I've been a spectator on these forums for quite some time, trying to gather as much info as possible to start successfully smoking. I picked up some country style ribs for a really good price, and came across a post by Joe Black on the way he does them. He definitely gets all the credit for this one.
So I started with a mustard base, and used a store bought rib rub that we like. Trying to keep my first smoke simple. I wrapped them up in plastic wrap and let them rest on the counter for a few hours while I prepped the smoker.
I'm using a nothing fancy, Outdoor Gourmet smoker/gas grill combo that I picked up at Academy last year. I used charcoal as a base to get things heated up, then strictly pecan after that. I was shooting for a smoker temp of 260 degrees. So I fired the smoker up and let it come up to temperature.
I put the ribs on and let them go for about 3 hours at 260 degrees. Meanwhile, I heated up some sweet baby rays sauce and mixed in apple juice until I got the consistency I was looking for, roughly 50:50. I put the ribs into foil pans and poured the sauce in, filling the pans about half way. I covered them with foil and put them back on for about an hour more.
I pulled them after the hour was up and let them rest for about 30 minutes prior to serving.
These ribs came out great! Thanks again to Joe Black for his technique. Thanks for looking. Any pointers or suggestions always welcome! Now here comes the qview!
So I started with a mustard base, and used a store bought rib rub that we like. Trying to keep my first smoke simple. I wrapped them up in plastic wrap and let them rest on the counter for a few hours while I prepped the smoker.
I'm using a nothing fancy, Outdoor Gourmet smoker/gas grill combo that I picked up at Academy last year. I used charcoal as a base to get things heated up, then strictly pecan after that. I was shooting for a smoker temp of 260 degrees. So I fired the smoker up and let it come up to temperature.
I put the ribs on and let them go for about 3 hours at 260 degrees. Meanwhile, I heated up some sweet baby rays sauce and mixed in apple juice until I got the consistency I was looking for, roughly 50:50. I put the ribs into foil pans and poured the sauce in, filling the pans about half way. I covered them with foil and put them back on for about an hour more.
I pulled them after the hour was up and let them rest for about 30 minutes prior to serving.
These ribs came out great! Thanks again to Joe Black for his technique. Thanks for looking. Any pointers or suggestions always welcome! Now here comes the qview!
