This was more than enough for 3 racks including the skirt and brisket
7:30 215ºF (Smoker) Ribs in
8:00 225ºF (Smoker)
8:30 230ºF (Smoker)
9:05 235ºF (Smoker)
9:25 240ºF (Smoker)
9:50 240ºF (Smoker)
10:30 Removed from smoker, foiled and put in oven
10:40 – 12:40 250ºF (oven)
12:00 removed foil and back in oven to firm up
12:30 – 1:00 350ºF (oven)
Notes
I am usually my worst critic but these have been the best ribs I have ever done. I had rave reviews from the entire family and let me tell you this, If they didn’t like it they would have no problem letting me know!
They even got better a few hours steaming in the chaffing dish.
The old way I made ribs and they were awesome as well, was to boil them for 1 hour (I know this is a no-no), grill them 5-10 minutes each side till done, let cool a bit, slice down, brush barbecue sauce and red hot add to chaffing dish, sprinkle some spices on meat and steam in the chaffing dish for 8 hours.
This forum has been so informative and helpful, so I have been trying to give back, enjoy the pics.
- 1/3 cup firmly packed sugar in the raw (Turbinado Sugar)
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon ground black pepper
- 1 teaspoon rosemary
- 1 tablespoons minced onion
- 2 teaspoons ground coriander
- 2 teaspoon coarse salt
- 2 cup apple juice
- 1/2 Captain Morgan’s Original spiced rum
7:30 215ºF (Smoker) Ribs in
8:00 225ºF (Smoker)
8:30 230ºF (Smoker)
9:05 235ºF (Smoker)
9:25 240ºF (Smoker)
9:50 240ºF (Smoker)
10:30 Removed from smoker, foiled and put in oven
10:40 – 12:40 250ºF (oven)
12:00 removed foil and back in oven to firm up
12:30 – 1:00 350ºF (oven)
- Removed from oven rested about 20 minutes, sliced and brushed lightly with barbecue sauce.
- Served in a chaffing dish with a water pan and sterno to avoid drying out.
Notes
- Smoke flavor was very subtle
- Although I have a mop recipe posted above, I did not mop these ribs.
- I usually split ribs ¼ way down on each side and season more thoroughly but skipped this step, I don’t think it needs it
- I don’t suggest using such a high temp but the oven was needed for a key lime pie.
- Make sure to oil grates or rack before placing the ribs on them.
- The rosemary added a nice subtle flavor to the ribs as well as the pulled pork; I may increase the Rosemary slightly.
- The turbinado sugar does not burn like brown sugar
- I don’t think I would change a thing, but if serving to a crowd that likes a little heat, I would make a mix of 1 Tablespoon of “Durkees red hot” to 1 Cup of barbecue sauce.
I am usually my worst critic but these have been the best ribs I have ever done. I had rave reviews from the entire family and let me tell you this, If they didn’t like it they would have no problem letting me know!
They even got better a few hours steaming in the chaffing dish.
The old way I made ribs and they were awesome as well, was to boil them for 1 hour (I know this is a no-no), grill them 5-10 minutes each side till done, let cool a bit, slice down, brush barbecue sauce and red hot add to chaffing dish, sprinkle some spices on meat and steam in the chaffing dish for 8 hours.
This forum has been so informative and helpful, so I have been trying to give back, enjoy the pics.