Replies to This Discussion

Permalink Reply by Anthony Kemp on April 16, 2010 at 1:07am

Well Denise that is my smoker on the homepage and I did ribs on it on Monday. check out the pics on my page of you want. The trick I used was the 3-2-1 method 3 hours of smoking at 225-250 degrees 2 hours foil wraped with about a cup of apple juice inside the foil wich will help them maintain moisture... and the last hour is to re smoke without foil again and add glaze or BBQ sauce to thicken up on the meat. Make sure that the meat pulls back from the bone on the tips and that you hit your target temp and you should have good results. There is also a great video on youtube to watch type in bbqtalk.ca and you should find it! Good luck!!!

Permalink Reply by Denise Larenas on April 17, 2010 at 2:31am

Anthony Kemp said:

Well Denise that is my smoker on the homepage and I did ribs on it on Monday. check out the pics on my page of you want. The trick I used was the 3-2-1 method 3 hours of smoking at 225-250 degrees 2 hours foil wraped with about a cup of apple juice inside the foil wich will help them maintain moisture... and the last hour is to re smoke without foil again and add glaze or BBQ sauce to thicken up on the meat. Make sure that the meat pulls back from the bone on the tips and that you hit your target temp and you should have good results. There is also a great video on youtube to watch type in bbqtalk.ca and you should find it! Good luck!!!

Permalink Reply by Denise Larenas on April 17, 2010 at 2:31am

Thank you Anthony....will try this weekend. Appreciate the tips. Have a great weekend. Denise

Permalink Reply by Walter Brooker on August 20, 2010 at 10:16am

I will have to agree with the 3-2-1 method of doing ribs . hasnt donme me wrong yet , good luck!!!!!

Denise Larenas said:

Anthony Kemp said:

Well Denise that is my smoker on the homepage and I did ribs on it on Monday. check out the pics on my page of you want. The trick I used was the 3-2-1 method 3 hours of smoking at 225-250 degrees 2 hours foil wraped with about a cup of apple juice inside the foil wich will help them maintain moisture... and the last hour is to re smoke without foil again and add glaze or BBQ sauce to thicken up on the meat. Make sure that the meat pulls back from the bone on the tips and that you hit your target temp and you should have good results. There is also a great video on youtube to watch type in bbqtalk.ca and you should find it! Good luck!!!

Permalink Reply by Randy Mccumber on April 2, 2011 at 1:10pm

denise....i use a round water smoker that has a water pan in the bottom of smoker.

i use a dry rub on my ribs and smoke at no more than 200 degrees...preferably about 180

i smoke until the ribs have begun to pull back from the end of the bone and they have a nice crust from the rub

just watch ur temp....works every time for me

randy