Ribs?

dirt1008 · March 17, 2013, 06:32:26 AM

Well I'm already itching for smoke #2 and I think I'm going with ribs. I've never done ribs before so I have some questions. Do you guys prefer spare or baby back? Why? 3-2-1 method?

Bear55 · March 17, 2013, 07:26:16 AM

I prefer spares ribs simply because they are larger. I will often cut them into St. Louis style. I have used the 3-2-1 method and have had great luck.

classicrockgriller · March 17, 2013, 07:35:34 AM

For a first time rib cook, you might want to consider what they

call "St Louis" style spare ribs. They do cook a little different than

BB's but they are also a lot less $$ and you get more meat. Now

I didn't say BB's were bad, I love them. Learn on the cheaper ribs

and the BB's will be an easy cook. If no St Louis ribs available, then

regular spare ribs.

The 3/2/1 method is a good way to learn to do ribs. Some use it

some don't. Chocolate/Vanilla

watchdog56 · March 17, 2013, 07:45:11 AM

Personally I like baby backs better. Less meat but they seem to come out much better.
I like the 3-2-1 method.

Once you do ribs you will can hardly wait for the next time. :P :P :P

dirt1008 · March 17, 2013, 07:59:38 AM

Quote from: classicrockgriller on March 17, 2013, 07:35:34 AM
For a first time rib cook, you might want to consider what they

call "St Louis" style spare ribs. They do cook a little different than

BB's but they are also a lot less $$ and you get more meat. Now

I didn't say BB's were bad, I love them. Learn on the cheaper ribs

and the BB's will be an easy cook. If no St Louis ribs available, then

regular spare ribs.

The 3/2/1 method is a good way to learn to do ribs. Some use it

some don't. Chocolate/Vanilla

sounds like a good plan, I'll look into the St. Louis style. What's with the Chocolate/Vanilla?

classicrockgriller · March 17, 2013, 08:10:00 AM

Quote from: dirt1008 on March 17, 2013, 07:59:38 AM
Quote from: classicrockgriller on March 17, 2013, 07:35:34 AM
For a first time rib cook, you might want to consider what they

call "St Louis" style spare ribs. They do cook a little different than

BB's but they are also a lot less $$ and you get more meat. Now

I didn't say BB's were bad, I love them. Learn on the cheaper ribs

and the BB's will be an easy cook. If no St Louis ribs available, then

regular spare ribs.

The 3/2/1 method is a good way to learn to do ribs. Some use it

some don't. Chocolate/Vanilla
sounds like a good plan, I'll look into the St. Louis style. What's with the Chocolate/Vanilla?

Chocolate/Vanilla

Some people like it this way/ Some people like it that way

IE: Chocolate/Vanilla

hal4uk · March 17, 2013, 08:31:21 AM

Around here, if you get spares already trimmed (STL Style) then they cost as much as the loin backs...
They only seem to be cheaper if bought whole.

It is definitely a "Chocolate/Vanilla" thing... Some folks only like one or the other.
I love both of 'em.

dirt1008 · March 17, 2013, 08:42:18 AM

Thanks, I appreciate it

Tenpoint5 · March 17, 2013, 09:17:59 AM

If you look under the meat thread on the home page. There is a pictorial on how to cook ribs in a bradley. It should help you get your feet on the ground and starting to run. Make changes as you see fit and then you can have chocolate, vanilla, or even a twist of both!

dirt1008 · March 17, 2013, 09:29:45 AM

Quote from: Tenpoint5 on March 17, 2013, 09:17:59 AM
If you look under the meat thread on the home page. There is a pictorial on how to cook ribs in a bradley. It should help you get your feet on the ground and starting to run. Make changes as you see fit and then you can have chocolate, vanilla, or even a twist of both!

Thank you. I used your Bulldog sauce and I think it's terrific. Really like the sweetness, but it's not too sweet. My wife's not a real big fan of BBQ sauce, but she loves it too!

Tenpoint5 · March 17, 2013, 09:42:04 AM

Quote from: dirt1008 on March 17, 2013, 09:29:45 AM
Quote from: Tenpoint5 on March 17, 2013, 09:17:59 AM
If you look under the meat thread on the home page. There is a pictorial on how to cook ribs in a bradley. It should help you get your feet on the ground and starting to run. Make changes as you see fit and then you can have chocolate, vanilla, or even a twist of both!
Thank you. I used your Bulldog sauce and I think it's terrific. Really like the sweetness, but it's not too sweet. My wife's not a real big fan of BBQ sauce, but she loves it too!

Glad you liked it. That's why we post pictures and recipes to help each other out!

drano · March 17, 2013, 12:27:18 PM

Spares are cheaper, so I'd recommend you start with them. I haven't made BB in a long time.
I look for 3 lb spares. Some can get huge.
I put rub on the night before, let them sleep in the fridge, then run the Bradley at 230 deg and 5 pucks for smoke--generally apple or cherry, as we like a sweeter smoke.
I leave them in until the big end hits 190-195 deg, and eat 'em--no boat/tent/foil/ect.
Great thing is, try a few ways, and pick your favorite.

dirt1008 · March 19, 2013, 04:42:41 PM

So I went and bought some spares. I cut the tips off and the flap, so now I have St. Louis style. The only thing is its a small rack and only weighs about 2.5 lbs. do you guys still think I should stick to the 3-2-1 method or no?

classicrockgriller · March 19, 2013, 04:57:09 PM

That is on the small side.

Maybe a 2-2-1 or something close to that.

And maybe reduce the heat to 215*.

dirt1008 · March 19, 2013, 05:11:09 PM

Thanks man. I like the smoke taste, you think this will take much off of it? Right now I got em rubbed down and resting in the icebox