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.


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[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.


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[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.


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[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.


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[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.


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