We've been doing it all wrong!

[s2k9k]

I just picked up some baby backs and noticed there were instructions, so no more 3-2-1 or 2-2-1 for me, I can get er done in 2hrs 12 mins!!!

 

[barneypoo69]

Sorry my friend.....I'll keep smoking 'em awhile longer............

 

[brdprey]

you go ahead and try that , oh with qview and grade it on a scale of keeper or garbage..........i mean 1-10

 

[mdboatbum]

Ok, y'all can laugh at me, but I've actually used a (sort of) similar process on spares with good results. We were going to a dinner party and I volunteered to bring ribs. As I wanted to finish them in the mini WSM, and we'd have to bring it with us, I didn't really want to have to clean it out, load it in the car etc.... at the last minute. So, I cheated. Cleaned out the WSM and got it ready to travel the day before. Then on the day of, I rubbed the ribs and put them in a foil roasting pan with some beer and cider vinegar. Meat side down. Covered tightly with foil and baked at 275 for about 2 and a half hours. Out of the oven, into the car and over to the friend's place, fired up the mini with a full chimney of lit natural briquettes and 5 chunks of hickory. I wanted a LOT of smoke, and it wanted between 275˚ and 300˚. I put the wood in first, then dumped the coals on top. Vents wide open. I had forgotten to bring the ET-732, so I was guessing on the temp, but the smoke got thin and blue in about 15-20 minutes and I shut all the vents to about half. About an hour and 15 minutes later, I basted them with sauce, and 20 minutes later they were done. Quite good, tender, juicy and not falling off the bone. And plenty of smoke flavor.

 

[rtbbq2]

Some of the recipes that come with smokers are just as dumb...Who ever writes thes recipes surely has never eaten their own cooking..............

 

[chef jimmyj]

Ok, y'all can laugh at me, but I've actually used a (sort of) similar process on spares with good results. We were going to a dinner party and I volunteered to bring ribs. As I wanted to finish them in the mini WSM, and we'd have to bring it with us, I didn't really want to have to clean it out, load it in the car etc.... at the last minute. So, I cheated. Cleaned out the WSM and got it ready to travel the day before. Then on the day of, I rubbed the ribs and put them in a foil roasting pan with some beer and cider vinegar. Meat side down. Covered tightly with foil and baked at 275 for about 2 and a half hours. Out of the oven, into the car and over to the friend's place, fired up the mini with a full chimney of lit natural briquettes and 5 chunks of hickory. I wanted a LOT of smoke, and it wanted between 275˚ and 300˚. I put the wood in first, then dumped the coals on top. Vents wide open. I had forgotten to bring the ET-732, so I was guessing on the temp, but the smoke got thin and blue in about 15-20 minutes and I shut all the vents to about half. About an hour and 15 minutes later, I basted them with sauce, and 20 minutes later they were done. Quite good, tender, juicy and not falling off the bone. And plenty of smoke flavor.

 Since you went first...Ok I admit I did this until I learned better. Going one step further, check this video of Food Detectives comparing Liquid Smoke Baked (I think Grill finished) ribs and Smoked Grill finished ribs...I have done this in January with 2' deep snow between me and the smoker but Broiler finished. Ok in a pinch...JJ

 

[eman]

Most of the time if you eat ribs out somewhere this or a variation of this is how they are prepared.

 Especially if it is not a BBQ place

 

[venture]

Nope.  Aint buyin it.

Here is the right way from the BBQ experts at Fox News:

http://magazine.foxnews.com/recipe/fall-bone-barbecue-ribs

Good luck and good smoking.

 

[s2k9k]

Nope.  Aint buyin it.

Here is the right way from the BBQ experts at Fox News:

http://magazine.foxnews.com/recipe/fall-bone-barbecue-ribs

Good luck and good smoking.

That says 5-7 hours, way to long for me!