Rib Smoking Questions

[JCroft11]

A little while back I built an ugly drum smoker. I've gotten pretty good at smoking chicken thighs and burgers, but I want to attempt some ribs this weekend. I've never really messed with ribs, so I have a few questions.

1) What do you season the ribs with?
2) What temperature is ideal for cooking?
3) How long should I plan on cooking the ribs?
4) Is it possible to smoke them for a long while and then finish them in the oven when I get to my friend's party?

Thanks in advance.

[Split Arrow]

A little while back I built an ugly drum smoker. I've gotten pretty good at smoking chicken thighs and burgers, but I want to attempt some ribs this weekend. I've never really messed with ribs, so I have a few questions.

1) What do you season the ribs with?
2) What temperature is ideal for cooking?
3) How long should I plan on cooking the ribs?
4) Is it possible to smoke them for a long while and then finish them in the oven when I get to my friend's party?

Thanks in advance.

1- Whatever you like- salt, pepper, brown sugar, paprika, etc- probably not going to get many secrets around here
2- 200-230 range
3- I usually smoke them for about 2.5 hours, and then wrap them in foil and allow them to cook for at least two more hours
4- yes

[JCroft11]

Thanks man, I appreciate it.

[Charles]

You planning on doing Spare or Baby Back Ribs?

[Split Arrow]

Thanks man, I appreciate it.

One other tip: Try not to allow the smoke to be thick and white- your goal should be a fine, thin smoke- often referred to as a "thin blue smoke"...

[Sharp Shooter13]

My rub consists of ground black pepper, celery salt, ground oregano, paprika and a little cayenne pepper. Like above 200-230 is right. 4-5 hours

[bsills]

225 4-6 hours. There is also a membrane on the back side you need to take off.

[Split Arrow]

225 4-6 hours. There is also a membrane on the back side you need to take off.

You definitely want to take that off!

[hellbndr23]

https://Www.amazingribs.com

Fantastic information here.

[Buckwheat]

If I use store bought rub. It's bone sucklers.
If its my own. It's salt black pepper garlic powder brown sugar paprika dry mustard And Cayanne pepper(1/4-1/2 teaspoon).

I cook open for a full four hours at 250. Sometimes I use a mop sause put on the last hr to allow it I thicken/Caramelize. But I don't do this very often cause I like a "dry" rib.

[x1jett]

Check out Aaron Franklin's "How-to" rib video. Listed is a link to Part 1.
Good luck with your cook!

http://www.youtube.com/watch?v=0eSFdddaRnk&feature=c4-overview-vl&list=PLJXFUkVvL7g79jEIhwTgJB-HmuNfwh1s4

[JCroft11]

You planning on doing Spare or Baby Back Ribs?

Spare ribs most likely. I havent bought them yet, so I guess it could go either way.

[Smart]

A pretty popular technique is called the 3-2-1 method


225 degrees.....3 hours on the smoke.....2 hours wrapped.....1 hour opened foil to tighten them up..

[Burntorange Bowhunter]

^ winner ^

My method is just a tad bit different.

[JMAG]

A pretty popular technique is called the 3-2-1 method


225 degrees.....3 hours on the smoke.....2 hours wrapped.....1 hour opened foil to tighten them up..

x2