I think I'm catching on, did my first batch of Ribs, and they were better than any BBQ joint around here. Found a local market that had fresh spareribs, and went to work. I cut off the flap, and rubbed the whole works down with Mustard. I caved in & bought Jeff's rub recipe, and don't regret it for a minute. Covered them liberally with it, and let them set for a couple hours.
Fired up the MES @225, using hickory, followed up with cherry. Smoked for about 2.5 hours, and the flap was done. Munchie time!
Pulled the rest out about 2.5 hours later, they were pulling apart, bones were sticking out a little, and the rack (which I had to cut in half to fit in my MES30") was really flexible.
Covered in foil for about 1/2 hour, and got out the slaw, sauce, napkins, and got busy!! They were everything I hoped they'd be- juicy, not quite falling-off-the-bone, great smoke flavor, and a nice crust.
BTW, the flap was just as good as the rest, and all meat- what a deal.
Gonna try a tri-tip tonite, will post if it's edible!
Fired up the MES @225, using hickory, followed up with cherry. Smoked for about 2.5 hours, and the flap was done. Munchie time!
Pulled the rest out about 2.5 hours later, they were pulling apart, bones were sticking out a little, and the rack (which I had to cut in half to fit in my MES30") was really flexible.
Covered in foil for about 1/2 hour, and got out the slaw, sauce, napkins, and got busy!! They were everything I hoped they'd be- juicy, not quite falling-off-the-bone, great smoke flavor, and a nice crust.
BTW, the flap was just as good as the rest, and all meat- what a deal.
Gonna try a tri-tip tonite, will post if it's edible!
