First ribs

[mdhunter]

Hey everyone,
I am going to smoke my first spare ribs tomorrow.  I already have them rubbed up.  I am going to try two different kinds.....a dry memphis and a sloppy kansas city style.  I was just looking for some advice on cooking and smoking times.  How long should i plan for the biscuits to be producing smoke, and then how long do i keep cooking for?  I am thinking of a 2/3hickory 1/3mesquite blend for the smoke.  For the kansas city style i am gonna transfer to the grill for the sauce at the end.  From what I hear you need to cook them for about 4-5 hours, then FTC for an hour......the only question I have is how long to have the smoke rolling :).
Thanks.

[West Coast Kansan]

Hickory and mesquite are on the stronger end of the flavor chain. Your asking a difficult question.  maybe an answer like 2. to 2.5 hours for a light smoke OR 3+ for a medium or 4 for a strong.  It is a personal thing for you and family taste. 

Go for it and remember how you liked them and adjust longer or shorter for the next time  ;D  Not helpful at all huh  ;)  The smoke absorbs best early in the smoke and less flavor is taken on once the meat goes above 130 +-  ??? Tower temp plays into this a bit as well.

[mdhunter]

Thanks for the reply....yeah after further reading, I think i am going to do a hickory and apple, or hickory and oak.  Another question I have is about the "mop sauce".  All I have at home is some apple vinegar.  Will this work ok, or do I need to get apple juice?

[West Coast Kansan]

juice,

still in med school? I remember the discussion around your screen name.  ;D

[mdhunter]

Yup im still in school!  Im just finishing up my third year of med school in June.......only like 4 more years to go lol ;D

[SKSmoker]

Apple vinegar will be very bitter. Best to get some apple juice. It will be much better! Good luck on the rib's!

[Habanero Smoker]

I don't mop my ribs when using the BS. If you need to mop, and you only have vinegar, use the vinegar to prepare some vaunted vinegar. You can then use that as a mop.

[smokergirl]

Hey mdhunter,

I am also attempting my first ribs in the BS. Could use all the help I can get- Your dealing with a smoker rookie here and I could use some success! Gotta put hubby in his place. step by step would really help me out

Thaks in advance
smokergirl

[Consiglieri]

Smokes:  There's no "one  way" to smoke ribs and everyone has their preference.  I've collected a few links that may help.

Here's Iceman's competition ribs post: http://forum.bradleysmoker.com/index.php?topic=4290.0

Here's a post I did regarding the different techniques some here use:  http://forum.bradleysmoker.com/index.php?topic=5348.msg49957#msg49957

here's some things to look for to determine if your ribs are done: 
Approprate internal temperature
Cooking time about 6 hours at 210
Color consistent with adequate cooking
meat pulling back away from the ends of the bones
Limpness (don't know what else to call it): the tendency of the rack of ribs to droop towards the ground when you hold one end
The ability to push a toothpick through the rack without much effort
If you're hungry, no one's looking, and you can trim up the rack to hide what you've done, the ability to pull off some meat or a rib with little effort.

[Gizmo]

If you're hungry, no one's looking, and you can trim up the rack to hide what you've done, the ability to pull off some meat or a rib with little effort.

I would not suggest this.  I did this at BBQ "U" and got busted (actually I was covering for my partner but I stepped up  ::) ).  Steven Raichlen knew how many ribs were on each lamb rack. 

I would suggest sampling every Rib.  When they are all gone, you simply state you were testing for doneness and when you got it right, oops, there was none left.   :-X

[Consiglieri]

Giz:  what a dirty trick!  Did you have to stay after school and eat boiled ribs?

I'm going to have to modify my test to say cut up the ribs before serving.  Then let Professore try to figure out if there's one missing (I ate one while chopping).

Now if we're talking about a crown roast or a rack of lamb to be carved at the table... 

[Gizmo]

I volunteered to plate the ribs and make a beautiful presentation (aka hiding the missing rib), Steven insisted on plating all dishes... hence BUSTED. :-\

[LilSmoker]

One of my sons is a rib freak, sometimes when he knows there's ribs in the BS he'll give them a test, usually by eating a whole rack!  :o