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beef ribs

by Eric Schramm
(willingboro, nj)

I have a Masterbuilt Electric Smoker with digital temp. comntrols. I want to smoke beef ribs (the inner Fred Flintstone in me) but the one time I tried it they were dry - What is the correct process to make them fall apart tender? I assume wrapping in aluminum foil for some of the time is crucial.
Oh, they forbid it but is it possible to use this thing indoors, say in a garage? Right now I'm using an extension cord and the thing takes over half an hour to heat up correctly. Is that right or a little slow?
Thanks.

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beef ribs

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starstarstarstarstar 		My Rib Method
by: Anonymous

Yes there is a method to tender ribs. It's called the 3-2-1 Method. You smoke at around 225-240 for 3 hours, or until the meat is pulling away from the bone about a 1/4 inch. Then you wrap in 2 layers of foil, to hold in as much moisture as possible. But, before you wrap, mop or spray deliberately with your choice of liquid (I use Apple Juice) while they are sitting in the foil (to catch any excess baste) and proceed to cook 2 hours wrapped, bone side up. Then after 2 hours, unwrap and remove from the foil. Be careful, they may fall apart after the foil "steam". Proceed to cook bone-side down for about an hour to firm them back up a bit.

The 3-2-1 Method times vary, depending on rib thickness and type. For Baby Backs, I use a 2-2-1 Method. Also, cooking times are a general estimate. Cooking on a smoker isn't like cooking in an electric oven or range. The meat is done when it gets done and each cut is different. You can't rush greatness.

As for putting the smoker in the garage. I would connect an aluminum hose to the smoke stack and run it up and out a window or go without the hose and leave the garage door open.

Hope this helps!

A.H.

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