perfect ribs?

Discussion in 'Pork' started by adb551, Sep 13, 2007.

  1. adb551

    adb551 Smoke Blower

    I may have got it! After 10+ years, I may have got it.

    (I fully expect every other rib smoker to argue!!!LOL)

    Using the 3-2-1 method, at the last hour I basted the top (meat side) of my ribs with a mixture of equal parts honey and apple sauce.

    I believe that I may have made the best ribs of my life. I look forward to hearing from any of my smoking buddies.

    Also, I know you have all been disappointed at my lack of pics, but I have discoverd that with my lack of know-how, the age of my computer, and my teen-aged son's schedule the pics may be a long time coming.
     
  2. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Congrat's!!!!!!! Always love when somone hits it just right!!! [​IMG]
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    adb551, I'll be better able to tell you if your ribs are better than mine once I receive my sample of your ribs. Will you be sending them via Fedup or OOPS?? [​IMG]

    It's great when you finally find the method that give you the results that you are looking for. You'll know that you've got it dead on for sure when you can obtain the same results everytime.

    Now about those pics-Tell the lad that you refuse to feed him unless he posts that q-vue. Telling my son that he ain't going to eat ALWAYS gets his attention!!
     
  4. smksignals

    smksignals Fire Starter

    So tell us, what did you do the first 5 hours... Type of ribs, rub or not, type of wood... Inquiring minds would like to know !! Thx !!
     
  5. deejaydebi

    deejaydebi Smoking Guru

  6. redbrinkman1955

    redbrinkman1955 Smoking Fanatic

    That's the great thing about this forum different people with different ideas thats how we all learn new things.
    Good Luck and good Smoking
    Redbrinkman1955[​IMG]
     
  7. adb551

    adb551 Smoke Blower

    Smksignals.

    The rub is, of course, a closely held secret!!

    The charcoal is "B&B" lump, using the Minion method, with a piece of hickory thrown on there every now and then.

    In my experience, the brand of apple sauce and honey is not really important. My wife has bought me the most expensive, and the least expensive of both. The smoke takes care of it.
     

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