Anybody have good step by step for Ribs??

KenfromMI

I do a 3-1-30-30  for BB's  at 225 degrees                                                                                              3 Hours under smoke with rub of choice I usually make homemade but am really liking Dizzy Pig this Summer. I like Cherry or Apple wood.

One hour meat side down in foil with a few TBSP of Pineapple juice. (small tin can is perfect for 3 slabs)

30 minutes back meat side up to dry the ribs a bit.

30 minutes sauced for the finish. 

gdenby

njl said:

gdenby said:

Just a couple of observations.

Early on I did CWM's method several times. It all but guarantees very tender ribs. But they are sauced, and I came to prefer unsauced "dry" ribs. Also, it is possible to screw up by leaving the ribs in the foil too long. Tho' still very edible, the meat can go to mush.

What foil?  The CWM method uses no foil.

My mistake. Its been a few years and beers, and I confused it w. the 3-2-1 method.

KenfromMI

I was just giving my technique. I just add another hour if doing spares. Ken

A31unit

TexanOfTheNorth said:

Here's what I do...

1. Pull membrane
2. Apply rub. You can do this an hour before or longer, but need to refrigerate if you do
3. Get egg stabilized to 225-250* using whatever smoke wood you want. I prefer fruit wood for ribs. You'll be cooking these indirect
4. Put ribs on egg and close lid.
5. Have an adequate supply of your beverage of choice on hand (reminds that I need to run by the beer store as I am doing ribs for tonight myself)
6. Enjoy said beverages. Don't do anything to the ribs, not even look at them, until about 4 hours in (depending on your cooking temp)
7. Start testing for doneness and pull when they pass the bend test.

@TexanOfTheNorth do you go 225-250 dome or grate temp??

TexanOfTheNorth

Dome.

Simcan

Lots of good examples in this thread and I think it all goes to show there is no one way that is right.  Lots of ways, and they all produce great ribs.  Depends on what you and yours like, which in my opinion is part of the fun...developing your own favorite way. 

Personally I always use St. Louis cut spares, trimmed up, thin coating of yellow mustard and then rub. I like to try different rubs and sauces (when I sauce) all at the same time and let people choose and that allows me to experiment, too. 

Then smoke (I use applewood) somewhere around 225 for 3 hours.  I use a rack.

Then I wrap in foil with melted butter mixed with a drizzle of honey and a couple of pinchs of rub, and thrown them back on for an hour or so.

Then out of the foil and back on (not on the rack anymore or when foiled either) to finish. This can be anywhere from 20 minutes to an hour, depending on the ribs and temp and how you want them. If saucing, I like to do it in a few layers, generally three times every ten minutes or so.

No matter what, they are always amazing.

EggcitedinNJ

@ksmyrl That's the recipe I use and have also had great results with it.

Biff_Tannen

The best results I've had with ribs came from the 3-2-1 method. I used a mixture of hickory and oak wood and smoked the ribs indirectly at 225 for three hours. After that I removed the ribs and wrapped them in tin foil and drizzled honey and brown sugar on top before sealing the foil. Tossed them back on the egg wrapped in the foil at 225 for another two hours. After that, pulled them off and removed the foil. Painted a coat of BBQ over them and put them back on for the final hour still at 225. They were one of the best things I have cook on the egg to date. Don't be shy with hitting the ribs with heavy smoke for the first three hours. I threw in 3-4 pieces of both hickory and oak which gave them a nice smoke ring. Hope this helps.