First, I want the smoke to penetrate the bone side too, so each and every bite of the ribs is equally smoky and delicious. Your rack of ribs could have been larger than the ones I usually use, in which case, yes, they may need a bit longer Smoking is a bit of a trial and error process, as there are so many variables that can change things slightly. Your email address will not be published. I cannot wait to give it a try. Start grill on HIGH, place 1 pouch of wood chips over the heat until you see smoke coming through the pouches’ holes. For a smoking newbie, like myself, it can be overwhelming! I wouldn’t say they were tough either, somewhere in between. I’m sure this recipe is great, but is it not possible for sites like these to post them BEFORE the dissertation/author’s life story? In it’s simpler form, you’re breaking the cooking time into 3 easy time blocks. Smoked ribs are the best!! If you’re in the mood for something deliciously boozy, you’ve got to check out my bourbon bbq sauce! Add another foil sheet on top of the ribs and crimp to seal tightly. You will want to go with this method if your baby back ribs are on the larger side. You should look for a half inch to a full inch of pull back for the ribs to be done. The last hour, you’re basting and glazing the meat with a bbq sauce of your choice. What are folks using? For an in depth look at the 3-2-1 method check out our article 3-2-1 Smoked Spareribs in the Pit Boss Vertical Pellet Smoker. They should bend towards the ground but not break. Here’s the basics: Here’s the rub…. Next you will need to know how to recognize when the baby back ribs have finished cooking and are … EXCELLENT RESPONSE!!! You will want to see some separation or cracking in between the bones. For phase #1 it states use a rub. Thanks for the great recipe!! Set smoker to 225 F degrees. My version uses a store-bought rub for convenience, and you can use any bbq sauce that you love. Smoke the ribs for about 5 hours, applying your mop about every 45 minutes. I like my ribs smoked, saucy, and fall of the bone tender. It seems pretty ridiculous that if I want a recipe I have to scroll halfway down any given page to get to it, & if there are photos/videos and ads it takes so much longer to load. Oh these are wonderful!!! pardon my shameless pun there… in bbq competition circles, fall off the bone ribs are terrible. For more information on the 2-1-1 method check out our article Smoked Baby Back Ribs – 2-1-1 Method.eval(ez_write_tag([[300,250],'averagejoecooking_com-banner-1','ezslot_6',108,'0','0'])); 3-2-1 Method – 3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped. Made this recipe several times since the first time, and followed exactly, except didn’t have bourbon on hand, so I think I threw a little whiskey into it, or just used all apple juice. One of the best ways to tell if a rack of ribs is done is to take the temperature of the rack. Lay out 4 large sheets of aluminum foil and set aside. Slide a butter knife into the bone-side of the rack of ribs and make a small slit. I’m sure it something that I did, but it seemed like they needed to be cooked maybe another hour. Francesca on the other hand…she’s the type of gal that constantly asks to speak with a manager. Bye Francesca! Combine mustard, apple juice and Worcestershire sauce. And again, see my comment about the “life story”. However, I am new to the smoking process and my ribs were not “fall off the bone”. The first 3 hours, you’re infusing the meat with smoke flavor. Lower heat and keep temperature around 225 F degrees. Brush a glaze over the ribs, on both sides. I personally have both and use both at times through out a long smoke. Be generous. The 3-2-1 method is 6 hours long and should mostly only be used for Spareribs or really large ribs. Baby back ribs are one of the most iconic BBQ dishes. Holy smokes, these are incredible. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! I will definitely try this method! Your email address will not be published. Place ribs back on grill grate and grill for 1 hour. A smoking time, a wrapped cooking time, and a basting time. I can’t believe it’s nearly September, and here I am posting a smoker recipe. The thickest part of the rack of ribs should be about 170-180 degrees F if a constant temperature was maintained while smoking. Another way to tell if the ribs are done is by the pull back of the meat off the bone. So for probably 90-95% of people, these ribs would be perfect. Hope Francesca isn’t close to stroking out…. Save my name, email, and website in this browser for the next time I comment. Repeat with remaining rack of ribs and remaining brown sugar, honey, butter and bourbon. I always smoke mine bone side down (so the meaty side is facing up), for two reasons. There is no meat there. Thank you so much for sharing. Fill hopper of smoker with wood pellets, I usually use hickory, but pecan or cherry would work as well. On that recipe you say to smoke at 225 and begin basting after an hour and a half in the cook. You want to cook your ribs low and slow at a temperature of 225 degrees and they will take around 4-5 hours to finish. Around 190-205 degrees (internal temperature) the collagens and fats melt, making the meat tender and juicy . Also, I have a “jump to recipe” button at the top of every. After researching quite a bit on the best temperature a lot of people seem to agree that 195 degrees is the sweet spot for when ribs are done. For rib connoisseurs, a great rib should be tender, and pull away cleanly from the bone as you bite into it, but it shouldn’t be SO tender that the bones slide out super easily. … You want to cook your ribs low and slow at a temperature of 225 degrees and they will take around 4-5 hours to finish. The “life story” is mostly about THE RECIPE, and actually needed for Google and SEO purposes. I think I will look for these and try your recipe this weekend. Whether you cook your ribs on a grill, in a smoker or even in an oven. Thanks for all the suggestions! 3 hours. Whether you cook your ribs on a grill, in a smoker or even in an oven. How Long to Smoke Pork Spare Ribs. Or you can go with a leave in meat probe thermometer.