I usually use the 3-2-1 for St Louis Cut Spare Ribs and 2-2-1 for BB Ribs at 225*F and have played around with the time in foil as well with 4-2-0 and 3-2-0 respectively with Fall Off the Bone results. Just to add to the fun, and my constant need to experiment, lately I have been smoking my SLC Ribs at 275*F for a straight up 4 hours and BB Ribs for 3 hours both without foiling. The result is Bite Through Tender but the meat doesn't fall off the bone. It saves some time and gives a change of texture. I/we highly recommend starting with the 3-2-1 and 2-2-1 to get a feel for your smoker as the result is very consistent, Great Ribs. You can play with times and other temps until you dial in the exact result you and yours desire. I would also suggest my Foiling Juice as it gives great flavor with out being cloyingly sweet. There are many Rub and Sauce Recipes around here and the following are popular starting points that are easily adjusted to you liking. Review them and feel free to PM me for help adjusting them to your taste and making them your own Secret Weapon to dazzle your friends and family...JJ
BTW...Please add your Location to your Profile. It will help us help you more easily...
Try this... It is Mild and compliments different style sauces well...If you want spicier increase Blk Pepper to 1T and add 1T Wht Pepper and 1T Mustard powder. The Foiling Juice, makes a Rib Glaze that can be mopped on the ribs during the last hour.
Mild Bubba Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1tsp Black Pepper, more if you like
1tsp Thyme
1tsp Oregano
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
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 Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.
Simmer 5-10 minutes until 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.
For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, Butter optional or do as I do...Use the Smoked Pork Fat from the drip pan...
Add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten and Serve...OR... Bag and refrigerate until needed.
When re-heating place the Pulled Pork in a Pan or Crockpot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.
Note: the addition of the reserved Foiling Juice or Apple Cider should make the PP moist but not Swimming.
I was AMAZED...No additional sauce needed.
If you like KC Masterpiece or Sweet Baby Rays BBQ Sauce, give this a try. It is IMO better and no Preservatives, HFCS or excessive Salt...
KC Bubba Q Juice
2C Ketchup
1/2C Brown Mustard (Gulden's)
1/4C Apple Cider Vinegar
1/2C Molasses
2C Dark Brn Sugar
1T Tomato Paste
1T Mild Rub
1-2tsp Liquid Smoke
1tsp Worcestershire Sauce
Combine all and warm over low heat just until it starts to bubble. Simmer about 5 minutes, stirring very frequently, to combine flavors and to thicken slightly.
Use or pour into a sterile jar and refrigerate for up to 4 weeks.
Makes 3 1/2 Cups.
If you prefer Tangy Vinegar based Sauces with some Heat...These are some of my best...
For a Mustard Based Carolina BBQ Sauce this is one of mine...Enjoy...JJ
Yellow Bubba Q Juice
2C Yellow Mustard
1C Cider Vinegar
1/2-1C Brown Sugar
1-2T Sriracha
1tsp Blk Pepper
1tsp Gran. Garlic
1tsp Gran. Onion
1/2tsp Salt
1T Worcstershire
Cayenne Pepper to taste
Combine all and simmer to combine flavors. Reduce to desired thickness.
Makes 3 Cups.
For a Vinegar/Ketchup Based Carolina Sauce this is my Favorite!
Red Bubba Q Juice
2C Cider Vinegar
1C Ketchup
1/4C Texas Pete or other Hot Sauce
1/2C Brown Sugar
1tsp Gran. Garlic
1tsp Gran, Onion
1tsp Blk Pepper
1tsp Salt
1T Worcestershire Sauce
Cayenne to Taste
Combine all and simmer 5 minutes to combine flavors.
Makes 3 Cups