Smart, school me on ribs

[Puggy625]

In

[JGlock30]

And....Now I'm hungry!

[gmac]

And now I want some ribs.

Thanks Smart!!

[TallTexan]

Can't go wrong with what was stated above

[dope hunter]

I'm not a big fan of using foil, but it's not wrong to use it either. Guys like Smart who posted above always post great info when it comes to smoking, and especially Smart when it comes to cold smoking! I do everything as stated as above but don't use foil. When the ribs are on for 4-5 hours I'll start checking them for doneness. I use 2 sets of tongs and pick up the rib by both ends. I bend the rack and when the meat starts breaking easily they are done. You want the meat to stay on the bone, but pull off easy. Do it a couple times and you will learn what to do and what not to do.....but whatever you do don't burn them!

[Smart]

Long live the KING!!!!

I guess that makes you Zeus?...

Thanks for the detailed post Smart.

And now I want some ribs.

Thanks Smart!!

Sure thing..

[dbaio1]

I'm pretty much the same way as most of these fellas above on the times....

I'll peel the membrane and trim off any excess fat...trim to St.Louis style ribs....then cover both sides in rub of your choice. You can use mustard or oil as a binder if you want.

I smoke at 250-275 for 2 hours (3 if pit is 225) and spritz at one hour and second hour.

I then double wrap pouring a half cup of apple juice in the bottom of the foil. If I want a sweet rib, I'll cover the top with liquid butter with a silicone brush and brown sugar as well as a light dusting of more rub. If a savory rib is the choice for the day, I add the squeeze butter and the light dusting of rub.

Put it back on the pit for another 2 hours....

If it is to be a dry rib, I open up the foil after the 2 hours above and let the bark set up for 45min -hour.

If it is a wet rib with BBQ sauce, I open to let it set up for 30 minutes, add BBQ sauce with a silicone brush and let that carmelize for another 30. For the BBQ sauce, I usually take some of the au jous from the foil and mix with Head Country or SBR Sweet and Spicy to cut it then glaze with a silicone brush.

I'll usually let them rest in the foil closed back up for 30 minutes while I prep the other food.... although resting for a thin cut of meat like ribs is not as important as a brisket or PB.

Flip over the rack so you can see the bone and cut accordingly. Cutting from the top is a guessing game..

This is what I do. It's probably a little OCD for some, but it works for me. There are a million ways to do it..

[ATTACH]723539[/ATTACH]

[ATTACH]723535[/ATTACH]

[ATTACH]723536[/ATTACH]

[ATTACH]723537[/ATTACH]

[ATTACH]723538[/ATTACH]

I am going to replicate this on Saturday July 4 th

[RascalArms]

I got huuuungggry all a sudden!

[SwampRabbit]

Pulled a package from the freezer and it turns out I bought spare ribs. Anything I need to adjust?

[Smart]

Pulled a package from the freezer and it turns out I bought spare ribs. Anything I need to adjust?

mine above are spares cut to St.Louis style....you are fine

[SwampRabbit]

mine above are spares cut to St.Louis style....you are fine

Thanks

[SwampRabbit]

Using Caz's rub recipe... here we go.

Cut them into St Louis style and split the rack in two since it goes in an electric.



The smoker is heating up and this will give the meat some time to settle.

[drop dead fred]

Tagged

[SwampRabbit]

And we are off....

[Smart]

Looking good!