3-2-1 method for smoked ribs

[Joe Public]

I decided to try ribs this weekend. I've been hesitant because I don't think the kamado shape lends itself to easy rib cooking in the volume I would want for the time dedicated. Maybe someone has some ideas on that. Also, I personally prefer tri tip, pulled pork, and brisket. That being said, I felt like I had to try it at least once if I have a smoker at the house.

Time was going to be a bit of an issue, so I purchased baby backs. I got the 3-pack from Costco. They had a couple of the USDA prime tri tip two-packs in the cooler, and it was awfully hard to walk by those.

Here are the ribs after rinsing and patting dry:



I then coated them with a little peanut oil and some Memphis dust rub:



Next, I put them into the kamado. This is where I am at a disadvantage; I have to use the rib stand to get more than one rack on and the lid closed:



I didn't want to mess with foiling for my first try, and I wasn't sure if I could fit foiled ribs on there anyway. I decided to follow the amazingribs.com method and just smoke them at 225F degrees for about four hours. I used apple wood for the smoke.

I just went by time; I wasn't sure how to do the bend test with the ribs in the stand. I forgot about DT's toothpick suggestion. During the cook, there were some wonderful smells coming from the cooker.

After four hours, I pulled the ribs:



I left one rack dry, and I sauced two racks and returned them to the cooker for a few minutes for the sauce to thicken:



I decided to try the Weber BBQ sauces (original and the honey one) because they don't have HFCS. I initially thought the original was so-so and the honey was pretty good. The original grew on me over time. I don't think they'll win any awards, but they were fine.

Here's a sliced rib (lighting and focus aren't the best, but I was in a hurry to get people fed):



They didn't seem to be as moist as the other ribs in this thread look to be, and that may be due to the lack of foiling or to overcooking or to something else. Everyone else thought they were good and were surprised by how much meat was on them. I don't know how often I'll make ribs, but I'm glad I tried it.

[Jeff Lebowski]

One other question....in experimenting with the current rib method, is there any advantage to smoke for 2 hrs, 1.5 hours at 275, and 45 mins at 225? Has anyone ever tried more smoke time and less cook time?

I doubt a 30-minute shift like that would make a big difference. A little more smoke penetration and a little less done perhaps.

[Coach McGuirk]

One other question....in experimenting with the current rib method, is there any advantage to smoke for 2 hrs, 1.5 hours at 275, and 45 mins at 225? Has anyone ever tried more smoke time and less cook time?

Yes that is how I do it, I don't know of any advantage, I just read wrong.

[TripletDaddy]

One other question....in experimenting with the current rib method, is there any advantage to smoke for 2 hrs, 1.5 hours at 275, and 45 mins at 225? Has anyone ever tried more smoke time and less cook time?

[Jeff Lebowski]

I need to post a summary of everything we have learned at the beginning of this thread as a centralized reference point.

Done.

http://www.cougaruteforum.com/showpo...47&postcount=1

[smokymountainrain]

The only place I have seen John Henry Sugar Maple rub locally

http://casualbbq.com/

He also sells a few other JH rubs. Do NOT buy the Bourbon rub. You have been warned. Smells awful and doesn't taste very good.

Thanks

[smokymountainrain]

at the weird bbq place that sells Green Eggs.

Hmmmmm.

[TripletDaddy]

The only place I have seen John Henry Sugar Maple rub locally

http://casualbbq.com/

He also sells a few other JH rubs. Do NOT buy the Bourbon rub. You have been warned. Smells awful and doesn't taste very good.

[Jeff Lebowski]

Also went for some mango pomegranate chipotle from Fischer and Wieser. More good stuff. Sweet with very mild heat. That combo was a hit.

I keep forgetting to try that. Sounds great.

Finally, I am ready to add Sugar Maple rub into the permanent rib rotation. Those ones fly off the plate....I have been using KC Masters with that but I assume any traditional dark BBQ sauce would work. Kids and adults love them and they smell awesome.

Can you remind me again where you get this rub?

One hitch in yesterday's cook.....I bought a cryo of 3 racks, cutting each one in half to try different rubs and sauces, leaving me with 6 racks in foil. One of the 6 racks was not wrapped well or was punctured and all the juice dripped out. By the time the 2 hour crutch was done, that foil packet was a hard, flat metallic pouch of doom. I gave it to my in-laws dog. Lesson learned.....wrap carefully and don't lose any juice!

Yeah, that happened to me once so I always double wrap with two layers of foil. I thought I had mentioned that but maybe I didn't. Sorry.

I need to post a summary of everything we have learned at the beginning of this thread as a centralized reference point.

[TripletDaddy]

Where do you purchase the Sugar Maple rub?

at the weird bbq place that sells Green Eggs.

[smokymountainrain]

So we did some ribbage yesterday using the now-patented Jeff Lebowski Traeger method. Everything went like clockwork with one small hitch.

New combos.....used Spade L pork rub on a bunch of the ribs. That stuff is good. Really enjoyed it and it will definitely make more appearances in the rotation.

I have been looking for some heat and think I have found it. Butt Rub with Famous Dave's Devil's Spit.



Definitely not ridiculously hot like those goofy Atomic fireball sauces that you find at wing joints. But enough heat to feel some burn after a few bites. Probably too hot for bambini. Cut a rack in half and make it the hot one, see if you like it. I really liked it and brought some to work with me today for lunch.

Also went for some mango pomegranate chipotle from Fischer and Wieser. More good stuff. Sweet with very mild heat. That combo was a hit.

Finally, I am ready to add Sugar Maple rub into the permanent rib rotation. Those ones fly off the plate....I have been using KC Masters with that but I assume any traditional dark BBQ sauce would work. Kids and adults love them and they smell awesome.

One hitch in yesterday's cook.....I bought a cryo of 3 racks, cutting each one in half to try different rubs and sauces, leaving me with 6 racks in foil. One of the 6 racks was not wrapped well or was punctured and all the juice dripped out. By the time the 2 hour crutch was done, that foil packet was a hard, flat metallic pouch of doom. I gave it to my in-laws dog. Lesson learned.....wrap carefully and don't lose any juice!

Where do you purchase the Sugar Maple rub?

[TripletDaddy]

So we did some ribbage yesterday using the now-patented Jeff Lebowski Traeger method. Everything went like clockwork with one small hitch.

New combos.....used Spade L pork rub on a bunch of the ribs. That stuff is good. Really enjoyed it and it will definitely make more appearances in the rotation.

I have been looking for some heat and think I have found it. Butt Rub with Famous Dave's Devil's Spit.



Definitely not ridiculously hot like those goofy Atomic fireball sauces that you find at wing joints. But enough heat to feel some burn after a few bites. Probably too hot for bambini. Cut a rack in half and make it the hot one, see if you like it. I really liked it and brought some to work with me today for lunch.

Also went for some mango pomegranate chipotle from Fischer and Wieser. More good stuff. Sweet with very mild heat. That combo was a hit.

Finally, I am ready to add Sugar Maple rub into the permanent rib rotation. Those ones fly off the plate....I have been using KC Masters with that but I assume any traditional dark BBQ sauce would work. Kids and adults love them and they smell awesome.

One hitch in yesterday's cook.....I bought a cryo of 3 racks, cutting each one in half to try different rubs and sauces, leaving me with 6 racks in foil. One of the 6 racks was not wrapped well or was punctured and all the juice dripped out. By the time the 2 hour crutch was done, that foil packet was a hard, flat metallic pouch of doom. I gave it to my in-laws dog. Lesson learned.....wrap carefully and don't lose any juice!

[HuskyFreeNorthwest]

Nope. I don't see them for sale often. I would like to try them sometime.

The County Line restaurant in Austin, Texas does killer beef ribs. They are gigantic. And the Arthur Bryant restaurant in Kansas City does a prime rib rib that is very unique (and awesome).

I called a couple places here in the Eug, they all said they can get beef ribs with 2-3 days notice. I'll try them later this summer. Made a Costco run this afternoon and we will do some pork ribs using your method again tomorrow.

[Jeff Lebowski]

Picked up some St. Louis at Costco today for the heck of it. How would / have y'all changed the above for the meatier, St. Louis. Also are the Costco ones membrane-less just like the baby backs?

See above. No change. They are about the same size so the same recipe works just fine. That has been my experience anyway.

[FMCoug]

Picked up some St. Louis at Costco today for the heck of it. How would / have y'all changed the above for the meatier, St. Louis. Also are the Costco ones membrane-less just like the baby backs?