I'm going with whole spare ribs and not cutting it down to St Louis style. I have always done 3-2-1 with these in other smokers. I am going to take what most folks are saying on this forum as gospel and try the no peek method. One reason I decided to try this method first is because I plan to be deer hunting tomorrow afternoon and it would really be nice to just put them in the SI, go hunting, and come home and eat. So here is the plan. 235 for 5 hours with 2.5 oz hickory 1 oz Apple. I seasoned it a while ago and in the frig to get happy until 1 pm tomorrow. I used what is in the picture for the rub. Plan to use the toothpick method after 5 hours, providing I am back from hunting, to check for dodeness, then sauce and back in for 30 minutes. I will be using a water pan. If anyone sees a problem with this plan please let me know before 1pm tomorrow. Thanks for your help.
First spare ribs in #3
- Thread starter IRGoode
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SconnieQ
New member
Sounds like a sound plan. I don't think it's necessary to cut whole spares down to St. Louis unless you want to for a specific reason. I like leaving them whole. I'm a big fan of the no-peek method for ribs. Good idea to go with the absolute easiest, and least fussy method for you first smoke as your benchmark. You can always fuss more with wrapping etc. later, and see if you like it better. I personally don't think wrapping part-way through is worth the trouble, and makes that big of difference, but some on this forum do. These smokers keep a really moist environment. Why open the door? I also don't sauce and put back in the smoker (although I think most people here do). I like to keep the ribs just with the dry rub, then serve sauce on the side.
smokeasaurus
New member
This plan sounds like a winner and I also agree ya might need a bit more cooking time............
DivotMaker
New member
Good plan, Bob! I don't cut my spares either (LOVE the tip meat!). Spares usually take me 6-7 hours. Longer than baby backs.
Ok here are the results. Seen no deer first off. The ribs took 5 hours and 45 minutes. Very tender. Don't think I will ever need to foil with this smoker. I did wrap in foil and rest for 30 minutes or so after taking them out of the smoker. The texture of the meat was perfect but a little salty for my taste. I think it was the Tony's that I mixed with the Famous Daves that mad them salty. I took your advice Kari and didn't sauce. I think I like them dry. I plan to repeat this exact procedure and skip the Tony's. Don't tell the wife. She thought these were good also but agreed they were a little salty. Thanks for all the help guys. I think if I can perfect the rub I will have perfect ribs!
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DivotMaker
New member
Excellent, Bob! Yep, the Tony's will add saltiness. Either go straight FDRR or Tony's next time, and see if you like it. I don't find Dave's too salty at all.
elkins20
New member
Hey Bob, Most of my rib smokes are between 4.5 to 5 hrs. at 235 box temp. But, these have been in the summer time. I am doing a rib smoke tomorrow and will let you know the exact time. As will be using the #3 as do not want to cut the slab into. Also they are St. Louis style ribs that I had purchased from restaurant depot.
DivotMaker
New member
Bill, are they full spares, or already cut into SL ribs? If they have the tips on, and aren't uniform length, they're full spares. Plan on them going a little longer.
DivotMaker
New member
Gotcha, Bill. I buy the same spare packs. 
elkins20
New member
Hey Kari and John, I like my ribs done to the point that when I insert a tooth pick it goes in like a knife in warm butter. And I can move the pick around without it breaking. Also I have pull back by about a half inch from the edge of the bone. Also the meat is very tender and almost falling off the bone tender. With that do you think they are not done??? Also I was brought up to make sure that pork is completely cook all the way thru.
DivotMaker
New member
I'm with them, Bill - I've never had spares done to falling-off-the-bone in 4.5 hours. But, if they were done to your liking, that's all that counts! Baby backs usually take me 5:15 - 5:45 hours, and spares 6 - 6:30. But that's maybe just my tastes. All good, no "wrong" answers in BBQ! 
elkins20
New member
Not sure as don't do the baby backs. Answer me this Tony, if the meat is all grey except for the bark. And when you bite the meat will pull away from the bone. Then would you think they are done? Just to me Kari and John was telling me they were were not done. And actually they could have stood about 15 min. for the sauce to get a little warmer, but stomach was very hungry.
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