Need a little rib help!

[nucleargeek]

Hello fellas,

This weekend I'm going to be cooking a 12# brisket and 3 slabs of pork spareribs. I've almost perfected my brisket, so that's not a problem. I've honestly never done pork ribs before. I'm starting the brisket early in the a.m. and will be ready for eating at 5:00 in the evening. I want the ribs done at about the same time. The slabs are 3.5# average. I have my rub and mop ready to go. What I would like to know is about when to add them to the smoker and any suggestions you might have for me. I figured on about 5 hrs for them. Help me out gentlemen, I have a VIP guest and want him to be as impressed with the ribs as I KNOW he will be with my brisket. Cooking on Bandera with firebox mod.

 

[Jorge]

Scroll to the pork ribs post and check out those links. If you have any toher questions I'm sure folks would be happy to help.

http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=1983

 

[BBQchef33]

spares or babybacks?? Wet or Dry?

estimate 4 hours for babybacks, 6 hours for spares.

 

[Arlin_MacRae]

Vance, have you tried spraying instead of mopping? I have this great little mop, but I don't use it until the very last hour, anymore, when I sauce the ribs for color. Spray with an apple juice mixture and it keeps the meat moist, helps break down the tissue, and you don't wipe all your rub-bark off. Wal-Mart sells those little spray bottles for next ta nothin'.

Arlin

 

[jt]

Yes, read the Pork Rib threads in the Roadmap. 3-2-1 on those spares. I spray 'em every half hour and then again really well when I wrap them. Awesome!

 

[nucleargeek]

Thanks fellas. I'll use the link and go from there. I do spray the ribs every 30 minutes with pure apple juice....no mixture. They will be wet ribs, but only putting on the sauce 45 min before pulling them off. I'll let you guys know how they come out! Light rain today oughta make for an interesing time as well. A good challenge is welcomed!!!!

 

[tommykendall]

They will be wet ribs, but only putting on the sauce 45 min before pulling them off. I'll let you guys know how they come out

SOunds great - post a photo

 

[Jeff_in_KC]

2-2-1 on the babybacks? Actually, I think I did mine 3-1-1 last time. I like a little more smoke flavor on mine.