First time RIBS!! W/QVIEW thanks for all the advice!!!!!

Discussion in 'Pork' started by bluebombersfan, Apr 16, 2011.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I have built up enough confidence to try out some ribs for sunday dinner tomorrow.  The wife also invited my bro and his wife which means I will have even a bigger group of critics!  My plan was to rub them down now with a little mustard and then Jeff's rub then put in the fridge overnight.  Then tomorrow smoke for 3 hours @ 250 then foil for 2 hours then back on grill for 1 hour with some of Jeff's BBQ.  Do any of you rib pros have some advice for a guy?  I really want to impress with these ribs!!! 

    [​IMG]
     
  2. chaze215

    chaze215 Fire Starter

    Sounds like you have a good plan in place. The only thing I could add is that when you foil them up, you may want to add some apple juice before you wrap them up. This will give a nice flavor and keep them moist. Good luck and dont forget the Qview!
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Sounds like you have the 3-2-1 method dialed in although at 250 it 'might' not take all that time. If you haven't thought of it don't forget to add some liquid to the foiling...good splash of apple juice or beer. Some will also add some brown sugar and/or honey at this point also. That's personal preference. Only other thing I might suggest is to maybe try some of the ribs without foiling so you can have some of both....seems like you have varied pieces in the packs to play with. Allow yourself enough time to get them done to have a stress free gathering. Critics can be a bitch..lol....food is always so subjective. Maybe throw on some chicken legs or wings for variety to munch on ahead of dinner....knock their socks off. If you haven't done so check the search tool for ribs...mucho info in there...have fun
     
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Should I maybe go a little lower?  Maybe 200?  I like the idea of not foiling some and having a few different ways.  If I do some without foil how do I keep them from drying out?  Should I keep basting those ones??
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    Coupla ways...you can add them a little later, or pull them sooner, wrap and keep warm in a cooler or very, very low oven. I would say most guys run around 225, may take a tad longer....a lot will depend on the ribs, they be ready when they're ready...so be prepared to foil and hold for a bit just in case. 3-2-1 really just a guide, many will go 3-2-1.5. You have to find whats best for your liking. SmokingAl did a non foil rack for a straight 6 and they looked beautiful
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Thanks for the advice Chef Willie!!!
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    I agree with Chef Willie about the temp---225˚/230˚, but those look like Baby Backs. If they are, I would try 2-2-1 on them.

    Bear
     
  8. ravanelli

    ravanelli Fire Starter

    Don't forget to remove the membrane from the back of the ribs, if it hasn't been done already.  Removing the membrane aids smoke penetration and it's a better texture.
     
  9. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    When I do back ribs, I take them out of the fridge as I am head out the door to light the Egg.

    I rub them and toss them on the cooker. I shoot for 230 degrees for 4ish hours.

    Good luck - just remember, your wors ribs are probably still better then the best ribs your guests have ever had.
     
  10. retread

    retread Meat Mopper

    When I foil, the liquid I add is a 1/2 apple juice 1/2 bourbon mix
     
  11. Just stick with the Thin Blue Smoke; it sounds like you've got the rest under control. [​IMG]

    -Hex
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck & don't forget the Q-view!
     
  13. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    [​IMG]

    A quick shot in the MES

    [​IMG]

    a nice cloes shot before they were foiled.  I did half with just sea salt and ground pepper.  The rest with Jeff's Rub.

    [​IMG]

    All Done!!  They were fantastic!!![​IMG]

    Did some baked beans that I got off this site too!!!!!!!  thanks for all the help guys these ribs were outstanding.  The wife finally understands why I got the smoker!!!!!!!!

    [​IMG]
     
  14. Great job on the finished smoke...they won't be your last racks of ribs. Those ribs look like they were nice and juicy. Nice pull back on the bones also.[​IMG]
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup!

    Everything looks mighty tasty from here!

    Bear
     
  16. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great BBF...
     
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Great looking chow!!

      Craig
     
  18. rbranstner

    rbranstner Smoking Guru OTBS Member

    Success!
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job Man! Everything looks delicious!
     
  20. lexoutlaw

    lexoutlaw Smoke Blower

    all these rib pics are making my mind up for my weekend choice....look good
     

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