Any tips for smoking spare ribs?

[besserheimerphat]

I finally going to break in my smoker this weekend with a 5-6 lb rack of spare ribs. I've used my smoker as just a grill before, but this will be my first time smoking anything. I picked up some hickory (big chunks) and maple (little chunks) to mix, and just got a pre-made rub to keep that simple. Any tips, tricks, hints etc would be appreciated.

 

[DavClone]

Put the rub on now and wrap them up and let it set overnight.

I usually smoke at 225F for 3 hours, then take them off and wrap them in tin foil. It is supposed to keep them from drying out, but I am not 100% sold on the idea.

This provides some good general information - its for baby backs but you get the idea: Baby Back Ribs - Best Ribs In The Universe - The Virtual Weber Bullet

 

[flander1649]

Need to use apple and cherry wood. Cover with dry rub & cook for about 3 hours at 225, then wrap in foil with brown sugar, honey, apple juice for about 45, take out of foil, cook on rack and apply bbq sauce for about 15 - 20 min.

 

[GeronimusClone]

The key is to find zig zags big enough to hold the rib. Then just a butane torch needed.

 

[besserheimerphat]

I pruned my apple trees last year before I got the smoker and gave it all to a co-worker who did have one. But he did give me some of the meat. I've also got a pear tree, but don't know if that would smoke well. I guess I do have a bunch of water sprouts that need to be taken care of, but that's not much wood even after pruning five trees.

 

[J-Diggy]

I use apple wood and put apple juice in the water pan.

Definitely put the rub on the night before. Makes a big difference.

 

[Cyclones_R_GR8]

I finally going to break in my smoker this weekend with a 5-6 lb rack of spare ribs. I've used my smoker as just a grill before, but this will be my first time smoking anything. I picked up some hickory (big chunks) and maple (little chunks) to mix, and just got a pre-made rub to keep that simple. Any tips, tricks, hints etc would be appreciated.

If you haven't already, make sure you strip the membrane off the back of the rack. Then take a spoon and you can scrape off some of the pockets of fat that were behind it. If you leave the membrane on it traps the rendered fat and the ribs are extra greasy. To pull off the membrane just use a butter knife or something to get it started then grab it with a paper towel and pull. Kind of a pain but worth it.

 

[cycloneML]

heat the grill up quickly to about 700 degrees. Put the ribs on. Cook them quickly - 20 minutes or so. You will never forget the experience.

 

[cycloner29]

I smoked to 2 racks last weekend. Be careful if you have salt in the rub if plan on letting is them sit overnight. Salt will draw the moisture out of the ribs. I usually put the rub on and let them set for 2-3 hours. If you using wood chips soak them for a few hours. I take the water from the chips, put it in a pan over the coals. It really helps to add more flavor. Don't forget to remove the membrane on the underside. 4 hours on the grill and they're gone in less than 20 minutes!!

 

[bigcyfan82]

yes, use apple wood to smoke it with!

 

[CycloneErik]

I smoked to 2 racks last weekend. Be careful if you have salt in the rub if plan on letting is them sit overnight. Salt will draw the moisture out of the ribs. I usually put the rub on and let them set for 2-3 hours. If you using wood chips soak them for a few hours. I take the water from the chips, put it in a pan over the coals. It really helps to add more flavor. Don't forget to remove the membrane on the underside. 4 hours on the grill and they're gone in less than 20 minutes!!

That salt tip is a good point. I wouldn't have thought of that.

More Food Network-style learning:yes:

 

[ISUCLONES15]

I decided that I am going to smoke a 13.5 lb pork shoulder tomorrow for pulled pork sandwiches. We live right by Prairie Meadows and have a bunch of people coming over to watch the fireworks tomorrow night.

I am going to rub it down, wrap it in ceran wrap and let it sit in the fridge over night. I figure I will have it on the smoker by 6am and let it smoke for 6 or 7 hours hours and then pull it off, wrap it in foil and finish it off in the oven so I can make sure it is done and ready to eat by 6pm.

Wish me luck!!

 

[dosry5]

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[randallhatfield]

The key is to find zig zags big enough to hold the rib. Then just a butane torch needed.

I just knew someone was going to gothere.:biglaugh:

 

[cybsball20]

Put the rub on the night before, pack tightly in foil and put it in the fridge. The next step is most important, let the meat warm up to room temp before you put it on the smoker... Wet down some of the smaller chips over night, make sure they get fully sumbersed and keep adding them... When they are done on the smoker, put some of your favorite sauce on then throw them on the grill for about a minute a side...

 

[4VR4CY]

I decided that I am going to smoke a 13.5 lb pork shoulder tomorrow for pulled pork sandwiches. We live right by Prairie Meadows and have a bunch of people coming over to watch the fireworks tomorrow night.

I am going to rub it down, wrap it in ceran wrap and let it sit in the fridge over night. I figure I will have it on the smoker by 6am and let it smoke for 6 or 7 hours hours and then pull it off, wrap it in foil and finish it off in the oven so I can make sure it is done and ready to eat by 6pm.

Wish me luck!!

If you have a crockpot big enough or an electric roasting pan with a little water in it... works as good as the oven and doesn't warm up your house!