Ribs for my First Smoke

[JoeB]

So I got my 18.5 WSM and all the accessories, just waiting on the Weber Chimney Starter to get shipped here and then I can start smoking. Anyways, for my first smoke I was going to do Spare Ribs, either two or three racks. I like ribs that have a nice pull to them and do not fall off the bone. In talking with some of the BBQ places near me whose ribs I love, they do not foil, and smoke them for 4-6 hours (it's done when it's done) at 250 degrees. Does this seem like a good temp? Should I baste the ribs with a mop every hour or so or no? In reading threads on here I've seen people do both, does mopping keep the ribs moist? Or should I just throw them on the smoker and not mess with them? I plan on doing at least one rack without foil and one with foil so I can compare, just wondering about what to do as far as the unfoiled ribs, thanks.

 

[deguerre]

I leave mine alone, no foil, no mopping until the very last few minutes if I want a glaze. Really though, it depends on what you like. I also like to cook at a slightly higher temp around a 275 to 300 range.

 

[McGurk]

225-275 for 4-6 hours sounds right, but the statement "they're done when they're done" is the right attitude. I'm doing a 2 rack comparison on my next cook, too, with and without foil to see how it works for me.

Spray 'em down with either straight apple juice or a 50/50 mix with another flavor you'd like to come through. I spray about hourly at the very least. I don't use a water pan, though, and you might, so take that any way you want. Make sure you really pour it on for the foil step, as you'll want some juice in there. It seems mopping only at the end (the last hour) is pretty popular, as the sugars can burn and leave a foul taste if left on too long. I don't understand that as it seems like some places mop all the time during a cook, but I only mop at the end myself if at all.

 

[devious]

just rub them down and cook until they bend with ease when you pick them up. for spares @250 probaly around 5 or 5 1/2 hours. now that works for me in my uds. it might be different for your WSM. so in short... use the bend test.

 

[Big_T_BBQ]

I've found for the spare ribs I get doing 3-2-1 works almost to the minute at 225-230. I do not trim them St.L. style and I foil them with Original Coors then open them up and sauce them and let them go for an hour. Works well for me.

 

[JoeB]

Thanks for the advice guys. I misworded what I said, I meant to say spraying every hour, not mopping with a sauce, because I know the sugars will burn if left on for too long. The rub I will use on my ribs will not have sugar, I'll probably do alot of black pepper, paprika, garlic powder, and some salt; just keep it simple. As of now, I'll just throw them on the smoker and leave them be. For future cooks when unfoiled (when I want to play around with thing), could I spray with apple cider vinegar instead of apple juice? Does it matter? I also plan on using a water pan, I'm going to fill it with boiling water so the WSM doesn't have to fight to get up to temp.

 

[Bonewagon]

I wouldn't bother with boiling water, I just fill my pan with the hottest water I can get from my tap. That get's it close enough so it doesn't fight cold tap water but you don't have to mess with boiling a couple gallons of water.

 

[JoeB]

I wouldn't bother with boiling water, I just fill my pan with the hottest water I can get from my tap. That get's it close enough so it doesn't fight cold tap water but you don't have to mess with boiling a couple gallons of water.

Ok sounds good, thanks!

 

[Jd Swiper]

I like to let mine go for about 6 hours as well but at the 4th 5th and 6th hour I like to spritze with some apple cider for moisture....Always come out great...Good luck!!

 

[gsmith140]

I used to spritz my ribs pretty often with some apple juice, but I don't think it makes much of a difference, especially if you foil. I've foiled with a little apple juice and I've loved the results. The meat was tender, but with a little pull, not falling off the bone. Maybe try both and see which you like. Good luck!

 

[Meat Burner]

Joe, sounds like you have some good ideas but here is a suggestion for what it's worth. Starting out not knowing the cooker, spices, etc., I would use the rub of your choice, at least on one rack. Do nothing more that put on the smoker, don't spritz, mop, foil, don't do anything but smoke it until tender. Keep notes and then only change one variable. Otherwise, you will not know what improved the ribs to your liking. Trust me, making multiple changes will work against you. Cooking only one slab may not give you accurate results either as no two cuts of meat will be exactly the same. It will work out just fine so keep us posted bro. Good luck!

 

[JoeB]

Joe, sounds like you have some good ideas but here is a suggestion for what it's worth. Starting out not knowing the cooker, spices, etc., I would use the rub of your choice, at least on one rack. Do nothing more that put on the smoker, don't spritz, mop, foil, don't do anything but smoke it until tender. Keep notes and then only change one variable. Otherwise, you will not know what improved the ribs to your liking. Trust me, making multiple changes will work against you. Cooking only one slab may not give you accurate results either as no two cuts of meat will be exactly the same. It will work out just fine so keep us posted bro. Good luck!

That's a good point Meat Burner, I'll just let them be for the first cook. I'm going to be smoking alot these coming weeks, so I'll have many opportunities to try new things. Thanks!

@gsmith140: thanks for the advice, I'll try that out in a future cook.

 

[Meat Burner]

I bet it will all turn out great Joe!

 

[JoeB]

I bet it will all turn out great Joe!

First smoke is hopefully going to be Wednesday, if the Weber Chimney Starter ever decides to get here (supposed to be today/tomorrow), so I'll post pron. I'm hoping it will too!

 

[Odin the Dog]

I smoke on a Weber kettle at about 300-325. I've found a spritz of 1/3 each of apple juice, apple cider vinegar and real maple syrup works for me. I also cut back on the sugar content of the rub so they don't get too toasty looking.

 

[JoeB]

I smoke on a Weber kettle at about 300-325. I've found a spritz of 1/3 each of apple juice, apple cider vinegar and real maple syrup works for me. I also cut back on the sugar content of the rub so they don't get too toasty looking.

Thanks for this Odin, it's always helpful to know different ways of cooking the same meat.

 

[Bonewagon]

Yeah it's really all about experimenting and finding what works for you and what you like best. Get to know your WSM and then try out variations 'till you nail what you like.