Ribs for the first time.

Discussion in 'General Discussion' started by bobbyt, Feb 15, 2016.

  1. Going to be trying pork back ribs for the first time. Already in the fridge with dry rub and sauce. What I've been seeing is smoke at 225 for 4-5 hours. We have 6pieces with a total weight of 5-6 pounds. I'm using apple and hickory chips.
    Any tips would be appreciated.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Most guys use the 2-2-1 method for BB ribs. That's 2 hours in smoke @ 225, then wrap  them in foil with some apple juice for 2 hours at 225. Then unwrap and put back on the grate for 1 hour. Some put sauce on them the last half hour.

    Use the search & type "2-2-1 method".

    Good luck,

  3. phatbac

    phatbac Master of the Pit

    for baby backs or pieces if that is what you have hit it will about 2:15 of smoke. Wrap in foil for about hour and half put some liquid in the foil with the ribs (i prefer some vinegar mixed with apple juice, you can also use some butter) you can put a little brown sugar and/or honey as well if you want them sweet (sweet ribs are good). then after that hour an half check them if they are about the tenderness you want move on the the next stage if you want more tender wrap back up and go 15-20 minutes more. ( i wouldn't go much longer or they would be mush ribs (yuck))

    then put them in the oven or on a hot grill with some sauce ( brush on lightly) (whatever you like) for like 20 minutes or so at 300-325 to set the sauce.

    tastes good when i do it!

    hope this helps!

    Happy Smoking,

    phatbac (Aaron)
  4. So I think I screwed up already. Last night I put the dry rub on and the BBQ sauce and into the fridge it went. Sound like I shouldn't have put the sauce on. If I cook it longer at lower heat will this be better and not burn the sauce.
  5. phatbac

    phatbac Master of the Pit

    if you don't take it above 220 or so you should be ok sauce wise but if it chars a little your color wont be as good but flavor of the meat should be fine unless you really char it.  if you run a little lower then you times may need to be a little longer, but i don't think all is lost. just take it low and slow and you should be alright.

    Happy Smoking,

    phatbac (Aaron)
  6. Thanks. Not working today so have all day to watch them.
  7. joe black

    joe black Master of the Pit OTBS Member

    Bobby, The sauce really won't matter as any sugar that's in the sauce probably won't burn anywhere below 300*. Also, the foil step is a real controversy. A lot of folks don't use foil anymore and I'm one of them. The foil tends to make the ribs mushy and overcooked.

    My suggestion is to put the ribs on at 250-275* for 3-31/2 hours naked. Check for doneness with the bend test. When they are at your preferred doneness, sauce/glaze twice at 15 and 30 minutes. You should have some great ribs with just a slight tug.

    Good luck and enjoy, Joe :grilling_smilie:
  8. travisty

    travisty Smoking Fanatic SMF Premier Member

    Ill post in favor of the 2-2-1 method, I've don't it with and without foil and mine have always turned out better and juicier with the 2-2-1 (with foil wrap on second 2 hours). I've never had mine have an overcooked or mushy taste or texture and done the 2-2-1 over 2 dozen times. On the other hand I've down without any foil wrapping myself 3-4 times, and had other friends do it that way and the ribs were good, but always dry.

    That's just my 2 cents, just my humble opinion and my experience. It is the easiest method to not screw up, but I think perhaps people are putting too much liquid in the foil if they have a problem, you just put a little bit.
  9. Thank you for all your helpful suggestions. I tried a modified 2-2-1 method and overall they turned out great. I cooked them at 210 degrees for 5.5 hours and finished them off on the grill for 20 minutes or so. Everyone loved them and the smoke flavour was amazing. Next time I'll use the foil wrap again as I believe it helped with the moistness of them. Only thing I'll change is boost the heat up a bit. The sauce wasn't a problem so will continue to add before smoking. Again thx a lot for your help.
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a success!

    Great job!

  11. phatbac

    phatbac Master of the Pit

    Great Job. they key is find your way to do BBQ you like and prefect your methods! I'm glad your ribs came out good!

    Happy Smoking,

    phatbac (Aaron)

Share This Page