Awsome Ribs - Thanks SmokingMeat Forums

Discussion in 'Roll Call' started by redbird, Feb 8, 2015.

  1. redbird

    redbird Newbie

    I use a gas fired MasterForge Smoker that I have used for about 5 years.  I love it.  I typically smoke with large chunks of mesquite wood. 

    I typically smoke tri-tip, turkeys, meat balls and wings.  I have never had great luck with ribs until today, thanks to tips on the forum.   I used the 3-2-1 formula.  (Actually went 3- 2.5- and some 0.5.   

    I rubbed the ribs with honey mustard and my own dry rub.  (Brown sugar, salt, dried espresso powder, ancho chili pepper, oregano). 

    Smoked the ribs at 225 for 3 hours, meat side up.

    I put brown sugar, maple syrup, 4 pats of butter and hot sauce in aluminum foil and put back in the smoker for 2 hours.  Meat side down.

    It was all it really needed.  The bark is awesome, smoke flavor is fantasic and still juicy.  They were close to falling apart at this point.  I know some people and competitions like it to stick to the bone, but these were great!   

    We ate a few and put the rest on with some BBQ sauce for another 1/2 hour.  I don't know if it quite needed the BBQ sauce and extra 1/2 hour, but it sure didn't hurt. 

    These were the best ribs I've ever eaten.  (The brown sauce was from what was left in the tin foil.  It is delicious and could be used as a sauce on its own, or with the ribs).

  2. Looks Tasty

  3. bonzbbq

    bonzbbq Smoke Blower

    Nice job Redbird, looks like those ribs don't need no stinkin sauce [​IMG]  , I learned that in comps falling off the bone is not good, but I also have learned that no matter what is done or overdone, most people like them falling or almost falling off the bone, whatever YOU like, that is when they are done, good job, Bonz
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
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