Starting big after a long hiatus. Need some help.

Discussion in 'General Discussion' started by smokin jason, Sep 5, 2014.

  1. smokin jason

    smokin jason Newbie

    Hey Everyone,

    I was hoping to get some advise.  It has been a while since i have smoked anything do to the building of my smoker (coming along nicely.  Slowly but nicely).  I am going to be smoking some beef spare ribs tomorrow for a large group and i just want to make sure my method is still sound.

    Beef Spare ribs:  3-2-1  method.

    3 hours at 225

    2 hours at 225 wrapped in two layers of tin foil and a bit of apple sauce.

    1 hour wrapped in a towel and blankets and put in a cooler.

    then of course the 30 mins needed for resting the meat.

    I have been seeing people talk about using a 2-2-1 method for beef spares.  What is everyone's thoughts on this?  And does anyone have any suggestions for me?  Thanks in advance for all your help on this i just want to make sure the people i am cooking for are happy.
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Jason , welcome back. So , show us some Q-view of your build , and tell us what you did and the design.[​IMG]

    The Ribs , sounds like a plan , they will be very tender with a soft Bark . I like the no foil method , I use my 'Probe therm.' and leave the lid shut until I see the finish temp., I go for 190*F and test . Them add whatever you want to glaze with , if you glaze. I feel it is to be used as a condiment , the Meat should stand on it's own [​IMG]

    I did a lot of these Ribs in Texas , however they are worthless here in Ohio , stripped of all but the bone and enough meat for a bird.

    Have fun and  . . .
  3. chef willie

    chef willie Master of the Pit OTBS Member

    I'd have to agree....I've had little luck with beef ribs IMO for the price paid here. Little meat on them and I'm never happy so basically have quit doing them. I personally would never do them for a large group...LOL....not wanting to submit my peeps to a lousy performance by me......I'll stick with spares and butts.....Willie
  4. smokin jason

    smokin jason Newbie

    Its actually a BBQ for a friend.  he purchased a bunch of meat and asked me to be the smoke master.  I couldn't say no lol.  So am just basically there to cook.  I typically don 't like the soft bark i may try your method of just leave it till done at 190*
  5. trigus

    trigus Newbie

    smoking 225 temp - pull at 203 - bone side down - no foil.

    The pressure is on, I might have done a couple of runs before cooking for a group of people, but I guess that is the excitement. Is this the only meat being served?

    Edit here: Any thoughts that 2 hours in foil could make meat mushy?

    Im thinking a good steak rub (black pepper, salt, granulated garlic with ancho chili powder and cayenne pepper)

    I do not know about the apple sauce, but you have peeked my interest. I might go run and get some and throw on with the shoulders and brisket i m doing tomorrow.
    Last edited: Sep 5, 2014
  6. smokin jason

    smokin jason Newbie

    What i have found in the past is for certain meats the foil process def makes it way more tender that someone may prefer.  We smoked a couple butts yesterday cause i wanted to get a feel for how his smoker holds heat.  Took about 10 hours for 10 pound butt.  I had to leave his house so i don't know how the final product came out.  I would of loved to do a few test runs before hand but i was on vacation and couldn't do it.  now i have to jump right in.

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