Brian's first Rib smoke thread!


 
B

Brian Dobz

New member
Alright guys, after owning my smoker for three days, I am finally going to smoke some baby backs today. I broke her in with a beer can chicken last night!

Here is my plan...I am open to any advise.

I figure I would like us to eat right around 7, so I plan on putting them on around 2:30.

I plan on using the Minion Method. Filling the basket about half full and dumping on about 25 hot coals.
I'm thinking I will bury two apple chunks and one Pecan chunk in the unlit coals, and one nice Hickory chunk on the top of the hot coals...sound about right?

The three rack pkg from Costco says 8.67 lbs, so they are fairly large ribs.

I am going to rub them with John Henry's Pecan rub.

I think I am going to try the BRITU cooking method were they will go three hours at 225 then increase her to about 250ish.
I am figuring about 4 hours total???

Wish me luck!
Brian
 
Brian, I would count on 5 hours. It could be as low as 4, but for me it is usually 5 hours using the BRITU cooking method. Which is 225 for 3 hours and then vents open to get 250 - 275.
 
I just did the Costco 3-pack - came out great. And mine already had the membrane removed. I think I read somewhere that Swift Premium has started removing the membrane before they package them. Looks like u got it all figured out. Good smokin'.
 
Thanks Barry!! I better get movin!

Russ-It seems here, the ones I get at Costco always have them removed.
I remember the first time I picked up a pack. I was trying to figure out what this membrane people kept telling to pull was
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On ALL my ribs, BB's or Spares, I cook them "about" 4 hours, pull them off and pour some honey on both sides, sprink a fairly good amount of brown sugar on them, sit them in HD double foil, pour in some apple juice, Dr. Pepper or whatever (not a lot, about 3 jiggers, wrap them tightly and put them back on the pit for 45 minutes to 1 hour to tenderize them with the liquid and let the honey and brown sugar form a paste. Can't beat em'. Good luck.
 
Brian, I also would say count on closer to 5 hrs.but if the temps start going up,check them sooner. Oh and by the way,good luck and enjoy the fruits of your labor.
 
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