Baby back and spare ribs

coyote210 · May 22, 2011

So I just got a used Lang 36 patio model reverse smoker. Picked it up last night and fired it up this morning to get the hang of it.

I wanted to do a brisket but I couldn't find a whole packer under 18 lbs. So, I decided to go with 2 racks of baby back and one slab of spare ribs. Enjoy the pics.

adiochiro3 · May 22, 2011

Looks like a great start! Nice new rig there, too! Congrats! And let's see the finished Q-view! Enjoy!

realtorterry · May 22, 2011

Like the smoker!! How about a money shot

coyote210 · May 22, 2011

1 Hour

2 hours

3 hours

some bacon wrapped jalepeno on hour 4 after wrapping ribs

Jalepenos are done!! mmmmmmmmm

coyote210 · May 22, 2011

Just before pullin em out

In the house

Nice crust

Bone pulled right out. Bad pic though, the inside is nice and pink

Nicer shot of the color

All in all it took 5 hours using the 3 2 1 process. They taste awesome!!!

scarbelly · May 22, 2011

Looks like you got the hang of the smoker pretty quick. This is obviously not your first rodeo. Nice job and congrats on the new smoker

SmokinAl · May 23, 2011

Great job! The ribs look delicious!

fpnmf · May 23, 2011

Congrats!!

Looking delicious!!

Craig

Bearcarver · May 23, 2011

Great looking Ribs !!!!

Thanks for showing,

Bear

cmacv · May 28, 2011

Wow! Looks amazing, but how did it take 5 hours doing the 3 2 1 method?

beer-b-q · May 28, 2011

Those Look Terrific...

ecto1 · May 28, 2011

Great first smoke.

get smoked · May 28, 2011

They look GREAT. I've never smoked ribs before. Just starting out basically. Can you explain the 3-2-1 process you mentioned, or provide a link to somewhere that does?

Thanks!

ecto1 · May 28, 2011

Get Smoked said:
They look GREAT. I've never smoked ribs before. Just starting out basically. Can you explain the 3-2-1 process you mentioned, or provide a link to somewhere that does?

Thanks!

3-2-1 is a technique for cooking spare ribs it is 2-2-1 for baby backs. It is far from the only way to smoke ribs but is a good place to start. 3-2-1 stands for smoked 3 hours foiled 2 hours smoked 1 hour. some use less time in foil some don't it is just an outline. I prefer a 4-1-.5 for spares myself and a 2.5-1-.5 for baby backs. You just need to play around with it and see what consistency you like. More time in the foil more tender the ribs. More time on the smoke more smoke flavor. it is a good ratio to live by.

coyote210 · May 30, 2011

LOL, good point. I guess it was a 3-1-1.

yota43 · May 30, 2011

Awesome smoke.

windshield king · May 30, 2011

congrats on the lang nice pics

Baby back and spare ribs

Newbie

Master of the Pit

Master of the Pit

Newbie

Newbie

Gone but not forgotten. RIP

SMF Hall of Fame Pitmaster

Gone but not forgotten. RIP

Gone but not forgotten RIP

Smoke Blower

Gone but not forgotten. RIP

Master of the Pit

Fire Starter

Master of the Pit

Newbie

Newbie

Meat Mopper

Similar threads

Hot Threads