I am a firm believer that if I'm going to smoke something....I'm going to fill up the smoker!
So yesterday, we were having some friends over for a little cookout / get together, and I smoked some ribs! This is the first time I used ribs from Cash & Carry, but definitely not the last time, they were great!
I used 3-2-1 method, with the wrapped time in a covered foil pan.
I seasoned them up with a little mustard and Jeff's Rub on Friday night, then into the smoker @11:30 Saturday morning:
Here they are after they had been in for a little bit:
So when I was getting forward the 2hr part of the cooking time, I realized I didn't have any apple juice to put in with the ribs. My last ribs I used beer, so I didn't want to do that again, although they were good, I like to try some different things if I can. So I decided to use a little off shot of Johnny Trigg's method. Since they were going into a pan all together, and not individually wrapped, I cooked my ingredients together first, and glazed it over them in the pan before covering and sliding back in the smoker.
1 stick butter (I couldn't bring myself to use the squeeze butter like Trigg)
1/2 c honey
1/4 c brown sugar
3 tbl chili powder
simmered until it was melded together nicely:
I stacked the ribs in the pan and poured that mixture over them to run down and baste.
After the 2hrs, back into the rib rack for the last hour to firm up:
They were already pulled back on the bones pretty good, but they definitely needed to be firmed after that 2hrs, they were VERY soft.
I didn't sauce them during the cooking, because at least one of our guests is not a fan of spicey BBQ sauce. I use Bilbo's sauce found on this forum (http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes), and adjust the peppers to MY taste.
Here they are finished and ready to cut up for serving. The meat firmed up nice, but was still "fall off the bone tender".
All in all, I have to say these were in my top 2 or 3 rib smokes to date (I'm still a rookie at about 3 yrs smoking)
Thanks for viewing, and bon appetite!