I have been trying to make the perfect ribs to satisfy everyone here and have failed until lately. These ribs were the best I (we) ever made. I had some bb's that were very thick & meaty, I did them 3-2-1 instead of 2-2-1. The modified version is to do the last hour on the grill so the outside of the ribs gets crispy. That's where my wife Judy comes in. She has always boiled ribs & then grilled them with great success. Everybody loves her ribs. I do too, but I like the smoke flavor, so lately we have been doing a 3-2 1, with me doing the 3-2 & Judy doing the 1. Actually the one only takes about 30-45 minutes. She puts them on the gas grill with sauce & turns them over every 5 minutes or so until the outside gets crispy. I marinated the ribs for 24 hours in a solution of 1/4 cu salt,1/4 cu Splenda, 1/4 cu Jeff's rub, & 2 quarts of water. Then I rubbed them with mustard & Jeff's & in the fridge over night. Fired up the WSM & set the guru to 225. Put the ribs on with some ABT's ( just seriously sharp cheddar, no bacon), and a batch of BBQ sauce. Let them go for 3 hours. Then wrapped them in Saran wrap & foil with butter, honey, dark beer, & a little more of Jeff's rub. Let them cook for 2 more hours. Then sauced them & Judy put them on the grill. She had the grill at 350-400 and turned & sauced them every 5 minutes or so until they had a nice crispy skin.
Here's the photo's of the smoke. The ribs look like most ribs do after 3 hours in the smoke. Here's the ingredients for the foiling.
Wrapped in the saran wrap & ready to foil.
The ABT's and BBQ sauce are done.
2 hours in foil & it's now Judy's turn to finish them on the grill.
OK the're done!
Everybody's happy. They have great smoke penetration, they fall off the bone & they have a crispy outside. From now on ribs are a 2 man (1 man, 1 woman) operation around here. Thanks for looking!