Hope everyone had a great 4th and an enjoyable smoke! Enjoyed some great ribs, beans, corn on the cob and some ABTs that were a scrumptious...all courtesy of the great information on this site!!
Started the ribs at 9 this morning and used the 3-1.5-1.5 method. Used Jeff's rub and mixed up some Tony Roma's Carolina Honey sauce to finish them off.
Whipped up some of Dutch's great Wicked Baked Beans, of course! Started using the 20oz can of pineapple chunks to ensure there are some left when I get my plate! lol
Used Walking Dudes and Jeff's write up! 225* - 240* for about 1 hour 45 minutes.
And now for the ABTs! These ran a close race for the best of the day with the ribs! 225*-240* for about 3 hours. Sliced a dozen Jalepenos, soaked in ice water for 30 minutes, filled with cream cheese and some shredded sharp cheddar. To help the bacon crisp up and brown nicely I lightly heated the bacon in a skillet prior to wrapping. This was my second attempt and definitely my best!
And now for the spare ribs, trimmed St Lois style. Covered the ribs the night before with Jeff Phillip's rub recipe and pulled from the fridge this morning. After the first two hours at 225*-240* I spritzed with apple juice, Captain Morgan and cider vinegar. And as I said, I used a modified 3-2-1 method and only foiled for 1.5 hrs instead of 2. I was going to only go 1.25 hrs in foil as the last attempt at this method left them falling off the bone. However, when I pulled 1 rack to check and decided to leave them go a little longer in the foil. The are just out of the foil.
About 40 minutes before pulling I mopped with the TR Carolina Honey sauce. Once pulled I put them in a foil pan and covered with foil for 45 minutes (couldn't wait any long..lol).
All sliced up and ready! They turned out great and between 5 of us, we nearly finished all 4 racks! lol My gut is still hurting! LOL
Started the ribs at 9 this morning and used the 3-1.5-1.5 method. Used Jeff's rub and mixed up some Tony Roma's Carolina Honey sauce to finish them off.
Whipped up some of Dutch's great Wicked Baked Beans, of course! Started using the 20oz can of pineapple chunks to ensure there are some left when I get my plate! lol
Used Walking Dudes and Jeff's write up! 225* - 240* for about 1 hour 45 minutes.
And now for the ABTs! These ran a close race for the best of the day with the ribs! 225*-240* for about 3 hours. Sliced a dozen Jalepenos, soaked in ice water for 30 minutes, filled with cream cheese and some shredded sharp cheddar. To help the bacon crisp up and brown nicely I lightly heated the bacon in a skillet prior to wrapping. This was my second attempt and definitely my best!
And now for the spare ribs, trimmed St Lois style. Covered the ribs the night before with Jeff Phillip's rub recipe and pulled from the fridge this morning. After the first two hours at 225*-240* I spritzed with apple juice, Captain Morgan and cider vinegar. And as I said, I used a modified 3-2-1 method and only foiled for 1.5 hrs instead of 2. I was going to only go 1.25 hrs in foil as the last attempt at this method left them falling off the bone. However, when I pulled 1 rack to check and decided to leave them go a little longer in the foil. The are just out of the foil.
About 40 minutes before pulling I mopped with the TR Carolina Honey sauce. Once pulled I put them in a foil pan and covered with foil for 45 minutes (couldn't wait any long..lol).
All sliced up and ready! They turned out great and between 5 of us, we nearly finished all 4 racks! lol My gut is still hurting! LOL
