RIBS - First Time Ever - First smoke on MES 40.

Discussion in 'Pork' started by kbr0125, Jul 8, 2016.

  1. kbr0125

    kbr0125 Fire Starter

    Good Morning,

    Sharing my first time doing ribs on here so stay tuned fro the QVIEW from the whole smoke. I dont know what cut i did to them i bought spare ribs and trimmed them down for the first time. I bought 3 racks that were very clean and nice looking. I pulled of the membrane and cut off the flap that was left on the bottom side.

    This is view in the package before i opened them up.

    Pics of the individual Racks after. The first pixture is the top side of ribs and the 2nd picture is bottom.

    2nd Rack of Ribs

    3rd Rack - The last onei i opened and trimmed. I think this one looks best out of all 3.

    Putting on Mustard and Rub - i used JEFFS ( LOVE IT!!!) Every one should buy it! I only have 2 pictures of the rub process

    Putting Rub on the Scraps (Hopefully they are edible)

    Getting my Pellets Ready. (Put them in microwave for 1 minute, mix them, 30 seconds mix again and a final 30 seconds)

    Sexy new Smoker Heating UP

    I put a throw away cookie sheet on bottom rack, put foil on water pain to keep it clean. i put some water in the pan because some directions said too. I put one rack of ribs on the 2nd from bottom rack, 2 racks on the 2nd from the top and the trimmings on the top rack hopefully they will be a good snack.

    Stay tuned in 3 hours will be doing the wrap in foil process.
    Last edited: Jul 8, 2016
  2. lancep

    lancep Master of the Pit

    Looks like you're off to a great start. Should end up fantastic!!
  3. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Nice start.
  4. kbr0125

    kbr0125 Fire Starter

    If you guys cook the trimmings how long do they normally take?

    Also for the last hour should I do it on gas grill if my smoker only gets to 275?
    Last edited: Jul 8, 2016
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The rib trimmings usually take about 3 hours to cook.

    I like to finish my ribs on a hot grill, but it certainly isn't necessary.

    225 or higher will do just fine for the final hour in your smoker.

  6. lancep

    lancep Master of the Pit

    It depends on what you're trying to do. I like to do a 4,1,sear for my spares, so in that case, yes. But if you're going for the 3,2,1 style than no. As far as trimmings, listen to Al for sure.
  7. kbr0125

    kbr0125 Fire Starter

    Eating the trimmings and they are good. They are dry though. I love jeffs rub.

    Need help: i may of put to much apple juice in them.about 1.5 cups per rack.

    I drained some out I put a lot in there but the juice that came out smelled amazing hopefully I don't lose to much flavor.
    Last edited: Jul 8, 2016
  8. kbr0125

    kbr0125 Fire Starter

    I am in the final Hour, i may only do 30-45minutes for last stage because they are just about done. One of the larger ones the last 2 bones fell out clean and i had to eat it. AMAZING!!! I used a lot of brown sugar and a whole bottle of honey on the 3 racks before i foiled.

    Do oyu all only mop them once or multiple times during the final hour?
    Last edited: Jul 8, 2016
  9. lancep

    lancep Master of the Pit

    I usually do two coats of sauce but mine isn't an overly thick sauce either. Lookin great by the way!
  10. kbr0125

    kbr0125 Fire Starter

    When would you put the last coat on before you pull them? like 10 minutes before done or more?
  11. lancep

    lancep Master of the Pit

    If I was doing a 3,2,1 style then yes. I'm usually searing mine so once I flip it meat side up, I sauce wait a couple minutes and sauce again. Then I'll pretty much pull it after that.
  12. kbr0125

    kbr0125 Fire Starter

    All done.

    One of racks was a little tough but very good. Either not cook long enough or more moisture.

    The other two were amazing!! The best tasting one was where I mixed half apple juice and half fireball cinnamon whiskey when foiling. That is the way I'll do more in future. It adds another layer of flavor to the ribs.

    Pictures coming later
    Last edited: Jul 8, 2016

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