First Time Ribs

Discussion in 'Pork' started by acarbone624, May 23, 2008.

  1. acarbone624

    acarbone624 Fire Starter

    I was thinking of trying to smoke some ribs for the first time this weekend. Any tips on doing this properly? Should I use a rub or a sauce or both?
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    look to the left of the page.........scroll down to 3-2-1 and click on it.......should be enuff info to get you started
     
  3. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Rubbing and or sauce is a personal opinion to your own taste. I personally rub the ribs the night before. I also use the 3-2-1 method for spares. I will also spritz the ribs with apple juice while in the smoker, every 45 min to an hour.
    Hope this helps.
    Andy.
     
  4. tmw611

    tmw611 Smoke Blower SMF Premier Member

    You will probably get a bunch of advice, but I think its all about personal taste. I like mine rubbed and served naked (no sauce). How you do them depends on the type, Baby Back or Spares. I've used the 221 or 321 methods and both work great. Just experiment and you will do fine.

    Good luck and show us the results.
     
  5. Listen to Dude....as he is very wise. I think most people here do the 3-2-1 method or a modified version of it. It works great for me on my Chargriller. [​IMG] If I sauce then I do it the last 30 minutes or so.


    Steve
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    ah sucks..........[​IMG]

    alot of this info is covered in Jeff's Free 5-day ecourse

    but like steve said.........ribs, along with most all of smoking is trail and error........we can give tips and advice.......but we don't know you or your families tastes and/or perfrences.........try even doing a search......alot of info is there, GREAT info, from members that are maybe not on right now to anwer your question, and you may miss their great advice
     
  7. blacklab

    blacklab Master of the Pit SMF Premier Member

    When doing ribs I rub, sprits, sauce and eat [​IMG]
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Got em all snowed don't ya.....[​IMG]
     
  9. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    ROTFLMAO [​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG][​IMG]

    Oh please stop I can't breathe.
     
  10. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Now THAT was funny!!! [​IMG][​IMG]
     
  11. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    And now seriously..


    Take the ribs, bone side up and you will want to peel off that transparent membrane. It's hard to get started but once you do grab it with a paper towel and peel it off.


    then apply a good amount of rub on both sides of the rack. Some do this right before the smoke, other's the night before, then wrap and place in the fridge.

    Some then follow the 2-2-1 for baby backs or 3-2-1 for spare ribs.

    First number is the number of hours in the smoker at 225-250.

    You should start to see the rib meat pulling back and exposing the ends of the bone.

    After the first hour spritz it with some apple juice, every 30 mins or so.

    After about 2 hours wrap the ribs in foil with a little more apple juice.

    Smoke for another 2 hours or so. The ribs are done at this point, Take them out carefully and put them back without the foil to firm up the rack a little. If you want to add sauce, now is the time.

    These time are estimates. We all cook to temp but thats ahrd to know with ribs. When the rack bends about 90 degrees when you pull it out with some big tongs it's done.

    If you want to know exact times, ask Walking Dude.
     
  12. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    My question is related to this thread. I am fairly convinced the baby backs I bought at CostCo last night have the membrane already removed.

    Am I just plain wrong?

    I watched about 4-5 videos last night and read up on the SMF for other info. I did spares a few weeks ago and got the membrane off no problem with all of the video how-to help.

    I am about to get my friend Buck Wheezer (new to SMF more experience than I) to come take a look as he and I are going to eat these later tonight as I want to get this right of course.

    I went ahead and rubbed them last night and I did not snap a pic beforehand:
     
  13. capt dan

    capt dan Master of the Pit OTBS Member

    Hey glen, I have found them alread peeled before too. Make sure you don't take off the other membrane right under the removeable one, or your ribs will fall apart. Usually if the membrane is still in the ribs it will be kinda shiny and smooth. When its off, its not smooth anymore and small particles of fat are present.

    Them racks look good, make sure ya snap a pic before ya eat em all!
     
  14. richtee

    richtee Smoking Guru OTBS Member

    Yeah.... don't ask ME for SURE! [​IMG]
     
  15. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Thanks for the check-off. I am quite certain this is what I have as the other membranes I have removed were obvious like the videos show. If anything I was peeling off the secondary membrane that holds them together and stopped after 1 or 2 ribs as I could see it happening.

    PS -- chicken is cruising and almost done. will get the BB's on shortly. making up some ABT and fatties too.
     
  16. acarbone624

    acarbone624 Fire Starter

    I got my spare ribs all ready for tomorrow. I'm gonna do the 3-2-1 on them. I'll let you guys know how they turn out.
     
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    kewl.........them untrimmed spares.........been thinking bout just throwing them on the smoker.........let us know how that turns out, dude......
     
  18. acarbone624

    acarbone624 Fire Starter

    They should taste great! Here is the rib rub I used:

    1/2 Cup Brown Sugar
    1/4 Cup Paprika
    1 TBS Black Pepper
    1 TBS Salt
    1 TBS Chili Powder
    1 TBS Garlic Powder
    1 TBS Onion Powder
     
  19. wkellen

    wkellen Newbie

    I have done them a few times. I like them dry. I usually cook them 3-2- method. I left the 1 off, because they look so good when I unwrap them most of the time I eat them before I can put them back on. I usually spritz them every 30 minutes also. I usually spritz with Apple Jack though. 1/2 apple juice and 1/2 Jack Daniels. Mixing the 2 really seemed to do the trick and they get nothing but praise. And to be honest I have never even had a sip of wiskey. If it taste anything like those ribs, I would probably drink a bottle every day. [​IMG]
     
  20. mr porky

    mr porky Meat Mopper SMF Premier Member

    Keep us posted on the results. Good luck
     

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