and tender - best of both worlds!
     
    pgsmoker64 likes this.
  12. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

     
  13. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Sorry, meant to comment on the "quote"

    Anyway, Thanks JR...I've tried that before and it's okay, but I found that if I do a 2-1.5-1.5 I still get the tenderness and a better bark, and I don't have to fire up the grill.  :)
     
  14. cisco1

    cisco1 Newbie

    CAN ANY 1 TELL ME WHAT ALL THEM NUMBERS MEANS? AND ALL THE DIFFERENT VARIATIONS? HA! I'M 75 YRS YOUNG AND STILL NOT MUCH SMARTS LOL
     
  15. hova1914

    hova1914 Smoke Blower

    3-2-1 method is a way to smoke ribs from start to finish. 3-2-1 represents the amount of hours the rack of ribs cook at each stage. In other words, the ribs smoke for 3 hours, wrap for 2 hours and cooks without smoke for the last hour. Total, the ribs will spend 6 hours on the cooker.
     
  16. hova1914

    hova1914 Smoke Blower

    Of course people vary these numbers for different reasons (ie: 2-2-1 method because you're doing baby back vice spare or because your ribs are dry) but the method is the same. The first number is the amt of time smoked, second is amt of time wrapped, and 3rd is amt of time unwrapped without smoke