Need help on some ribs

Discussion in 'Roll Call' started by newboybbq, Jun 27, 2013.

  1. Hello I cooked some spare ribs for the second time ever using a grill/smoker but for the life of me I can't control the temp it took me a bout 2 hours to reach internal temp of 190 and need advice on sprit zing and mopping all the above thanks new to the BBQ world
  2. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 900,000 posts describing it!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

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    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

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  3. Newboybbq [​IMG]

    We have to know more info. you did not tell us what you are using.  You don't cook ribs by temp. You cook them by time. You might want to start a new thread in the rib section. When you get a chance. would you update your profile info.

    Happy smoken.

  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us!

    If you didn't read the Terms of Service notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. For example with rule #11......"Off Site Links are not allowed here at SMF".

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  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

    Do some reading about 3-2-1 spare ribs or 2-2-1 baby back ribs.  As far as spritz goes, I don't spritz too often, but when I do its usually just apple juice.

  6. Hello I don't have professional equipment just a grill / smoker with only a smoke stack to regulate heat and smoke no vents on bottom I use regular Kingsford charcoal and hickory wood chunks presoaked with a tin pan of water for moisture under the ribs I use BBQ seasoning which was to salty and store bought BBQ sauce I want to know if my equipment needs to be upgraded to control proper cooking or any trick to use what I got also some rub I ideas and sauce and also the wrap with foil trick I tried but dried my ribs up apparently I need lots of help thanks again for your feed back and help to get me started in the bb q world
  7. To be able to cook well. You have to be able to control temp.

  8. practice practice practice! heat management/temp control is essential in Q'n...
  9. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hi Newboy and welcome to SMF!

    If you don't have vents on the bottom of your smoker you will NOT be able to control temperatures, and as mentioned by Mule and T&B, temperature control is essential for good Que.  There are many options available for smoking just depends on your budget.  My favorite smoker in my stable is the WSM.  The 22.5" goes for about $400.00.

    Good luck,


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