How do yall smoke your ribs?

Byrons butt rub
Dome temp 250-275
Cook till they pass the bend test

6 hours is just ridiculous for ribs imo. I usually coat mine in olive oil and then rub the day before, throw em on around 250-275 and let em go till they start to shrink back from the bone. I don't coat in any sauce and don't wrap because i like them to have a little crunch. Normally takes about 3 hrs.

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Byrons butt rub
Dome temp 250-275
Cook till they pass the bend test

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This. The bend test is the best method.

Also, the 3,2,1 will always be overcooked. Way too much time in the foil. If you have to use foil, I never do, then do more like 2, 1, 1.

I got a WSM and use the perimeter method as well. I put a brick in mine to help keep a perimeter, and it acts as a heat sink since I don't use the water bowl.

Pic for setup:


I use a similar rub, but I use smoked paprika, and white sugar instead of brown. Salt, pepper, garlic powder, and a little cayenne. Once done, I just put them on an old grill to rest for a bit, then it's eating time:

What they usually look like:

Guys, thanks a ton. This is really the best board on here. Everyone helps and yall have shown me a lot.

That said my friends are cheap asses and wouldn't kick in the funds for some quality ribs at the meat market so I am going with the ever-so-reliable butt. Just really wanted to smoke something tomorrow and watch gameday. It's become a new tradition.

But I am bookmarking this thread for when I get friends to bankroll my smoker-expeditions!

And alwys, I prefer hickory. I am a real big fan of vinegar based food. My butt is currently sitting in a pot of carolina vinegar sauce, some of the meat markets rub (you could put that stuff on shite and it'd be great) and then covered it in saran wrap. Last time I let it just sit in a pan and idk if it got enough of marinading so I went with the wrap this time. Hopefully it's not overpowering.

1-1/2 to 2 hours of smoke at 225. Remove and wrap in foil packet with Tiger sauce and lemon slices for another 2 hours at 300. Let them rest for 20-30 minutes.

I cook at about 250 and use approximately the 3-2-1 method if folks are coming over who want them "falling apart" tender. Many do.

If it is just us, I'll cook for less time in the foil (or not foil at all) and leave more tooth in them.

I like a combo of hickory and cherry wood for smoke. Apple is good too. I don't bother to spritz or mop.

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Here is a compilation of methods advocated by experts.

Meathead at Amazing Ribs says 225 (in his babyback recipe): "It's a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can't hit 225°F, get as close as you can. Don't go under 200°F and try not to go over 250°F." As for foiling: "Almost all competition cooks use the crutch to get an edge. But the improvement is really minimal and I never bother for backyard cooking." And: "On the rare occasion that I crutch ribs, I crutch for only 30 minutes. Push ribs much beyond 30 minutes and you risk overcooking the meat and turning it mushy."

Harry Soo says 275: "275 degrees renders the fat better and faster. Faster is good so the rib does not dry out. Also, bark forms better at 275 degrees on ribs." Harry also spritzes every 15 minutes after the bark forms a couple hours in. After 2 hours, he foils for 1.5 hours.

Aaron Franklin says 275 in his video series. He sauces and spritzes after a couple hours. Then he foils with spritz and sauce for a couple more hours. Unwrap to test for readiness. When done, rest 20 or 30 minutes loosely wrapped in the foil.

Myron Mixon's book: 275 and spritz (apple juice, vinegar, imitation butter) every 15 minutes after the first 45 minutes of cooking. He says to start the ribs in a foil pan and then, after 3 hours, foil with apple juice for 2 hours. He then kills the fire, sauces, refoils, and lets rest one hour inside the cooling smoker.

Chris Lilly's Big Bob Gibson book: 250 for about 4 hours. Sauce and return to 250 for 20 minutes.

Gary Wiviott's Low and Slow: He keeps it simple for beginners by not giving temps, just vent settings. Spritz with tart wash (cranberry juice, olive oil, rub) 4 hours in. Check for readiness at 4.5 hours. Spritz and repeat every 30 minutes if they need to keep cooking. No foil involved.

Smoke & Spice: Has several rib recipes that call for smoking at 200 to 220. They say mopping/basting on a water smoker is not necessary, but they do it for flavor every hour or two, or if lid is off for another reason. See page 49, "To Mop or Not".

Peel membrane, rub, hang in Pit Barrel Cooker for about 2 and a half to 3 hours. Pull them out, then enjoy.

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Does anyone use anything other than apple juice?

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I've tried various juices, Newcastle beer, and even no liquid in the wrap. They were all about the same to me. The ribs should still have enough moisture in them to supply their own juice/steam during the wrap phase; a shot of apple or other juice just makes sure.