Did some ribs last night. It was a weekend of smoking! Saturday was the PP, and last night was the ribs.
I bought some spares and trimmed down to St Louis style.Cut each rack in half for better fitting into the smoker. ( Rib Tips were my appetizer
)
I trimmed, rubbed, and then put them in the fridge for a while. Did the tips while I was waiting to put the ribs on.
Using MES30, and here in Chicagoland, the last few days have been mighty cold, so I had to use the hairdryer to get the smoker going.
Put the Ribs in for about 2 hours. Smoked with hickory and maple. Then foiled with honey, brown sugar, Parkay, and a little cayenne. Wrapped up, and back in the box for another 2 hours. Then pulled them, unwrapped them, added sauce, and finished on the grill over low heat for about 10 minutes to get the glaze.
The ribs were good, but probably could have been left in the smoker another hour or so.. I knew this when I was pulling them.. but the wifey was getting pushy about dinner time.
.
I usually make my own sauce, but I was lazy yesterday. I used some sauce from 17th Street for one half rack, and used Montgomery Inn for the others. I was really impressed with the Montgomery Inn sauce. Not usually one for commercial sauces, but this was good stuff.
All in all, the ribs were good! Great finish to a smoke filled weekend!
Butts Up!
DZ
Rubbed.
Glazing on the grill.
Ready to Serve
I bought some spares and trimmed down to St Louis style.Cut each rack in half for better fitting into the smoker. ( Rib Tips were my appetizer
I trimmed, rubbed, and then put them in the fridge for a while. Did the tips while I was waiting to put the ribs on.
Using MES30, and here in Chicagoland, the last few days have been mighty cold, so I had to use the hairdryer to get the smoker going.
Put the Ribs in for about 2 hours. Smoked with hickory and maple. Then foiled with honey, brown sugar, Parkay, and a little cayenne. Wrapped up, and back in the box for another 2 hours. Then pulled them, unwrapped them, added sauce, and finished on the grill over low heat for about 10 minutes to get the glaze.
The ribs were good, but probably could have been left in the smoker another hour or so.. I knew this when I was pulling them.. but the wifey was getting pushy about dinner time.
I usually make my own sauce, but I was lazy yesterday. I used some sauce from 17th Street for one half rack, and used Montgomery Inn for the others. I was really impressed with the Montgomery Inn sauce. Not usually one for commercial sauces, but this was good stuff.
All in all, the ribs were good! Great finish to a smoke filled weekend!
Butts Up!
DZ
Rubbed.
Glazing on the grill.
Ready to Serve
