ribs....What method

Discussion in 'Pork' started by tsulcoski, May 13, 2009.

  1. tsulcoski

    tsulcoski Smoke Blower

    What method is the best? I ve seen 3-2-1, 3hr smoke then 3 hr oven. Just picked up 40 lb babybacks for 2.99 lb.
     
  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

  3. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Babybacks are usualy done with the 2-2-1 method....But that is just a guideline.. Every1 plays with those numbers to come up with what works best for them... I use 2-1.5-1.5 now that i know how i like em' .. Happy smokin !!
     
  4. That's about my method too: 2-1.5-whatever time is needed to get 'em done. Last smoke it came out to 2-1.5-1.
     
  5. jaye220

    jaye220 Meat Mopper SMF Premier Member

    Skipping the foiling step can work well, too...plus, it's less of a hassle. I usually smoke them at 230-240 for about 6-7 hours. I spray them with a mix of apple juice and liquor every 1.5 hours and glaze with sauce for the last 45 minutes.
     
  6. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    I use the 2-2-1 with baby backs and it works great for me.
     
  7. wmarkw

    wmarkw Smoking Fanatic

    no foil; smoke for 6
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You;ve giot some good guidlines to run with, good luck my friend. Let us know how it all worked out for you.
     
  9. blacklab

    blacklab Master of the Pit SMF Premier Member

    Pretty dam close to how I do it. Except I spritz every hour
     
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I go with different ways depending on how I feel, or what I may want to try. However, my ribs never go in the oven as a part of any method.Last weekend did 3 slabs of BB ribs for 6 hours all unwrapped the whole time ont he smoker, I also did 2 racks 4.5 hours unwrapped on the smoker, and then wrapped them in foil meat side down in honey, raw cane sugar, rub, and 3 tsp of apple juice for 1.5 hours. Both were good, but I preferred the tug on the unwrapped vs the fall off the bone wrapped/steamed variety this time.
    wrapped:unwrapped:
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Great visuals. Very helpful for everyone. Points to you for sharing your knowledge.
     
  12. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks dude,

    always glad to share.
     
  13. zdave

    zdave Fire Starter

    Unless you need to cook them all at once, you probably have about 10 times to practice and decide what you like best. Have fun and nice score on the ribs.
     
  14. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    tsulcoski -

    this method has worked well for me - no foil required but you can use it with a 3-2-1 or similar method if you choose:

    TasunkaWitko's Method for Spare Ribs

    (These took 3rd in the 2008 Chinook Annual Rib Cook-off –only 4 votes separated us from first!)

    Stuff needed


    · Plain, Yellow Mustard
    · Durkee’s St. Louis Style Rub (get more than you think you will need)
    · Low-sodium soy sauce (Kikkoman is good)
    · Dr. Pepper
    · Olive oil
    · Apple Cider Vinegar
    · Dark Brown Sugar

    Before cooking:


    · IMPORTANT! If necessary, remove membrane from bone-side of ribs!
    · Brush both sides lightly with mustard
    · Apply rub generously to both sides
    · Cover and let rub work in over night in refrigerator
    · Next morning, get smoker up to 225-250 degrees – sprinkle on a little more rub.

    During cooking (225-250 degrees MAX):


    · Brush or spray with mop (1/3 cup olive oil, 1 cup Dr. Pepper and 2/3 cup low-sodium soy sauce – mix well with hand blender before using) every hour or so.
    · Turn and rotate ribs around on grates as necessary if using horizontal smoker (optional but not necessary, w/vertical water smoker).
    · Keep a thin, almost-blue smoke. Recommended woods: apple, cherry, maple (or a 1:1:1 combination of these three) – or hickory.
    · Cooking time can be anywhere from three to five hours depending on conditions.
    · When INTERNAL temperature of ribs is just below 172 degrees and meat pulls away from bones a ways, they are ready for final stage.

    Final Stage:


    · Toward the end of cooking time for ribs, mix together in a small saucepan the ingredients for finishing glaze (1/3 cup mustard, 1/3 cup apple cider vinegar and 1/3 cup dark brown sugar) over low heat until completely dissolved and thoroughly blended. Cover and set aside.
    · Moments before ribs are ready to be pulled off, brush with glaze (both sides)
    · As soon as ribs are pulled off, brush with glaze again (both sides).

    BBQ sauce?


    · Ribs cooked this way shouldn’t need any, but it is always good to serve some on the side, for those who don’t know that! ;)


    Results:

    [​IMG]

    [​IMG]



    Read notes below, which might come in handy – any questions, just ask!

    http://www.baitshopboyz.com/forum/forum_posts.asp?TID=14821&PN=2
     
  15. billbo

    billbo Master of the Pit OTBS Member

    I have never foiled my ribs. I might try sometime to see if I like it. Maybe tomorrow....
     

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