Thanks Disco!!Great post! Thanks for the timeline it is very helpful.
Always glad to help---even a little!
Bear
Thanks Disco!!Great post! Thanks for the timeline it is very helpful.
I put Yellow Mustard on Pork, before the Rub, to help the Rub to stick better.First post so this may be a newbie question, but what is the advantage of putting mustard on before the rub. Most of the recipes I have seen just go straight to rub.
Doing my first BB ribs tomorrow so want to get prepped :)
Thanks Alex!!!I had guest last night that came at my house to eat.
I've made some baby back ribs using your step by step guide.
They were amazing!!!!!
Thanks bear!
Hey Bear, I got an MES for Father's Day this Year BEST GIFT EVER!! and shortly afterward found your step by step guide and we have been in smoker heaven ever since. Down side is now I have inlaws, outlaws and everyone in between showing up . I'm going to do some baby backs this weekend and will probably need 4 racks to calm the crowd. Any recommendations on how to adjust for the extra racks from your posted recipes (cooking time, temperatures or how to gauge when I should foil). Any help appreciatedBaby Back Ribs!!!
From back when I was AWOL:
These are the first Baby Backs I've done in a long time, because this is the first time I've seen them under $5 a pound around here in a long time!!!
Here is a real easy to follow Step by Step for any newbies who may like that kind of thing (One of many ways to smoke BB Ribs):
Day #1 (Buy & Prep)
I bought 4 racks, froze two, and here are the other two.
So I removed the membranes, and rinsed & dried them.
Coated with yellow mustard & Rub.
Then I wrapped them in plastic wrap, and into the fridge over night.
Day #2 (Time to smoke):
11:00AM----------Fill 2 rows of my AMNPS with Hickory Pellets, and lit one end.
11:25AM----------Put AMNPS in MES 40, and pre-heat to 225˚.
12:00PM----------Put Ribs on 2nd position in smoker.
2:30PM------------Double Foil Ribs with the following juice mixture:
Foil Mixture:
Apple Juice------------------------------4 ounces
Ken's Honey Teriyaki Marinade-------2 ounces
JD BBQ Sauce--------------------------2 ounces
2:30PM-------------Also removed AMNPS.
3:00PM-------------Bump heat up to 250˚.
4:45PM-------------Kill heat.
5:00PM-------------Take pics, cut up Ribs, and eat.
These were pretty much "Fall off the bone", which is the way most peeps around here like them.
I like them any way I can get them!!!
Thanks for looking,
Bear
Best price ($3.99) we've had around here in a long time (Note the regular price---$5.99):
View attachment 340671
Pretty little guys, at just over 3 pounds a piece:
View attachment 340672
One with Rub:
View attachment 340673
Other with Rub:
View attachment 340674
Just about ready for foiling:
View attachment 340675
Fresh out of the double foil---MMMmmmmm.........
Juice in bowl from both packages, and ready to separate the fat in fridge:
View attachment 340676
First rack:
View attachment 340677
Second rack:
View attachment 340679
Close shot of a couple of nice meaty Ribs:
View attachment 340680
Bears first helping:
View attachment 340681
Hey Bear, I got an MES for Father's Day this Year BEST GIFT EVER!! and shortly afterward found your step by step guide and we have been in smoker heaven ever since. Down side is now I have inlaws, outlaws and everyone in between showing up . I'm going to do some baby backs this weekend and will probably need 4 racks to calm the crowd. Any recommendations on how to adjust for the extra racks from your posted recipes (cooking time, temperatures or how to gauge when I should foil). Any help appreciated
Faithful disciple
Kevin