3-2-1 method for smoked ribs

[fusnik]

Following JL's format.

Just off after 180 at 1.5 hours....smells amazing.

[Jeff Lebowski]

Yeah! Screw you, FlowerMound Coug, smart Alec!

Hold the phone. Foil Man Coug might still have a point. Everyone commented that the ribs were not as tender as usual. I thought the thinner ribs were just fine but the thicker ones were cooked, but a bit on the chewy side. I am not sure why as I did it at the exact same temp, but maybe my Traeger runs a little hotter than the oven. Weird. I might need to tweak a bit.

Also, I did apple pellets this time. The ribs tasted OK, but I am going to revert back to mesquite. Just didn't get as much flavor with the apple. They are only exposed to the smoke for 2.25 hours so I think the mesquite results in a strong, but by no means overpowering flavor. I will stick with apple on pulled pork, however, because 9-10 hours is too long for mesquite.

[TripletDaddy]

I cooked a couple of baby backs today and I did stage 2 in the kitchen oven. Worked perfectly, of course and it is not much of a difference convenience-wise as it is just a short jaunt to the kitchen with a cookie sheet. Not only did I save a ton of pellets but the house is filled with a wonderful aroma.

Yeah! Screw you, FlowerMound Coug, smart Alec!

[Jeff Lebowski]

I cooked a couple of baby backs today and I did stage 2 in the kitchen oven. Worked perfectly, of course and it is not much of a difference convenience-wise as it is just a short jaunt to the kitchen with a cookie sheet. Not only did I save a ton of pellets but the house is filled with a wonderful aroma.

[Surfah]

I love the Hoeny Sweet from Rufus Teague.

Haven't tried that. For my ABTs on Memorial Day I mixed some Raspberry Pecan salad dressing with this brown sugar barbecue sauce I picked up. It was awesome. I wanted something sweet to take some of the edge off the jalapeno and cayenne cream cheese. On one of the barbecue forums this guy used a raspberry BBQ sauce for his and that's where I got the idea. It was the right amount of sweet, tang, and heat.

[FN Phat]

This stuff is my favorite BBQ sauce right now. Just the right amount of heat. Great on pulled pork and brisket. Also great on burgers.

I love the Hoeny Sweet from Rufus Teague.

[Surfah]

I need to find a good spicy bbq sauce that isn't one of those disgusting atomic fireball sauces that ruin all the flavor.

This stuff is my favorite BBQ sauce right now. Just the right amount of heat. Great on pulled pork and brisket. Also great on burgers.

[TripletDaddy]

I like your spirit of adventure here exploring the different combinations. Keep it up. I might try that blueberry option sometime. We love that stuff.

Have you tried the apricot bbq sauce on ribs? We have had good success with that.

Where did you pick up the sugar maple rub?

I still think the butter/margarine thing is a gimmick. The meat, the rub, the smoke, and the sauce, all provide plenty of wonderful flavors. It just seems unnecessary.

We tried apricot. everyone loved it. I just want to try new things at first and cast a wide net, but that sauce is definitely a keeper.

Bought the sugar maple at that weird bbq store in south salt lake (posted about it in another thread, I think). the guy stocks a load of sugar maple and also bourbon rub. I am excited to try the bourbon rub next . I also saw some weird bbq sauces at Sniders that I might try out. I want to find a good combo of heat for a spicy rib. Butt rub isn't really hot, either, so I am at a loss

Me too, but I'd have to convince my wife we'd use it enough before I drop $600+ on it.
Anyone with electric smoker experience?

Skip the electric smoker. If you or your family enjoys meat and outdoor cooking/grilling, you will love the smoker from the first cook. It is a really fun way to cook and the results are fantastic. Coach said it best, the machine is worth every penny that you spend on it. if you guys are only occasional grillers or not meat lovers, then maybe a smoker isn't your thing.

[ERCougar]

You guys have me THIS close to buying a smoker.

Me too, but I'd have to convince my wife we'd use it enough before I drop $600+ on it.
Anyone with electric smoker experience?

[Jeff Lebowski]

I forgot to post the update. So the ribs were fantastic. Here were the three combos:

1. Famous Dave's rub/Blueberry Chipotle bbq sauce
2. John Henry Sugar Maple rub/KC Masters
3. Butt rub/Salt Lick spicy sauce

1 and 2 were devoured. The sugar maple/KC masters combo was so good. Also, everyone loved the sweet blueberry. I am going to try more of those fruit based sauces because they taste so good.

I have learned quickly that Salt Lick is a very divisive sauce. You either love it or hate it. I really enjoy it but most of the folks in my extended crew are less enthusiastic. I can see why some don't like it. It is almost like a salad dressing, not a bbq sauce. The spicy Salt Lick is not spicy in the slightest, so that was a bummer. I need to find a good spicy bbq sauce that isn't one of those disgusting atomic fireball sauces that ruin all the flavor.

I like your spirit of adventure here exploring the different combinations. Keep it up. I might try that blueberry option sometime. We love that stuff.

Have you tried the apricot bbq sauce on ribs? We have had good success with that.

Where did you pick up the sugar maple rub?

I have no idea what the butter did. I couldn't taste it. It looked cool and everyone loves butter, so I will probably keep on doing it, but truthfully didn't seem like it did much of anything. I can definitely taste the honey, which is tasty, but the butter, not so much. Also, if you add in the apple juice to the foil, you have plenty of moisture in there for the 2 hour crutch.

I still think the butter/margarine thing is a gimmick. The meat, the rub, the smoke, and the sauce, all provide plenty of wonderful flavors. It just seems unnecessary.

I will say that Jeff Lebowski's 1.5/2/.75 approach is perfect for the traeger. not sure if that translates for other brands, but it works for the traeger. I also smoked with hickory this time. tasted awesome.

[kccougar]

You guys have me THIS close to buying a smoker.

[FN Phat]

I will say that Jeff Lebowski's 1.5/2/.75 approach is perfect for the traeger. not sure if that translates for other brands, but it works for the traeger. I also smoked with hickory this time. tasted awesome.

I concur.

[TripletDaddy]

I've never tried the butter, but I've basted my ribs with olive oil to preserve moisture. Same principle, I think. Let me know how it turns out.

I forgot to post the update. So the ribs were fantastic. Here were the three combos:

1. Famous Dave's rub/Blueberry Chipotle bbq sauce
2. John Henry Sugar Maple rub/KC Masters
3. Butt rub/Salt Lick spicy sauce

1 and 2 were devoured. The sugar maple/KC masters combo was so good. Also, everyone loved the sweet blueberry. I am going to try more of those fruit based sauces because they taste so good.

I have learned quickly that Salt Lick is a very divisive sauce. You either love it or hate it. I really enjoy it but most of the folks in my extended crew are less enthusiastic. I can see why some don't like it. It is almost like a salad dressing, not a bbq sauce. The spicy Salt Lick is not spicy in the slightest, so that was a bummer. I need to find a good spicy bbq sauce that isn't one of those disgusting atomic fireball sauces that ruin all the flavor.

I have no idea what the butter did. I couldn't taste it. It looked cool and everyone loves butter, so I will probably keep on doing it, but truthfully didn't seem like it did much of anything. I can definitely taste the honey, which is tasty, but the butter, not so much. Also, if you add in the apple juice to the foil, you have plenty of moisture in there for the 2 hour crutch.

I will say that Jeff Lebowski's 1.5/2/.75 approach is perfect for the traeger. not sure if that translates for other brands, but it works for the traeger. I also smoked with hickory this time. tasted awesome.

[Green Monstah]

Doing 3 racks of st Louis ribs tomorrow for dinner. Going with Famous Dave's rub, sugar maple rub, and butt rub. Going to use the tried and true Jeff Lebowski method....1.5 hrs on smoke, 2 hours in foil at 275, then coat with sauce and finish for 45 mins sans foil.

I'm tempted to try the butter slather in the foil. Sounds interesting although I admit to being skeptical.

I've never tried the butter, but I've basted my ribs with olive oil to preserve moisture. Same principle, I think. Let me know how it turns out.

[kccougar]

That would be really fun. We could do a killer tailgate this fall.

We need a repeat of the UCLA (or was it Florida St?) tailgate. I think we've all upped our game since then. This year's schedule makes Sat tailgates few and far between. Maybe a Friday tailgate before the Hawaii game?