My first halfway long smoke with the longhorn. Ribs turned out pretty good, but were different than I expected. I have done the 3-2-1 method once before, a week ago on my old water smoker. They were literally falling off the bone when I removed them from the foil and back onto the smoker for the last hour. I have never checked the accuracy of the thermometer on the water smoker, but I'm assuming it was not too far off. When I smoked these ribs on the longhorn, they were not the same falling off the bone as the last one's were. I did the regular "check" and they did have a nice 90 bend to them, and they were very tender and still good.
Any ideas? Too hot or too low? I kept the temp between 220-240 with one or two spikes to 255, but 80% of the time the temp stayed between 223-235. When I put them in the foil, I sprayed liberally with a brown sugar and water mix.
Either way, here are the pics.
The rub from the night before. Brown sugar, garlic powder, grown red pepper, black pepper, onion powder, using mustard as a binder.
On the smoker. At this point, the ribs had been in the foil for 2 hrs and I threw on the sirloin for the reverse sear. Brought that up to 115 IT and threw it on the grate over the lump coal in the firebox for a almost two minutes per side for med-rare to medium.
Here are the ribs. Even though they were not falling off the bone, they were still the second best ribs I've ever smoked.
And finally, here is the sirloin. I have NEVER had such a succulent, juicy medium steak in my life. It was my first time doing the reverse sear, and it's how I'll do it from now on.
Happy smoking guys and gals!
Any ideas? Too hot or too low? I kept the temp between 220-240 with one or two spikes to 255, but 80% of the time the temp stayed between 223-235. When I put them in the foil, I sprayed liberally with a brown sugar and water mix.
Either way, here are the pics.
The rub from the night before. Brown sugar, garlic powder, grown red pepper, black pepper, onion powder, using mustard as a binder.
On the smoker. At this point, the ribs had been in the foil for 2 hrs and I threw on the sirloin for the reverse sear. Brought that up to 115 IT and threw it on the grate over the lump coal in the firebox for a almost two minutes per side for med-rare to medium.
Here are the ribs. Even though they were not falling off the bone, they were still the second best ribs I've ever smoked.
And finally, here is the sirloin. I have NEVER had such a succulent, juicy medium steak in my life. It was my first time doing the reverse sear, and it's how I'll do it from now on.
Happy smoking guys and gals!
