Pork Ribs

DougC

I want to do ribs pork ribs for the first time tomorrow. 4 adults (2 light eaters, 2 more). How much do I buy? Dome temp? How long is best. I am seeing 2-3 hours up to 6 hours.

Thanks for the help.

QBH

I would do 2 racks.

Indirect, 225-250, for about 5 hours.

Also look up the 3-1-1 method. Some really like it.

tsbrady

so far the best ribs I have done is Car Wash Mike's style, if you do a search you will find endless posts on the subject as well as tributes to Mike. I bought my ribs from costco and they were the meatyist(sp?) I have ever had, they were 3 racks to a pack and would be fine for 4 normal diners. I cooked at 240 for about 5-1/2 hours.

gdenby

The kind of ribs, and or trim influences the cooking time. "Baby backs," loin back ribs usually take at least 4 hours with a dome temperature of 250. At the same temperature, spare ribs trimmed to "St. Louis" style take around 5, and whole untrimmed slabs, easily six. For spares, I and many have had very good results at around 7 hours.

The above applies to most market ribs, which are of similar weights. If you happen to find smaller pieces, say a whole slab of spares at 4 pounds, it will cook significantly faster.

There are signs to look for to tell if the ribs are done. The meat will draw back, exposing the bones. If the slab is picked up with tongs, it will fold over on itself. I usually start tugging on bone ends around the 4th hour. When the meat begins to give way, I know they are finished.



Some people cook at higher temperatures, up to 350. When cooking at that temperature, most people wrap them in foil with some fluid, like apple juice, to keep the ribs from drying out.

You will need at least 2 racks. Good ribs can provoke a feeding frenzy, so more might be welcome.

Ross in Ventura

Here is how I do them
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=833146&catid=1

Ross

LFGEnergy

This is one that you will get a lot of opinions on, and each is likely geared more towards the texture folks like, as well as how much smoke flavor desired. If you search "ribs", you will plenty of opinions, from fast cook, slow cook, foil, no foil, sauce, no sauce, etc. Again, this is one you will experiment with and find the one that suits you best. Surprised that your being a Forum member since 2006 this is your first rib cook!!! You and Costco (or wherever you get your ribs) are about to become best of friends :P :woohoo: !!!! For 4 people, 2 racks at least. I usually do 3 and send some home with folks.

My preference is as follows (I am in the no foil, firmer rib camp):

1. Babybacks, hit hard with rub, slather and rub with regular mustard, and then hit again hard with rub. Put ribs in freezer a hour or so before dropping on egg.
2. Set up egg indirect with drip pan, with 3 or 4 wood chunks distributed in the lump (I use pecan or cherry, and oak). Light and let it settle in for 45 minutes or so, until it is holding 230-240.
3. Place ribs in a vertical stand.
4. Close the egg, watch temp holding at 230-240 for the first 2.5 hours, not opening the egg - resist!!
5. After 2.5 hours, liberally spritz every 20-30 minutes with mix of beer and apple cider vinegar still holding temp in 230-240 range.
6. After 5 hours, pull ribs, remove platesetter, and heat egg back up to 400 or so to finish.
7. Hit with sauce and grill until sauce reaches your desired result.

I do not foil, and until recently did not sauce on egg. However, with some of the really great sauces out there (my new favorite is Rub With Love Ancho Molasses thanks to Judy Mayberry) it really makes them great.

Above is just one method, and you will hear others. Again, it is just what you like. Experiment, and be sure and search forum for others opinions!!!