Spare ribs questions

Discussion in 'Roll Call' started by kevin02, Feb 6, 2016.

  1. kevin02

    kevin02 Newbie

    Going to cook spare ribs for super bowl 50 tomorrow, should I use 321 method or just ok the racks the entire time?
     
  2. smokinal

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

    I would use whatever method that you have been successful with. No time to experiment now. If this is your first time cooking ribs, then I would go with the 3-2-1 method. It's pretty foolproof. Sometime down the road you may want to try my method. Just click on "perfect ribs every time" in my signature line.

    Al
     
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I'm about to put some St Louis spares on now.  250 degrees for four hours and then start checking for tenderness.  I don't wrap my ribs.

    Mike
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Might be late to the party but...This works for me...JJ

    Smoked Ribs as easy as 3-2-1

    A full rack of Spare Ribs will take about 6 hours at 225*F...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees for best results...
    The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Foiling Juice or Apple Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and the juice to braise the meat which Flavors/Tenderizes it.

    The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap, saving any juices in the foil, and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful... If No Foil is your choice, I have had great success a smoking a rack of Spare ribs for 4 hours +/-, at 275°F...

    Foiling Juice / Sweet Pulled Pork Finishing Sauce

    Foiling Juice

    For each Rack of Ribs Combine:

    1T Pork Rub, yours

    1/2 Stick Butter

    1/2C Cane Syrup... Dark Corn Syrup...or Honey

    1/4C Apple Cider...or Juice

    1T Molasses

    Optional: 2T Apple Cider Vinegar. Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

    Simmer until a syrupy consistency.

    Allow to cool for 5 minutes, pour over foiled Ribs and

    run your 2 hour phase of 3-2-1. For the last phase return

    the ribs to the smoker BUT reserve any Juice remaining

    in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
     
    Last edited: Feb 7, 2016
  5. [​IMG]   Good morning and welcome to the forum, from a nice sunny and cool day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Good advice above

    Gary
     

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