ribs

[yankee]

hi im a new member just got a 3d smoker and cart i made my first 2 racks of ribs just with rub (225 5 hours no wrapping ) no sauce they were awesome but my wife likes them falling off the bone so my question is does anyone wrap there ribs if so what time and temp do you guys use by the way this smoker is awesome

 

[Mr.Ed]

235 for 5 to 5 1/2 hours would probably make her happy. No need to wrap.

On my 3D I like 4 1/2 hours, but like you said my Mrs. likes them a little more overcooked (my opinion only) It's just a matter of taste. Ma likes hers mustard slathered,  rubbed then refrigerated overnight. I like mine with no marinade overnight, no mustard rub. I just give them a light rub, then when I pull them a another good rub, let them rest then eat them puppies. So I make two batches when I cook ribs one for her and one for Mr.Ed

See it's all just a matter of personal preference.

I purchased my wood on the recommendation of this forum from Smokinlicious,
buy the wood chinks and order the double fillet. I bought the three wood package.  http://www.smokinlicious.com/

 

[dibiase]

I usually do 235 for about 5 hours on my baby backs.  No wrapping or sauce, just the rub.  I also find that they come out better if I put the rub on at least 10 hours before I start the smoke.

 

[yankee]

thanks for the info im going to try that today thanks again

 

[es1025]

I smoke baby back ribs, 235 for four hours and forty five minutes. 2oz of apple or cherry wood. No wrap and no sauce! When its in the fall or winter, I bump up the temp to 240, same timing. I do not use the binder. I let the ribs rest with the rub for about an hour before smoking.

I have used maine grilling woods and buy by the chunk and modify as necessary.

 

[dibiase]

I also use a water pan in the bottom of the smoker.  Not sure if you are using one but it makes a big difference.  I basically use Tony's no peak rib guide.

http://smokinitforums.com/index.php?topic=4412.0

 

[yankee]

i used a little foil loaf pan with about 1 inch of apple cider vinegar like i said they were perfect for me but i  use to wrap in a masterbuilt smoker this one is so much more efficient alot less wood is needed thanks for the help

 

[dibiase]

Sounds like you got everything covered.  I think the extra 10 degrees from 225 to 235 will get you what your wife is after.

 

[yankee]

cool thanks i have 3 racks of baby backs going 235 for 5hrs thanks everyone

 

[es1025]

Great plan.

 

[old sarge]

You got to smoke to your preference (or your wife's).  And welcome from SE Arizona. If you can, swing by the introduction section and say howdy, give us a team.  We are like family here.  Dave

 

[DivotMaker]

i used a little foil loaf pan with about 1 inch of apple cider vinegar like i said they were perfect for me

Instead of the apple cider vinegar, try filling the pan about 3/4 full with apple juice (cheapest stuff you can find).  It adds the moisture, and smells so good while they're smoking!  Actually, plain ol' water has the same effect...you don't notice the taste of the moisture agent in the meat.