Best ribs for first timer

[Foundry37]

Since I had success with my first stab at chicken thighs I am feeling bold and want to try my hand at doing ribs for the first time.  What would be a good forgiving not too pricey cut to try? 
I eventually want to work my way up to beef ribs.
I will be using my trusty 22.5 OTS

[kettlebb]

My favorite ribs are baby back. Maybe I'm wrong but I think they come out more tender than spare ribs. I've never done St. Louis cut.


Sent from my iPhone using Tapatalk

[MINIgrillin]

Don't go with "not too pricey" ingredients. You'll end up with less than you expected.

"The pain of poor quality lasts longer than the satisfaction of a good deal"

I prefer St. Louis cut from central market. They are generally $4.99lb but I don't have to trim anything. Remove the membrane, season, cook. I can get whole uncut spares for $2.99 at sams but I'm not a fan of the flap. I figure that if I remove the flap then I'm back up to 4.99 anyway so what's the difference.

Baby backs are the most "forgiving" due to higher fat content, but hey have a higher fat content. Much more greasy end product.

Good luck. I'd recommend you ride the snake. Don't sauce till the very end. And use the 3-2-1 method.

[HoosierKettle]

Don't go with "not too pricey" ingredients. You'll end up with less than you expected.

"The pain of poor quality lasts longer than the satisfaction of a good deal"

I prefer St. Louis cut from central market. They are generally $4.99lb but I don't have to trim anything. Remove the membrane, season, cook. I can get whole uncut spares for $2.99 at sams but I'm not a fan of the flap. I figure that if I remove the flap then I'm back up to 4.99 anyway so what's the difference.

Baby backs are the most "forgiving" due to higher fat content, but hey have a higher fat content. Much more greasy end product.

Good luck. I'd recommend you ride the snake. Don't sauce till the very end. And use the 3-2-1 method.

St. Louis style are my favorite. I buy the sams club 2 pack of spare ribs and leave the tips on or I'll cut them off.  They are pretty easy to cut off once you get the hang of it. I cut off the tip meat whole before I cook. Smoke the 2 St. Louis style racks and the 2 long portions of tip meat. Then I cut the tips into medallions for lack of a better word. My sams carries Smithfield and I'm always happy with the quality. The rib tips are some of the best bites. Try it sometime. Also, I like the leaner thinner profile of the St. Louis compared to the back ribs. Don't get me wrong, I love all ribs though.

For the first time rib cooker, I'd probably recommend baby back for easiness.


Sent from my iPhone using Weber Kettle Club mobile app

[Foundry37]

Baby backs it is.  I will keep you all posted on results.
Thanks all.
I love  this forum

[Foundry37]

Don't go with "not too pricey" ingredients. You'll end up with less than you expected.

"The pain of poor quality lasts longer than the satisfaction of a good deal"

I prefer St. Louis cut from central market. They are generally $4.99lb but I don't have to trim anything. Remove the membrane, season, cook. I can get whole uncut spares for $2.99 at sams but I'm not a fan of the flap. I figure that if I remove the flap then I'm back up to 4.99 anyway so what's the difference.

Baby backs are the most "forgiving" due to higher fat content, but hey have a higher fat content. Much more greasy end product.

Good luck. I'd recommend you ride the snake. Don't sauce till the very end. And use the 3-2-1 method.

Thanks for tips.
 I was concerned about spending too much on a cut that might come out inedible.  But baby backs sound like the way to go.

[kettlebb]

For what it's worth, I've only done baby back ribs and I NEVER wrap or do the 3-2-1 method. I just remove the membrane, apply the rub to both sides then right to the kettle. Indirect 250-275. My last rack was over 4 lbs and went about 6 hours.  Never had issues with greasy texture or dry meat. Good luck and take pics along the way. Also write down in a journal what you are doing and how so you can replicate it later if you like or make adjustments the next cook.


Sent from my iPhone using Tapatalk

[mhiszem]

I have never wrapped but really want to try Malcom Reed's competition rib recipe. Like they said ribs are pretty straight forward.

[HoosierKettle]

I've wrapped and not wrapped. Both ways turn out good. After some experimenting, I prefer unwrapped on baby back and wrapped on whole spare ribs, and unwrapped on St. Louis cut.

I don't do the 3-2-1 method either.  Baby backs at 275ish take me between 2.5 - 3.5 depending on the rack. Get it probe tender and do not over cook and dry them out. Cut a rib off for a chef sample if you need to.

Maybe I'm cooking a little hotter than what I think or my racks aren't as meaty but I've never had baby backs go as long as what others seem to cook.


Sent from my iPhone using Weber Kettle Club mobile app

[HoosierKettle]

I got a weber greatest hits book not long ago and it's baby back recipe recommends cooking 300-350 for 2 1/2 - 3 hours. I'm guessing that's the range I'm cooking in.  I don't use any thermometers when cooking ribs. Good thing about pork ribs is you cook until they are done and tender and you don't have to worry about maintaining a very low cook temp to produce great results imo.


Sent from my iPhone using Weber Kettle Club mobile app