Want that perfect bite for spare ribs

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JustinScottSoCal

Newbie
Original poster
May 19, 2018
1
0
Hey everyone, I’m new to the smoking meat forums and I need some advice. It seems like every time I smoke spare ribs with the 3 2 1 method they are always way too fall off the bone, and there is too much grissle to make it but through tender. Wondering if y’all have some advice on maybe trimming or smoking times to wrap times that make it more of a better bite, honestly I don’t even want it fall off the bone, I would like there to be a little tug
 
Gave up on wrapping ribs years ago. Too much fussing and it gets into beer time ;). We like a clean bite, and definitely do not like FOTB as we believe at that point the flavor has been reduced. If there is obvious fat I trim them up. Lightly salt if not 'enhanced' & let sit for 20 min then spray with canola oil followed by the rub(s) of your choice. Usually smoke at 250º. Spray with apple juice every hour. Somewhere around 3h30m-4h the toothpick test says its time to sauce. After that 20 minutes more for it to set, then pull.

The sauce we use has been a family favorite for years, Rum Sweet Heat.
 
Practice, practice.

Al has a thread where he smokes ribs to an IT of 195F, no wrapping.

I used to use the bend test, but now use Al's method, but really pay attention to how they probe. Personally I'm closer to 200F IT. I only smoke spare ribs, untrimmed most of the time.

I generally smoke at 225F to 250F, unwrapped. Time can be anywhere from 5.5 hours to 8, depending on the size of the untrimmed ribs.
 
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Sorry can't help you with the perfect bite, as my family prefers FOTB ribs, but if you see any excess fat before you start cooking take it off. You can also try to cut down on the wrap time by a half hour. My probe isn't small enough for me to get an accurate reading between bones so I rely on the bend test.

Chris
 
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