3-1.5-1 Ribs

Discussion in 'Pork' started by davidmc4, Aug 8, 2011.

  1. As I tell my friends, smoking meat is more of an art form than a science! My last experiment was with some baby back ribs, which I prepped with yellow mustard, dry rub, overnight and into the smoker. Using my A-MAZE-N smoker with my MES 40, I put some pellets in the bottom of the tray (dust tray) and covered them with saw dust. It slowed the smoke very nicely. I got three hours of smoke using just over two rows.( I am going to try putting the dust on the bottom and sprinkling a few pellets on top, as I had some unburned pellets remaining afterward.) I smoked the ribs at 225 for three hours, foiled them with a little apple juice for an hour and a half, then  brushed some sauce on top and smoked them for another hour. Tender, but not completely falling off the bone. Only complaint I got was that these were a little more fatty; I purchased them on sale at a local grocery store. I've had better results from Costco.


    Last edited: Aug 8, 2011
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like they came out great [​IMG]

    Thanks for the Qview [​IMG]
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They sure look great from here.

    If you want them more fall off the bone, just leave them in the foil a little longer.

    That's what I have to do here.

    If the ribs are falling apart as I try to get them off the grate, then that's how they like them here.

    So that's how I make them!
  4. venture

    venture Smoking Guru OTBS Member

    Nice job, they look great!

    Good luck and good smoking.
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    Man they look great yummy.[​IMG]
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Great looking ribs. [​IMG][​IMG]
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks great well done

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