First Smoke Successful - Now For Ribs

[thekidfromkensington]

So firstly thank you to everyone on here who has given advice, thanks to that and other tips picked up on the web I got my offset smoker up and running last weekend, with the baffle in place using some restaurant grade lumpwood charcoal (from Paraguay!!) which I bought at my local BBQ shop. I was going to do a dry run on temperatures only but as I was able to maintain temp of 220-250F fairly easily I bought a dirt cheap chicken from Tesco and threw it in (with no dry rub, prep or anything!) thinking if I ruin it so what. I used some of the cherry wood I got from Paul Goulden for smoke.

4hrs later the internal temp hit 175F the thermometer alarm went and it came out really moist and smoky, and was delicious. Here is a picture



You can really see the red smoke marks where the leg joins the breast.

So this weekend I am going to do some ribs, just picked these baby backs up from my local guy



I am going to cook for about 3hrs 30mns at 225F - does this sound right for ribs that size? (not going to use foil this time, simply because it's my first time doing ribs so I want to keep it simple).

I will post the results.

[keith157]

Lucky gut to have a local BBQ shop, but the lower set of ribs are nicely trimmed "spares" the top set may be baby backs from the curve of the bones, which are from the loin and don't have the flap of skin on. Both should cook & eat nicely. Where is this local BBQ shop?
PLEASE don't cook those ribs for 3 hours without foil. They are too thin to get away with it. Cook them for 1.5 hours uncovered to get the smoke into them, then foil with apple juice or liquid of choice for another 1-1.5 hours then a further 30 minutes or so with sauce to glaze. The traditional 3-2-1 is for thick US style ribs not the skinnys we get here.

[thekidfromkensington]

OK foil it is, thanks for that, was going to try it that way at some point anyway.

My local bbq shop is www.flameboyant.co.uk they have a really good range of stuff in there bbq's and accessories and massive sacks of restaurant charcoal they also do coal fires,wood burners and fireworks!