Novice Rib Question

[NUBBQ]

I have had success with what seems to be one of the most popular rib smoking methods on this board.

Dry rub, smoke 3-4 hours with apple juice spray every hour, remove & mop, cover in foil and finish in oven for 2-3 hours.

My couple of questions are as follows.

1     During the smoking process I kept the ribs meat side up the entire time and noticed a little black charing on the bottoms of some of the ribs (not horrible but enough to notice while eating some of them).  Temp was kept at about 220.  Should I be flipping the ribs to meat side down at all?  Should I be rotating the metal racks each time I spray with apple juice?

2     I wrapped each 1/2 rib rack in it's individual foil before putting them in the oven.  Can you get the same pull from the bone appearance if I put them in a foil pan on top of each other and cover the pan with foil?

3     Is there any reason I couldn't put the ribs (individually wrapped or in a covered foil pan) on the 36" PGS gas grill to finish?  Obviously I would keep the temp low and the ribs/pan away from direct heat.

4     How is apple biskets with spare ribs?

5     I cooked baby backs and I am going to try spare ribs this week.  Should I cut the flap of meat/fat off that covers a portion of the bottom of the ribs?

6     Does it help to trim some excess fat of the top of the spare ribs?

Thanks in advance

[Wildcat]

Welcome to the forum.

So far I have only done baby backs once in the Bradley.  I did not have the problem you indicated.  I cooked mine the entire time in the smoker, bone side down and rotated racks once. Then I sprayed with apple juice and FTC'd.  I think your temp may have been a little high.  Remember low and slow.  I am sure the experts will chime in soon.

[icerat4]

1.no and no

2.yes

3. no


4. nice

5.no

6.no



Your temps are a bit high too.But to each is own.195-210 TOPS.Imo.