Toggle sidebar

Ribs Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
travisb

travisb

Smoke Blower
Original poster
Dec 11, 2012
101
12
Sugarhouse, Utah
Decided to do some ribs for a dinner with some family. Did about a 2.5~1.5~1 method at 230

Rubbed them with mustard and Tuffy Stone's rub  and let them sit overnight. 3 racks cut in half.

IMG_0206.JPG

IMG_0206.JPG


Placement in the MES 30 with AMNPS burning oak in the bottom left. Pan to catch drips. Got 2.5-3 hrs smoke from only 1 row.

IMG_0209.JPG

IMG_0209.JPG


After 2.5-3 hrs smoke. Time to foil and add apple juice

IMG_0215.jpg

IMG_0215.jpg


IMG_0216.jpg

IMG_0216.jpg


IMG_0217.JPG

IMG_0217.JPG


After around 1.5hrs of being foiled with apple juice

IMG_0219.JPG

IMG_0219.JPG


After about an hour more uncovered

IMG_0220.JPG

IMG_0220.JPG


IMG_0221.JPG

IMG_0221.JPG


 Sauced all but 1 rack (most preferred wet)

IMG_0225.JPG

IMG_0225.JPG


IMG_0226.JPG

IMG_0226.JPG


some mac and cheese

IMG_0228.JPG

IMG_0228.JPG


and beans

IMG_0229.JPG

IMG_0229.JPG


and s'more bread pudding for dessert

IMG_0230.JPG

IMG_0230.JPG


not pictured-rolls, cookies, salad

Turned out tasty. Everyone ate a lot and had a good time. 
 
  • Like
Reactions: gearjammer
Nice, I'll be by for some like that...then you go and have Beans and Bread Pudding , I guess you had Cornbread too
icon_question.gif
.

I can be there in 40 hrs. let me fill the P/U.
ROTF.gif
 
Looks awesome. I got a pork butt on now with three slabs of baby backs waiting in the fridge. Thanks for the motivation at this hour.
 
travisb said:
Decided to do some ribs for a dinner with some family. Did about a 2.5~1.5~1 method at 230
Rubbed them with mustard and Tuffy Stone's rub and let them sit overnight. 3 racks cut in half.





IMG_0206.JPG

IMG_0206.JPG



Placement in the MES 30 with AMNPS burning oak in the bottom left. Pan to catch drips. Got 2.5-3 hrs smoke from only 1 row.

IMG_0209.JPG

IMG_0209.JPG



After 2.5-3 hrs smoke. Time to foil and add apple juice
IMG_0215.jpg

IMG_0215.jpg



IMG_0216.jpg

IMG_0216.jpg



IMG_0217.JPG

IMG_0217.JPG


After around 1.5hrs of being foiled with apple juice
IMG_0219.JPG

IMG_0219.JPG



After about an hour more uncovered
IMG_0220.JPG

IMG_0220.JPG



IMG_0221.JPG

IMG_0221.JPG


 Sauced all but 1 rack (most preferred wet)
IMG_0225.JPG

IMG_0225.JPG



IMG_0226.JPG

IMG_0226.JPG



some mac and cheese
IMG_0228.JPG

IMG_0228.JPG



and beans
IMG_0229.JPG

IMG_0229.JPG



and s'more bread pudding for dessert
IMG_0230.JPG

IMG_0230.JPG


not pictured-rolls, cookies, salad

Turned out tasty. Everyone ate a lot and had a good time. 
Click to expand...
Those look awesome buddy. I'm gonna try some tomorrow for the first time.

When you used the apple juice did you you just pour some into the pan or did you put it in its own container and just sit it in the pan?
Did you sauce them at all for the last hour uncovered?

Thanks in advance.
 
Bearcarver said:
Looks Great, Travis!!!

Was that all it took, a little more blowing on the coals?

Bear
Click to expand...
I think that helped, I lit and relit that thing like five times, although I'd tried that before.. And I think I found the sweet spot with my chip loader and pan. It also helped that there was a little breeze that day blowing into the vent.
 
Jetsknicks1 said:
Those look awesome buddy. I'm gonna try some tomorrow for the first time.

When you used the apple juice did you you just pour some into the pan or did you put it in its own container and just sit it in the pan?
Did you sauce them at all for the last hour uncovered?

Thanks in advance.
Click to expand...
I put the apple juice right into the pan with the ribs and covered them with foil. This gives them a little bit of a steaming effect. You can also save the juices when you're done and boil them down, add some maple syrup, and you have a glaze. I have the recipe if you're interested.

I sauced them for about the last 15 min during the last hour uncovered. I also upped the heat for the last few minutes to help with caramelization.

Good luck today and let me know if you have any other questions!
 
travisb said:
I put the apple juice right into the pan with the ribs and covered them with foil. This gives them a little bit of a steaming effect. You can also save the juices when you're done and boil them down, add some maple syrup, and you have a glaze. I have the recipe if you're interested.

I sauced them for about the last 15 min during the last hour uncovered. I also upped the heat for the last few minutes to help with caramelization.

Good luck today and let me know if you have any other questions!
Click to expand...
i would love to see that recipe if you don't mind.
 
Amazing! The MES sure puts out some outstanding Q!!! Nice job! 
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

KBFlyer
Bacon Grease Side Ribs In The Bradley Smoker
Replies
12
Views
596
Pork
JLinza
JLinza
K
I made some amazing St. Louis ribs yesterday
Replies
11
Views
1K
Pork
ronf
ronf
tpc74
Baby back ribs on the recteq!
Replies
5
Views
1K
Pork
912smoker
912smoker
Gonna Smoke
Basic Baby Backs
Replies
26
Views
2K
Pork
Gonna Smoke
Gonna Smoke
texomakid
No Look Baby Back Ribs
Replies
21
Views
1K
Pork
mdboatbum
mdboatbum
civilsmoker
Twice Smoked Pineapple Glazed Carving Ham w/ Greens and New Potato’s
Replies
26
Views
2K
Pork
civilsmoker
civilsmoker
lovethemeats
Spring time Pork Butt Smoke 7.7lb
Replies
10
Views
511
Pork
JLinza
JLinza
jcam222
Thai Coconut Curry Chicken Thighs
Replies
15
Views
592
Poultry
jcam222
jcam222

Latest posts

Hot Threads

Top Bottom
Back
Clicky