Ribs going in the MES and using the amnps first time

[texasjason]

Ribs were very good. Won't be quitting the day job just yet though, sadly. Wife approved as well and gave me 2 thumbs up. Making rib tostadas with the leftovers for the game tonight. Shell, black bean with a little yogurt paste, rib meat, spicy slaw on top....

 

[SmokinAl]

Your ribs look great!

Glad Mama liked them.

Al

 

[foamheart]

Ribs were very good. Won't be quitting the day job just yet though, sadly. Wife approved as well and gave me 2 thumbs up. Making rib tostadas with the leftovers for the game tonight. Shell, black bean with a little yogurt paste, rib meat, spicy slaw on top....

Oh yeah baby! That sounds great! 

When the wife loves the food, its makes life so much better! LOL

 

[foamheart]

 
I saw this on tv but have never tried it.  Great space saver idea.  Did you foil or go naked the whole time?

-Kurt

Done both ways, but my normal rib is pretty much nekkid. I don't much do baby ribs, and St Louis usually charges to cut down the spare rib. They make it up in the price per pound. Since I don't do competition, and I hate to lose those bones and skirt meat. I am normally doing spare ribs.

I have done the 3/2/1 method, its great, but it usually effects the bite. Its just my inexperience. I normally do the break over test and and I am very happy with the result.

BTW by circling the wagons, I can give a MES30 the ability to smoke 8 small or easily 4 large racks of ribs. Probably more. AND since the ribs are in tension, they tell you when they are ready.

 

[foamheart]

 
Why would putting the ribs in Smoker like that take 6 or 7 hrs? 

Shouldn't that be more like 4 1/2 to 5 hrs?

Most folks here will use the 3/2/1 method for ribs, That is 6 hours. I smoke mine without the crutch normally, usually about 7 hours to perfect.

like noted above, different meats, different chamber temps. different weather conditions, altitude, etc etc etc....

Everyone has their own perfered method.

OK, sorry Jason about the hijack, that's some good lookin ribs! Don't loose my number for the next smoke! 

 

[dr k]

 
Done both ways, but my normal rib is pretty much nekkid. I don't much do baby ribs, and St Louis usually charges to cut down the spare rib. They make it up in the price per pound. Since I don't do competition, and I hate to lose those bones and skirt meat. I am normally doing spare ribs.

I have done the 3/2/1 method, its great, but it usually effects the bite. Its just my inexperience. I normally do the break over test and and I am very happy with the result.

BTW by circling the wagons, I can give a MES30 the ability to smoke 8 small or easily 4 large racks of ribs. Probably more. AND since the ribs are in tension, they tell you when they are ready.

Yeah I like the Spares and the price < $2.00/lb.  Sometimes I trim off the flap and tips and other times I do it whole. 

-Kurt

 

[macneilm]

My first shot at ribs.  MES 40 and amnps with pitmaster choice pellets.  Two racks St. Louis style $3.49 at local TOPS supermarket.  Told my buddy what I was doing and he showed up with 3 racks of his own!!  Neither of us have ever cooked ribs before.  We will see how it goes.  Mustard with McCormick's rub. Into the smoker at 12:45 @ 230 degrees.  Thinking I will skip the foil. 

Hope to eat around 7.  Am I being overly optimistic?

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• macneilm
• Jul 30, 2016

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• macneilm
• Jul 30, 2016

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• macneilm
• Jul 30, 2016

 

[macneilm]

Finished Product.

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• macneilm
• Jul 31, 2016

Ran into a couple problems.  amnps with pellets did not stay lit.  Burned a bit to start and then went out.  Seemed to be going good when I started.  Never had any issues with sawdust.  Also, cooked a bit too long.  Distracted by company and some Saranac Pale Ales!  Ended up going about 6 1/2 hours.  Too much "fall off the bone".  Aside from that everyone thought they were great.  Glad I finally gave it a try.  Well worth it.