Ribs for the first time

Discussion in 'Pork' started by dauntless, Jul 2, 2010.

  1. dauntless

    dauntless Meat Mopper

    After the chicken went so well last weekend, I am attempting some spare ribs for the first time today. I am using Jeff's rub and some apple wood. I will post a Q-view up as soon as the process begins. Other than removing the membrane and low n slow any tips for the rookie? I am thinking going with the 3-2-1 method without adding sauce as I want to give this rub a real honest first try. When I wrap the ribs do I seal the whole rack at once in foil? Thanks again for such a great site that has sparked a serious addiction of mine now!
  2. I think you got it.  If you are doing baby backs i would suggest 2 (or 2.5) -2 -1. During the wrap the whole rack will go in at once and I add a little apple juice / peach brandy , which is the same solution i use to spritz the ribs in the beginning phase.  I dont add a lot of liquid just a little to make sure they have enough moisture...Did my first this way over memorial day and there were some very happy rib eaters. 
  3. dauntless

    dauntless Meat Mopper

    So should I add some "spritz" throughout the process or just in the wrapping stage?
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    I like spritzing mine every 45 min to an hour. Its all a personal preference.
  5. dauntless

    dauntless Meat Mopper

    so is apple juice the preferred spritz?
  6. deannc

    deannc Master of the Pit

    dauntless, of course this is another personal preference on the rub, you may want to try just a enough to give a uniform light coating on the rack.  The first time I used Jeff's rub I over done it and put a couple good coating of rub on and for me, it was way to much when it was time to eat.  Still good and all, just a little too much rub.  Good luck, they'll turn out scrummmmmcious I'm sure!  Looking forward to some Qview!  
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now I always rub my ribs the ight before and let them hang out and mingle in the frig over night. Then throw them into the smoker. I would also spritz about each hour or so. Then add some spritzing liquid into the foil to help with the moisture in the ribs. Other then that we will be looking forward for your Qview.
  8. dauntless

    dauntless Meat Mopper

    well they went on at 1230, gonna spritz at 2:00. Crossing fingers for a good smoke.

    Here is a little Q-view

    Last edited: Jul 2, 2010
  9. dauntless

    dauntless Meat Mopper

    here it is after three hours, time to go into foil for 2 more!

  10. lucky13

    lucky13 Smoke Blower

    20 lbs of butts, 2 racks (first timer), 20 drummies going on tomorrow morning (not at same time of course).  Fridge full 'O beer, gonna be a great weekend.  Hope it all turns out as good as yours looks!!  Thanks for letting me learn through your questions dauntless, this site is great for that!
  11. deannc

    deannc Master of the Pit

    Drooling, looks good! Glad I have 2 racks and 2 chickens on because you just made me hungry!!
  12. dauntless

    dauntless Meat Mopper

    This is such a blast! Taking them out of the foil in a couple minutes! Then we are on the home stretch for the last hour!!!
  13. flash

    flash Smoking Guru OTBS Member

    Now remember that 3-2-1 is not the end all to ribs. My wife loves them this way. I like a little more bite to the ribs so do a 3- 1.5 - 1 for my ribs. If you find them too mushy, just back off off stage two alittle and fit the right ribs for you.
  14. what is the temp for this smoke?
  15. watermelonslim

    watermelonslim Meat Mopper

    I like mine "fall of the bone" and about as mushy as possible. So would I be better off doing a 3-3 and skipping the last stage? Or maybe a 4-2 or something like that?

    Anyone ever tried anything like that? Or does anyone else even like their ribs to fall off the bone when you pick it up?
    Last edited: Jul 3, 2010
  16. flash

    flash Smoking Guru OTBS Member

     Sure, you can do that. I think I did a 3- 2 1/2- 1/2 before. 3-3 and you might now even have bones to pull out. [​IMG]

     A 4-2 would give you smoke flavor.

    Most ribs are down in the 225 to 250º range
    Last edited: Jul 3, 2010

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