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Smoking Ribs Tips
Posted on 5/19/25 at 2:54 pm
Posted on 5/19/25 at 2:54 pm
I bought a cheap offset smoker in December and have had mixed results smoking ribs. Once they were great, a couple of times they OK and a couple of times thye weren't good.
I have watched some Youtube videos but have really only tried the Mad BBQ Scientist method which is something like 3 hours at 225F, at the 2 hour mark you start to spray the ribs every 15 minutes, One hour at 275F (still spatrying every 15 minutes) , then pour smoked lard (in the smoker the whole time) on the ribs and wrap and smoke for 30 more minutes.
Like I said, the above method has had mixed results so I am thinking of trying Meat Church's method which is 2.5 hours at 275F, Spray once at the 1.5 hour mark, wrap with brown sugar and butter and put back in for another 1.5 hours at 275F.
The real issue is that I am not sure when I should be wrapping it and neither method mentions taking the internal temp of the meat. They just give a certain time at a certain temperature and I am not sure how to adjust based on how the meat is actually cooking.
I have smoked pork butt well but thats much easier given how fatty it is. I am afraid to try brisket until I figure out the ribs.
Any tips for a novice smoker is appreciated.
I have watched some Youtube videos but have really only tried the Mad BBQ Scientist method which is something like 3 hours at 225F, at the 2 hour mark you start to spray the ribs every 15 minutes, One hour at 275F (still spatrying every 15 minutes) , then pour smoked lard (in the smoker the whole time) on the ribs and wrap and smoke for 30 more minutes.
Like I said, the above method has had mixed results so I am thinking of trying Meat Church's method which is 2.5 hours at 275F, Spray once at the 1.5 hour mark, wrap with brown sugar and butter and put back in for another 1.5 hours at 275F.
The real issue is that I am not sure when I should be wrapping it and neither method mentions taking the internal temp of the meat. They just give a certain time at a certain temperature and I am not sure how to adjust based on how the meat is actually cooking.
I have smoked pork butt well but thats much easier given how fatty it is. I am afraid to try brisket until I figure out the ribs.
Any tips for a novice smoker is appreciated.
This post was edited on 5/19/25 at 2:57 pm
16
Posted on 5/19/25 at 2:59 pm to Bert Macklin FBI
Wrap them around 160 and remove them around 195 - 200. The meat falls off the bone around 195-200.
Time doesn't matter as much as temps.
I cook mine between 225 and 250.
Time doesn't matter as much as temps.
I cook mine between 225 and 250.
Posted on 5/19/25 at 2:59 pm to Bert Macklin FBI
3 hours uncovered
2 hours wrapped in foil
1 hour +/- unwrapped and sauced.
electric smoker w/ temp swinging 220F - 240F
Mine would never win any awards or anything but we never have leftovers.
2 hours wrapped in foil
1 hour +/- unwrapped and sauced.
electric smoker w/ temp swinging 220F - 240F
Mine would never win any awards or anything but we never have leftovers.
Posted on 5/19/25 at 3:01 pm to Snipe
quote:
3 hours uncovered
2 hours wrapped in foil
1 hour +/- unwrapped and sauced.
electric smoker w/ temp swinging 220F - 240F
Mine would never win any awards or anything but we never have leftovers.
This. Easy as can be and will be fall off the bone tender.
Posted on 5/19/25 at 3:01 pm to Bert Macklin FBI
quote:
Like I said, the above method has had mixed results so I am thinking of trying Meat Church's method which is 2.5 hours at 275F, Spray once at the 1.5 hour mark, wrap with brown sugar and butter and put back in for another 1.5 hours at 275F.
Basically what I do. Ribs almost cook to feel and not temp. I like my ribs to pull off the bone with a tug and not fall off. 3-2-1 method cooks too long IMO. Meat church method is money.
This post was edited on 5/19/25 at 3:04 pm
Posted on 5/19/25 at 3:02 pm to Snipe
The first method I read about was the 3-2-1 but all the youtube smokers swear its faulty.
They also all say to experiment and figure shite out so maybe I should try it.
They also all say to experiment and figure shite out so maybe I should try it.
Posted on 5/19/25 at 3:05 pm to Bert Macklin FBI
quote:
They also all say to experiment and figure shite out so maybe I should try it.
You will learn more from failure and experiment than any video or message board. Also every piece of meat cooks a little different.
Posted on 5/19/25 at 3:09 pm to lsufan1971
quote:
You will learn more from failure and experiment than any video or message board. Also every piece of meat cooks a little different.
I agree and have had to come to terms with this. Spending 4-6 hours on something and having it not be great was a tough pill to swallow hence my hesitancy to try a brisket. I am pretty determined to figure out the ribs though because my son LOVES ribs.
How do we feel about water pans?
This post was edited on 5/19/25 at 3:13 pm
Posted on 5/19/25 at 3:18 pm to Bert Macklin FBI
Brisket is easy to me.
Day before, remove from wrapper and dry it off.
Liberally apply salt, pepper, and I add some dry rub on it. Wrap in plastic wrap and put it in the fridge overnight.
Next day get smoker to 225-250 and put brisket on. Cook until 165 and wrap in parchment paper or butchers paper.
Continue to cook until 195 -205.
Day before, remove from wrapper and dry it off.
Liberally apply salt, pepper, and I add some dry rub on it. Wrap in plastic wrap and put it in the fridge overnight.
Next day get smoker to 225-250 and put brisket on. Cook until 165 and wrap in parchment paper or butchers paper.
Continue to cook until 195 -205.
Posted on 5/19/25 at 3:38 pm to Bert Macklin FBI
I smoke mine at 250F for two hours if using St. Louis, 1 hour if Baby Backs before wrapping.
Then I wrap the ribs in butcher paper with some pork lard smeared on the paper and then cook them, meat side down for another hour. After an hour, I'll pick up the ribs and see if they almost fold in half, if not I let them go about another 30 minutes wrapped.
Once the ribs almost bend completely in half doing the bend test, I un-wrap, them, put them back on the pit and usually glaze them and give them a light dusting of BBQ rub to finish them off. I'll let them sit for about 30 minutes to 45 minutes to allow the glaze to tack up then I pull them and serve.
Then I wrap the ribs in butcher paper with some pork lard smeared on the paper and then cook them, meat side down for another hour. After an hour, I'll pick up the ribs and see if they almost fold in half, if not I let them go about another 30 minutes wrapped.
Once the ribs almost bend completely in half doing the bend test, I un-wrap, them, put them back on the pit and usually glaze them and give them a light dusting of BBQ rub to finish them off. I'll let them sit for about 30 minutes to 45 minutes to allow the glaze to tack up then I pull them and serve.
This post was edited on 5/19/25 at 3:41 pm
Posted on 5/19/25 at 3:40 pm to Bert Macklin FBI
quote:
The first method I read about was the 3-2-1 but all the youtube smokers swear its faulty. They also all say to experiment and figure shite out so maybe I should try it.
There is nothing wrong with the 3-2-1 method other than it takes a long time. Bump the heat up 25F and you can cook St. Louis Racks in about 4 hours instead of 6.
The 2-2-1 method for Baby Backs/Loin Backs is also full proof, but yet again takes longer.
Posted on 5/19/25 at 3:43 pm to Bert Macklin FBI
quote:
How do we feel about water pans?
I always have some source of moisture in all of my smokers. It helps attract more smoke to the meat and helps keep things from drying out.
Posted on 5/19/25 at 3:58 pm to Bert Macklin FBI
quote:
How do we feel about water pans?
I use them. It helps keep the temp from fluctuating too much.
Posted on 5/19/25 at 4:02 pm to bbvdd
Resting a brisket or any large piece of meat is key. My last 14lb brisket I let rest for 6 hrs. I have an insulated bbq blanket that I put it in that works great. It’s hard to time it for eating purposes.
Posted on 5/19/25 at 7:39 pm to Bert Macklin FBI
I put a dry rub on the night before and smoke them on 225 until the meat starts peeling away from the bone. Every 30 mins I spray with apple cider vinegar.
I don’t wrap because I like some bark on my ribs
I don’t wrap because I like some bark on my ribs
Posted on 5/19/25 at 7:53 pm to Bert Macklin FBI
I don't know where abouts you live, but around Baton Rouge I was buying ribs from Sam's and sometimes ribs at the local grocer and could never figure out why sometimes the meat fell off the bone and other times it had to be chewed, even though my cooking methods were the same.
Then I realized the local grocers freeze their ribs and set them out, while I have never seen ribs at Sam's frozen.
I now only buy from Sam's or a local meat market where I know they aren't frozen. I believe it changes the meat and binds it somehow.
Always spend extra to buy quality ribs.
Then I realized the local grocers freeze their ribs and set them out, while I have never seen ribs at Sam's frozen.
I now only buy from Sam's or a local meat market where I know they aren't frozen. I believe it changes the meat and binds it somehow.
Always spend extra to buy quality ribs.
Posted on 5/19/25 at 7:58 pm to Bert Macklin FBI
I use offset. Usually smoke with Bradford pear because it seasons in one year instead of 2-3 like oak.
Ribs. Pull silver skin. 12 hr marinade with binder and spices. 225-250F. After 2hr, wrap in generous portion of parkay squeeze butter(1/2 bottle per rack, don’t use the real stuff). Cook wrapped for one hour upside-down.
Unwrap. Bones should be sticking out a little by now. Turn back right side up, apply sauce, cook one more hour or to 205 internal temp.
Oh, and how cheap of offset? If it’s under 300 pounds, good luck. At least use smaller logs in that case.
Ribs. Pull silver skin. 12 hr marinade with binder and spices. 225-250F. After 2hr, wrap in generous portion of parkay squeeze butter(1/2 bottle per rack, don’t use the real stuff). Cook wrapped for one hour upside-down.
Unwrap. Bones should be sticking out a little by now. Turn back right side up, apply sauce, cook one more hour or to 205 internal temp.
Oh, and how cheap of offset? If it’s under 300 pounds, good luck. At least use smaller logs in that case.
This post was edited on 5/19/25 at 8:15 pm
Posted on 5/19/25 at 8:11 pm to Cuz413
quote:
could never figure out why sometimes the meat fell off the bone and other times it had to be chewed, even though my cooking methods were the same.
MY BIL is real serious about ribs and has trophies. He says never worry about fall-off bone. I worry depending on the audience but you can always check the bone tips after the wet-wrapped portion of the cook and just leave wrapped a little longer until the bones are sticking out real good then finish. Your rack might start falling apart while still in the smoker but people will like them.
Posted on 5/19/25 at 8:46 pm to Dallaswho
quote:
Oh, and how cheap of offset? If it’s under 300 pounds, good luck. At least use smaller logs in that case.
It’s under 300. I actually rigged a propane burner because I couldn’t get a good fire going in the fire box. It would either run really hot or too cold. With the propane burner I can get a steady temp and then burn smaller chunks of wood above the burner.
My hope is to get an old country Pecos at some point but I’m not there yet.
Posted on 5/19/25 at 8:49 pm to Bert Macklin FBI
Absolutely no need to spray that often. You’re just extending the cooking process.
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