smoking ribs

prodano · 10-03-2007, 01:51 PM

From time to time I have taken my ribs off of the smoker prematurely and turned a could be great rack of ribs into a ehhh so-so rack. I just started smoking st louis cut ribs as opposed to bb's and regular spares. My question for the fellow smokers is how long and at what temp does everybody smoke theirs at. Also, what internal temp. The majority of the time I do dr. bbq's method of smoking the ribs then wrapping them in aluminum foil with honey, brown sugar, and apple juice and cooking them some more. Are their any other tips, techniques, or anything I should change? Thanks for the help!

Porky · 10-03-2007, 02:01 PM

The temp range I use is between 225-250 and I use a modified 3-2-1 method for St Louie cut ribs, that is 3 hrs smoked 2 hrs wrapped in foil w/apple juice/cider and 1 hr unwrapped to firm them up and put your favorite sauce on. This is not necessarily what you would do for a competition but it is what I do for the family. There are no absolutes, experiment what works best on your particular cooker and see what turns out the way you want them. Good Luck and please report back to us.

Ron_L · 10-03-2007, 03:10 PM

I cook my ribs at 225 - 250 also. For BBs they usually cook for 4 1/2 hours and for St. Louis trimmed spares around 5 1/2 hours, depending on the size of the rack (This is Q-Talk boys...

). I cook using either a WSM or a Good One 42 and both have a vertical airflow (close enough to vertical on the Good One) so I rarely foil my ribs unless I have to take them somewhere. Then i foil them with some sauce and put them into a cooler to hold for travel. Also, I don't cook ribs by internal temp. I go by pull-back and feel.

prodano · 10-03-2007, 03:26 PM

How do you go by pull back and feel. I tried gauging mine by picking up the rack with tongs and looking at the bend, but I am not too good at doing this.

Bigmista · 10-03-2007, 03:27 PM

At the top of this forum there is a thread called KC's Roadmap with links to the collected experience of the Brethren. There is alot of great information there including rib prep.

Bigmista · 10-03-2007, 03:30 PM

Quote:

Originally Posted by prodano

How do you go by pull back and feel. I tried gauging mine by picking up the rack with tongs and looking at the bend, but I am not too good at doing this.

It comes with experience. Pullback is the distance the meat has "pulled back" from the edge of the bone during cooking. Usually you are looking for at least 1/4" for done ribs.

Papa Hogg · 10-03-2007, 03:45 PM

Quote:

Originally Posted by prodano

How do you go by pull back and feel. I tried gauging mine by picking up the rack with tongs and looking at the bend, but I am not too good at doing this.

This just takes practice, it will come to you. It is really the only way to test ribs for doneness, which makes ribs somewhat tricky to cook. When the ribs are bending you want to look for the meat to almost be breaking but not quite.

Like BigMista says you also want to look for the meat to pull back from the end of the bone 1/8" to 1/4".

prodano · 10-03-2007, 03:55 PM

That sounds great thanks for the info!

Bigdog · 10-03-2007, 09:49 PM

Another good way to check for doneness is to pick them up in the middle with tongs. If they bend almost in 2 or look like they are going to fall apart, they're done.

JD McGee · 10-03-2007, 09:53 PM

I smoke 'em at 225-250 as well on a rib rack...turn after 2 hours...do my first pull test at 3 hours...and check them every 30 min or so after first pull.

JD

10-03-2007, 01:51 PM	#1
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ Downloads: 0 Uploads: 0	smoking ribs From time to time I have taken my ribs off of the smoker prematurely and turned a could be great rack of ribs into a ehhh so-so rack. I just started smoking st louis cut ribs as opposed to bb's and regular spares. My question for the fellow smokers is how long and at what temp does everybody smoke theirs at. Also, what internal temp. The majority of the time I do dr. bbq's method of smoking the ribs then wrapping them in aluminum foil with honey, brown sugar, and apple juice and cooking them some more. Are their any other tips, techniques, or anything I should change? Thanks for the help!

10-03-2007, 02:01 PM	#2
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl. Downloads: 0 Uploads: 0	The temp range I use is between 225-250 and I use a modified 3-2-1 method for St Louie cut ribs, that is 3 hrs smoked 2 hrs wrapped in foil w/apple juice/cider and 1 hr unwrapped to firm them up and put your favorite sauce on. This is not necessarily what you would do for a competition but it is what I do for the family. There are no absolutes, experiment what works best on your particular cooker and see what turns out the way you want them. Good Luck and please report back to us. __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

10-03-2007, 03:10 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	I cook my ribs at 225 - 250 also. For BBs they usually cook for 4 1/2 hours and for St. Louis trimmed spares around 5 1/2 hours, depending on the size of the rack (This is Q-Talk boys... ). I cook using either a WSM or a Good One 42 and both have a vertical airflow (close enough to vertical on the Good One) so I rarely foil my ribs unless I have to take them somewhere. Then i foil them with some sauce and put them into a cooler to hold for travel. Also, I don't cook ribs by internal temp. I go by pull-back and feel. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

10-03-2007, 03:27 PM	#5
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	At the top of this forum there is a thread called KC's Roadmap with links to the collected experience of the Brethren. There is alot of great information there including rib prep. __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

10-03-2007, 09:49 PM	#9
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Another good way to check for doneness is to pick them up in the middle with tongs. If they bend almost in 2 or look like they are going to fall apart, they're done. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

10-03-2007, 03:26 PM	#4
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ Downloads: 0 Uploads: 0	How do you go by pull back and feel. I tried gauging mine by picking up the rack with tongs and looking at the bend, but I am not too good at doing this.

10-03-2007, 03:55 PM	#8
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ Downloads: 0 Uploads: 0	That sounds great thanks for the info!

10-03-2007, 09:53 PM	#10
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	I smoke 'em at 225-250 as well on a rib rack...turn after 2 hours...do my first pull test at 3 hours...and check them every 30 min or so after first pull. JD __________________ Wine Country "Q" Competition BBQ

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