This is a thread for the newbies (such as myself) who have never smoked ribs. This thread is a compilation of information I gathered from here and chose tocombine it into one convenient thread. I, personally, have only ever done ribs in a crock pot. This is my first try at smoking them, here is the list:
SmokinIt #2 (or whatever your number is!)
SI Rib Rack
Ribs (DUH!)
Mustard (optional)
McCormick Pork Rub ( or a custom homemade rub)
2.5-3 oz of your favorite wood
Heavy Duty Foil
Here goes, cut the whole racks in half because they are too long to fit in the SI-2 whole. Grab your handy dandy mustard bottle and squirt a squiggly line of mustard on each side of the rib chunk. Smear the mustard all over the rib chunk. Take a TEASPOON of the McCormick pork seasoning and rub it all over the rib chunk (half rack) like you really mean it! (The McCormick jar actually calls for 2 tablespoons per pound but I felt that was a little strong) Place the rib chunk in the SI Rib Rack and repeat as necessary. Now you can either wrap the rack and ribs in plastic wrap together and refrigerate or put your ribs on a plate and refrigerate for 12ish hours, you choice.
Meanwhile, take the HD foil and line the bottom of your smoker with it. Make sure to run the foil an inch or two up the left and right sides and poke a hole where the drain hole is in the bottom. Add your wood the smoke box (I chose to foil the bottom of my wood), close the lid and take another piece of HD foil and cover the "roof" on the smoke box (this is just for easier cleanup).
After your ribs are done "curing" (with the rub on), stick them on a shelf in you SI Smoker. Then take a mini loaf pan and fill it partially with water/apple juice/cider/whatever and put it TOUCHING the fire box on the bottom of your smoker.
I chose to not remove the membrane on any of them and didn't have any issues. We put the 2 meaty-est chunks on a separate flat rack on the bottom shelf (bone side down) then the rib rack above it. We noticed no difference from the ones smoked in the rib rack vs the ones layed bone side down.
Close the door, set to 235 and DONT PEEK. After 4.5 hours begin checking your ribs for desired "doneness" on 30 minute intervals.
RESULTS:
This is fresh out of the SI-2 after 4 hours 45 minutes! PERFECT! (I think!)
Just a little bit o sauce. I used Cherry Republic BBQ sauce. Its not overpowering in any way and is a nice change of pace from "the usual" sauce types.
The aftermath!!
My wife LOVED them and ribs aren't her "go-to" BBQ food. Tomorrow I take some in to the guys at work! All smoking was done with an outdoor temp of 28* F.
Everyone: feel free to add any other ideas to this!!
