The wife, who normally never eats ribs has taken a liking to the ones I make. I recently made a batch for a family get together and they were such a big hit, we had no leftovers so the wife requested another batch be made so we could enjoy them over a few days.
I picked up a 3 rack pack of St. Louis ribs from the local restaurant supply store Cash N Carry. They sell em at $2.60lb which is a bit cheaper than Costco. I smoke em on the UDS with pecan and cherry chunks in Kingsford blue charcoal. I use my own extra spicy homemade rub but use no sugar in it at all. I get all my sweetness into it during the foil and glaze stage. Once I start the smoker going I prep the ribs as it gets to temp. One of the racks ended up being a bit wonky because they did a crappy job on the trimming of it. That rack was just a pain to cut up was all. I also picked up some four cheese Italian and bacon cheddar brats. I also tried some hot dogs. I spiral cut them and put various rubs on them.
Got the brats and dogs ready.
Got the ribs rubbed up.
Got my foil ingredients at the ready.
I pulled the ribs, brats and dogs off after 3 hours. The brats were so good. The hot dogs were kinda meh. Even though they had different rubs on each, they all tasted the same. I won't be doing those again.
Got my foil boats ready to go with the usual stuff, Parkay, brown sugar, Tiger Sauce, honey and a lil apple juice. This time I decided to add some honey whiskey to one rack and some bourbon to another rack. The third rack just with the basic stuff.
Ready to wrap and back in the UDS. I have found that a 3-1-1 method works best for me and my taste/texture preference. 3-2-1 and they get way too mushy. Generally with 3-1-1 they are still fall off the bone tender because you barely have to pull to get the meat off the bone.
Great pull back so far. Does anyone have any good uses for the drippings? It's so high in fat, that once separated it's like a 80/20 ratio of fat to actual juices. I just save it and pour it on the dogs' food. They love it.
Back on the smoker with a coating of Roxy's Rib Glaze. I actually used the bourbon in it this time. It actually tastes better than without it. I am just not a huge fan of whiskey/bourbon taste but in the glaze it really works nicely.
Nice closeup of them with the glaze.
All done and ready to slice up! The middle rack is the one they trimmed all messed up. You can see how uneven and crooked it looks.
The finished product. I even brought a few to work. The same thing happened where people said they don't like ribs decided to try them because they smelled so good and they liked them so much they want me to make more.
The wife agreed these were the best batch yet. Next time I am going to use more of the honey whiskey for the foiling liquid. It added a very unique taste and gave the flavor a little more depth than I expected.