Any Rib recipe suggestions?

[Ostranza]

I'm looking for a good spare rib/country rib/baby back rib recipe that is done completely in the smoker. I've seen a few where you preheat them in an oven and not sure how I would go about taking that recipe and converting it to a smoker only recipe. I'd like to be able to do something to feed a family of 4 in under 6hrs of smoking time.

Any suggestions? I've got the Variety Pack of smoker bisquettes at the moment. Leaning toward Hickory smoked or maybe mesquite.

Thanks!

[GusRobin]

Many use the 3-2-1 method.
Put some rub on the ribs
Put ribs in the smoker for 3 hours with smoke
Pull ribs out and wrap in foil and back in the smoker (no smoke) for 2 hours
remove ribs from foil, add sauce of choice and put in smoker for 1 hour
I do all this at about 220* with the vent open
Some use 2-2-1 for baby backs

You can find more recipes at
http://www.susanminor.org

Hope this helps

[FLBentRider]

http://forum.bradleysmoker.com/index.php?topic=10182.0

[Ostranza]

Thanks! I did have Habs pictorial handy when doing this and it was definitely informative for these pork spare ribs.

Do any of you do any checks for internal temp for ribs or shoot for a target temp or just make sure its over 160 before taking them out? I put two racks in, one seasoned with a paprika/brown sugar and lots of garlic/celery/onion salt and the other rack I decided just to do salt/pepper. Smoked with the seasoned one on bottom rack and the salt/pepper one on the second rack (empty rack in between) and after 3 hrs of smoking with Hickory with half open vent I switched the racks. I read in the manual that you shouldn't put foil in the Bradley so I was thinking I would just FTC for an hour with these two racks at the 5hr mark. Both racks have gotten to 170 IT so far, with 225 smoker temp.

[GusRobin]

I look for them to pull back from the bone or do a tender test with a temp probe or a toothpick

[Ostranza]

Well I'm trying not to peek and lose heat  :-\

So the seasoned rack came out kinda tough and the salt and pepper one was the better of the two. Thinking maybe these racks were too big for the smoker racks. Probably should have split the two in half and used all four racks in the cabinet..

Heres some pics...first of the salt and pepper ones followed by the rubbed ones. Gonna have to give this another shot another time.