Pork spare ribs

nmaust

Meat Mopper

Original poster

Jul 4, 2013

151

25

Dallas-Ft. Worth

• Nov 24, 2013

• #1

This was a partial rack, so I did them 2-2-1 at 250. The flavor and color was awesome, & they had a great smoke ring, but they weren't quite tender enough.

 

bmudd14474

Legendary Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Jun 1, 2008

9,579

3,296

Florida

• Nov 25, 2013

• #2

Looks great. If you want more tender then do 2-2.5-1 or 2.5-2.5-1

 

wally151

Newbie

Nov 26, 2013

3

10

• Nov 26, 2013

• #3

I'm a newbie at smoking.  What does the 2-2-1 and  2 - 2.5 to 1 mean?

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Nov 26, 2013

• #4

Hours on smoker-hours foiled-hours back on smoker naked. please introduce yourself in roll call. the pork forum has lots of great info, check out pork sticky.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Nov 26, 2013

• #5

nmaust said:

This was a partial rack, so I did them 2-2-1 at 250. The flavor and color was awesome, & they had a great smoke ring, but they weren't quite tender enough.

Click to expand...

I think 3-2-.5 since I have a very similar rack on right now. I am two hours in and they dont look ready to foil yet for me.

 

Last edited: Nov 26, 2013

trigus

Newbie

Nov 22, 2013

18

10

Arizona

• Nov 27, 2013

• #6

3-2-1 @ 225.

3 hours bone side down, 2 hours foiled meat side down (a little liquid of choice,) 1 hour bone side down w/sauce.

2 weeks ago I did 8 racks - brined for 4 hours - rubbed - membrane demoed after 3 - thin vinegar based sauce add on 2 - thick sauce added on 1 - had to use a fish spatula to lift off grate. Meat was tender, juicy, falling off bone.