Baby Back Ribs - Step-by-Step, with How to Time Your Cook

[iamimdoc]

Will try a rub with some sugar/mustard/etc

My brisket does have fair amt of bark (most of fat is trimmed before cooking) and nice and dark (but cooks > 12 hours).  I use only salt and pepper also.  Why the difference?..

Have pleasant weekend

 

[OFFSHORE GINGER]

Interesting read , and just curious what would you suggest ( cook time ) for St Louis style ribs .

 

[SuperDave]

Interesting read , and just curious what would you suggest ( cook time ) for St Louis style ribs .

St. Louis spares typically take about an hour longer than baby backs. 

 

[OFFSHORE GINGER]

Thanks Dave , which more or less is what i thought and something that never hurts to ask considering there are always so many opinion's on here if you know what I mean .

 

[swede8a]

on D2, what racks do I place the ribs. top, middle or closer to the bottom. two racks of ribs. also, do I cover vent hole or let it be open.

 

[old sarge]

I have a 3 and start in the middle position then up one and then 1 below middle if I need more.  But that is just me.

 

[NDKoze]

on D2, what racks do I place the ribs. top, middle or closer to the bottom. two racks of ribs. also, do I cover vent hole or let it be open.

I put them about 3-4 " from the top of the smoker whatever rack that is and then make sure that I have a good 2-3" of space open space above the meat when I put any subsequent racks in below the top rack to ensure enough smoke/air/heat circulation.

And I know many people here smoke at 235 and love the results, but I tried it a couple of times and it may seem small and maybe it is in my head, but I think I get better results at 225. But, I'll echo what Dave said, with "That is just me and how I like and prefer to do it".

 

[Fishnerd]

Just finished seasoning my 2d, preping baby backs for my first smoke tomorrow. 

 

[LuvMyQ]

Welcome Fishnerd!  Congrats on the new smoker.  Feel free to add to your signature  on your profile just a little info.  Maybe first name, location, equipment, etc..  totally voluntary, so add as you wish.

You have already taken 2 great first steps.  First you bought the SI.  Second, you are reading the forum to take advantage of he experience of thousands of smokes on these smokers.  Let us know how the ribs turned out.

BTW, you are about to make more friends, especially neighbors!

 

[old sarge]

Welcome from SE Arizona. May I suggest you intro yourself in the introduction section?  It will be beneficial to all.

 

[gregbooras]

Just finished seasoning my 2d, preping baby backs for my first smoke tomorrow.

Welcome Ken,
You are going to enjoy your new smoker and ribs are a great first and anytime smoke.
Best Greg

 

[crashmeister]

A point of clarification: The yellow mustard - is that the French's liquid or a dry powder ?

 

[gregbooras]

A point of clarification: The yellow mustard - is that the French's liquid or a dry powder ?

Just good old yellow mustard, cheap as you can buy!
Best Greg

 

[JeffroTull]

Did some spare ribs for Thanksgiving using this as a guide. They turned out well. Pics below. Used a mix of maple and apple wood. Yellow mustard binder and “Loot N’ Booty” rub (bought it at Cabelas). Put the Left Hand Brewing Co. beer in the smoker bath, and in the crockpot with the tips n trimmings. Set at 235 and did the no-peek for 4.5 hours. Took about 6.5 hours overall.

 

[old sarge]

Mighty good looking food.  Nicely done!

 

[Emma Jake]

I'm surely going to try this recipe on the coming weekend

 

[old sarge]

What model smoker do you have?

 

[sabireley]

I followed this for my second smoke in the SI3. 
2 racks of ribs with Memphis Dust rub and 2.5 oz of mesquite chunks.
170 for 30 mins then 235 for 4.5 hours.
I did the toothpick test, wrapped in foil and lowered the temp to 130 until dinner time.  They were really moist with a nice bark and great flavor. 

Thanks for the recipe and timeline!

Steve

 

[old sarge]

Those ribs are killer looking. Thanks for sharing!

 

[Lonzinomaker]

That reminds me that I have to mix up another batch of Memphis Dust.