Smoking Ribs?

hydramax said:

What cut of ribs are the best? St.Louis style,Baby back,etc... Never done many ribs cause they always seem tough when I do em.Usually stick with Butts and briskets.Any ideas on how long,tricks,wood,etc..will be appreciated.

Click to expand...

Tell us what you have been doing with ribs in the past. that may help us fine tune things. I normally cook ribs at 240 degrees. Baby backs cook in around 4 - 4 1/2 hours and spares to around 6 hours. I flip flop on foiling or not. If i foil the total cook time is usually 30 minutes shorter.

BBQSMYBFF said:

I will say that it is always personal preference but i prefer myself to have baby backs for comp and eating.. sometimes i like st louis for eating but not all the time..

I usually give them around 3 hours and that is sufficient..

Click to expand...

3 hours for baby backs seems short. What temp are you cooking them at?

hydramax said:

Ron L, I was using a smoker without temp indication .I did last set of ribs long ago,think like 8 hrs.Guess they ended up so chewy never went back.UGH! Temp was probably too hi is one thing.Guess I'm gonna have to try again after brethren's advice and tips.

Click to expand...

You really need to find a way to accurately measure the pit temp. Maybe a cheap remote thermometer with the probe wire running in through the door? unless you know the pit temps it'svery hard to control the cooking process. unless you were at a very low temp, however, 8 hours would be way too long.

My suggestion... Pick a rib type (probably spares since they are cheaper and it won't hurt so much if you make a mistake) and practice. Trim them St. Louis style, rub em with your favorite rub, and put them into the pit at 240 degrees and wait :-D For the first cook forget about foil, spraying, etc. just cook. If your temps are around 240, start looking at them after about 4 1/2 to 5 hours. You should see the meat starting to pull away from the bone on one end. That's the first sign that they are getting close. Depending on the size of the ribs, you probably have another hour or more to go, but things are heading in he right direction. Also, pick up the rack and see how it flexes. It is probably still fairly stiff at this point. check them about every half hour. When the meat is pulled back by about 1/2 inch and the rack bends very easily, they are done.

once you get the basic timing down then you can decide if you want to foil, spray, etc. Foiling will speed up the cook and also give you a chance to add flavor to the rib (some use apple juice or cherry juice, others use bourbon or rum. I've seen mention of syrup or honey and even fruit jelly). It all depends on your tastes.

Here ya go, Bob...

http://www.youtube.com/watch?v=H_MGM_RRTUQ

BTW, the membrane on the ribs i buy NEVER comes off in one piece :-D