First attempt at Ribs

Discussion in 'Pork' started by brianv, Aug 20, 2014.

  1. brianv

    brianv Fire Starter

    So, I bought some ribs last night. Going to try to do them this afternoon with the 3-2-1 method.

    First I removed the membrane, split them (too wide to fit in my ECB), slathered them in mustard and added my rub:



    Smoker was at 260 when they went on. Let's see how they go.


    Around 3:30PM EST they should be ready for foil. I have a mix of maple and apple chunks for smoke.
     
  2. Oh Man!! My mouth is watering already just thinking about those ribs. I took my first run at the 3-2-1 method this past weekend on my MBP with applewood smoke and the ribs turned out incredible!! ENJOY!!!
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Looks good so far.....will look for the money shots later.....Willie
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , send plated shots , we want to drool [​IMG]

    Have fun and . . .
     
  5. brianv

    brianv Fire Starter

    So, the smoker has been cruising between 250 and 260 for three hours now. I just put them in foil.

    Ready to foil:


    Quick photo. Bad photo, but I was in a hurry to get the first chunk off and the lid back on before I lose too much heat.


    In foil with ~1/4 cup apple juice each. I need a better method of foiling. I was leaking delicious warm pork-flavoured apple juice everywhere until I was able to get a second layer of foil on. Yes, I tasted the leaked juice...


    Two hours until foil off! I'll probably need to tend to the fire in an hour or so.
     
  6. brianv

    brianv Fire Starter

    Four hour mark, had to add some more charcoal and empty some ash.

    As I noticed with my last smoke, this charcoal (Royal Oak brickettes) really generates a lot of ash, and this cheap firepan I bought as a mod for my ECB really sucks at eliminating ash.

    Next time, I'm moving to lump...
     
  7. brianv

    brianv Fire Starter

    Two hours in the foil, smoker temp at foil off was 225.


    I'm getting the smoke going again for one last hour! Note my improvised wind break. There's a bit of a breeze. After I took the foil off, it wanted to cruise at ~205. Once I put down a few items to block the wind, the smoker immediately jumped to 225 - perfect!

     
  8. brianv

    brianv Fire Starter

    Meat is done! I just pulled it off. Also, I'm throwing on some freshly-dug potatoes. I cooked them most of the way in the microwave, and we'll let them finish off in the smoker while the meat rests and we set the table. Also have some corn on the cob boiling. I was hoping to smoke it, but best I could find was some with a portion of the husk already removed.


    In a while, I'll show some plating pics.
     

Share This Page