Newbee - Taking my first shot at ribs this Weekend

[BuyLowSellHigh]

Looks like everyone has you covered on your questions,  Just have a great time and enjoy the experience.  My only counsel would be to use the time a starting point, or a guide, and let the meat tell you when it's done.  If you're doing that the altitude probably is mostly irrelevant - it has an impact but you won't know what it is.

I do ribs naked simply because I don't like the texture that the "braise effect" imparts.  It's a very personal thing, like the best pizza.  On finishing, I typically finish either on a gas grill set up for  ~250 °F via indirect heat or in my kitchen oven at 250 °F on a rack over a 1/2 sheet pan; that's after ~3 - 3:40 of smoke in the Bradley for St. Louis cut ribs.

[SouthernSmoked]

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[gibson00]

Hi all, dumb question...With '3-3', does that mean 3 hours smoke, 3 hours no smoke??  But same temp (200?) whole time?
Is a 2-1-2  a bad idea?  2 hour smoke, 1 hour in foil, 2 hour smoke, mop during last 2 hours?

[ArnieM]

There are no 'dumb' questions.  Dumb is not asking a question.

The cook temp should be more like 220.

Yes, 3-3 means 3 hours of smoke and three hours of cook.  The smoke time will vary depending the wood.  Hickory, for example, is stronger than apple.  Either works but the smoke time for apple would likely be a little longer.  One reason I don't boat is that you have to take the ribs out, boat 'em up with your favorite juice and then put them back in.  The ribs and the smoker tend to cool down in the process.

Now, it's my turn for questions.  What kind of ribs are you cooking?  Baby backs, back ribs, spare ribs, St. Louis cut?  The cook time will vary with the BBs taking less time.  It also depends on the quality of the meat.  My last was Berkshire pork spare ribs.  They take less time because they're more tender and fatty to start with.

Pick a method.  Keep notes on what you did and how you liked the result.  Use the notes as the basis for the next cook.

[gibson00]

They are fairly thick cut (meaty) back ribs.
Thx

[Flatulent One]

Thanks everyone for all the great tips.  Ribs are on -- 3.5 hours into it and everything is going like clockwork.

I'm going nekked and almost all Panchanga style.  I'm born and raised in west Texas with much of my time spent on the family ranch.  I'm trying to get the authentic texas style he seems to have down -- like the Salt Lick or that great place in the middle of Llano for those that know central Texas. 

I used his rub the night before.  Did a mustard, rice vinegar and Guiness slather.
I've vented at about 1/2 to 3/4 taking Habenero's advice reading the FAQ about the vent.
Smoked 3 hours with hickory.  Smoking just finished a bit ago.  I opened the door for the first time to remove the last puck and second to last -- and took that moment to do the first mop (using Panchanga's cowboy mop) and switch out top to bottom.  It then heated right back up to 225.

Things are looking great.

Can't wait to try em.

I'll take a picture when they are done, but somebody will have to walk me through posting it.

Thanks again

[BuyLowSellHigh]

I'm trying to get the authentic texas style he seems to have down -- like the Salt Lick or that great place in the middle of Llano for those that know central Texas. 

Do you mean Cooper's ?

http://www.coopersbbqllano.com/

[Flatulent One]

Yes . . . Coopers!