Spare rib instructions

[bflosmoke]

Ok i have 2 slabs of pork spare ribs approx 5lbs each. I have a pork rub made up from when I do pulled pork, so I think thats covered. But Im wondering about smoke time, smke box temp, IT and total cook time. If anyone could point me in the right direction that would be great.
Thanks

[Scotty-G]

Hey bflosmoke,
searching the forum you will find a ton of information on ribs but here's along the lines of what I do . . .

Remove liner on the underside if there
Apply rub to ribs, wrap in plastic and set in fridge for couple hours or overnight
I typically apply 3 - 4 hrs of smoke depending on the load  (fully loaded Bradley = 4 hrs, 1/2 = 3 hrs) of your favorite wood (I use apple and mix with either maple or pecan).  I use a PID so set box temp to 210 deg.
After ~2 hrs I spray down with apple juice and repeat every 30 - 45 min after that until done.
Cook time varies depending on meat load, box temp, etc.  Typically ~6 - 8 hrs cook time and shoot for a IT of 165
pull and put on the grill with a little sauce (can't go wrong with iceman's bbq sauce).

I'm sure others will chime in with links to more detailed instructions and their methods.
here's a great link
http://forum.bradleysmoker.com/index.php?topic=4290.0
Good luck and keep us posted on how they come out.

Scotty-G

[bflosmoke]

Thanks Scotty
I have the ribs rubbed down and ready to smoke. How long is safe to let them season. I was going to do them this afternoon but the weather out look has changed and I am going to have to wait to tommorrow. That would be about 36 hours seasoned in the fridge. Is this to long.
If it is to long and I smoke today whats the best way to keep them and reheat them for tommorrow or future use. Can they be frozen?

[Scotty-G]

36 hrs sitting in the fridge (cold) with rub should be okay.
If you decide to smoke, there are several options.
Typically I smoke more than we can eat and after the ribs have cooled down, I vacuum seal 1/2 racks
and put them into the freezer.

To reheat, drop vacuum sealed bag into boiling water or use a microwave or into a hot oven.
All methods work fine for reheating.

Good luck and enjoy.

[bflosmoke]

Thanks for the help and encouragement scotty they came out great.

[Tenpoint5]

BFLO
Next time you does you some ribs try 3-2-1 Ribs. ( If they aint real meaty 3-1-1) OK since your asking what is it. It goes like this in its simplest form. Set your Bradley to hum at 225-230. When your up to temp throw your ribs in and apply smoke (Hickory) for THREE hours, kill smoke. Pull the ribs double wrap in foil with a healthy splash of Apple juice.(My secret is Apple/Raspberry) Put em back in for TWO hours. Pull the ribs out and take out of foil wrap. Be careful they are almost done and the bones and everything are very tender. Place back on racks dust lightly with your rub or apply a light coating of BBQ sauce. Put em back in for ONE hour to firm up abit. When you pull em off the rack after the last hour you can brush em with more BBQ sauce if you desire. Will be the best you have HAD!!

[Scotty-G]

That sounds good - going to have to try that myself!

[KyNola]

I'm with 10.5 on this one.  My times are a bit different but essentially the same method.  I just did some rather large ribs, went 2 hours and 40 minutes of smoke(hickory), wrapped in foil with the apple juice splash for 3 hours and then brought them out as I don't sauce my ribs.  Really moist and while you could not slip the bone out, when you ate them the meat came off the bone very clean.  Nothing stuck to the bone.

Pretty foolproof method.

KyNola

[bflosmoke]

MY ribs turned out very good but I think I will try your method it sounds pretty easy and it makes sense. And if it makes sense to me its pretty easy.