I am know for my beef ribs in several states....LOL! I am known in all the areas of CA I lived in for my beef ribs and BBQ sauce and then when we would vacation in Montana that part of the state, I would be asked to make ribs while traveling. Now that I live in Southern Utah, people are discovering my ribs.
Well, I am so in love with smoking right now after three attempts with cheese and one turning out correctly, a turkey and some ribeye steaks, I decided to try my ribs.
I was not real impressed with the ribeyes because I like them savory and not a fan of smoke on my steaks. I will say the left overs were awesome though.
I know you guys say to follow the 3-2-1 method and I am sure I will at some point, but for today I am merely substituting the smoker for the oven time. I usually cook the ribs tented in the oven at 200* for 3 hours and then let them rest for an hour and put them on the gas grill and mop them with my from scratch sauce. So today I put my rub on them and put them in my 200* MES 30" with hickory. I will pull them out in a couple hours and let them rest until we get home from church, (about 3 hours) a bit longer. I have done this before as long as over night and it doesn't seem to matter as long as you wait at least an hour.
Crud, I forgot I took the pics with my phone, I post Qview in a minute from my phone via tapatalk.