I cooked this on a horizontal New Braunfels smoker. The ribs were as thick as beef ribs so I opted for the 3-2-1 method. I probably should have done the 2-2-1 method but the racks were so thick I thought I’d let them smoke an extra hour.
I started the smoker with Kingsford charcoal but used Char-Broil lump Mesquite for three hours for flavor. The smoker ran a consistent 225° all day long.
I flipped them over and did the other side. The crown is up. That’s the way I’ll place it on the smoker.
I didn’t open the lid for 3 hours. Here’s what it looked like when I did open the lid.
Not much juice is leaving the racks.
My wife mixed a 4 oz. apple sauce cup with 4 oz. of water and poured a small amount on the foil. Then we put the racks on the foil and made a tent so I didn’t mess up the bark.
The racks were on for the next two hours at 210 F.
Here’s what it looked like after two hours wrapped. A little warmer than I hoped.
Here’s the shot of the other rack. Nice pull-back!
We remove the foil and dropped them back on the grill. Here they are an hour later after I unwrapped them. Notice the juice in the tray below!
We brought them inside and checked the temp one more time.
Sliced for a Qview!
Plate it up, let’s eat!
Thanks for looking!