Smoked Ribs

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Pokinfun

The Most Interesting Man in the World
Special Hen
Joined
Feb 15, 2013
Messages
3,756
Reaction score
1,507
Location
Southern
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

Sharpshooter
Supporting Member
Special Hen Supporter
Joined
Jan 28, 2008
Messages
21,921
Reaction score
10,213
Location
Tornado Alley
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.
 

J.T.

Sharpshooter
Special Hen
Joined
Apr 5, 2009
Messages
2,510
Reaction score
15
Location
In a hotel near you
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

Sharpshooter
Special Hen
Joined
Jan 26, 2010
Messages
6,064
Reaction score
16
Location
Edmond, Oklahoma, United States
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.
 

Latest posts

Top Bottom