Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 11-27-2011, 09:43 AM   #1
is One Chatty Farker
ClintHTX's Avatar
Join Date: 10-24-11
Location: Granbury, Texas
Default First shot at ribs gonna NEED ADVICE!

Got some baby back ribs. Read I should go the 2-2-1 method any tips, advice, tricks? This will be my first go at ribs and it will be on UDS.
Stick burner.
ClintHTX is offline   Reply With Quote

Old 11-27-2011, 09:53 AM   #2
somebody shut me the fark up.

LMAJ's Avatar
Join Date: 07-01-07
Location: Southeastern Pa

How many racks?
I don't foil till after the ribs are done, just to let them rest in a cooler. If you are cooking more then one, then do one rack 2-2-1, and the other unwrapped.
Make sure you remove the membrane from the back of the rack.
Have fun!!
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1300 Timberline 5/26/17
1 18.5 WSM
Super Fast BLUE and REDThermopen
1 - Fantastic hubby - the original Big Al
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote

Old 11-27-2011, 10:30 AM   #3
jason p
On the road to being a farker
Join Date: 09-18-11
Location: Sussex WI

just keep it simple let the smoker do its thing, you may want to let a few racks on a liitle longer than some of the others to see how well you like them done. The meat should have a little pull to get off the bone but some people like the meat to fall off. The most important thing is to have fun.
jason p is offline   Reply With Quote

Old 11-27-2011, 10:55 AM   #4
El Ropo
Babbling Farker
El Ropo's Avatar
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger

If they were my loin backs, I'd just get the smoker up to around 275-300, toss the ribs on and let the smoker rip till I hear the sizzling sound start to die down, that means they're almost done. With loin backs, that should take around 3 hours at those temps.

I wouldn't even open up the smoker at all till that point. Just let the low pressure cooking environment do its magic. Loin backs don't always pass the bend test when done, so I'd use a toothpick or something to probe for warm butter like texture.
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
El Ropo is online now   Reply With Quote

Old 11-27-2011, 10:58 AM   #5
is one Smokin' Farker
tamadrummer's Avatar
Join Date: 07-12-11
Location: Zephyrhills, FL

Do yourself a huge favor and use the search feature at the bottom of the page. You will come up with scads and scads of threads with the exact needs you are looking for.

I promise you, you will not be disappointed with the amount of information you find. If you pay for a 1 year sub, ($25.00) you will get access to the cookbook and then you are really on your way to success!
18.5" OTS Weber Kettle, 14" Smokey Joe Silver, and a Brinkmann Smoke n' Pit (COS SNP) modded to the hilt with tons of foil...:tsk:
tamadrummer is offline   Reply With Quote

Old 11-27-2011, 11:11 AM   #6
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH

Yes there are tons of threads on ribs on here you just have to do a little research. But while im here i'll give you some advice on how I like to do my ribs. I use the 2-2-1 method most of the time and put brown sugar, honey, tiger sauce over the ribs then wrap them. After that last hour un-wrapped I like to toss them on a gas grill or a charcoal grill over high heat for a few mins...I find that it adds just a little bit of a char flavor that i like. Hope this helps.... Most important thing is to find out what you like and have fun with it. I went through several racks of ribs and many methods until I figured out what worked best for me.
T&K Smokers small gravity fed
250 gal drum cooker
Weber OTG
Covert Black Thermapen
CyberQ Cloud
Instagram- MilitantQ
Militant83 is offline   Reply With Quote

Old 11-27-2011, 11:30 AM   #7
Babbling Farker

BigBobBQ's Avatar
Join Date: 07-19-11
Location: Live Oak, Florida

I agree you have to just jump in and try it until you get what works, I use to do low and slow for 5 or 6 hours and they were ok but sometimes dry, now I do hot n fast for 3 1/2 and they always come out just the way I like them, now I just play with rubs and flavors to refine that to what I want. I don't even foil them anymore, like mentioned above you will hear them dripping and when it slows down I start checking for probe tender.
Char-Griller Akorn, Webber 22.5 grill, performer, UDS.
BigBobBQ is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Gonna make some beef ribs Captain Stupid Q-talk 5 09-18-2011 09:34 PM
Gonna try high heat ribs. Any Tips? Jason TQ Q-talk 14 07-21-2011 07:53 PM
my shot at rendevous style dry ribs...pron bigbevo76 Q-talk 12 11-08-2010 05:52 PM
Gonna make some STL Ribs tommorrow.......... BIGBrandon2785 Q-talk 10 07-29-2010 10:37 AM
Alright. I'm gonna try ribs again CUTigerQ Q-talk 15 03-16-2010 04:39 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 03:11 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts