- May 9, 2010
- 418
- 426
First time trying smoked ribs. I decided to St Louis cut them just for the practice and know-how. I must say it was easier than I thought. I was kind of nervous like it was rocket science or something. But it only took me a few minutes and was pretty obvious where you needed to cut.
I did a 3-2-1 method. I wanted 230 degrees but my Party Q fan controller kept holding 25-30 degrees higher even with the top vents set only 1/4 open. Towards the end of the cook I put the vents up top to only 1/8th open and finally the temp came down to 230 and held there. I used Lambert's Sweet Rub O Mine. At the 3 hr mark I wrapped ribs with brown sugar, honey, Parkay, Tiger Sauce and apple juice. Glazed the last hour with Lamberts Sweet Sauce O Mine. Oh, and smoked over Pecan wood. 3 chunks.
Results? Outstanding! Awesome flavor. Tender to where they came off bone easily but not mushy. That Lamberts sauce was perfect in my opinion. There's no artificial smoke flavor in the sauce so it allowed my pecan smoke to come through. Not overly sweet. Not overly spice. Just perfectly balanced. I am fortunate to live nearby Melissa Cookstons's Memphis BBQ Company and I get their ribs whenever I go there. I think mine were at least on par.
Only disappointments for me were lack of smoke ring. Not sure why but my Kamado Joe doesn't seem to give smoke ring for some reason. I know it's just really a visual thing though.
I also wish my ribs had a little char to them. I like charred crunchy bits. What's the best way to get those? Just grill over high heat at the end?
I'm not sure how I feel about this Lamberts rub. It's ok I guess since I haven't tried others yet, but I can't help but feel there may be something better. Take a look at my pics and let me know what you think.
I did a 3-2-1 method. I wanted 230 degrees but my Party Q fan controller kept holding 25-30 degrees higher even with the top vents set only 1/4 open. Towards the end of the cook I put the vents up top to only 1/8th open and finally the temp came down to 230 and held there. I used Lambert's Sweet Rub O Mine. At the 3 hr mark I wrapped ribs with brown sugar, honey, Parkay, Tiger Sauce and apple juice. Glazed the last hour with Lamberts Sweet Sauce O Mine. Oh, and smoked over Pecan wood. 3 chunks.
Only disappointments for me were lack of smoke ring. Not sure why but my Kamado Joe doesn't seem to give smoke ring for some reason. I know it's just really a visual thing though.
I also wish my ribs had a little char to them. I like charred crunchy bits. What's the best way to get those? Just grill over high heat at the end?
I'm not sure how I feel about this Lamberts rub. It's ok I guess since I haven't tried others yet, but I can't help but feel there may be something better. Take a look at my pics and let me know what you think.
