Anyone have a preference? I haven't done ribs in sometime (Thank GOD the weather is warming up) and was watching a show on FoodTV about bbq (I think it was Throwdown with some guy cooking ribs). Anyhow; he mentioned he much prefered spare ribs over baby back due to the fat content is higher in a spare rib which makes it ideal for smoking. All the ribs i've done were always baby back. I saw some spare ribs in the store yesterday and they were like 1/3 the price per pound then baby backs.
Thoughts? Suggestions? Screw it and smoke a butt? :)
I did some baby backs a while back. Came out a little drier that I preferred. I have not had the opportunity to do the spare ribs.
I have to have my babybacks at least once a month-yesterday was the day. They would be second only to brisket for my favorite smoke. I've never done spares on the Bradley, but I've done them quite a few times on my other smokers. I (we) like the babybacks much better.
I generally smoke spareribs, because their is a lot more meat. I purchase the St. Louis style. They are generally the higher priced spareribs, but they require less trimming. Spareribs also take longer to cook in the smoker, so if you are looking at a recipe on this forum that is using baby backs, you should allow for some extra time.
Quote from: Habanero Smoker on March 10, 2008, 02:25:37 PM
I generally smoke spareribs, because their is a lot more meat. I purchase the St. Louis style. They are generally the higher priced spareribs, but they require less trimming. Spareribs also take longer to cook in the smoker, so if you are looking at a recipe on this forum that is using baby backs, you should allow for some extra time.
Do you still use the 3-2-1 method on the spareribs?
What's the 3-2-1 method?
We are baby back at my house. My son is all about spare ribs ... he is a purist smoker though and much more into the science of foods and seasoning. I have NO clue where he got that - was not me and his mom thinks making tea is cooking hot food. Maybe from all the years of wrestling and cutting wieght made him appreciate food...
funny cuz just last weekend he was lecturing me about the advantages and superiority of spare ribs.
although i am a newbie... when i did ribs, i did both spare ribs and baby backs.
The baby backs didn't come out as good as the spare ribs. The baby backs lacked meat, and the "texture" was not as i could have expected... a meaty/fatty blend.
The spare ribs took a great smokey flavor, and actually presented mouthfulls of savory meat per rib.
i stumbled on a website that i really like... amazingribs.com
Fire it up!
Quote from: Big Dawgg on March 10, 2008, 02:29:34 PM
Quote from: Habanero Smoker on March 10, 2008, 02:25:37 PM
I generally smoke spareribs, because their is a lot more meat. I purchase the St. Louis style. They are generally the higher priced spareribs, but they require less trimming. Spareribs also take longer to cook in the smoker, so if you are looking at a recipe on this forum that is using baby backs, you should allow for some extra time.
Do you still use the 3-2-1 method on the spareribs?
No. I don't wrap my ribs or spritz them, and it often takes more then 6 hours for spareribs at 200°F
Carter;
Gizmo should know this method, I have one of Steve Raichlen's books where it is mentioned. The 3-2-1 method is a smoking/cooking sparerib menthod used by many. The times are different for baby backs. The first number is how many hours the ribs are in the smoker unwrapped, the second the number of hours wrapped, and the third number is how long the ribs are finished off unwrapped.
I've found that getting spare ribs just right, is an easier task than with baby backs. I find the the baby backs require a little more nursing to get the required result.
Having said that, when both are at their best, i prefer the baby backs (http://i149.photobucket.com/albums/s62/Gitster59/Tasty.gif)
Habs nailed the 3-2-1. I actually don't pay much attention to the actual numbers but the method is what I most often use. For instance, I usually do 4 hours of smoke (but have done less when in a hurry), and will do 2 to 3 hours wrapped in foil, which depends on how tender I want them. I don't always finsh with the foil off and if I do, I will cut the foil time down as the finish would be for some BBQ sauce glazing on the grill. The BBQ sauce is typically Ice's Sopin' Sauce. The reduced foil time is to ensure I can still pick the ribs up without all the meat falling off the bone and consequently falling through the grill grates.
wrap the spares (yum) after smoking and put them on the original saran wrap then foil 325-350 ((less time to cook)) them then finish off in the grill
Before I got by OBS, I did ribs with the Alton Brown recipie (Rubbed, Braised low and slow in the oven, make sauce out of the drippings) .
I have been thinking about how to integrate smoke into this recipie. The racks get the rub, then a foil wrap, rest in the fridge, then a 250 oven for 4 hours. I would like to add the smoke after the rest.
Is it safe to "cold smoke" pork ?
Quote from: flbentrider on March 12, 2008, 10:25:06 AM
Before I got by OBS, I did ribs with the Alton Brown recipie (Rubbed, Braised low and slow in the oven, make sauce out of the drippings) .
I have been thinking about how to integrate smoke into this recipie. The racks get the rub, then a foil wrap, rest in the fridge, then a 250 oven for 4 hours. I would like to add the smoke after the rest.
Is it safe to "cold smoke" pork ?
I would think if you rubbed the ribs down then did the rest in the fridge then give them a cold smoke for an hour or so then into the oven you would be okay. I would make sure the pork went straight from fridge to smoker to oven in less than two hours.
Let us know how it turns out.
I'm with Giz for the most part on ribs. Ann likes a finish on the grill. I'll take them any way I can get them!!! :P :D
BTW there is a new term floating around up at my place.
Old term was FTC.......... New term is FTCB........ Foil. Towel. Cooler. With Beverage. ;)
Arcs should be by in 3............2...............1............
Quote from: Tiny Tim on March 12, 2008, 03:30:17 PM
Arcs should be by in 3............2...............1............
Lift off!!! We have lift off for happy hour!!!
Arcs_n_Sparks
Thanks for the 3-2-1 description. Consider it a bookmarked thread.
Carter
Here is link to another good description on the 3-2-1 method.
http://www.wyntk.us/food/3-2-1-rib-method.shtml
Mike
Thanks Mike. Good to be back on the forum again. Between work, numerous ailments, and terrible weather throughout the month, February was a write off.
3 hours sparky, geezzzz
Quote from: West Coast Kansan on March 12, 2008, 07:58:41 PM
3 hours sparky, geezzzz
Yeah, thinking about retirement to shorten my response time. The guys posting while I'm working are killing me. :D :D :D
Sparkler
Quote
No. I don't wrap my ribs or spritz them, and it often takes more then 6 hours for spareribs at 200°F
Carter;
Gizmo should know this method, I have one of Steve Raichlen's books where it is mentioned. The 3-2-1 method is a smoking/cooking sparerib menthod used by many. The times are different for baby backs. The first number is how many hours the ribs are in the smoker unwrapped, the second the number of hours wrapped, and the third number is how long the ribs are finished off unwrapped.
Habs: So during the 2 hour wrapped cook period you don't add any apple juice/beer/etc? Just wrap em in some heavy duty foil and let them roll?
I don't wrap my ribs, but from reading the post on this forum, those who do wrap their ribs, give them a splash of apple juice or beer prior to sealing them. I would think it would be optional, as to whether or not to add addition moisture.
If and when I wrap my ribs I add some apple juice along with a splash of what ever sauce I'm going to serve with them.
Gotcha. I think i'll go unwrapped as thats how i've done my ribs before. I think i'll double slather/rub to get some better bark too.
If the weather holds up i'm going to do a couple racks of spare ribs this Saturday. I'll take pictures and post results.
Well the damned butcher didn't have any spare ribs left. Some guy came in that morning and bought 12 racks. So i had to settle for 4 racks of baby backs. I went a bit too heavy on the rub so it was extra spicy but thats ok in my book.
This was about 25 minutes before i pulled them. I didn't boat, spritz, nothing. Essentially let em rip for about 4.5 hours @ 210 with the first 3 hours with Applewood smoke.
(http://img174.imageshack.us/img174/5125/img2269tz8.jpg)
Here's two after pulling and let rest for a few minutes. They were dang tasty.
(http://img524.imageshack.us/img524/3503/img2270dc5.jpg)
Man...those look awesome...have some friends coming next week...gotta make ribs!!! YUP...no doubt! DrunkenMick...very nice indeed!! :)
that's a work of art! What did you have in your water bowl? Was it just water? It looked bubbly, like beer???
I understand everything in the pics except for the "whipped topping". Seriously, those are some great looking ribs. I'll trade you 2 pounds of leftover brisket for a rack... :D
Quote from: Ontrack on March 22, 2008, 08:42:26 PM
I understand everything in the pics except for the "whipped topping".
Shhhhh, there are somethings that just should be asked in public. :P :P ::)
Yeah I'm with ya Giz...ribs and whipped topping...hmmmm...I really could make more comments...but I'm gonna go with the shhhh...:) :)
Quote from: Ontrack on March 22, 2008, 08:42:26 PM
I understand everything in the pics except for the "whipped topping". Seriously, those are some great looking ribs. I'll trade you 2 pounds of leftover brisket for a rack... :D
Lol. My wife was in the process of making some kind of desert for Easter dinner before i vacated her from the kitchen to start cutting up ribs. The whipped topping had nothing to do with the ribs :)
kiyotei: Good eye!! After i finished the smoke portion i changed the water bowl and added some lager. Plus it was a nice day and gave me an excuse to sit outside and "finish" the beer(s) and smoke a cigar.
Ribs were great too. I still have a rack left that i'm just waiting until lunchtime to finish off. Next week we're doing brisket.
Whipped cream on ribs--gotta try that some day ;D
Just got done with Easter spare ribs. I havn't done ribs in a couple years--man are they good!
One 3.5 lb rack, on at 10:00 at about 190 deg, then up to 225 at noon. 5 maple and 3 hickory pucks. When the internal temp hit 180, I dropped the temp pack to 195. At 4:00, I FTC'd them, and at 6:00 they were delicious!
I like spare ribs because they are cheaper. But I've done babyback a couple times, and they are mighty tasty too!
get smokin
Drano
I've had great results with baby backs but I still do them on my charcoal/wood smoker. Mainly to save time but after seeing it only took D.M. less than 5 hours, I might have to try them in the OBS.
Another trick that may help with those of you having dryness issues with the baby backs. Pick up some rib racks that cook the ribs standing on their sides. These can be picked up real cheap at any big box store that has grill accessories. http://www.amazon.com/Weber-3601-Rib-Rack/dp/B00004U9VC (http://www.amazon.com/Weber-3601-Rib-Rack/dp/B00004U9VC) The juice runs completely across the rib and self-bastes. I also hit mine with a spray of apple juice every hour or so and rotate them in the racks.
-Brian
Hi Guys,
I haven't had a chance to get on in a while but since I took on Bradley as a dealer I figured I better start keeping up. I have done both baby and spare and everyone seems to prefer the baby backs.
I just remove the membrane and rub down with Head Country seasoning and then kind of put them in a roll and run a skeweer through them so that they will sit upright on the rack. I uswually just turn my BS up all the way and have used alder,pecan,hickory and apple and they all seem good.
I have always cooked the full time on the BS and maybe I have just been lucky, but they have been great everytime.
It is 105F right now so I am not thinking about smoking much ;)
Happy Smokin
Dave