3-2-1 method for smoked ribs

[TripletDaddy]

They were Costco ribs.

Ha no I meant the racks that hold the racks. The metal rib racks.

[kccougar]

Ha no I meant the racks that hold the racks. The metal rib racks.

Oh, those racks. BBQ Pit Stop in Lehi.

[smokymountainrain]

I smoked some baby backs today. Turned out really well! I used John Henry's Cherry Chipotle rub and smoked the ribs at 240ish. No foil, no 3-2-1. Just smoked them until they passed the bend test. I glazed them with a mix of Sweet Baby Rays, rub, and about 2 TBS of wild sage honey I got from the farmers market. The taste was awesome, somewhat of a sweet-heat to them. You could definately taste all the different flavors, the rub, honey, etc... Everyone raved about them! One of the best few racks of ribs I have done. Not fall off the bone, but would pull clean from the bone with just a little pull. Total cook time was a little over 5 hours.

DT, for this type of cook, how do you know when or how often to try the bend test?

[Drunk Tank]

DT, for this type of cook, how do you know when or how often to try the bend test?

I go by look/feel, but have been bit in the ass sometimes when I miss judged. If you have a thermapen or other instant read thermometer, you can go by the temp of the rib meat. 190-195 is usually a good reference temp for ribs being done.

[Jeff Lebowski]

Thanks for the bump, SMR. That is some of the finest food porn in this thread.

[smokymountainrain]

Thanks for the bump, SMR. That is some of the finest food porn in this thread.

Absolutely ridiculous.

I'll be smoking my first ribs this weekend and thought DT's post above was the best combination of ease and results in the thread.

[smokymountainrain]

I go by look/feel, but have been bit in the ass sometimes when I miss judged. If you have a thermapen or other instant read thermometer, you can go by the temp of the rib meat. 190-195 is usually a good reference temp for ribs being done.

Makes sense. Thanks,

[Jeff Lebowski]

Absolutely ridiculous.

I'll be smoking my first ribs this weekend and thought DT's post above was the best combination of ease and results in the thread.

You buy a new smoker?

I need to try that sometime. If I ever do a huge batch in the new smoker, it would be nice to have a simple method. However, all the top experts recommend a foil stage to avoid too much smoke and to keep them moist. Can't argue with DT's results in this case though.

[TripletDaddy]

You buy a new smoker?

I need to try that sometime. If I ever do a huge batch in the new smoker....

[smokymountainrain]

You buy a new smoker?

I need to try that sometime. If I ever do a huge batch in the new smoker, it would be nice to have a simple method. However, all the top experts recommend a foil stage to avoid too much smoke and to keep them moist. Can't argue with DT's results in this case though.

I got one in June. I've done two Turkeys, some tri-tips and a couple boston butts. My first cook was a butt and it was the best pulled pork I've ever had. I thought that was interesting.

I'm excited for the ribs.

[fusnik]

Shout out to DDD, he lead me to Plow Boys rub and that stuff is straight righteous.

Also a plug for Rufus Teague, that stuff is great.

[Joe Public]

I have three racks of St. Louis on the smoker right now:

image.jpg

I'm trying the Car Wash Mike method for the first time. I just administered the second spraying of the apple juice/apple cider vinegar mixture. I've never been really pleased with my rib results, so I'm trying something new.

I almost made a run to the store to get some Rufus Teague to try. Now fusnik is making me wish I had.

[Jeff Lebowski]

I have three racks of St. Louis on the smoker right now:

I'm trying the Car Wash Mike method for the first time. I just administered the second spraying of the apple juice/apple cider vinegar mixture. I've never been really pleased with my rib results, so I'm trying something new.

I almost made a run to the store to get some Rufus Teague to try. Now fusnik is making me wish I had.

What is that green stuff on the side of your ribs?

[Joe Public]

What is that green stuff on the side of your ribs?

I'm using Spade L Pork on the ribs, and it has some kind of dried, crushed herbs in it. I got a little more of the herbs in that one patch for some reason.

[Jeff Lebowski]

I'm using Spade L Pork on the ribs, and it has some kind of dried, crushed herbs in it. I got a little more of the herbs in that one patch for some reason.

Gotcha. Yeah, I have seen that.