Need help with smoked spare ribs

Discussion in 'Pork' started by smokinfam, Jul 3, 2011.

  1. smokinfam

    smokinfam Smoke Blower

    hey everybody,

    Last Friday night I had the pleasure of eating at Dinosaur BBQ in Syracuse NY.  I had a rack of ribs.  Oh my!  They were hands down the absolute best smoked ribs ever.  What I liked was that they were crispy, yet tender.  The meat came easily off the bone.  I told my wife that I've got to try and duplicate this in my GOSM smoker.  My attempt at ribs last summer flopped.

    I found that Dinosaur BBQ posted their recipe below.  I notice that everyone on these forums seems to use the 3-2-1 method which I can't seem to figure out what this is ?  Anyway, I don't notice that Dinosaur mentions this method in their directions.  What would everyone suggest I do?  I am looking for ribs which are crispy on the outside and tender on the inside.  I like a tasty crust on the outside, not mushy.

    Here is the link to Dinosaur BBQ's smoked ribs recipe and directions:

    http://abcnews.go.com/GMA/recipe?id=7647583

    I am planning on buying some spare ribs tonight to prepare for smoking tomorrow morning.  I am going to take the ribs to a church July4th party later tomorrow.  Any feedback would be much appreciated.

    thanks.
     
  2. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    The 3-2-1 method is 3 hour in the smoke, 2 hours wrapped in foil and 1 hour out of the foil and back on the smoker to firm up the ribs. Foil will make the meat fall off of the bone. Hope this helps.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Another variation of the 3-2-1 is when you take them out of the foil for the last hour, put them on a gas or charcoal grill at about 350. We sauce them & flip them over a few times until they get that crispy outside on them. We have been doing ribs this way the last few times. As a matter of fact there is a rack in the smoker as we speak. I guess I will have to take some photo's & start a thread tomorrow. Good luck with yours.
     
  4. You got good advice there...from Al and RP, If you want them crispy...you need to sauce them after they come out of the foil ...and finish them on the grill. I indirect heat them for the first half hour on the grill...then move them over the heat to finish them off. 

    Also and this is important...Don't forget the Q-View.[​IMG]
     
  5. smokinfam

    smokinfam Smoke Blower

    So what about marinating overnight?  I've got a rub recipe already.  I read somewhere that I shouldn't apply the rub until 2hours before I start smoking.  So should I put anything on the ribs overnight tonight or just leave them plain and wrapped in plastic?

    thanks.
     
  6. raptor700

    raptor700 Master of the Pit OTBS Member

     Most folks like to rub and refrigerate overnight, then add more rub before smoking.
     
     

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