Pork spare ribs

Discussion in 'Pork' started by nmaust, Nov 24, 2013.

  1. nmaust

    nmaust Meat Mopper

    This was a partial rack, so I did them 2-2-1 at 250. The flavor and color was awesome, & they had a great smoke ring, but they weren't quite tender enough. [​IMG][​IMG][​IMG]
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great. If you want more tender then do 2-2.5-1 or 2.5-2.5-1
     
  3. wally151

    wally151 Newbie

    I'm a newbie at smoking.  What does the 2-2-1 and  2 - 2.5 to 1 mean?
     
  4. timberjet

    timberjet Master of the Pit

    Hours on smoker-hours foiled-hours back on smoker naked. please introduce yourself in roll call. the pork forum has lots of great info, check out pork sticky.
     
  5. timberjet

    timberjet Master of the Pit

    I think 3-2-.5 since I have a very similar rack on right now. I am two hours in and they dont look ready to foil yet for me.
     
    Last edited: Nov 26, 2013
  6. trigus

    trigus Newbie

    3-2-1 @ 225.

    3 hours bone side down, 2 hours foiled meat side down (a little liquid of choice,) 1 hour bone side down w/sauce.

    2 weeks ago I did 8 racks - brined for 4 hours - rubbed - membrane demoed after 3 - thin vinegar based sauce add on 2 - thick sauce added on 1 - had to use a fish spatula to lift off grate. Meat was tender, juicy, falling off bone.
     

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