First attempt at Ribs

[brianv]

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:

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• brianv
• Aug 20, 2014

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• brianv
• Aug 20, 2014

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

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• brianv
• Aug 20, 2014

Around 3:30PM EST they should be ready for foil. I have a mix of maple and apple chunks for smoke.

 

[genxos]

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!!!

 

[chef willie]

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

 

[oldschoolbbq]

Nice , send plated shots , we want to drool

Have fun and . . .

 

[brianv]

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

Ready to foil:

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• brianv
• Aug 20, 2014

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.

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• brianv
• Aug 20, 2014

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...

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• brianv
• Aug 20, 2014

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

 

[brianv]

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...

 

[brianv]

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

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• brianv
• Aug 20, 2014

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!

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• brianv
• Aug 20, 2014

 

[brianv]

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.

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• brianv
• Aug 20, 2014

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