Pork Belly Ribs and Racks Pork Ribs for a smoking tomorrow.

[AlanL]

Being that I've got a free day tomorrow I thought I'd have my second go with the smoker. I was in Costco this morning and picked up a pack of Pork Belly Ribs and a Pack of smaller Pork ribs in a rack.

The Belly ribs are cut singularly and are about 2"x 1.5" x 10" long with about 7 in the pack and still have a strip of skin on. They seem to be quite meaty but would you remove the bit of skin before smoking?

Not seen much on belly ribs so are the suitable for smoking? If so what would be your way of doing them.

There are 4 racks with about 9 ribs in each and as meaty as you are likely to get without a special order at the butcher. You can't see the bone but would be nice to get a bit more meat on the back like I've seen some of you guys get. I know to remove the membrane before rubbing.

There plenty of rubs a things for ribs I just need to decide which to go for and may depend on what I have in the cupboards.

My plan is to use both cooking racks on the WSM with the Ribs on a rack on the top grate and the belly ribs in the middle.

Choice of woods I have are Cherry and Hickory. The plan is to have the smoker running by 10am and expecting a 6-8 hour smoke.

I accept I'm in the learning and experiment stage but welcome comment on any omissions or oversights.

[robgunby]

Hi Alan

Belly ribs are great to smoke, though I actually prefer to do a slab of off the bone belly meat usually. Belly is extremely well suited to low and slow cooking.

Your belly ribs will take longer than the racks I would imagine so you are right to leave them on the middle shelf.

I would 3-2-1 the racks but the belly has so much fat it doesn't need the foil to keep it moist, as the layers of fat render they continually self-baste the meat. Leave them fat cap side cap to help this. I would remove the skin and make crackling to munch on while you wait.

Don't forget your kitchen paper for removing the membrane - last time I did ribs, I found that we had run out!

Good luck!

[Swindon_Ed]

Not seen much on belly ribs so are the suitable for smoking? If so what would be your way of doing them.

Belly ribs are spare ribs, just a different name for them.

There are 4 racks with about 9 ribs in each and as meaty as you are likely to get without a special order at the butcher.

It would be good to know more about what type of ribs these are as depending on what they are they will need cooking differently. It sounds like you're describing the babyback/ loin ribs that costco sell. Was the pack of 4 vacuum packed together & costed about £10?

I would 3-2-1 the racks but the belly has so much fat it doesn't need the foil to keep it moist, as the layers of fat render they continually self-baste the meat. Leave them fat cap side cap to help this. I would remove the skin and make crackling to munch on while you wait.

It helps if people provide cooking temp's when advising someone on cooking times

[robgunby]

I figure he'd ask if he was unsure, but I normally smoke any pork at about 225 - 250.

[AlanL]

I was planning on smoking in the usual range for the WSM 110-130oC (225-250oC)

I've put pictures of what I bought here: http://1drv.ms/1fU3qIN

I think the vacuum packed ribs are baby backs but they just looked a little bigger than usual for baby back. I thought Spare ribs where just bigger and thinker versions of the baby backs. These "belly" ribs have more meat on them that what I used to seeing. Happy to be educated on this as I want to make sure in future I'm talking the same language as everyone else.

As for rubs I decided to keep it simple and for both to use:

Sea Salt
Paprika
Garlic Granules
Chilli Powder
Dry Mustard
Black Pepper

And then make a classic BBQ Sauce.

[robgunby]

Rub sounds spot on. Bon appetit!

[keith157]

........ I thought Spare ribs where just bigger and thinker versions of the baby backs.......

If you think of a side of Pork, the Baby Backs are at the top (spine) end and translate into Pork chops/back bacon, then carry on down to the belly where the "spare ribs"/belly is giving streaky bacon. It is the same rib bone just cut to make spares & baby backs.

[BRUN]

Alan how did they go ?

how long did you do them and did you 3-2-1 or wrap at any point

im getting my WSM today and planning to try it out with some ribs on Saturday so could really do with your input, cheers

[robgunby]

Brun, 3-2-1 is a good rule of thumb for your average-yet-fairly-meaty ribs but ultimately it's about checking them regularly after 4-5 hours - meat receding from the end of the bones, rack has become floppy and the meat is ready to pull clean from the bone - but not actually yet falling from the bone (a mistake I made the first time I cooked ribs, with the "moist ribs that just fall from the bone" idea in my head).

I think Ed is one of the most expert rib cooks on here if you need any advice.

[DJBenz]

meat receding from the end of the bones, rack has become floppy and the meat is ready to pull clean from the bone - but not actually yet falling from the bone (a mistake I made the first time I cooked ribs, with the "moist ribs that just fall from the bone" idea in my head).

Sorry for butting in, but what's the reasoning behind "moist ribs that just fall from the bone" not being desirable?