Spare Ribs

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

inkjunkie

Master of the Pit
Original poster
Nov 25, 2014
2,020
50
Doing ribs tomorrow on the BGE. Ernie got them ready...

cleaned out the ash and filled it with Mesquite. Have only done ribs in the MES....and have been putting them in bone down....safe to assume they should be done the same way?
 
I always do mine bone side down on my WSM, are you going to foil them?  I'm doing ribs without wrapping in the morning.  I've always done a version of the 3-2-1 method before.  Happy smoking!

Mike
 
I always do mine bone side down on my WSM, are you going to foil them?  I'm doing ribs without wrapping in the morning.  I've always done a version of the 3-2-1 method before.  Happy smoking!

Mike
Will be foiling. Does not foiling them alter the "2" step?
 
Will be foiling. Does not foiling them alter the "2" step?
I don't know about altering, I'm just going to smoke for 5 hrs straight, then check.  I will add sauce during the last hour, just don't know when the last hour will be.  It may take 7 hrs total.
 
Was more like 3-2-.5. Best ribs, hands down, that I have ever made...
never had that much of a ring when done in the MES40 with the AMNPS. Have a question about the "probe test" but that will have to wait...
 
Normally you don't want to go over I'd say 300- 325* for hot and fast...I'd say the average is 250-275*  At the higher temps they cook way faster so be sure to start probing at around  2 1/2 to 3 hours so you can gauge how much longer they might need or if they are actually done. 
 
I do ribs at 250, they took about 7 hours last time without wrapping.  I test doneness with the bend test, not internal temp.  When you lift one end of the rack and it forms a nice curve, they are done.  Happy smoking!

Mike
 
No tender test needed , the bend test is my Rib test . Put them in close the lid for 5 hrs. , then pick-up with Tongs (not Thongs , way too hot for that) .

 Love my Ribs . . .

what I mean
icon_question.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky