Smokin' Ribs, indirect heat method, tips?

[jcamero]

Tomorrow, I plan on smokin' a slab or two, but want to try indirect heat. My grill/smoker has a side firebox,
and I think I'll give it a try. Heat will be Kingsford and Hickory Chunks. I got a new thermometer that is mounted at the grate height, so I should be more accurate than the thermometer located on the lid of the barrel.
Advise requested. thanks. Oh, what about using a pan with, say apple juice to add moisture?

 

[Erik Tracy]

Are you doing baby backs, full length spare ribs, or St. Louis ribs?

Cooking time can vary depending on the rib type you are doing, what temp approach (low/slow or higher heat), and what preference for rib doneness (some folks like fall off the bone, some like a bit of tug).

 

[jcamero]

Are you doing baby backs, full length spare ribs, or St. Louis ribs?
Cooking time can vary depending on the rib type you are doing, what temp approach (low/slow or higher heat), and what preference for rib doneness (some folks like fall off the bone, some like a bit of tug).

Meaty, (not very much fat) Baby Back Ribs. I use a dry rub, (applied 4-5hrs ahead of time). Target temp. around 225, moist rib, with a little "tug"

 

[Erik Tracy]

Meaty, (not very much fat) Baby Back Ribs. I use a dry rub, (applied 4-5hrs ahead of time). Target temp. around 225, moist rib, with a little "tug"

Water in the pan will help hold your temp. Opinions will vary as to how much a pan actually contributes to moisture.

I've had nice results with a combo of hickory and apple wood with ribs.

When going for ribs with some 'tug' I've gotten good ribs by going meat side up, smoke with wood for 3 hrs, mop or spray with some liquid to keep the ribs moist every 30 minutes or so (but keep the lid down otherwise - if you're lookin' you ain't cookin').

Then go low and slow for another 2 hrs with mopping.

 

[Eric n Kc]

Hey
I'm no expert but that won't stop me from giving my.02.
How ever much smoke you think you need go about half.
If I remember correctly. I would cook 1.5-2 hrs. Then sauce, rap for 1-2 hrs. Then unrap for the finish (1 hr.). To dry the sauce to a sticky texture mahogany in color
4.5-5.5 hrs. Total
It's a version of 321 method of ribs . Google is my friend. Eric

 

[jcamero]

I am from the GA school of smoking, sauce is served on the side. If the ribs cannot stand on their own, no amount of sauce will help.

If there is any silver skin on the ribs, you will need to remove that prior to smoking. The is connective tissue and leads to tough ribs .

silver skin
I always remove the silver skin, (not much different than skinning a Catfish). In fact, will be prepping the ribs as soon as I get off the internet. It's cool outside today, so it's going to be a good day for ribs.

 

[The Fuxtor]

I've always gotten great results with the 3 -2-1 method for big meaty back ribs! 3 hours smoking out on open rack , 2 hours wrapped loosely in tin foil, then back to open rack for the last hour.
If you like the ribs more fall off the bone, I just change the last open hour to maybe 20 minutes.....