Ribs are probably the favorite and most associated type of "Q". Spare ribs ("spares") are my go-to but the smaller, meaty baby back ribs are also great (and take less time).
Ribs are fairly straight forward to smoke and spares using the Texas Crutch method take about 5 hours. Baby Backs can be cooked in 3. In prep pictures I'm using baby backs but it will be the same.
15138746-mmmain.jpg
The Texas Crutch. 3-2-1. 3 hours smoked in the chamber. 2 hours wrapped in foil. Last (1) hour sauced and wrapped. Rest and server. I run the smoker at 220-240 avg. for ribs. I use oak splits and charcoal briquets. Rest at least 15-30 minutes before serving. Ribs will be ready when the meat is pulled back off the bone at the ends, and if you lift the rack, you can do the "fold test"...a cooked rack will fold by itself and the meat almost break off. If you cook over you will start to toughen the meat so try to keep it in the range I described above.
spares.jpg
Prepping the ribs
Step 1. Remove the rib membrane. Trim fat.
Baby Back ribs seem easier to the removal of the membrane along the back. Pry something like a knife in there to separate then firmly grab with a dry paper towel and pull in one stroke. Spares can be trimmed into the rectangular "St. Louis" style or bought that way. If you can't remove all the membrane or fat (it is difficult at times) try trimming and scoring the back with a sharp meat knife.
babyback1.jpg
babyback2.jpg
Step 2. Apply an oil
Peanut oil is a very neutral flavor great with pork, Southern in tradition and Q, and will help the rub grip. Many spices (hot) are only fat or alcohol soluble so your cayenes, chilli, etc. will flavor greater with an oiling.
babyback3.jpg
Step 3. Apply Dry Rub.
Liberally cover with dry rub. My dry rub recipe is mainly (1/3) brown sugar, garlic powder and paprika, then hots like cayenne and chilli and savories like mustard powder, and other spices.
babyback4.jpg
Step 4. Cook.
Heat up the smoker to a about 220-240 for spares or you can go higher at 250-300 for a shorter baby back cook. For spares use the 3-2-1 Texas crutch and rest and serve. Baby backs:The cook should last 2.5-3 hours, and then remove wrap in foil and rest. If saucing, wrap in foil and sauce 1 hr -1/2 hour prior to end of cook.
babyback7.jpg
This is the amount of oak splits I use for one rib cook.
babyback6.jpg
Happy Q-ing!
QQQ.jpg
Ribs are fairly straight forward to smoke and spares using the Texas Crutch method take about 5 hours. Baby Backs can be cooked in 3. In prep pictures I'm using baby backs but it will be the same.
15138746-mmmain.jpg
The Texas Crutch. 3-2-1. 3 hours smoked in the chamber. 2 hours wrapped in foil. Last (1) hour sauced and wrapped. Rest and server. I run the smoker at 220-240 avg. for ribs. I use oak splits and charcoal briquets. Rest at least 15-30 minutes before serving. Ribs will be ready when the meat is pulled back off the bone at the ends, and if you lift the rack, you can do the "fold test"...a cooked rack will fold by itself and the meat almost break off. If you cook over you will start to toughen the meat so try to keep it in the range I described above.
spares.jpg
Prepping the ribs
Step 1. Remove the rib membrane. Trim fat.
Baby Back ribs seem easier to the removal of the membrane along the back. Pry something like a knife in there to separate then firmly grab with a dry paper towel and pull in one stroke. Spares can be trimmed into the rectangular "St. Louis" style or bought that way. If you can't remove all the membrane or fat (it is difficult at times) try trimming and scoring the back with a sharp meat knife.
babyback1.jpg
babyback2.jpg
Step 2. Apply an oil
Peanut oil is a very neutral flavor great with pork, Southern in tradition and Q, and will help the rub grip. Many spices (hot) are only fat or alcohol soluble so your cayenes, chilli, etc. will flavor greater with an oiling.
babyback3.jpg
Step 3. Apply Dry Rub.
Liberally cover with dry rub. My dry rub recipe is mainly (1/3) brown sugar, garlic powder and paprika, then hots like cayenne and chilli and savories like mustard powder, and other spices.
babyback4.jpg
Step 4. Cook.
Heat up the smoker to a about 220-240 for spares or you can go higher at 250-300 for a shorter baby back cook. For spares use the 3-2-1 Texas crutch and rest and serve. Baby backs:The cook should last 2.5-3 hours, and then remove wrap in foil and rest. If saucing, wrap in foil and sauce 1 hr -1/2 hour prior to end of cook.
babyback7.jpg
This is the amount of oak splits I use for one rib cook.
babyback6.jpg
Happy Q-ing!
QQQ.jpg
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