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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
Dave in KY
Shave Newbie
Tell me how? I've not done any in my smoker yet.
I was in Sam's today almost bought ribs...but there was a limit of one fresh meat...so I got another brisket.
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ksblazer
Master TSC Shave Member
I did that rack of ribs pretty basic
3.3lb rack of st. Louis spare ribs
Removed the membrane from the bottom of the ribs.
Slathered the ribs with mustard and BBQ rub. Wrapped them up in saran wrap and into the refrigerator overnight and in a plastic bag. To catch any liquid that may leak out.
Remove ribs 45 minutes or so before going into the smoker and give them another light dusting of BBQ rub.
Fire up smoker with a 50\50 mix of hickory and cherry pellets to 235 degrees. Water is full in water pan. When smoker is putting out thin blue smoke place ribs in smoker. After 3hr or so of smoke. I open smoker add water to pan if needed and mop the ribs with Apple juice.
Cook ribs for another 2hr and mop with Apple juice again.
Ribs should be somewhere around 160 degrees at that point. Then I like to sauce the ribs.
Check ribs again in another 45min or so for temperature and sauce again.
I like ribs that are soft to the bite, but not fall off the bone. So I cook them to around 190-195 degrees.
Pull at that point and rest them in the house for 20-30 minutes to cool off.
Slice ribs and plate them up to eat.
As I said this is a basic way of doing them. I would recommend doing them this way first if you have never smoked ribs before.
Once you get this down you can experiment with wrapping them and all that good stuff.
Give this a try and let us know how they turn out. I bet you will like them better than other BBQ places in your town. Unless you live in BBQ country where the competition is fierce.
If you have anymore questions, let me know.
3.3lb rack of st. Louis spare ribs
Removed the membrane from the bottom of the ribs.
Slathered the ribs with mustard and BBQ rub. Wrapped them up in saran wrap and into the refrigerator overnight and in a plastic bag. To catch any liquid that may leak out.
Remove ribs 45 minutes or so before going into the smoker and give them another light dusting of BBQ rub.
Fire up smoker with a 50\50 mix of hickory and cherry pellets to 235 degrees. Water is full in water pan. When smoker is putting out thin blue smoke place ribs in smoker. After 3hr or so of smoke. I open smoker add water to pan if needed and mop the ribs with Apple juice.
Cook ribs for another 2hr and mop with Apple juice again.
Ribs should be somewhere around 160 degrees at that point. Then I like to sauce the ribs.
Check ribs again in another 45min or so for temperature and sauce again.
I like ribs that are soft to the bite, but not fall off the bone. So I cook them to around 190-195 degrees.
Pull at that point and rest them in the house for 20-30 minutes to cool off.
Slice ribs and plate them up to eat.
As I said this is a basic way of doing them. I would recommend doing them this way first if you have never smoked ribs before.
Once you get this down you can experiment with wrapping them and all that good stuff.
Give this a try and let us know how they turn out. I bet you will like them better than other BBQ places in your town. Unless you live in BBQ country where the competition is fierce.
If you have anymore questions, let me know.
Seriously, thanks for the time. I read last night and pondered a bit. I feel kinda dumb, fortunately I'm kinda used to it. I thought we were looking at babyback ribs. I've never made, nor eaten (that I recall) ANY spare rib....only the baby variety. Not being one to shy away from any kind of swine, I did go back to Sam's today and bought a pack of spare ribs! Now, I just need to figure out how to overcome my lack of a water pan. In fact, I don't recall ever seeing one in a kamado youtube vid now that I think on the run. Hmmm.
So, I'll take the time to study up before I fire up! I like your meat prep and will likely use something very similar. I'll report back, but thanks for the enablement.
I did buy 2 whole chickens, as well. Prolly do those up first. *Power fist!*
ksblazer
Master TSC Shave Member
Looks Like you nailed it Fenster
Thanks @ksblazer. Yep, I was super pleased with how it turned out. Just the basics for this one, only salt, pepper, and smoke. Ran it low and slow. It's tomorrow's dinner, but I had to have a test piece (or 2, or 3) just to make sure it was ok.Looks Like you nailed it Fenster
