First real attempt at Spare Ribs on Sunday

Discussion in 'Grilling Pork' started by theundadog904, Sep 10, 2013.

  1. Hello all,

    Once again this Sunday ill be back on my small weber grill trying my hands at a rack of ribs. I made an attempt at smoking ribs before and it didn't come out too well lol. But I'm ready to give it another try now that I've actually taken the time to learn about smoking. I'm looking at about a four cook give or take. I personally like hickory (I like to keep things simple) but ready to venture out with some other flavors, What flavor woods will go well with the ribs? Any general advice on the ribs?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
    The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

    The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

    http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
     
     
  3. timberjet

    timberjet Master of the Pit

    Plan for 6 hours. I do ribs on my weber all the time. If you need any advice just ask away.
     

  4. I think they turned out pretty good. I can't wait to dig in!!!!!
     
    Last edited: Sep 22, 2013
  5. sqwib

    sqwib Smoking Guru OTBS Member

    Looks awesome
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks good. Did you foil?
     
  7. @SWQIB thanks @C farmer yes I foiled them during the cook.
     

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