No more 225˚. I'm a convert.

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Newbie question. I see that you used St. Louis spare ribs. If I was going to use baby backs, should I still shoot for a temp of 275? How long would you suggest I cook them?

I'm going to attempt ribs for my first time this Saturday so I'm trying to gather as much info as possible.

Thanks
Sorry to say it, but that all depends. It depends on the meatiness of your ribs, the humidity, the phase of the moon, they way you want your meat to be when it's finished etc.... For me, given the way I like ribs, I'd start with an hour and a half in the smoke, an hour in foil and then maybe 30-40 minutes back on the grate without foil. Just keep an eye on them. There are so many variables it's impossible to give an exact time. Since this is your first attempt, I'd suggest sticking to 225˚ and the 2-2-1 method. The reason being, it's been thoroughly researched and it works. Plus, at the lower temp, it'll give you more leeway. I'm not saying this stuff is difficult, but it does take a good bit of trial and error. I'm hoping you're not doing these ribs Saturday for a huge family gathering or something. If so, I'd get to the store now, stock up on ribs and start doing trial runs!! Also, read through the posts here on baby backs. There's a lot of fantastic information here, much better than any advice you'll get from me. Good luck and let us know how it goes.
 
Sorry to say it, but that all depends. It depends on the meatiness of your ribs, the humidity, the phase of the moon, they way you want your meat to be when it's finished etc.... For me, given the way I like ribs, I'd start with an hour and a half in the smoke, an hour in foil and then maybe 30-40 minutes back on the grate without foil. Just keep an eye on them. There are so many variables it's impossible to give an exact time. Since this is your first attempt, I'd suggest sticking to 225˚ and the 2-2-1 method. The reason being, it's been thoroughly researched and it works. Plus, at the lower temp, it'll give you more leeway. I'm not saying this stuff is difficult, but it does take a good bit of trial and error. I'm hoping you're not doing these ribs Saturday for a huge family gathering or something. If so, I'd get to the store now, stock up on ribs and start doing trial runs!! Also, read through the posts here on baby backs. There's a lot of fantastic information here, much better than any advice you'll get from me. Good luck and let us know how it goes.
Thanks for the reply and great info. First of all, I am not feeding these to anybody but my wife and kids and there is a Pizza Hut close by for backup. I'm definitely trying out a few things first before inviting any friends over. I may take them some leftovers if it works out well or just keep them for myself.
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I think I will go ahead with the 225 - 2-2-1 method as that is what I have read most about and was prepared to try before I read your post.  Hopefully it'll work out well and then I can experiment with different temps and such. It should be a good learning experience regardless of how they come out.

Thanks again,

Jerry
 
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275 will cook faster. Traditionally, folks follows the 3-2-1 method for spare ribs; thus about 6 hours or 2-2-1 for baby back; thuse 5 hours.  This is done at 225 degrees. I did st. louis ribs at 275 and by the 5th hour, it was more than done. 

To answer your question, after the 3rd hour and every preceeding hour at 275, I would check the doneness by using the bending method.  It's really difficult to say when they're done, other than saying, they're done when they're done.
 
I cooked my first ribs on Father's Day.  My smoker won't cook below 240-250.  I cooked Pork Spares and used the 3-2-1 method at 245-250 (mostly 250) and they came out VERY good.  Some of the best ribs I have had.  I think there must be a huge amount of leeway when cooking spares.  I was concerned about the higher temps but just kept an eye on them.  I didn't have any issues with fat at all.  They were extremely juicy and tender, but still had texture.

http://www.smokingmeatforums.com/t/123410/finally-my-first-rib-smoke-qview-updated-w-finished-qview
 
DANG IT, THESE RIBS ARE GREAT!!!

I used Jeff's rub last night on some baby back. Today, I smoked it at 275 degrees. 3 hours later, ABSOLUTELY PERFECT!!!

225 is dead.  275 degrees is on!!!
 
I used my MES and loaded a tray of Pitmasters pellets into my Amnps.
I just set the MES to 275 and allow it to do its magic. I don't know if the internal is actually 275. Personally I don't care. All I care about is the final product which in my opinion taste better than low and slow 225 degrees. Next weekend I may do some st. Louis ribs. If so, I'll post some pics.
 
DANG IT, THESE RIBS ARE GREAT!!!

I used Jeff's rub last night on some baby back. Today, I smoked it at 275 degrees. 3 hours later, ABSOLUTELY PERFECT!!!

225 is dead.  275 degrees is on!!!
Did you foil or was it just a straight 3 hrs and done? Was going to do 2 racks of St. Louis style  on Saturday and was going to try the higher temps. Was thinking 4 and done.
 
I never foil my ribs. I just smoke them at 275 degrees. But I previously posted about the Johnny Trigg method and Good Ol' Smoking Husker gave me the following information, which I plan on using on Saturday:

Keep in mind he doesn't like his ribs...too much like candy. I make mine similar to this but cut back on the brown sugar and softened clarified butter.

Johnny Trigg uses well marbled ribs, trimmed to 3.5 inches with excess meat and membrane removed. He uses Rib Tickler Rub and black pepper. Let's rest 45 minutes before putting on the smoker. I've read he sprays/spritzes with apple juice hourly but I've never seen him do it. He smokes them meat side up with pecan and cherry at a temp of 275* for approx. 2.5 hrs. Uses Squeeze Parkey in a wave pattern on the aluminum foil, handful of brown sugar, 3-4 runs clover honey and a 1/2" wide stripe of Tiger Sauce, then places the ribs meat side down on the wrap mixture and repeats the process on the bone side and adds 1/4 cup apple juice, closes the foil up tightly, wraps with another layer of foil and returns to the smoker for another 1.5 hrs or so. He unwraps and glazes them with a sauce made of tomato sauce, molasses and corn syrup and in the smoker for 1 hr. Re-glazes after he removes from smoker and slices with an electric knife.

Here's a list of ingredients:

His Rub: Salt, Paprika, Sugar, Garlic, Black Pepper, Red Pepper, Brown Sugar and Onion Flakes; 

Foil Wrap: Squeeze Margarine, Brown Sugar, Clover Honey, and Tiger Sauce;

Sauce/Glaze: Tomato Sauce, Molasses and Corn Syrup

He uses Lawry's Season Salt on his pork butt. 

Here's a link I found for Myron's pork butt: http://www.epicurious.com/articlesg...cipes/recipes/food/views/Pork-Shoulder-365431

his ribs http://abcnews.go.com/GMA/recipe?id=13800607

his cupcake chicken: http://www.oprah.com/food/Myron-Mixons-World-Famous-Cupcake-Chicken
 
I possition my rib smoker thermometers ( all 4)  with 300 pointed straight up, and that where I look for the red pointer to be.  I know everyones smoker will read different, but the rule of thumb down here in Florida is do them on Oak and keep them between above 275 and below 325.
 
I have also done baby back ribs (last batch was 6 slabs at the same time) using the 2-2-0.5 method with the MES40 set at 275°F and the ribs turned out great! The meat had great pullback with just the right amount of crisp on the outside that I like with the white meat showing off its moisture on the inside!

2-2-0.5 method

2 Hours using AMNPS (http://www.amazenproducts.com/SearchResults.asp?Cat=12) Pitmasters Choice (filled only one row of the AMNPS with the pellets). Ribs are bone side down.

2 Hours in aluminum foil with a 1/4 of Apple Juice (at start of 2 hours in foil) completely sealed. Ribs are bone side down.

0.5 Hours bare back (NO FOIL) rib side down for the crispiness on the outside.

All who ate raved on how good they came out. 

Sorry I do not have pictures to show. On my next smoke I will get a friend to document all with pictures!
 
Wooa! I just setup for another Boston Butt and found out my wife bought a fresh ham by accident. I think this will be a little longer smoke than I expected.
 
Ok, I'm going to give this a try tomorrow. 3 racks of St. Louis style @ 275. I was thinking of 2-1-1, does that sound about right?
 
Ok, I'm going to give this a try tomorrow. 3 racks of St. Louis style @ 275. I was thinking of 2-1-1, does that sound about right?
 I went 2.5/1.5/1 today but i couldnt keep 275 for the whole time. Anyhow, worked out well at an average of 255/260 but i probably should have gone 2.5/2/1 for perfection.
 
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