New Guy Attempting Spare Ribs

[chadraay86]

Hi guys, I just got my #2 a couple weeks ago and have finally worked up the courage to try out spare ribs. Is there anywhere on here that lays out the whole process? Or would anyone be willing to mentor me?

I was looking here, and they look great ;D. I'm just confused on the order of steps and such.

http://smokinitforums.com/index.php?PHPSESSID=k2f33qikn2abaeuf94kndslpv6&topic=826.msg2192#msg2192

Thanks!

 

[Pork Belly]

That would work. I just put in three racks of spares. I put on a thin coat of oil (you could use mustard), shook on the rub, threw them on the highest racks, added a water pan and set the smoker to 235. I wont open it up until the my timer goes off in five hours. It is that simple.

 

[Barrel99]

+1 what Brian said. I don't use more than 3 oz of wood for ribs.

 

[DivotMaker]

+1 x 2!  (no, this really isn't a math problem ).

 

[DivotMaker]

Oops - got in a hurry and didn't realize the post you cited was for the 3-2-1 method.  Personally, I find that of no benefit, and prefer fitting the ribs into my Lazy Q lifestyle by avoiding all that foiling, removing, juicing, blah blah blah...  Just remove the silver skin (the membrane on the bone side), coat them with mustard or oil, rub, and put in the smoker!  2.5-3 oz. of wood and a juice pan on the floor of the smoker (next to the smoke box).  Close the door, and don't open it for at least 5 hours.  Check for doneness with a toothpick.  If it goes in easy, and you can pull the meat from the bone, without it breaking, they're done!  If not, go another 30 minutes and check again.

Keep it simple - 5 hours no-peeky!  Perfect ribs, great bark, every time!

 

[chadraay86]

Awesome guys! Thanks for the help.

A few more questions...

When I remove the rib tips how long do I keep those in there?

Any idea on a good rub? I was looking at the godfather, but I'm not sure I need that much rub.

Will olive oil work (light tasting) for the coating?

Should I rub and wait for a few hours or just throw them in?

Thanks again, can't wait until tomorrow!!!

 

[Pork Belly]

When I remove the rib tips how long do I keep those in there?
I just make a pile of them and leave them in for the full 5 hours

Any idea on a good rub? I was looking at the godfather, but I'm not sure I need that much rub.
Memphis Dust or Memphis BBQ Company, both are listed in our rub section

Will olive oil work (light tasting) for the coating?
Olive oil is fine

Should I rub and wait for a few hours or just throw them in?
Either works, longer delay is better if you have time.

 

[chadraay86]

Perfect! Getting it ready now

 

[1stlink]

Hey chadraay86,

You'll love the #2, how about taking some pics of your rib smoke and share if you would! Maybe too late to ask!  :-[

 

[chadraay86]

Just got them in there.

Did a godfather rub (modified to tablespoons instead of cups), added an apple, water pan (can at the moment), 3oz of cherry wood (1 light block), and I have it set at 225.

I'll be checking at 1810

On a side note, does anyone know how that rib rack is supposed to work? I have it, but I'm not to sure on the concept...

 

[mizzoufan]

Just cut to length (if necessary) then put them on their side in the rack.  I haven't used mine yet because 4 racks is the max I've cooked and so I had plenty of room on the standard racks.

 

[chadraay86]

The neighbors are encroaching now! Ribs have only been in there for a couple hours but when I came back to the house I could smell the goodness in the driveway and I had a few "visitors" in the back yard.

I thought I was trying to use the rib rack right. I might have to get a picture to visualize, haha.

 

[swthorpe]

I have a rib rack...it slides in on the third shelf of my #2, I believe.    Cut each rack of ribs if half and they sit inside the rack...I usually put them in bone side down.  You should be able to get 7 half racks of ribs on the rack...I usually just do three racks, cut them in the middle and use 6 slots.

 

[jcboxlot]

Human neighbors? or critters?  Oh, sometimes the same.

John