Saturday the wife and I were at Costco picking up a few things. She noticed they had packages of already rubbed St Louis ribs (2 racks in the pack) and asked me if I wanted to make them for dinner. I had nothing planned so I figured I would just smoke them 6 hours while I did yard chores then slap some Sweet Baby Rays on them. Not my usual effort, but smoked ribs for dinner none the less.
I decided since the was an unplanned event I would experiment and go 3-2-1 and try the Trigg method as well. I set up my Weber Kettle in the snake method and tossed 2 chunks of apple on the coals. Got the temp settled around 225-230, put the ribs on with nothing more than whatever it is Costco had rubbedon them and walked away.
After 3 hours they had a nice color going. I lined some heavy duty foil with Parkay, Tiger Sauce, my homemade rub which is brown sugar with about 6 other spices/seasonings. I skipped the honey as I didn't want them to be overly sweet. Poured in 50/50 apple juice and apple cider and into the oven at 225 for 2 hours.
As the 2 hours ended I fired up a little more charcoal on the Weber and the ribs came out of the oven and back on the grill at around 230 temp again. They already had about 1/2 inch pull back and looked awesome. I dumped the juices from the foil packet into a sauce pan and added enough SBR sauce to thicken it up a little. I let that simmer for about 20 mins while the ribs were on the Weber. The last 20 mins I added 2 light coats of the sauce on to the ribs to glaze and caramelize. The oils in the sauce from the Parkay and rib fat made them sheen.
The wife cooked up some corn on the cob and her famous cole slaw and we sat down to about 5 bones each. WE WERE STUNNED!! What started out as just goofing around with ready rubbed ribs turned into my best effort ever!! The ribs were firm yet tender with just the right tug that left the bone clean, yet juicy as well. We just kept saying OMG to each other!!
Sadly, as I wasn't looking for much here, I didn't take photos until after. We polished off the meatiest ends of the racks before I took these, but here is a pic of how they turned out:
And the smoke ring shot:
Thanks for looking!
View media item 250279
I decided since the was an unplanned event I would experiment and go 3-2-1 and try the Trigg method as well. I set up my Weber Kettle in the snake method and tossed 2 chunks of apple on the coals. Got the temp settled around 225-230, put the ribs on with nothing more than whatever it is Costco had rubbedon them and walked away.
After 3 hours they had a nice color going. I lined some heavy duty foil with Parkay, Tiger Sauce, my homemade rub which is brown sugar with about 6 other spices/seasonings. I skipped the honey as I didn't want them to be overly sweet. Poured in 50/50 apple juice and apple cider and into the oven at 225 for 2 hours.
As the 2 hours ended I fired up a little more charcoal on the Weber and the ribs came out of the oven and back on the grill at around 230 temp again. They already had about 1/2 inch pull back and looked awesome. I dumped the juices from the foil packet into a sauce pan and added enough SBR sauce to thicken it up a little. I let that simmer for about 20 mins while the ribs were on the Weber. The last 20 mins I added 2 light coats of the sauce on to the ribs to glaze and caramelize. The oils in the sauce from the Parkay and rib fat made them sheen.
The wife cooked up some corn on the cob and her famous cole slaw and we sat down to about 5 bones each. WE WERE STUNNED!! What started out as just goofing around with ready rubbed ribs turned into my best effort ever!! The ribs were firm yet tender with just the right tug that left the bone clean, yet juicy as well. We just kept saying OMG to each other!!
Sadly, as I wasn't looking for much here, I didn't take photos until after. We polished off the meatiest ends of the racks before I took these, but here is a pic of how they turned out:
And the smoke ring shot:
Thanks for looking!
View media item 250279
