Your Perfect BB ribs.

Discussion in 'Pork' started by skealo, Sep 27, 2008.

  1. skealo

    skealo Newbie

    I've been looking through the threads and stickys in the Pork section and I can't really find everything I'm looking for.

    I was wondering if you could put down your directions to YOUR perfect BB ribs.

    I haven't smoked anything before but I just got a Smoke Hollow 30166e.

    Please put down your Time, Temp, Wood, when to mop, what to mop with, rub, etc...

    Thanks from a first timer.
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Stop into Roll Call and introduce yourself and what you like in a rib- it'll help us answer that rather broad question...in the mean time...
    http://www.wyntk.us/food/3-2-1-rib-method.shtml

    Welcome to SMF!

    On Edit: Don't forget to wash the smoker out and season it before use
     
  3. skealo

    skealo Newbie

    Thanks for the welcome. I will be stopping in the roll call shortly per your advice.

    The 3-2-1 method. Is that what you prefer. I'm guessing that you want it falling off the bone. Am I correct?

    Also, what do you mop with... And what type of wood do you prefer... Do you like a crust.. Do you always do 3-2-1??

    Sorry for the barrage of questions. I'm interested in hearing ur preferred method.
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Wood...for ribs in my opinion has to be apple. Hickory second.

    I do NOT like my ribs falling off the bone. That's what the third part of the 3-2-1 is about..firming them back up. Realize that the times are relative... there is no sub for experience. For a beginner tho..it WILL work. If I do foil... and I have been getting away from that... I do it when I see the meat start to pull back from the bone tips..there's a good clue.

    If ya got baby backs it's gonna be more like 2-1.5-.5, and nice tight trimmed Looie cuts like 3-1.5-.75. But like I mentioned experience is everthing. I DO suggest you document your process... every time. then when ya nail it, you GOT it!

    Mop?
    http://www.smokingmeatforums.com/for...66837#poststop
     
  5. bmudd14474

    bmudd14474 Guest

    I mainly use the 3-1.5-.45 or 2-1.5-1.Sometimes i foil early if I get good pull back on the bones. I rub with a mix of garlic season salt something spicy to your taste and brown sugar. When I foil I put some apple juice in with it. I use hickory and cherry to do my ribs. I have only done a limited amount and am finding new ways to tweak it to my taste. Good luck.
     
  6. flash

    flash Smoking Guru OTBS Member

    See above [​IMG]
     
  7. pinkmeat

    pinkmeat Smoking Fanatic

    Use the 3-2-1 as a guideline. As you smoke more and more, you will naturally adjust to your individual taste. For now, I would focus on learning to control your temps and being consistent with that everytime. If you cannot control that factor, I don't think any 3-2-1 or other methodology will help you much. It may just add insult to injury. Practice makes perfect.
     
  8. motorhedd

    motorhedd Meat Mopper SMF Premier Member

    LOL...thats what the forum is for...a barrage of questions!Just reward us with QVIEW! its what we crave.
    Happy Smokes!
     
  9. smoke freak

    smoke freak StickBurners

    Pink meat nailed it.Master the fire and everything else will fall into place with experience.
     
  10. skealo

    skealo Newbie

    Let me tell you my story in hopes you'll see my issue and reward me by answering.

    I've been a long time lurker of the boards and haven't smoke anything b4. I bought a electric smoker about 2 weeks ago and picked up some BB ribs to try.

    I get home and look on the boards to find some basic guide lines to bb ribs. Well, I find them easily but not enough. I then read through all bb rib threads in hopes of finding exactly how you guys are doing them. I see, 3-1.5-.5, 2-1-1.5, 2-1-1, etc... I hardly see what temps(now I know its pretty much around 220...newbie...) or what woods, or when to mop...

    I was thinking, why wasn't their a sticky on BB Ribs... So I figured I'd ask the question and hope to get a pile of answers to help newbies find a wealth of info on BB ribs.

    That was my goal. So if your interested, put down your way 4 bb ribs.
     
  11. 1894

    1894 Smoking Fanatic SMF Premier Member

    Did you look at the link in the first reply to your post ?
     

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