Home Forums Hunting & Shooting Hunter's Campfire Ribs, Pork Ribs

Baby backs here......

question is ?

How ya gonna cook/bake/smoke em ?

I smother them in honey/mustard after rinsing....

dry rub mix/season salt/pepper.......

Then wrap tightly in foil..on the Weber at 295* for 2 hrs ish

Baked tators on the grill at the same time...or my famous 'tator salad & cole slaw......

For a larger group, Baby backs.

Back ribs and spare ribs are the same rib only the back rib comes from under the loin and the spare rib comes from the side under the belly.

I just started using a smoker this summer so I'm entry level at best.

So far I've had good luck with baby back and/or spare ribs, smoking them using the 3-2-1 method. I start out using charcoal and hickory wood. Once the charcoal burns out I just use the wood. I try to keep the smoker box temp between 200° to 250°.

3-2-1 method-
3 hours in the smoker, membrane removed, rub only, bones down. I spritz them every half-hour or so with a 50-50 mix of apple cider vinegar and apple juice.

2 hours wrapped (I use aluminum foil), with brown sugar, butter and honey on them with about 1/2 cup of apple juice within the wrap, meat down.

1 hour unwrapped, bones down, about 1/2 hour or so in I put the BBQ sauce on them.

Again, I'm entry level and always looking to see how others do it.

Good luck, NYH1.

Yes and the loin is leaner than the pork belly /bacon.

My apologies beforehand.

I cheat my axx off. I get the biggest, gnarliest spare ribs I can find. Then I cut them in half, stuff them in the instapot, dump in a bottle of rootbeer and pressure cook on high for 35 minutes. Then they go on the grill as usual. There are rarely leftovers.

I like them with a rub, then smoked in a smoker, unwrapped, till they’re tender. Depending on size and temp that’s about 5 hours.

That is how I do mine.
I have an electric smoker, so meat does not really dry out. I usually set it for 225 or 250, and look at the meat peeling back from the bone at 4 hours or so. I usually let them in another 20 -60 minutes. After I let them rest a bit, I mop on BBQ sauce. It can't get much easier.
I always try to buy baby backs, and I think the smaller the better. Sams has them in 3 packs pretty cheap.
I'm pretty big on removing the membrane from the inside of the rib. Better eating, and allows the rub to sink in.

Whatever you use, be sure ta skin em.

BB will take more ta feed the same number.

BB has a higher percentage of sirloin to loin meat, so they'll keep better if you're keepin em warm after cookin, if the crowd will be eatin in shifts.