First Pulled Pork, now trying ribs...

jr_p951

jlmarta

I did a rack of ST. Louis cut ribs for dinner last night. I think the timing depends on the cut you're using. For example, baby backs are usually a bit smaller than ST. Louis cut and usually about 3 1/2 hours at 225 should do it for baby backs. For ST Louis cut I'd add a couple hours. I did mine at 225 for about 5 hrs. And they could have used another 1/2 hour but my child bride was hungry.

djbeenie

It really depends on how you smoke them. My ribs are fall off the bone in 3 hours. 1.5 hours smoked and then I put them in a aluminum container and fill it with apple juice and cover with aluminum sheet *tightly*. Put them back on for another 1.5 hours right over the heat so that it boils in the apple juice. They will be falling off the bone. Lather with your fave bbq sauce and grill them over the heat for a few seconds so it gives it that char. It's an awesome technique for the most moist, tender and smokey flavor. Try it out, you will not regret it!

fla-gypsy

When smoking ribs I aspire to the 3-2-1 method, thats 3 hours uncovered at 225, 2 hours wrapped in foil, and 1 hour unwrapped to finish. On BB's the time would be reduced accordingly

JZ

I usually smoke my ribs now but still like using the oven from time to time. I like to toss them on the grill for a couple of minutes after they come out of the oven. It gives them a slight char on some of the edges and carmalizes the sauce.

jr_p951

Not sure what rack they are. They def wasn't baby back ribs. They longer than that. I didn't take note of if they were beef or pork ribs either. I know my way around the kitchen and figured I'd wing it off what my family and I enjoy. Kinda wish I would have done some internet reading but I like to learn from experience. I'm at about 6 hrs and ready to bast it one more time. I'll hit the grill with it for little charring and see what happens.

jlmarta

Sounds good. I was shooting for a temp of 200 degrees but pulled them out at about 190. They were done but coulda used a few more degrees, I think.

CvilleE

The Kid

A few years ago when I hunted, I picked up a Smoke Vault Smoker. (propane) It was the best smoker I ever owned. IMO for the price cant find a better smoker. One of the benefits of an electric smoker is the constant temp, but one of the drawbacks is the size, The Big Chief just wasnt big enough. This propane smoker also maitained a nice consistent temp and offered plenty of room and numerous removable shlves. Ive smoked Chickens, ribs, venison, salmon you name it and was great. Hadnt ever done a turkey. used a deep fryer for that.;o)

fla-gypsy

I use a propane smoker as well, really lke the convenience

jr_p951

Well the ribs ended up turning out ok. Not as good as i would have liked. The softness was there. It fell off the bone but thats a given if your temp is low and slow. Its the flavor that sets it off to me. I think I used a bit too much cayanne. Maybe a little too much paprika as well. I'll give it another shot this weekend. Thanks for all the inside scoop fellas!

The Kid

jr_p951:

Well the ribs ended up turning out ok. Not as good as i would have liked. The softness was there. It fell off the bone but thats a given if your temp is low and slow. Its the flavor that sets it off to me. I think I used a bit too much cayanne. Maybe a little too much paprika as well. I'll give it another shot this weekend. Thanks for all the inside scoop fellas!

just cyrious what flavor/type wood chips did you use? I like hickory or Alder for pork.

jr_p951

I like a sweet bbq style ribs. Covered in tasty sauce! I wish I could tell you I had some great wood...leave it alone, LoL...but I'm using the oven. I'm working on getting smoker but until...I'm stuck in the kitchen.

jlmarta