First Ribs in MES

Discussion in 'Pork' started by pawoodswalker, Mar 14, 2011.

  1. Dug around in the freezer and found a rack of Ribs, Made up a dry rub then put them in the fridge overnight.Got them on around two o'clock.Had 3 chicken quarters so I figured why not. I did the 3 2 1 method. after 3 hrs took the ribs out added some pineapple and juice Then  wrapped them and back in the smoker for 2 hrs. Threw together a sauce that was pretty damn good. butter,onions,garlic,Pepper,honey,Tabasco,pineapple juice and some Seagram's 7. Chicken was just garlic powder, salt and pepper.Put Some taters on and cooked both for 2 hrs. Taters internal 190 and chicken 165 . Last hour I uncovered ribs and added some sauce. LOVE THIS MES

    [​IMG][​IMG][​IMG]
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks like another expert has risen from PA. good lookin' Q.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks excellent my friend! Great color on the chicken!
     
  4. tyotrain

    tyotrain Master of the Pit

    Great looking Q you have there.. Nice job
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!!

       Craig
     
  6. redneck69

    redneck69 Smoking Fanatic

    very nice!  i need to try some chicken 1/4's one of these days
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great, Congratulations...
     
  8. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Nice lookin' 1/4's and ribs!!!! 
     
  9. Thanks all again I just enjoy smoking and BBQ hope to have many more Q views. Need to fire up my uds and get something going in it, Im afraid it may be getting jealous'[​IMG]
     
  10. chef willie

    chef willie Master of the Pit OTBS Member

    Great job...nice looking spread. Was hoping to see a cut shot of the ribs.....hope you tested out that Seagrams before using to make sure it was still good. Remember, if you can't drink it, you shouldn't cook with it
     

Share This Page