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Oct 27, 2013 04:56 PM

My first ribs! Success!!!!

Yay. Smoked my first two racks of spare ribs today, pretty much according to Jeff Philipps' instructions, tho I didn't finish them in the smoker.

I smoked them for 3 hours with hickory pellets, splashed them with some OJ (which added a nice nuance to the final flavor), left them in for another hour sans smoke and splashed it again with OJ. Meanwhile my oven was heating up to 240, where they spent another couple hours wrapped in foil.

They were smoky, spicy (from the rub with a good dose of cayenne), crispy in the right spots and juicy for the most part. The smaller parts of the rack were perhaps a tad dry, but the meat was really tender without being mushy. You could pretty much pull the meat off the bones.

Lovely. Much less time than a butt, and *really* tasty. I can now safely make this for a dinner party :-)

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  1. They look beautiful! Congrats on the success!!

    1. Fantastic!.they look delicious

      1. They look good, and if you liked 'em, you were successful. Nice job!

            1. re: linguafood

              We must be the only two people on the Left Coast who don't like salmon. But I'm gonna do some cold smoked cause we do like lox.

              1. re: c oliver

                Third Coaster here not liking salmon. I grew up on speckled trout, redfish, and red snapper plus an occasional flounder. Salmon just doesn't do it for me. There was also the freshwater fish, perch or bream, crappie, bass, and wild catfish that I ate first, before graduating to saltwater fish. I do love ribs c oliver, and yours and linguafood's look great.

                1. re: James Cristinian

                  We can get super-fresh trout around here, caught the same morning, so I might even start off with that. Although I'm a sucker for fresh grilled whole trout….

                  I'd also love to smoke some whole mackerel, but the ones at Wegmans I've been seeing lately don't look so fresh.

          1. YAY!!!!!!!!!!!!!!!!! I still have a half rack FoodSavered in the freezer. Very addictive, this process, isn't it?