Smoking 1st BB Ribs, Help/Suggestions?

Discussion in 'Pork' started by travisty, Mar 20, 2014.

  1. travisty

    travisty Smoking Fanatic SMF Premier Member

    Hi, i am newer to smoking things, i am great with salmon and that is about it, i did pull off my first Bacon this week (yummy!!!) but i have never done ribs (other than grilled).

    I have 2 full racks of pork baby back ribs, and i plan to use a "Sezegged Rib Rub" that i have, and have used on steaks and things in the past. Also i have a pack of Jack Daniels white oak chips i was planning to use, but also have some alder and hickory, and could buy others.

    I only have a Big Chief smoker top loader, but i have built an insulated box for it that allows me to hoover the temp around 220-240.

    I think i want to do the 2-2-1 method, but i dont really know what that is, just got that as a suggestion for babybacks from another thread. What should i do???

    Also my dumb question is: "durring the several hours of cooking should i replentish my wood chips as the smoke dies down? should i only d 1 or 2 pans...?

    Any suggestions or direction wuill be greatly appreciated, and pictures will be sure to flow once i have started.
  2. dish

    dish Meat Mopper Group Lead

    I don't have any experience with using your smoker but for cook temp I would try to stay around 220-230*  Also the 2-2-1 method sometimes is not enough time for the ribs.  Some people will poke the ribs to feel how tough they are.  I personally don't like ribs that a mushy.  I like a little bit of snap to them.  Also look for when the meat starts to away from the bone ends.  Hope this helps.

  3. 2-2-1 method is

    2 hour on the grate
    2 hour foiled on the grate
    1 hour on the grate

    You want to make sure that the smoke is flowing for the first 2 hours. Once you wrap them in foil it doesn't matter if the smoke has died. When you wrap them spritzed them with apple juice or water and placed both racks together in the same wrap. This step steams, and tenderizes the ribs. If you like a good bark, like Memphis style dry ribs, sprinkle a little more rub on the meaty side of the ribs when you place them back on the grates, out of the foil, for the last hour. I am not familiar with the rub you are using, but if it is brown sugar based it will create a nice bark. Some guys apply BBQ sauce during the last hour if you like wet ribs.

    I smoke until the meat starts to pull from the bone, then foil for an hour or two. Here is a thread I did on baby backs on my Kamado Kooker.

    Hope this helps!
    demosthenes9 likes this.
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    2 2 1 means 2 hours in the smoke (and yes, you add more chips), then foil and put back in the smoker for another 2 hours (no chips needed as smoke won't penetrate the foil, then unwrap the ribs and put them back in the smoker for 1 more hour (adding chips optional at this point).

    Important thing to note is that these times / timings are GUIDELINES and are based on cooking temps of around 225 or so.    Times may vary.   IF you foil for too long, the ribs will get mushy. 
  5. dish

    dish Meat Mopper Group Lead

    When I foil I like to add some apple juice and jim beam to it.  If the foil gets ripped you're better off taking it off and re-foiling.  During the last hour with about 30 min. left I like to mop the ribs w/ some BBQ sauce.
  6. travisty

    travisty Smoking Fanatic SMF Premier Member

    Aweosme thanks for the input, i think ill do the 2-2-1, with the apple juice, then the last half hour i have som "stubbs sweet hickory" BBQ sauce im going tro mopp them with (i often make my own sauce, but dont feel like going that route this time)
  7. dish

    dish Meat Mopper Group Lead

    Make sure to post some qview and enjoy the ride. That's what's it all about
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

      Never truer words spoke! 3 2 1, 2 2 1, you can seriously believe that its exactly that in all climates, altitudes, and smokers. Use your common sense, check the break of the ribs, the cooked protein accumulation at the end of the bones, even the drawback of the meat. Pick it up with your tongs and see if its ready to break apart.

    That last hour is to allow the meat to relax, dry and reconstitute itself. Its also when you use your sauces to build that sweet glazed flavor.
    demosthenes9 likes this.

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