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Message
re: Smoking Ribs Tips
Posted on 5/19/25 at 9:54 pm to ruger35
Posted on 5/19/25 at 9:54 pm to ruger35
I may be against the grain. Pork is so easy. I used to do 321 method.
Now I run them straight at 275 until bones barely start poking out, then wrap in butcher paper for another 45 or so until bones are 1/2" or so out. Great bark, and not ever mushy.
Usually done in less than 3.5hrs.
I've started cooking everything at that. I'll run a brisket at 275 until 170IT, wrap in butcher paper until 200*.
Pork shoulder same thing, except I marinate it in dr pepper the night before. 275, throw it on the rack with a pan underneath on lower rack containing a little more dr pepper. Cook until the bone pulls out smooth. Then I've got 360* bark on it. I'll use the drippings to mix back in as needed while I'm shredding the pulled pork.
Now I run them straight at 275 until bones barely start poking out, then wrap in butcher paper for another 45 or so until bones are 1/2" or so out. Great bark, and not ever mushy.
Usually done in less than 3.5hrs.
I've started cooking everything at that. I'll run a brisket at 275 until 170IT, wrap in butcher paper until 200*.
Pork shoulder same thing, except I marinate it in dr pepper the night before. 275, throw it on the rack with a pan underneath on lower rack containing a little more dr pepper. Cook until the bone pulls out smooth. Then I've got 360* bark on it. I'll use the drippings to mix back in as needed while I'm shredding the pulled pork.
0
Posted on 5/19/25 at 9:56 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.
This is the only way I do it and I have yet to find the fault.
And no smoke after the first 3 hours...my smoker just gives it less smoke flavor and more burnt flavor.
Coat it good with your rub first...I use the Turbinado sugar mostly with some regular brown sugar mixed in on mine.
And as always finish it in that last hour with some Sweet baby Ray's.
Posted on 5/19/25 at 11:02 pm to Bert Macklin FBI
quote:
My hope is to get an old country Pecos at some point but I’m not there yet.
I just have a 400# old country and it took 20+ uses before I could keep it remotely steady. I still get temp spikes when the fire pace gets a little off and I’m too lazy to split or find the right log but at least now I know exactly when they’re coming and am ready to defend against them. Same people may just have a knack but I feel like anything much lighter than mine would be nearly impossible to manage.
Posted on 5/20/25 at 5:45 am to Dallaswho
quote:
He says never worry about fall-off bone.
There's a difference in extremely tender and uh, "chewy" though.
Since switched, I've never had chewy ribs again
Posted on 5/20/25 at 6:53 am to Bert Macklin FBI
quote:
offset smoker
I struggled with temperature control greatly with an offset smoker. I found that pecan/hickory wood was the best wood for controlling temperature. It's a very dense wood with mild to medium flavor and it burns much more consistent than mesquite or other woods. I started with some charcoal in a chimney, pour the chimney in the fire box, then throw a couple of smaller logs on the coals. I got to where every 30 minutes I'd go out and throw another couple of handfuls of charcoal and another pecan log if needed on the fire. Keeping your temperature from wildly swinging is pretty critical with the meat turnout.
As far as cook time goes, personally I do the 2-1.5-1 method at 250, although the last stage is variable. I cook until when you pick up the ribs on one end of the rack, you start to see cracks developing down the ribs when they bend. If you start to see cracks, the meat is tender enough to not quite "fall" off the bone, but a slight tug. There's not right or wrong with fall off the bone or slight pull, but the last thing you want is chew off the bone.
Posted on 5/20/25 at 6:56 am to ruger35
quote:
Absolutely no need to spray that often. You’re just extending the cooking process.
Agree and if you are using the 3-2-1 or 2-2-1, you really dont need to spray them at all. I dont. When I wrap them, I use butter, honey, rub and some apple juice to keep it from burning. I dont sauce my ribs in the last leg. I have them dry rubbed and we just dip them. I like the taste of the dry rub ribs and the left overs are much easier to deal with if they are not sauced
Posted on 5/20/25 at 7:33 am to Bert Macklin FBI
quote:
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.
Don't over think ribs. 3 hours at 225 is probably not long enough.
I typically go 275 for 2 uncovered. Wrap for an hour and then back uncovered for a quick sear at the end.
The question is do you want "competition" ribs or "good eatin" ribs.
If good eating is what you are looking for then this is the best method I have found.
If you want that competition look and taste then wrapping might not be what you need to do.
You will find a million different methods on you tube.
I would suggest watching the old school guys like Johnny Trigg.
HowToBBQRight is my usual go to BBQ guy on YouTube these days. He offers a lot of different options on different smokers as well. His rubs are really good too if you are looking for some good blends.
Posted on 5/20/25 at 8:12 am to bbvdd
quote:
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.
Pretty much what I do and it never fails. IMO internal temp and feel is more important than time and cooking temp.
I use a binder and then apply my rub. Let it sweat in for 20-30 mins before putting them on the grill.
Cook temp, I go anywhere between 225-275 depending on how long I have to get them done. More time/low temp is preferable so I can get more smoke on them.
I continually check internal temperature and at 160-170F internal, I pull them, double wrap in foil with squirt butter and brown sugar inside, and put them back on the grill. (pretty heavy on the butter)
I then continually prob them thru the foil until I am at 195-200. Then i pull them, unwrap them, glaze in the BBQ sauce I like and put them back on the grill until the sauce is crystalized. At this point they are around 200-205 and I pull them. I like my ribs to still have a somewhat bite to get the meat off the bone. I don't like letting cook to the point to where they just fall apart and turn into pulled pork essentially.
Then again, I am doing this on a pellet grill so its pretty easy. Set it and forget it if you will.
Posted on 5/20/25 at 8:32 am to Tear It Up
quote:
I don’t wrap because I like some bark on my ribs
This is the way for me as well.
With any meat sometimes it is just the cut of meat and not your method
Posted on 5/20/25 at 8:35 am to Bert Macklin FBI
Keep on experimenting
Its fun
You can drink beers
Every grill/smoker is different
Its fun
You can drink beers
Every grill/smoker is different
Posted on 5/20/25 at 8:44 am to The Levee
I used to have a bigger offset and could do several racks at once. Loved smoking on that one. Now I have a larger Weber Kettle and use the snake method with the ribs in a rack opposite the fire. I've done dry rub, wet rubs, different types of wood, lump charcoal, briquettes etc. About 4 hours is perfect the way I do them now. 2 smoking, 1 wrapped, 1 unwrapped to finish or sometimes finish in a 275 degree oven until tender, but not falling off the bone.
Posted on 5/20/25 at 9:51 am to TU Rob
This has all been super helpful information. I think I am going to try to go with 2 hours (or until I hit 160) uncovered at 250-275 (probably closer to 275). cover with parkay and brown sugar for an hour (or until I hit 195). Sauce them and put them back for an hour (or until I hit 200-205). I will also use a water pan and will only spray them once at the 1 hour mark or so.
Posted on 5/20/25 at 11:26 am to Bert Macklin FBI
3-2-1 method always works for great smoke flavor and fall off the bone ribs.
Get heavy duty foil for the 2 hr wrap..add a little apple juice (a cup) to each foil pouch, helps to braise the ribs making them more tender.
Get heavy duty foil for the 2 hr wrap..add a little apple juice (a cup) to each foil pouch, helps to braise the ribs making them more tender.
Posted on 5/20/25 at 11:35 am to cajungoalie
quote:
3-2-1 method always works for great smoke flavor and fall off the bone ribs.
Get heavy duty foil for the 2 hr wrap..add a little apple juice (a cup) to each foil pouch, helps to braise the ribs making them more tender.
^^^ This. I've rarely failed using this technique. I only add between 1/4-1/2 cup of apple juice though as more than that tends to wash off the rub.
This post was edited on 5/20/25 at 11:36 am
Posted on 5/20/25 at 2:41 pm to Bert Macklin FBI
I more or less use the 3-2-1 method. Although 3 hr smoke may be a little too long.
smoke ribs for 2 - 3 hours (or until you like the way the bark looks)
wrap in heavy duty foil with apple juice, butter, honey, and brown sugar.
put back on smoker for 2 hours. then check temp. of the ribs. leave them in foil until the ribs reach 200 degrees. This is important.
after that, take out of the foil and put back on the smoker for 1 hour. with about 20 minutes left sauce the ribs. if you sauce too early you will burn the sauce. ( ask me how i know)
guaranteed to satisfy.
smoke ribs for 2 - 3 hours (or until you like the way the bark looks)
wrap in heavy duty foil with apple juice, butter, honey, and brown sugar.
put back on smoker for 2 hours. then check temp. of the ribs. leave them in foil until the ribs reach 200 degrees. This is important.
after that, take out of the foil and put back on the smoker for 1 hour. with about 20 minutes left sauce the ribs. if you sauce too early you will burn the sauce. ( ask me how i know)
guaranteed to satisfy.
Posted on 5/27/25 at 10:07 am to Bert Macklin FBI
quote:
This has all been super helpful information. I think I am going to try to go with 2 hours (or until I hit 160) uncovered at 250-275 (probably closer to 275). cover with parkay and brown sugar for an hour (or until I hit 195). Sauce them and put them back for an hour (or until I hit 200-205). I will also use a water pan and will only spray them once at the 1 hour mark or so.
Update: Ribs came out GREAT usuing the method above.
2 major revelations for me during this cook:
1) I used a digital thermometer to keep the temp of the smoker and it showed that the thermometer that the smoker came with was 50 degrees off. When I thought I was at 250F before, I was only at 200F and when I thought I was at 225F, I was only at 175F. I think this was a large part if my issues with the ribs before.
2) I learned a lot about airflow. I wood kept smoldering when I'd close the fire box lid creating dirty smoke. Finally realizing that it was an air issue, I drilled 3 holes into the side of my fire box and the problem was solved.
Proper temperatures and good airflow makes smoking so much easier. I think I might try a brisket next time I have a free saturday.
Posted on 5/27/25 at 10:35 am to Bert Macklin FBI
Sweet 
That is pretty much the method I use. Going off internal temp. is the only way I can smoke meat consistently. My Thermopen One has paid for itself many times over. Not saying going off time can't work, I've had phenomenal ribs/smoked meat where the chef never touched a meat probe, I am just saying it hasn't worked well for myself.
Now you can start experimenting with the sauce and what you put in the foil.
For example. I like to heat my BBQ sauce and add peach habanero pepper jelly to it and mix it in or sometimes I'll mix in some strawberry whisky like Bird Dog.
That is pretty much the method I use. Going off internal temp. is the only way I can smoke meat consistently. My Thermopen One has paid for itself many times over. Not saying going off time can't work, I've had phenomenal ribs/smoked meat where the chef never touched a meat probe, I am just saying it hasn't worked well for myself.
Now you can start experimenting with the sauce and what you put in the foil.
For example. I like to heat my BBQ sauce and add peach habanero pepper jelly to it and mix it in or sometimes I'll mix in some strawberry whisky like Bird Dog.
Posted on 5/27/25 at 10:48 am to Bert Macklin FBI
quote:
thermometer that the smoker came with was 50 degrees off.
Most thermometers are able to be adjusted.
If there is a nut like bolt on the back of the thermometer you should be able to set the temp.
Easiest way is to boil water and set it in the water. When it boils the thermometer should read 212 degrees. If not, turn the knob on the back (holding the face) until it reads 212.
Posted on 5/27/25 at 3:49 pm to bbvdd
quote:
Time doesn't matter as much as temps.
Get you a good meat thermometer. I use the 3-2-1 method but rely on over time.
Posted on 5/27/25 at 5:58 pm to bbvdd
How well does it taste with the plastic wrap on it. ??
Someone is going to not remove it unless you say it.
Someone is going to not remove it unless you say it.
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