Ribs

[Johnny]

So ive got 2 racks of organic pork ribs in rub tonight, did one in Jans and one in wild willys rub.. roughly how long should something like this take from start to finish?

[GusRobin]

Are they baby backs or spares? I cook them at 225* for 3 hours, then foil with mustard, some apple juice, and cook for another 2 hours. Remove from foil, add sauce, and cook unfoiled for another 1 to 2 hours.
You can look in the "pork" section of the recipe site.
https://web.archive.org/web/20141231073502/http://www.susanminor.org/forums/

[Johnny]

These ones are spare ribs, when we usually have ribs we do the forbidden "boiled method" and bbq.
I know that sounds painful but we found that way good over the years.
Anyhow I was looking at those recipes last night and they both look good.. competition ribs and how to do ribs in a bradley.
Im sure however I attack this they will turn out better than boiled lol

[Ka Honu]

"If you boil ribs the terrorists win."

Learn more about ribs (and other BBQ topics) at amazingribs.com.

[Johnny]

"If you boil ribs the terrorists win."

Learn more about ribs (and other BBQ topics) at amazingribs.com.

Haha good one!
They are in the bradley as we speek, just finished 3 hours at 220F and now wrapped in foil with a splash of apple juice. Plan now is to leave it like that for an hour or so then apply my fav bbq rib sauce ( bulls eye sweet and sticky) and back in for another hour.

[GusRobin]

Someone, and it may have been on this forum, had this to say about boiling ribs:

"You take a ham bone (or turkey bones, etc) and boil it in water to make soup. You are boiling it to get the ham flavor from the bone into the water. So why on earth does anyone think that boiling the rib will do anything but transfer the flavor or the rib from the bone to the water."

[Johnny]

Super happy with the results! well worth the work involved

[watchdog56]

Those look perfect there Johnny. Good job.

[Johnny]

Thanks Watchdog56, appreciate the compliment!

[Hamlet 77]

Did my first batch of ribs in my smoker today, but for timing issues they were the best ribs I have ever had.

[cherrybergher]

very nice

[CantRepeat]

Are they baby backs or spares? I cook them at 225* for 3 hours, then foil with mustard, some apple juice, and cook for another 2 hours. Remove from foil, add sauce, and cook unfoiled for another 1 to 2 hours.
You can look in the "pork" section of the recipe site.
https://web.archive.org/web/20141231073502/http://www.susanminor.org/forums/

Yup. I was thought this years ago when I first got my Bradley by this old timer at the county fair that I just happened to be talking to while in line for some Ribs.  Lol He called the 3.2.1 method and I've never forgot it. The only thing I do different is take the silver skin off before I rub. 


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[Smoker John]

Ribs look great

[Johnny]

Ribs look great

Thanks Smoker John!

[Wildcat]

Nice looking ribs. Now wife wants me to do some on the pellet pooper.