Pork rib smoking questions

[shadetree 66]

I’ve been asked to spoke some St. Louis ribs. Never smoked them before. Cooked a lot of briskets, beef ribs, turkeys, and pork shoulders. I’m generally familiar with the 3-2-1 method (Hornian I think). 3 hours uncovered, 2 hours wrapped in foil, and last put uncovered to firm up. What else do I need to know? Seasoning? Apple cider spritz a few times while uncovered? I smoke on a primo XL, usually a bit hotter then others- usually 275 - 300.

I was given 4 racks to cook. Will also be cooking some beef ribs at the same time. Thanks.

[Anastasis 23485]

I just use any pork rub, like to add some butter and honey when they go in the wrap.  At those temps your ribs will not take 6 hours. 

[Anastasis 23485]

...and yes to the ACV spritz. 

[Dr Fear 1268]

I’ve been asked to spoke some St. Louis ribs. Never smoked them before. Cooked a lot of briskets, beef ribs, turkeys, and pork shoulders. I’m generally familiar with the 3-2-1 method (Hornian I think). 3 hours uncovered, 2 hours wrapped in foil, and last put uncovered to firm up. What else do I need to know? Seasoning? Apple cider spritz a few times while uncovered? I smoke on a primo XL, usually a bit hotter then others- usually 275 - 300.
I was given 4 racks to cook. Will also be cooking some beef ribs at the same time. Thanks.

You will be fine, just don't pull them early. Do the tong horseshoe test.

[C-Man 27262]

I got a BGE in November and have done ribs 3-4 times with 2-2-1 for baby back and 3-2-1 for spares. I found that they all probably cooked faster than I was used to on my Klose offset.

Just use S+P for the ribs and glaze them a couple of times after you unwrap if you want something on them. I also enjoy Honey Hog from Meat Church as well as Terry Black's Pork Rub.

[AustinMT 952]

2 hours ago, Anastasis said:

I just use any pork rub, like to add some butter and honey when they go in the wrap.  At those temps your ribs will not take 6 hours. 

This.  And the 3-2-1 really works well.  I use Squeeze Parkay (doesn’t burn like butter can), agave and some brown sugar.  

[jimmyjazz 46130]

I've done a half dozen racks over the past couple of weeks.  Average smoker temperature was probably 240, with a little newbie swing in there.  Still learning the new rig.

Yellow mustard to bind salt and pepper, no 3-2-1, no "spritz", just 5 hours on the smoke.  F'n fantastic.  Don't overthink it.

[PantsTent 2002]

Yeah I run just north of 275 and last time was more like 2-2-15min for St Louis. Salt, pepper, paprika with apple cider spritz and before the wrap.

[shadetree 66]

Thanks everyone. I’ll try to remember to post pics.

[utee94 15862]

3-2-1 works well at 225 on an offset, but on your ceramic cooker at 275-300 you'll need to adjust the times.

I also don't ever do the "1."   More like 30 minutes max, because a full hour dries 'em out too much for me.

Salt-pepper-paprika is good.  So is Fiesta pork rub + Montreal steak seasoning. I don't bother with spritzing, the foil-wrapped period keeps them plenty moist and juicy.

 

[Jameslaw121 4448]

Trying them for the first time this afternoon as well

[FartingMonk 3608]

I'm approaching hour 3 on mine.  I put butter brown sugar and Dr Pepper in it.  2 hours in Dr pepper gives it plenty of juice

[Mac8111 2116]

3-2-1 works well at 225 on an offset, but on your ceramic cooker at 275-300 you'll need to adjust the times.
I also don't ever do the "1."   More like 30 minutes max, because a full hour dries 'em out too much for me.

 

This is 100% true. 3-2-1 is too long in ceramic.


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[Both Tacos 1806]

In case you haven't noticed yet...at those temps 3-2-1 will turn them into mush.


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[Baboontyme 2824]

I've had issues with spares for a few years. I either seem to have them retreating from the bone like they stole something and way overcooked or I pull them too soon and the fat isn't fully rendered. I love a big meaty sparerib with a good bite to it. 

I made a fantastic rack last weekend. I kept temps lower than usual (225-250 range) and I pulled them around 203 and put them wrapped in the oven at 200 for another couple of hours. No retreating from the bone and they were perfect.

I also went back to the WSM. I like my ceramic a lot but fuck grey ribs, superficial or not. 

[FartingMonk 3608]

Came out fantastic

[dcbc 14509]

Most of my issues with mushy spares have been solved with skipping the wrap on the WSM.  Between 5--6 hours, they are quite excellent.

[Both Tacos 1806]

Came out fantastic

Very nice

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[shadetree 66]

Turned out pretty well. Or at least everyone was happy. Kept them wrapped a bit too long I think. Bone was coming out on some as unwrapped them.

[Buzzrock 14941]

How to BBQ Right Youtube channel. He has a few different variations but this is a winner.