Spare Ribs

[Mossy]

I don't know how this happened but I forgot pictures of the process of meat.  I put a dry rub on a rack last night, pulled out around 2pm and left out to reach room temp.  Put in the smoker at 225 with hickory/mesquite.  Tried the 3-2-1 ratio but I was hungry so it was more like 3-1-.5.  Coated half the rack with raspberry/chipotle and the other with a new glaze I made.  The short end with the new glaze was better than the big one with the raspberry/chipotle.  During the smoking process I made up some twice baked potatoes.  The short end was better tasting and it was almost fall off the bone.  Larger end was a little tougher.  Could have left it in the foil for another hour.

[dogtuk]

Thats some fine looking Ribs and spuds good job

[BallisticsNut]

Next time try Apple wood.  Mesquite is a bit strong for ribs IMHO.  Those look mighty fine.. Makes me want to fire up the smoker again. 

[Mossy]

I used mainly hickory with a small amount of mesquite.  Apple juice in the water pan, wasn't strong at all.

[quadrafire]

Nice.
those taters look good!!

[WCTaxidermy]

Mossy, man those look great.  I'm going to have to try those potatoe as well.  How did you prepare the potatoe's and did you smoke them as well.  They look real good.  By the way, what is the 3-2-1 method?   Thanks  John

[Mossy]

Mossy, man those look great.  I'm going to have to try those potatoe as well.  How did you prepare the potatoe's and did you smoke them as well.  They look real good.  By the way, what is the 3-2-1 method?  Thanks  John

3-2-1 method is something dogtuk told me about.  3 hours on the rack, 2 hours in foil on the rack and 1 hour out of foil if you decide to glaze or mop.  Potatoes are pretty easy.  4 large baking potatoes, 400 degrees in oven for an hour or so.  Let cool for 10 minutes, slice in half lengthwise.  Scoop out insides to bowl. Cooked about 6 slices of bacon, cool and crumble.  Add the following to mash:


1 cup sour cream
1/2 cup of milk
4 tablespoons of butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup of shredded cheddar
Some green onions
Mash it all up, spoon into skins.  Top with bacon pieces, more green onions or chives(I prefer chives).  Sprinkle more cheese on top, stick in oven for about 15 minutes or until cheese is melted.

[BallisticsNut]

Next time, posts pics of your smoke ring!  Thats the true test of a good rib.  1/8" min smoke ring.   I use the 2-2-1 method myself, two hours rack time, two hours in foil (with apple juice), one hour basteing.  By the time they come off, have beautiful smoke ring and bones just fall away from the meat...   Ok, heading to QFC for some ribs.  be back after a bit.

[Jason]

Looks great!  I'm doing ribs Saturday and I'm going to do try the twice baked potato recipe.

[Mr T]

Planning on tossing some ribs on the smoker tomorrow and then on the grill before the Super Bowl.  First time doing this..any suggestions?  I have a little chief

[Blacklab]

lookin good Mossy 

love hickory smoked ribs.

[BallisticsNut]

Planning on tossing some ribs on the smoker tomorrow and then on the grill before the Super Bowl.  First time doing this..any suggestions?  I have a little chief

Take a look here, this covers the basics.  http://www.thesmokerking.com/page1b.html

The key to good ribs is three things, first remove the membrane, second maintain a constant temperature 225-250, realize every time you "take a peak" you add 20 minutes to the cooking time, third a good rub!!

I was fortunate enough to have a good friend that is a champion smoker.  He instructed me on the basics and gave me his recipe.  Once you learn "the art" you will be hooked.  Next try smoking a good bird or two. 

[Mr T]

Thanks Nut,
I am almost to perfection for the cornish gamehen, and I appreciate your advice on the ribs.  Here I go...........

[quadrafire]

The key to good ribs is three things, first remove the membrane, second maintain a constant temperature 225-250, realize every time you "take a peak" you add 20 minutes to the cooking time, third a good rub!!

 

"IF YOUR LOOKIN IT AINT COOKIN"