Smart, school me on ribs

[SwampRabbit]

Okay Jason, post up how you prepare pork ribs. While I was buying pork butts on sale for $.99 a month or so back, they also had pork ribs at the same price. I figured this weekend would be a good time to cook 'em up. So post up your instructions. pretty please

[Mike D]

Following. I've never been good at ribs.

[Biggs]

3-2-1 method... Works well and 95% of people will love them.

[BrandonH]

Originally Posted by Biggs

3-2-1 method... Works well and 95% of people will love them.

This is pretty full proof. I will do 2-2-1 for St. Louis style.

[Randy]

Originally Posted by Biggs

3-2-1 method... Works well and 95% of people will love them.

Same here but I do a 2-2-1 method. They are wonderful every time.

[Fmjag64]

I did 3-2-1 method last night on 2 racks of baby backs and they were awesome! Very easy.

[Jaybo31]

Originally Posted by Biggs

3-2-1 method... Works well and 95% of people will love them.

Yep, but dont if they are baby backs thats too long. I did baby backs last weekend and tried 3-1-1 and I will never do them any other way.

[eradicator]

Pork ribs are pretty easy. Beef ribs, now you will separate the men from the boys.

[Cazador]

I'm not Jason ( I was gonna say I'm not Smart but that just didn't sound right! ), but I've cooked a rib or two! Here is my coveted award winning baby back rib recipe.

Come Back Baby-Back Ribs

Ingredients

2 to 3 Racks of Baby Back Ribs
Barbecue sauce of choice (I prefer Sweet Baby Ray’s)
Rib Rub (Recipe Below)

Rib Rub

2 cups of Brown Sugar
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
1Tbs. Paprika
1 tsp. Powdered Thyme
1/2 tsp. Black Pepper
1/2 tsp. White Pepper
1/4 tsp. Cayenne Pepper
1 Tbs. Kosher salt
1 tsp ground ginger

Directions

Mix the rib rub ingredients thoroughly, make sure to break down any clumps. Remove the thin membrane from the bone side of the ribs, rinse them and pat dry. Cover the ribs with the rub, front and back. I try to let them “marinate” in the refrigerator for 2 to 12 hours (overnight is great).

While you’re getting your fire going, put the ribs on the counter to allow them to lose the refrigerator chill. Prepare your fire for indirect heat (or smoking) at 225 to 250 degrees; I have used kettle grills and ceramic cookers with rib racks, and smokers. When your temperature is steady add your smoking wood (sometimes I soak it in water first, sometimes not). I prefer fruitwood for pork, usually apple. Put your ribs on and sit back and relax a while (about 3 hours). Keep an eye on the temp; I try to keep it at 225 degrees. Remember... low and slow!

Here is where there is a lot of debate in the BBQ world, but this is MY recipe so this is how I do it. Coat the ribs in barbecue sauce and wrap each rack individually in heavy-duty aluminum foil. At this point you can move them to an oven or put them back on the pit, at 225 degrees. Let them go another 2 hours.

Now remove them from the foil and check them for doneness. Visually the meat should appear to shrink and pull away from the bone, or an internal temp of 190 degrees. Finish them on the pit if needed (still at 225), shouldn’t need any more than an hour.

[SwampRabbit]

Thanks guys. Seems like everybody is consistent on the 3 hour smoke, but some variability in the 2nd and 3rd stage.

I guess Smart doesn't do ribs.

[Bily Lovec]

i'll post up my way later.

[Smart]

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..

[mikeyb_23]

3-2-1 is where its at. I had some apple juice or beer in when I wrap them in foil. Don't always make the whole last hour, wife gets hungry and the feast begins.

[TC]

Originally Posted by Smart

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..

Attachment 723539

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Long live the KING!!!!

[SwampRabbit]

Thanks for the detailed post Smart.

[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]

Originally Posted by TC

Long live the KING!!!!

I guess that makes you Zeus?...

Originally Posted by SwampRabbit

Thanks for the detailed post Smart.

Originally Posted by gmac

And now I want some ribs.

Thanks Smart!!

Sure thing..

[dbaio1]

Originally Posted by Smart

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..

Attachment 723539

Attachment 723535

Attachment 723536

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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]

Originally Posted by SwampRabbit

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]

Originally Posted by Smart

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!

[SwampRabbit]

Time for another spritz

[SwampRabbit]

Wrapped in foil to start the "2"...

[SwampRabbit]

The end rib... the little piggie that got smoked by its lonesome.

[SwampRabbit]

Holy smokes!!!! That was guuud

[Smart]

Looking good!

[thorthunder]

Will do this Sunday..............

[SwampRabbit]

Nature throwing a curve ball with some rain forming. Pulled them and they are almost falling off the bone. Put some sause on top and now in the oven for 30 mins to get a glaze.

[Smart]

If they are already falling apart don't leave them in there too long. That sauce doesn't take long and you don't want them cooking much further.

[texaslammer]

Looks like yours turned out good. I tried my wedding present out finally . Cookshack electric smoker . I bought the st Louis ribs also and cooked today . Turned out awesome . 225 at 3hrs .wrapped in foil with sweet baby rays and another hr or two.

[Smart]

Nice slammer!

[texaslammer]

Thanks smart. Pretty impressed with my smoker. Will definitely ground check some pork this year to smoke

[SwampRabbit]

Originally Posted by Smart

If they are already falling apart don't leave them in there too long. That sauce doesn't take long and you don't want them cooking much further.

Exactly what I was thinking. Pulled them out after 20.

[SwampRabbit]

The one on the left didn't have the sauce per my wife's request.

Letting set while the sides are being finished.

[SwampRabbit]

BOOM! Turned out great. Thanks again guys!

[texaslammer]

Looks good swamp.

[Smart]

Nice swamp! Glad it went well!

[SwampRabbit]

Thankfully when everything was on sale, I picked up 2 racks. Will get another shot at it... probably labor day weekend. Not sure what else I would do differently. The pull was just right and they were tender. Might put a little more kick in the rub.

[KLAPPER]

Tag

[EliteDriver]

Tagged as well...

[TC]

I think I did it right?