3-2-1 method for smoked ribs

[Green Monstah]

I tried DT's hot and fast method tonight. I couldn't get my smoker to 275 (strange), but I hit it hard with some smoke up front, slowly worked to 255 deg for total unfoiled time of 1:45. When I took off the kid, was surprised that both racks had good color. Wrapped with single layer of HD foil and kept them on at about 260 avg for 1:30, meat end down. When I opened the foil, one rack split in two when lifting it out of the foil. As CJF said, not the right type if fall off the bone. The other rack was done perfectly. I sauced both and kept them on the smoker for another 0:35. Fortunately, the overdone rack still had plenty of moisture. The extra time on the smoker with sauce firmed t up a bit. I've been on a bad streak with ribs lately, but these are the best to come off my WSM (got it in March). Missionaries loved them, even though I called Cliven Bundy a criminal just before one if the Elders revealed that ok Clive is his grand dad's cousin.

[Drunk Tank]

Those look great.

[TripletDaddy]

im really hungry because it is dinnertime and im still at work, but that rack of ribs looks really plump and meaty.

[Joe Public]

After six hours:

image.jpg

Bend test:

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Pull-back on ends:

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[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.

[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 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]

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.

[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.

[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.

[TripletDaddy]

You buy a new smoker?

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

[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.

[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,

[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.

[Jeff Lebowski]

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