Smoked Ribs

[Mitch Rapp]

I have 3 racks o ribs in the smoker as we speak, having a second Christmas later today with some family. Was wondering how y'all do your ribs. I don't trim mine (spare ribs) at all, other than to remove the membrane and any extra fat. I have seen people trim them into a neat little rack, and have wondered what the big benefit is. I smoke mine for 2-3 hours with just a dry rub on them, and then put a mustard/BBQ sauce mix on them, and let them go another hour or two. Long enough to almost caramelize the sauce, or at least make it like a paste on the ribs. They don't need sauce when done, but I like sauce so I use a bit anyway.


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[Oklahomabassin]

I eat em. Those sound delicious. I haven't cooked any ribs yet.

 

[ASP785]

For beef ribs I slow cook the ribs in a special mixture in the slow cooker for 4 hours. I then baste them in BBQ sauce and grill them until the BBQ is properly charred. Delicious. Now I am hungry.

 

[PBramble]

Usually just trim the fat, pull the membrane and dry rub liberally. 2 hours on the smoker, 1 hour foil wrapped then unwrap and tighten them up. Usually about 30 to 45 minutes. I keep the temps around 225-235. No sauces here. I don't like the "bark" it creates when cooking. As a side note, I like to keep a pan of water/beer/sliced fruit under the ribs while cooking. I don't know if it actually makes a difference, but it's done well for me. I also only use fruit woods for the first 2 hours of smoking. IMO, the smoke taste is lighter and not as harsh.

 

[TwoForFlinching]

I haven't smoked ribs in years. nobody around my casa likes em. Or brisket for that matter. bunch of friends usually end up around a table of "fashionable" foods. like cured pork and gnarly cheese, spinach based health crap, I can't stand any of it.

 

[tyromeo55]

Pork ribs

Smoke for an hour or two..... cool.... wrap in foil and bake at the lowest temp for 4-6 hours.... cool ( won't stay together if you handle them hot) ...... put on grill as hot as it will go and pour on 50/50 mix of homey and head country BBQ sauce until it is like a jelly and the edges are a little crispy.


Beef ribs.... I only do Boneless

Boil in head country BBQ sauce until a fork won't stick in them. Then the same treatment on the grill as the pork ones

 

[Apogee]

I trim them quite a bit, put the culled bits on the grill for the dogs.

 

[Lurker66]

I dont trim anything...just slather them n bbq sauce, toss them in smoker till done and reslather n eat.

 

[tntrex]

Most you should do is take the membrane off. Don't trim before cooking that extra fat adds flavor and keeps it juicy.

 

[Lakenut]

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.