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Message
Smoking Baby Back Ribs
Posted on 7/31/12 at 7:09 am
Posted on 7/31/12 at 7:09 am
Ok guys im a rookie when it comes to smoking meat and ive only smoked two racks of ribs before. Both came out tough. I want to give it another shot and was curious what tips you guys had.
Ive always done the 3/2/1 method with foil and was looking at another way.
my biggest issues have been keeping a constant 225 and whether to put sauce on them or not while smoking.
Finally i was wondering if anyones every started the process in the oven to make sure you are getting a real 225 for the first stage and then transfering them to the smoker for the second half of the process
Thanks in advance. For you smart asses yes I know how to use google but id like to hear what TD thinks.
Ive always done the 3/2/1 method with foil and was looking at another way.
my biggest issues have been keeping a constant 225 and whether to put sauce on them or not while smoking.
Finally i was wondering if anyones every started the process in the oven to make sure you are getting a real 225 for the first stage and then transfering them to the smoker for the second half of the process
Thanks in advance. For you smart asses yes I know how to use google but id like to hear what TD thinks.
Posted on 7/31/12 at 7:21 am to dallastiger55
I leave mine on the grill/smoker the entire cooking process. I have a really cheap charcoal grill that I place the charcoal on the right side and the ribs on the left and just allow the low heat to cook the ribs indirectly. Most of the time I luck up and can cook the ribs down for 2 hours without having to wrap them in foil. I usually judge by sight on when I need to foil them. Also, If I sauce the ribs I wait until the last 15 minutes.
Posted on 7/31/12 at 7:23 am to Lookin4Par
that sounds easy. 2 quick questions
1. can you add wood to a charcoal grill for the smoke?
2. What kind of wood do you use?
1. can you add wood to a charcoal grill for the smoke?
2. What kind of wood do you use?
Posted on 7/31/12 at 7:42 am to dallastiger55
First of all, don't use baby backs- those are for chicks and do not smoke well.
Secondly, slow cook those pork spare ribs till their done- could take 4-5 hours. You can tell when you can rip the bone off the meat with a little effort.
Third. Spray with apple juice (or bourbon, beer etc) every hour or two. Do not apply sauce until 30 min before ready.
Fourth. No need for foil or oven unless you are trying to rush it. Those are shortcuts.
Wood. Anything but Mesquite - too strong. Hickory, Pecan are classics.
Secondly, slow cook those pork spare ribs till their done- could take 4-5 hours. You can tell when you can rip the bone off the meat with a little effort.
Third. Spray with apple juice (or bourbon, beer etc) every hour or two. Do not apply sauce until 30 min before ready.
Fourth. No need for foil or oven unless you are trying to rush it. Those are shortcuts.
Wood. Anything but Mesquite - too strong. Hickory, Pecan are classics.
Posted on 7/31/12 at 7:52 am to tewino
I do add wood to my charcoal for smoking. In fact, I find this option better than adding charcoal should my fire start to cool off. I usually use whatever wood I can find at leblancs. Mostly hickory and pecan.
Posted on 7/31/12 at 7:52 am to tewino
i use apple wood and usually cook nothing but st. louis style ribs
Posted on 7/31/12 at 7:55 am to nevilletiger79
so has anyone split time between the smoker and oven?
they would still get 2 hours of smoke and at the end of the day heat is heat. 225 in the oven would make sure its getting an even heat for 2 hours.
they would still get 2 hours of smoke and at the end of the day heat is heat. 225 in the oven would make sure its getting an even heat for 2 hours.
Posted on 7/31/12 at 8:04 am to dallastiger55
quote:
so has anyone split time between the smoker and oven?
I have done this. A buddy tried it out recently and I was impressed by the results, so I have been doing this now.
Just apply a rub, wrap in foil and bake for 3-4 hours at 250 - 300. Then throw on the smoker with some pecan/hickory for 30 minutes or so. Then hit each side with BBQ sauce and sear them up. Easy and delicious.
Posted on 7/31/12 at 8:09 am to swampdawg
Without testing it I would assume that starting on the grill and ending on the grill with a few hours in the oven in the middle would give the best smoke flavor while keeping it as tender as possible.
Posted on 7/31/12 at 8:39 am to Lookin4Par
Awesome, thanks for the feedback
Last 2 questions
Has anyone ever cut their ribs in halves when smoking? I've seen this done and it looks easier to handle vs a full rack but was curious if that would affect cooking times.
What's the best way to tell when they're done? Can you "overcook" ribs even at 225?
Last 2 questions
Has anyone ever cut their ribs in halves when smoking? I've seen this done and it looks easier to handle vs a full rack but was curious if that would affect cooking times.
What's the best way to tell when they're done? Can you "overcook" ribs even at 225?
Posted on 7/31/12 at 8:49 am to dallastiger55
quote:
Has anyone ever cut their ribs in halves when smoking? I've seen this done and it looks easier to handle vs a full rack but was curious if that would affect cooking times.
I have an electric smoker and i have to cut them in half. I wouldn't think it would affect the cooking times that much if you have them in a rib rack.
FWIW, i use baby back ribs. (they are delicious) and i use a rub and homemade bbq sauce. I keep it on the smoker for about 4-5 hours.
Posted on 7/31/12 at 9:17 am to dallastiger55
Bookmark these two sites.
They have been a lifesaver to me many times.
Guide Site
Time and Temp Chart for anything you can think of to smoke.
They have been a lifesaver to me many times.
Guide Site
Time and Temp Chart for anything you can think of to smoke.
Posted on 7/31/12 at 9:24 am to 9Fiddy
Did three racks of baby backs last Friday--it took right at 4 hours. First 3.5 hours at 225-250, then slightly higher for the last 30 minutes after I added a little sauce. But I do think basting/spraying/mopping with seasoned apple cider vinegar once an hour helps to keep 'em from getting too dry. ETA: yes, you can overcook ribs even at 225--every rack will be a little different. I look for shrinkage around the bones and generally stop cooking before the rack will actually bend in half. At that point, I prefer to wrap in foil & let the carryover heat finish the job.
My SOP is to mix a scant handful of fruitwood chips with lump charcoal. For seasoning on the most recent batch, I rubbed the ribs with a thai satay dry spice mix, and glazed near the end of cooking w/a mix of pepper jelly, fish sauce, a splash of ketchup, and a little red curry paste.
My SOP is to mix a scant handful of fruitwood chips with lump charcoal. For seasoning on the most recent batch, I rubbed the ribs with a thai satay dry spice mix, and glazed near the end of cooking w/a mix of pepper jelly, fish sauce, a splash of ketchup, and a little red curry paste.
This post was edited on 7/31/12 at 9:28 am
Posted on 7/31/12 at 9:29 am to dallastiger55
I use an Old Smokey. I put the coals on one side and the ribs on the other and I close the vents almost all the way. I find this lets me be able to cook it low and slow for pretty much 5 hours or so without burning. By this time they are very tender.
I spray with a mixture of equal parts apple juice/mustart/apple cider vinegar every hour or so.
I spray with a mixture of equal parts apple juice/mustart/apple cider vinegar every hour or so.
Posted on 7/31/12 at 9:39 am to dallastiger55
If they came out tough with the 321 method, like you know, the temp was too high or you cooked too long.
Some baby backs have a lot less meat compared to other baby backs. You will always have to adjust. I usually adjust temperature instead of time, because I have a controlled electric smoker. On a pit, I suggest shooting for a lower temp. If still having trouble, try placing foil/pan on grill to reduce the heat from reaching the ribs. Remember, your thermometer may not be correct and the temp is much higher.
As for smoking after the oven; as the meat cooks it becomes harder for the smoke to penetrate. You may get smoke flavor, but it will be limited to the top of the ribs.
Some baby backs have a lot less meat compared to other baby backs. You will always have to adjust. I usually adjust temperature instead of time, because I have a controlled electric smoker. On a pit, I suggest shooting for a lower temp. If still having trouble, try placing foil/pan on grill to reduce the heat from reaching the ribs. Remember, your thermometer may not be correct and the temp is much higher.
As for smoking after the oven; as the meat cooks it becomes harder for the smoke to penetrate. You may get smoke flavor, but it will be limited to the top of the ribs.
Posted on 7/31/12 at 10:44 am to dallastiger55
Take a peek here also... Amazing Ribs
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