Smokin-It User Forum!
Recipes => Pork => Topic started by: dorian345 on May 26, 2020, 08:30:31 PM
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I'm using the forum and the quick q guide book that came with the smoker. It says spare ribs at 235° 5-7hs and internal temp at 145°
The part im still not getting is ribs are thinner than a pork butt and 5-7hours at 235° seems like a really long time. If my ribs reach an internal temp of 145° and it only took 2 hours is it ready? I don't think 2 hours is long enough for them to be juicy and fall off the bone.
So if that was the case what should i do? Because if its 145° and not a full 5-7hrs.. If i keep the temp at 235° and leave it running for the remaining 3-6 extra hours the guide calls for the ribs will hit 190° by then and dry out.
How do i prevent this from happening? Im looking for fall of the bone juicy smoked ribs..
any and all help is appreciated!!
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Mostly I do baby back ribs and they take 5.5 hours at 225 deg.
I have only done spareribs once and it took 5 hours at 225 deg. You can always check at 4 hours to see if they are done. Pretty sure they won't be done at 2 hours.
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At the 4 1/2 hour mark (or sooner if you like), look at the shrinkage or pull back from the bone. Everyone likes ribs differently regarding tenderness, bite, bark, etc. Only you can determine when they are done to your liking. Just keep in mind that each time you open the door the temp will plunge.
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my main focus for my next cook is juicier ribs..I need to figure this out dry ribs are no fun at all :'(
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Here is a method that may work:
https://barbecuebible.com/2015/01/20/3-2-1-method-ribs/
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Ignore internal temp on ribs feel them to check the texture. Run the smoker at 250 for four hours and check your ribs.
When cooking Spares I always trim off the rib tip section. The tips and the rib bones cook differently so i keep them separate to avoid overcooking.