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First Ribs - checking my steps

FM Former Member
I have read the Ribs 101 and several discussions but still have questions. I love the cs 025 I have done pork (for church choir and they loved them) and a brisket that was good but could of cooked a liitle longer. Now Ribs!

I will use the cookshack rib rub. Do I put that on tonight for a early morning smoke or just before?

Which side do I have up and for how long? I have read about flipping them and the pools of liquid that form. Which side should be up at the end? Do I was a probe or the toothpick method only? I spray with just apple juice - right or with vinegar too? And when do I spray? How many times should I open the door? I got 4 slabs at costco - hope I did not over buy and it looks like slightly over 11 pounds. You guys have always answered by questions and made me look good in the end. Oh yes I know 225 is the temp. If I am doing to many I guess I will freeze what is leftover.

Thanks from Virginia
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FM Former Member
I have put the rub on as early as the night before, but most of the time I put the rub on 2 to 3 hours ahead of time. I think you could put the rub on and immediately put them in the smoker and it would be fine. The meat is so thin and accessible that you don't need to rub it hours in advance.

I smoke 'em bone side down, and I don't flip them. For spares, I usually foil them for an hour or two about two-thirds of the way through the total time (around 5 or 6 hours for spare ribs). But I've decided I'm not going to foil them on my next rib smoke to see what the difference is in texture.

I haven't done ribs in my Amerique yet, but I've never used a probe for ribs anyway. The meat is so thin it's hard to get a trustworthy reading. That's what I think anyway.

I have two racks of spare ribs thawing in the fridge right now. I am smoking a brisket at the moment, and I plan to cook the ribs on Sunday.
P pagsMember
I wouldn't put the rub on the night before cause if the rub has salt in it, the ribs could get a hammy taste or be a little dry. Like SkipQ says, a couple hrs before is sufficient or just before. I also smoke them bone down cause I don't like the juices pooling, just let them drip. When I use apple juice, I spritz them after 2-3 hrs and when I remove them from the smoker. I've never foiled, and they turn out great. Use the toothpick test to determine when they're ready.

Smoking baby backs for the Chicago contingent tomorrow. Mine will be different for them cause they par boil then sauce/grill them. Can you tell they don't own a smoker?
FM Former Member
You didn't say what kind of ribs. 11 lbs could easily be 4 BB's or 4 small spares trimmed to St. Louis

quote:
Originally posted by Appleass:
1. Do I put that on tonight for a early morning smoke or just before?
2. Which side do I have up and for how long?
3. Which side should be up at the end?
4. Do I was a probe or the toothpick method only?
5. I spray with just apple juice - right or with vinegar too? And when do I spray?
6. How many times should I open the door?


1. I rub ribs 1 hour before
2. Meat side up for most of the cook, you don't HAVE to flip. If you want, flip at 2 hours
3. Doesn't matter
4. Probe won't help, use a toothpick
5. Don't spray, you'll loose too much heat.
6. As little as possible.

You're overthinking it. Just put them in, cook them up and take good notes. The best way to do ribs is just cook and cook and continue to improve.

I'd start with the above basics and build on that. I don't think you need to spray your ribs at all. You can sauce at the end, but my suggestion, since you're putting rub on them is to cook them naked, sauce after you try them with just rub
FM Former Member
Thank you all the helpful information. I just dusted the ribs, Pork Loin Backribs that appear to be cut St. Louis style and all ready to smoke. I got these from Costco.

SmokinOkie is right I am over thinking. So far I have been amazed at what the Cookshack can do.

Again thanks for the help.

Regards from Virginia

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