Chicago Style Ribs and BB Ribs! Q-View MES 30

[spinnaker]

Thought I would try Chicago Style, 3-2-1 and 2-2-1 with Apple and Hickory wood.

Rub, well it included:

Dry Mustard,

Garlic Powder,

Onion Powder,

Paprika,

Brown Sugar,

Celery Salt,

Cayenne Pepper,

Ground Allspice...

Rubbed last night and vacuum packed (I think it helps by removing the air).

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• spinnaker
• May 25, 2013

Then smoked ribs 3 hours, BB ribs 2 hours.

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• spinnaker
• May 25, 2013

Wrapped, and in for 2 hours, unwrapped

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• spinnaker
• May 25, 2013

Then, in for 45 min, rest 20 minutes,  and the very tender - with a kick!  No sauce here, no need!

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• spinnaker
• May 25, 2013

AWESOME!!!

 

[bear55]

Looks great

 

[kathrynn]

Looks Delish!

Kat

 

[oldschoolbbq]

NICE

 

[spinnaker]

I'm retrying the Masterbuilt 30, tried it in 2009 but it was not producing smoke.  So I stored it and for the years used my retro full body fridge as my smoker - after mods.

I saw on this site there is a fix for the lack of smoke for model 20070910 so I contacted MB and mentioned SMF and BAM! They are sending me the fix.

So... Though I had to jack around with my smoker, it did produce smoke. Overall, the ribs were fantastic!

 

[seenred]

Looks delicious, Spinnaker!  Glad to hear that MES is getting a 2nd life.  Nicely done!

Red

 

[spinnaker]

Thanks to all of your support

 

[spinnaker]

I

 

[corndog]

Great looking rib!

 

[spinnaker]

They were so good I had to go buy more for tomorrow... Dang!

 

[den60]

Thought I would try Chicago Style, 3-2-1 and 2-2-1 with Apple and Hickory wood.

Rub, well it included:

Dry Mustard,

Garlic Powder,

Onion Powder,

Paprika,

Brown Sugar,

Celery Salt,

Cayenne Pepper,

Ground Allspice...

Rubbed last night and vacuum packed (I think it helps by removing the air).

DSCN0333.JPG

• spinnaker
• May 25, 2013

Then smoked ribs 3 hours, BB ribs 2 hours.

DSCN0335.JPG

• spinnaker
• May 25, 2013

Wrapped, and in for 2 hours, unwrapped

DSCN0336.JPG

• spinnaker
• May 25, 2013

Then, in for 45 min, rest 20 minutes,  and the very tender - with a kick!  No sauce here, no need!

DSCN0337.JPG

• spinnaker
• May 25, 2013

AWESOME!!!

Looks wonderful. I've heard vacuum sealing is a way to get flavor in quicker but having them sit overnight sure as heck can't be bad.

 

[spinnaker]

Just finished another batch of ribs, well I

finished with the rub, and vacuum packed till tomorrow.

 

[spinnaker]

Ribs are in the smoker, sorry - forgot to take pic.

 

[spinnaker]

BTW, courtesy of Cooks Country, seasonings:

Ribs
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon dark brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons celery salt
1 teaspoon cayenne pepper
1/2 teaspoon ground allspice

This is awesome. Also, when tenting I baste with Apple Cider Vinegar, then tent (wrap)

 

[sm0kin]