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Chicago Style Ribs and BB Ribs! Q-View MES 30

post #1 of 15
Thread Starter 

Thought I would try Chicago Style, 3-2-1 and 2-2-1 with Apple and Hickory wood.

Rub, well it included:

Dry Mustard,

Garlic Powder,

Onion Powder,

Paprika,

Brown Sugar,

Celery Salt,

Cayenne Pepper,

Ground Allspice...

 

Rubbed last night and vacuum packed (I think it helps by removing the air).

 

Then smoked ribs 3 hours, BB ribs 2 hours.

 

Wrapped, and in for 2 hours, unwrapped

 

 

Then, in for 45 min, rest 20 minutes,  and the very tender - with a kick!  No sauce here, no need!

 

 

AWESOME!!!

post #2 of 15

Looks great

post #3 of 15

Looks Delish!

 

Kat

post #4 of 15

NICEicon_exclaim.gif

post #5 of 15
Thread Starter 

I'm retrying the Masterbuilt 30, tried it in 2009 but it was not producing smoke.  So I stored it and for the years used my retro full body fridge as my smoker - after mods.

I saw on this site there is a fix for the lack of smoke for model 20070910 so I contacted MB and mentioned SMF and BAM! They are sending me the fix.

So... Though I had to jack around with my smoker, it did produce smoke. Overall, the ribs were fantastic!

post #6 of 15

Looks delicious, Spinnaker!  Glad to hear that MES is getting a 2nd life.  Nicely done!

 

Red

post #7 of 15
Thread Starter 

Thanks to all of your support


Edited by Spinnaker - 5/27/13 at 1:30pm
post #8 of 15
Thread Starter 

I


Edited by Spinnaker - 5/27/13 at 1:31pm
post #9 of 15
Great looking rib!
post #10 of 15
Thread Starter 

They were so good I had to go buy more for tomorrow... Dang!

post #11 of 15
Quote:
Originally Posted by Spinnaker View Post

Thought I would try Chicago Style, 3-2-1 and 2-2-1 with Apple and Hickory wood.

Rub, well it included:

Dry Mustard,

Garlic Powder,

Onion Powder,

Paprika,

Brown Sugar,

Celery Salt,

Cayenne Pepper,

Ground Allspice...

 

Rubbed last night and vacuum packed (I think it helps by removing the air).

 

Then smoked ribs 3 hours, BB ribs 2 hours.

 

Wrapped, and in for 2 hours, unwrapped

 

 

Then, in for 45 min, rest 20 minutes,  and the very tender - with a kick!  No sauce here, no need!

 

 

AWESOME!!!

 

Looks wonderful. I've heard vacuum sealing is a way to get flavor in quicker but having them sit overnight sure as heck can't be bad.

post #12 of 15
Thread Starter 

Just finished another batch of ribs, well I

finished with the rub, and vacuum packed till tomorrow.


Edited by Spinnaker - 5/27/13 at 10:15am
post #13 of 15
Thread Starter 

Ribs are in the smoker, sorry - forgot to take pic.

post #14 of 15
Thread Starter 

BTW, courtesy of Cooks Country, seasonings:

Ribs
1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon dark brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons celery salt
1 teaspoon cayenne pepper
1/2 teaspoon ground allspice

 

This is awesome. Also, when tenting I baste with Apple Cider Vinegar, then tent (wrap)


Edited by Spinnaker - 5/27/13 at 1:28pm
post #15 of 15

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