Smoked ribs 2-2-1 method

redz

Newbie

Original poster

Oct 13, 2014

8

10

• Nov 1, 2014

• #1

I smoked some ribs today..weather was kinda cold 

(Temp around 0) but they turned out perfect MES smoker held up pretty good...

iv'e  been using this new bbq sauce i was recently introduced to called Cattle Boyz Original BBQ sauce... its ON POINT!

Smoked ribs (1 of 2).jpg

• redz
• Nov 1, 2014

Smoked ribs (2 of 2).jpg

• redz
• Nov 1, 2014

next time im going to try not wrapping them in foil and see if i like that method better.

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Nov 1, 2014

• #2

Those look great! I never wrap my ribs hope you enjoy your experiment!

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Nov 1, 2014

• #3

Tasty looking ribs! I prefer the no foil method, better bark, better texture. Now for beef ribs, I think the foiling stage helps. That braise stage is needed. Once again my opinion, others may disagree.

 

redz

Newbie

Original poster

Thread starter

Oct 13, 2014

8

10

• Nov 2, 2014

• #4

i Notice i never see a smoke ring..not a HUGE deal but could it be because of foiling the ribs?

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Nov 2, 2014

• #5

When using a propane or electric smoker you won't get much of a smoke ring. In my opinion that's not too big of a deal as long as the flavor is there. To get a good smoke run you need to use a charcoal smoker or stick burner. I wouldn't worry about it.

 

superdave

Smoking Fanatic

Aug 13, 2007

389

28

Sacramento, CA

• Nov 2, 2014

• #6

Redz said:

 
i Notice i never see a smoke ring..not a HUGE deal but could it be because of foiling the ribs?

Click to expand...

I foil everything.  Ribs with a smoke ring.

ribs.JPG

• superdave
• Nov 2, 2014