First time smoking

Discussion in 'Pork' started by travisb6989, Jul 5, 2014.

  1. travisb6989

    travisb6989 Newbie

    Hey guys. New to the site and smoking BBQ. My wife and I love BBQ and have been spoiled by my brothers efforts with his smoker. Well she recently bought me one for my birthday and I want to give some ribs a shot tomorrow.

    Does anybody have some pointers for me to follow and things to pay close attention to?

    I would like to do some wet ribs. I remember seeing it done wrapped in foil with brown sugar, honey, a dry rub, and possibly some OJ or pineapple juice.

    Any advise will be greatly appreciated.
  2. knifebld

    knifebld Smoking Fanatic

    Hey Travis, just noticed this post....did you ever try out those ribs?
  3. travisb6989

    travisb6989 Newbie

    No I have not yet.
  4. knifebld

    knifebld Smoking Fanatic

    Ok no worries, well if you ever think about smoking anytime soon hopefully you try posting your questions again. Although this forum is absolutely amazing, I have noticed that some posts sometimes get missed and never get replied to...nothing personal just happens sometimes.

    In regards to ribs, you can always type 'baby back' in the search menu and you will find a great deal of info. The method of choice seems to be the 2-2-1 method (2 hours unfoiled, 2 hours foiled, and 1 hour unfoiled). Most will add Brown sugar and butter during the foiling stage and mop with sauce during the final hour...but honestly there are so many subtle differences to everyones technique...just get in there and try something until you find a method that you like.

    The doneness also depends on you like fall off the bone, or do you like a little tug on them...either way, smoked ribs are awesome!

    Hope to see you around the forum. Cheers!
  5. red dog

    red dog Smoking Fanatic

    Welcome to the forum Travis. What kind of smoker do you have? This might help when it comes to suggestions and advice. The 3-2-1 method for spare ribs and the 2-2-1 method for baby backs apply when cooking at temps around 225. Most use some type of dry rub during the first couple of hours and then wrapped in foil with a wet sauce for wet ribs during the second stage, followed by another stage unfoiled to create a crispier bark on the outside. You can skip the last stage if you prefer a wetter rib. My last 2 rib smokes I did at higher temp, 265-275, mopping occasionally and didn't foil at all. Brushed BBQ sauce on before serving and everyone said they were the best I've done to date.

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