This is my first attempt at smoking ribs. I used my MES30 and the 3-2-1 method. They tasted even better than they look.
Did you use the MES 30 Gen 1 or GEn 2? Incredible-looking ribs. It took me three tries to get mine looking like that. What did you use for rub, mop, and sauce (if any)? I swear by the 3-2-1 method which I've also used on baby back ribs though I've read 2-2-1 is fine for those.
Well you might regret asking as you will see I really have no secrets. I will explain in detail how I cooked them dudes,
MES30 Gen II
First off be sure and check your temperatures in the oven and the meat probe with a known reliable source if you haven't already done so. I found that mine varied all over the place so I elected to use two digital therms that I had and disregarded the ones that came with the unit. You will not use the meat probe for this.
Secondly, I have a cold smoke unit. I could not get the unit to generate enough smoke to satisfy me. With the cold smoke unit I am able to fill it up and have more than enough chips to last the 3 hours that I applied smoke.
So here we go.
I did not go and buy anything to make this rub. It was made this way because this is what we had in the house.
Modify it to suit your taste or use as noted.
1/4 tsp. celery salt
1/4 tsp. allspice
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1 tsp. Coarse ground black peper
1 Tbls. Paprika
1 1/2 tsp..Kosher salt
2 Tbls. brown sugar HEAPING--TRY 3 IF YOU LIKE!!
1/4 tsp. White pepper.
1/2 tsp. MSG (optional)
This is enough for 1 slab of St. Louis style ribs with a little left over.
Remove ribs from fridge place on a work surface and remove the membrane from the back of the ribs. Some people leave the membrane on. Your call. Trim the ribs up a bit if needed.
After removing membrane coat the ribs in some yellow mustard, front and back.
Coat both sides of the ribs with the rub being sure that you cover all exposed meat.
Wrap the ribs in Saran wrap and place in the fridge over night.
Start your smoker and get it up to 225 degrees.
Get the smoke rolling. I used half Hickory and half Apple.
Leave the air vent on the side closed.
Put your digital therm in through the air vent if you are going to use one.
Get a squirt bottle with a little Apple Juice in it.
When smoker is ready, remove ribs from fridge and put in the smoker.
MAKE A NOTE OF THE TIME!!!
After the first hour get your squirt bottle open the door on the smoker and spritz the ribs. Don't over do it.
Repeat the above at hour two.
Prepare your work area to enable you to wrap ribs in foil. Be sure and get some wide heavy foil.
After three hours remove the ribs from smoker and take to your work area.
Coat the underside of the ribs in Parkay squeeze butter and follow with a coat of brown sugar.
Flip them over and coat the top with squeeze butter and brown sugar.
Add about 2 Tbls. of apple juice inside the foil before you seal the foil..
You are now looking at the ribs meat side up.
Place them in the middle of your foil and fold the edge of the foil closest to you over the ribs.
Now roll the ribs over so the meat side is down and fold the ends up to seal the ribs in the foil.
You didn't forget the Apple juice did you???
Place the ribs back in the smoker, meat side down, for two hours.
Now comes the tricky part. Two hours may or may not suit your liking as far as tenderness goes. I suggest you open the ribs and grab one of the bones in about the middle of the rack and check for tenderness. If it suits you, you are ready for the final phase. If you want them tenderer check that there is still juice in the pack, if not enough, add a little Apple juice seal them back up and recheck them again in 30 to 60 minutes.
Once you have reached the desired tenderness, remove the ribs from the foil and place them in the smoker.
NOTE THE TIME!!
After about 30 minutes I apply warn barbecue sauce to the ribs and leave them there checking about every 30 minutes until I get the sauce carmelized.
After I reach the desired look I remove them from the smoker and wrap them in foil and place them in my cooler for at least an hour to allow juices to redistribute. My cooler will keep them quite warm for this time frame. I would think if your cooler won't keep them warm you could pop them back in the smoker with a lower temp on your smoker or in a warm oven.
I hope this helps you. If you have any questions let me know. Like I said I have no secrets.
Please forgive my grammar where appropriate.