First Shot at Ribs

Discussion in 'Pork' started by chopper, Jul 5, 2009.

  1. Bought a couple of racks of spare ribs, and ran them through the GOSM using the 3-2-1 method, modified to more like 2.5-2-1 mothod [​IMG] I was hitting them with an apple juice spritz about every 20 - 30 minutes during the 2.5 phase, then doused them with some sauce a few minutes after un-foiling.

    Sorry, but no pics on the start of the project as the cam batteries were dead, but here they are hitting the foil at hour 2.5:

    And out of the foil after 2 with some sauce:
  2. rickw

    rickw Master of the Pit OTBS Member

    Looking nice, I too sauce mine for the last hour.
  3. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Man...ya got it! I'm likin sauce on em! Rock On! Nice!
  4. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Those look good. i dont sauce mine until the table but I like em that way as well. My wife will generally complain if I use sauce because she dont like it..................
  5. valkman

    valkman Smoke Blower

    I don't sauce mine at all and eat them "dry" but those do look good! [​IMG]
  6. Sauce was definitely an asset. I live with a pair of "would-be" vegetarians, so if things aren't just right, they default to...shudder....broccoli!!!!! Luckily, these made the cut, and Chopper Jr said they were the best she has ever eaten...although she is only 8 years old, I still take it as a compliment :eek:)
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like some fine dining nice job [​IMG]
  8. old poi dog

    old poi dog Master of the Pit OTBS Member

    Looks like you had a winner on your hands..Congratulations.
  9. wyysebuck

    wyysebuck Newbie

    I tried smoking ribs for the second time saturday, my first attempt was good, but not great (too smokey-used hickory chunks with lump charcol) this time i followed some good advice from Jeff and others from the forum... i used a "kansas city rib rub" recipe from the internet, but first coated with yellow mustard(per Jeff!) and smoked with the same lump charcol and applewood chips. i also mopped every hour(from 2 hours onward) with apple juice, this was a winner!! [​IMG]my family loved them, they had a great crust and were juicy and sweet with just a little heat. it took 8 hours as it was a windy day and i had a little problem keeping my heat up in the smoker because of it...

    I think the biggest compliment was that no one went looking for barbeque sauce to have with them!!

    next week we are having a big cook out, first time going public with my ribs... maybe try a brisket or pork shoulder too... but i think i will try jeffs rub and sauce recipes this time... wish me luck!! [​IMG]

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