1st attempt at ribs

[restorick2378]

Interesting smoke today...

Brother took the bullet, charcoal and chips to smoke some baby backs.  I took the #3, some hickory along with beer/mango juice for my racks.  Thought I could use the Auber probe to manage meat temp, but I either hit a bone or didn't seat it properly.  Smoker showed 172 for rib temp within an hour.

So, I removed the probe and went "old school".  Set the smoker to 200 at 7 hours - low and slow baby.  Only prep on the ribs was a light coat of sweet/hot BBQ sauce - just enough to seal the meat and produce a glaze.

Before and after pics below.

The ribs are resting comfortably, waiting for a combo graduation/birthday party for my nephew, niece and mom.  She doesn't know my brother and his family are in town, so it's gonna be one hell of a great day!

Rick

• Tweet
• 

[jdiver]

Oh, they look good...

[tbcop-is-smokin]

They look pretty good Rick...Most important let us know how they taste...and also how the party went...
Tony

[DivotMaker]

Looking good, Rick!  Just a tip - trying to meat probe ribs is an exercise in frustration...not enough meat to get a good reading.  Ribs are one of the only things I do by time and feel.  Try some at 235 for 5+ hours (start checking at 5, then the "feel" thing comes into play).  No loss of tenderness or moisture, and the bark is great!  I used to be a 220-225 guy on ribs, but I've embraced the 235 ribs, and won't go back!

[mnsmoker]

235 for 5 hrs. and 2 oz. cherry perfect every time.

[restorick2378]

Thanks for the tips on time/temp.  Definitely will give it a go next time.

Dinner is on today at 5.  Stay tuned for feedback... 

Rick

[Smokster]

Hey Rick, how were the ribs?

[restorick2378]

Hey Rick, how were the ribs?

Tony - they were a hit.  My sister was hosting a graduation party for her son and daughter, as well as a birthday bash for my mom and nephew.  She ordered a bunch of chicken, brisket and other goodies from a local smokehouse, and my brother and I smoked up about 12lbs of ribs.  At the end of the night, the ribs were gone, and according to my brother in law, my ribs won the unofficial "competition".

I'm thinking of getting another rib rack so I can double my pleasure for the next batch.

I love my #3...
Rick

[es1025]

Rick looks great
Next time go 5 or so hours at 235. They are money. No hassle with gauging the it of the ribs.  I would wrapped for an hour after the cook.

[Smokster]

Great to hear about the successful smoke.  I also have the #3 and I can get at least 8 racks of ribs on the 4 shelves that came with the smoker.  I also have aftermarket racks that I can use if I want to keep them all near the top.

With the #3, you also have lots of room to smoke all the meats for your next party.  Briskest come out amazingly well and really moist and tender if done right.

[DivotMaker]

Congrats on the "unofficial" win!!

[restorick2378]

Rick looks great
Next time go 5 or so hours at 235. They are money. No hassle with gauging the it of the ribs.  I would wrapped for an hour after the cook.

Thanks Ed.  That formula seems to be a consensus win!  I'll definitely try that next time.

Rick

[restorick2378]

Great to hear about the successful smoke.  I also have the #3 and I can get at least 8 racks of ribs on the 4 shelves that came with the smoker.  I also have aftermarket racks that I can use if I want to keep them all near the top.

With the #3, you also have lots of room to smoke all the meats for your next party.  Briskest come out amazingly well and really moist and tender if done right.

Yep - I'd love to have enough volume where I'd need 4 full racks of ribs.  Perhaps when my nephews or nieces get married, I'll give it a rip.  For now, I'm just giddy to do a couple of shoulders/briskets at a time - working my way up to Thanksgiving turkeys!

Rick

[restorick2378]

Congrats on the "unofficial" win!!

Thanks Tony - even my brother acknowledged my "win" today...   

[DivotMaker]

Lovin' the new signature line, Rick!