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Best Tips for Smoking Ribs?
Posted on 2/10/22 at 7:35 pm
Posted on 2/10/22 at 7:35 pm
Plan to smoke two racks of St. Louis style ribs on a BGE tomorrow. Have gotten comfortable with yard birds, shoulders, and brisket. But a ways to go on ribs.
Give me your best tips for ribs. TIA
Give me your best tips for ribs. TIA
12
Posted on 2/10/22 at 7:52 pm to AlwysATgr
Don’t overcook until they are mushy and fall right off the bone. Smoke at 250-275 until good color. Wrap each rack in foil with a little liquid, butter and brown sugar. Put back on pit off the fire until the racks bend easily but not falling apart. Meat will be pulled back from end of bones. Remove from foil, baste with bbq sauce and back on pit until sauce sets.
Posted on 2/10/22 at 8:06 pm to Tiger4Life
quote:
Tiger4Life
Thanks
So if my smoke is coming from below do you smoke meat side up the whole time? Not tons of meat on the bottom but it will burn up if I do.
Just trying to find a repeatable process
Posted on 2/10/22 at 8:13 pm to AlwysATgr
Meat side up and the bones will protect the meat from the fire. I never cooked on a BGE but isn’t there a deflector plate for smoking?
Posted on 2/10/22 at 8:17 pm to Tiger4Life
Yep. So it's indirect heat. But still it's right underneath the grill.
From bottom-to-top:
Lump & wood
Plate setter
Grill
Ribs
From bottom-to-top:
Lump & wood
Plate setter
Grill
Ribs
Posted on 2/10/22 at 9:36 pm to AlwysATgr
I’ve always gone 3 hrs @ 250 unwrapped, then wrap in foil 1 hr after that and it had worked well for me.
I think some others do 3-1-1.
I think some others do 3-1-1.
Posted on 2/10/22 at 9:46 pm to Tiger4Life
quote:
Smoke at 250-275 until good color
I prefer to smoke at a lower temp on my egg. Usually around 200-225. Everything else is basically what I do
Posted on 2/10/22 at 11:05 pm to AlwysATgr
I use A Kamado Joe
The heat is deflected enough. Don’t worry about it burning if your low enough.
His advice is solid don’t use too much better or liquid or it just ends up a mess in the foil.
One thing I learned Is it’s not a timed a fair. They’re ready when they’re ready and you won’t be able to do it times the first few times. any recipe or video you see online probably someone who’s very good at consistently getting the same size ribs and maintaining very consistent hear
The heat is deflected enough. Don’t worry about it burning if your low enough.
His advice is solid don’t use too much better or liquid or it just ends up a mess in the foil.
One thing I learned Is it’s not a timed a fair. They’re ready when they’re ready and you won’t be able to do it times the first few times. any recipe or video you see online probably someone who’s very good at consistently getting the same size ribs and maintaining very consistent hear
Posted on 2/11/22 at 8:00 am to BallsEleven
quote:I do this but add the hour after unwrapped and I sauce it. I add sauce at the end because I don't want the sugar to burn. I rarely go the full hour at the end, though.
I’ve always gone 3 hrs @ 250 unwrapped, then wrap in foil 1 hr after that and it had worked well for me.
I think some others do 3-1-1.
Posted on 2/11/22 at 8:07 am to AlwysATgr
You can cook those 2 racks at 275-300 in 3 hours on your egg without wrapping. Sauce them the last 30 minutes.
Posted on 2/11/22 at 8:13 am to MLU
quote:
I do this but add the hour after unwrapped and I sauce it. I add sauce at the end because I don't want the sugar to burn. I rarely go the full hour at the end, though.
Same here. I have an older weber kettle that I use the snake method for smoking, and I can fit 2 racks on the other side of the heat. I just rotate the grate so that it is always across from the wood and coals, and place the lid on so the vent is opposite as well. I pretty much always do 1 dry and 1 wet, and add the sauce at the end and let it go about 30-45 minutes before they're done. But I'm the only one in the house that likes ribs, so I pretty much stick to smoking butts these days. Same amount of prep and I get more meat out of it.
Posted on 2/11/22 at 8:23 am to AlwysATgr
The 3-2-1 method, or some variation, is your best bet if you’re relatively new to smoking ribs. It’s how I still do them, though I don’t hold fast to the times. I wrap once the bark is set. Sometimes that’s two hours, sometimes it’s 3 hours. Sometimes it’s in between. Wrapping in butcher paper will keep the bark more intact.
Posted on 2/11/22 at 9:03 am to AlwysATgr
I used to do the 3-2-1 with spares and found they were always way too soft. Particularly during the braising process.
Last weekend I did them at 2-1-1 and thought they were perfect.
I smoked mine on my Traeger and kept it at 225 until the last hour, which I pushed to 250.
Seasoned ribs generously and used mustard as a binder. Let them smoke for 2 hours.
After two hours, I pulled them and placed butter, honey, and some extra bbq rub on foil. Laid the ribs meat side down and wrapped them tight. Let them braise for an hour.
After one hour, removed from the foil, slathered with bbq sauce, and let finish for an hour at 250.
I thought they were perfect.
Last weekend I did them at 2-1-1 and thought they were perfect.
I smoked mine on my Traeger and kept it at 225 until the last hour, which I pushed to 250.
Seasoned ribs generously and used mustard as a binder. Let them smoke for 2 hours.
After two hours, I pulled them and placed butter, honey, and some extra bbq rub on foil. Laid the ribs meat side down and wrapped them tight. Let them braise for an hour.
After one hour, removed from the foil, slathered with bbq sauce, and let finish for an hour at 250.
I thought they were perfect.
This post was edited on 2/11/22 at 9:07 am
Posted on 2/11/22 at 10:06 am to Tiger4Life
Don't use foil, use butchers paper for the wrap portion. I cook at 225 and go off of temp and not time.
Posted on 2/11/22 at 2:33 pm to AlwysATgr
On BGE I keep it simple. 300 degrees indirect heat for about 3 hours. Don’t wrap or turn. Sauce and sear on direct for a few minutes before service. The BGE indirect heat keeps them moist enough for me.
Posted on 2/11/22 at 3:04 pm to AlwysATgr
3-2-1
Posted on 2/11/22 at 3:38 pm to armsdealer
quote:
Don't use foil, use butchers paper for the wrap portion.
This, and the doneness tips noted above. Also they love cherry and apple wood for smoke.
Posted on 2/11/22 at 3:40 pm to AlwysATgr
you don't need to wrap ribs or any pork product.
Bend test but I still take a peak at what temp they are.
Bend test but I still take a peak at what temp they are.
Posted on 2/11/22 at 6:14 pm to t00f
I wrap because an all wood fire, all day can be a bit much sometimes. If it's just a 3 hour cook it's fine. BGE, barely any smoke so it's fine.
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