Simple ribs

Discussion in 'Pork' started by akdutchguy, Apr 21, 2017.

  1. akdutchguy

    akdutchguy Meat Mopper

    Well it's Thursday night on the farm. Good night for a family meal of smoked ribs with cole slaw and potato salad. It's amazing how many different ways people turn out some delicious ribs. I thought I would share the way I do ribs. I got some St. Louis ribs from the store today. I put some of my rib rub on. Let them rest for an hour while the drum warmed up. Once up to temp (250), I put the ribs on bone side down. The temp was running a bit high today. Held 275-280. I don't fret about the temp as long as we stay ball park. Today was more ball park parking lot. I had the air valve just barely cracked. The thin blue smoke kept flowing so I left it alone. I like the flavor of cherry wood with my pork so I went with that. Started the ribs at 14:30. When I finally got around to temping them at 17:00 they were all around 175. Still not probe tender. I flipped them over and let them run til 17:45. Pulled the racks when they hit probe tender. Two were tender at 195 the other one went up to 203 before the probe slid in. I let them rest for until 18:30 when all the family came over. They demolished the ribs so they must have been good. Here are some pics of the cook.

    disco, sauced and lancep like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job Jason!

    The ribs look delicious!

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That Cherry gives such a pretty color. Nice work...JJ
  4. phatbac

    phatbac Master of the Pit

    Those are some seriously good looking ribs!

    Happy Smoking,
    phatbac (Aaron)
  5. sauced

    sauced Master of the Pit

    Great looking ribs!! I love the cherry wood and when I do ribs or butts, I always use cherry wood with a little hickory added in.

    Points!  [​IMG]
  6. akdutchguy

    akdutchguy Meat Mopper

    Thanks guys they turned out great. I need ger my rub figured out by weight. Every time I make a batch it is different. This batch is just right.
  7. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking ribs!
  8. lancep

    lancep Master of the Pit

    Great lookin ribs:drool points!!
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Righteous ribs! Points for sharing your technique!

  10. akdutchguy

    akdutchguy Meat Mopper

    Thanks for the point disco. It's easy to do and the ribs are what I like.

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