Smoked Ribs

[Pokinfun]

I do mine the same way, except I keep the smoker around 200-220. Keep them in foil for 2 hours and then BBQ sauce for the last hour. they are done when the meat pulls back about 1/4 inch and the rack will bend in half, without breaking.
I put mustard and dry rub on mine the day before.

I do the 3-2-1 method. Remove the membrane, coat in mustard, then add dry rub. I smoke the ribs 3 hours at 220*. Next, the ribs go in foil with apple juice and go back in the smoker and the temp goes up to 275* or so for 2 hours. For the last hour, the ribs go back on the smoker and are basted in sauce every 20 min or so.

 

[Shadowrider]

Remove membrane, dry rub of choice (Daddy Hinkles lately) smoke at 225 for 3 hours with apple and hickory. After that start checking, about 30 - 45 minutes before done I make up a basting sauce from apple butter and whatever rub I used. I just throw whatever into this I feel like at the time but it's mostly the butter and rub. Brush on a thick layer and smoke until carmelized, then throw some BBQ sauce on and firm that up in the smoker. Foil goes nowhere near my ribs until after they are cooked. Then I wrap them and let them rest for as long as I can stand, which usually isn't very long. A full slab of spares usually take 4-5 hours before they are falling off the bone.

 

[dennishoddy]

I do the 3-2-1 method. Remove the membrane, coat in mustard, then add dry rub. .

That's what I do, but don't use BBQ sauce.

No BBQ sauce on my stuff. The wood and spices make the ribs.

 

[J.T.]

I do mine the same way, except I keep the smoker around 200-220. Keep them in foil for 2 hours and then BBQ sauce for the last hour. they are done when the meat pulls back about 1/4 inch and the rack will bend in half, without breaking.
I put mustard and dry rub on mine the day before.

Same here minus the mustard and sauce. I wrap with apple cider vinegar.

That's what I do, but don't use BBQ sauce.

No BBQ sauce on my stuff. The wood and spices make the ribs.

I think we'd get along in real life Dennis.

 

[Danny Tanner]

I buy racks of spare ribs and trim them St Louis style. Any small, flabby end pieces get tossed, but the other chunk of the rack gets smoked right along side the ribs.

I rub mine with yellow mustard and then apply a liberal amount of homemade rub.
I smoke over peach and hickory (80/20%, respectively) at 225°.
I've tried the 3-2-1 and the 2-2-1 methods and I prefer straight smoke through. Doing it this way, the brown sugar didn't bark up enough. Had I smoked them longer to get a proper bark, they would have dried out too much.
With about 20-30 minutes left, I apply a thin layer of Sweet Baby Ray's Honey BBQ sauce to carmelize to perfection over a nice bark.

I smoke mine in a UDS with no water tray or heat diffuser.

 

[dennishoddy]

I think we'd get along in real life Dennis.

If I take the time to select, cut, season the wood, spend time preparing the ribs, and somebody wants to put BBQ sauce on it, they will get an ear full.
Drink your sauce, eat my ribs.

 

[aeropb]

I do it the www.amazingribs.com way.

 

[TwoForFlinching]

That's what I do, but don't use BBQ sauce.

No BBQ sauce on my stuff. The wood and spices make the ribs.

+1... Dry rub til death

 

[AKguy1985]

Mmmmmmmm ribs

 

[Apogee]

I smoke over peach and hickory (80/20%, respectively) at 225°.

Where do you buy wood?