Ribs

[David]

I cant for the life of me cook a slab of ribs that im happy with. Anyone have a solid go to method?

Yes ive tried the 3-2-1 method, etc.. but cant seem to get it just right.

 

[chris1976]

Sure. I start by removing the silver skin on the bone side. I rub mine with a combination of salt, cracked black pepper and smoked paprika, but your favorite seasoning will do. I then smoke at 200 for three hours. By then it will have taken all the smoke it's going to. At that point I remove and tightly wrap in aluminum foil, it will take a couple pieces but you want it tight. Back on the smoker and turn up the heat to 325-350 for another 1.5-2 hrs. Then just pull the bones and pig out.


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[TN Song Dog]

Sure. I start by removing the silver skin on the bone side. I rub mine with a combination of salt, cracked black pepper and smoked paprika, but your favorite seasoning will do. I then smoke at 200 for three hours. By then it will have taken all the smoke it's going to. At that point I remove and tightly wrap in aluminum foil, it will take a couple pieces but you want it tight. Back on the smoker and turn up the heat to 325-350 for another 1.5-2 hrs. Then just pull the bones and pig out.


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Chris, will the bones pull right out after the foil treatment?? Do you add anything for moisture, or just leave dry and wrap tightly?


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[chris1976]

Sure. I start by removing the silver skin on the bone side. I rub mine with a combination of salt, cracked black pepper and smoked paprika, but your favorite seasoning will do. I then smoke at 200 for three hours. By then it will have taken all the smoke it's going to. At that point I remove and tightly wrap in aluminum foil, it will take a couple pieces but you want it tight. Back on the smoker and turn up the heat to 325-350 for another 1.5-2 hrs. Then just pull the bones and pig out.


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Chris, will the bones pull right out after the foil treatment?? Do you add anything for moisture, or just leave dry and wrap tightly?


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I have done it both ways. If I add moisture it's just a little Apple cider vinegar and apple juice. But wrapping them tightly "dry" will produce a lot of moisture itself. They basically steam in their own juices. And yes the bones usually fall out. [emoji23]


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[Forvols]

I still do a slab of ribs now and then...but most times now I do boneless country style ribs(not really ribs), but very good and easy.

 

[dralarms]

I smoke them for 3 to 4 hrs at 200 to 250, then wrap them and cook them another 3 or so at 225 in the oven (or until the bones come loos with just a quick tug, then unwrap them and place on baking sheet and bake the sauce on at 350, putting sauce on them until I have a good thick layer that's just starting to crust. Melt in your mouth.

 

[TreyB]

I still do a slab of ribs now and then...but most times now I do boneless country style ribs(not really ribs), but very good and easy.

Same here

 

[Mud Creek]

Are your ribs coming out too tough? Peel the membrane off of the back. A butterknife and paper towel will do the trick. Find a good rub recipe. I don't mind a little heat on my ribs but really like a sweet flavor the most.

The 3-2-1 method works best for spare ribs try 2-2-1 for baby backs or 3-1-1 if you like a lot of bark. Set a foil pan of apple cider vinegar in the smoker. Smoke for a hour and a half then spritz with apple juice every hour. After 2 or 3 hours wrap in foil with a little brown sugar, apple juice, even a little butter(I don't like much). Maybe use another type of wood? If you're using hickory or oak try apple,cherry, or peach.