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1st attempt at ribs today. Beyond excited!

post #1 of 28
Thread Starter 

Hey everyone! So today is the big day for me. I get to break in my new Masterbuilt Pro Dual Fuel smoker AND I get a shot at doing St. Louis style ribs for the first time! I am cooking up 3 racks (unfortunately they had to be cut in half to accommodate the smoker) and doing them 3 different ways.


1st is with Meathead's Memphis Dust and a homemade KC style BBQ sauce

2nd is with a sweet chipotle rub I made and a sweet/spicy sauce (using the base of the KC sauce for all of them, just tweaking them as need be)

3rd is with Meathead's dust but during the foiling I am doing some brown sugar/honey and making the sauce a little sweeter for a finisher.


Topping everything off with fresh corn on the cob, potato salad and baked beans! Pics will be uploaded often of this endeavor so stay tuned. Hopefully everything will turn out with good results!

post #2 of 28

Sounds like a good plan, I always like side-by-side comparisons.

post #3 of 28

We like pictures of just into the smoker too, raw meat doesnt offend us, if it did, we wouldnt be here. :-D

post #4 of 28

I'm In!!!!!



post #5 of 28
Thread Starter 
Alright! Smoke is on! Sitting comfortably between 235-237. Got some nice TBS going. Here are some pics of what we are looking at.
here is the homemade KC style sauce.
Memphis dust on the left, sweet chipotle on the right
ribs coated with the dust
sweet chipotle ribs
view of the inside
low and slow....so they say
no introduction needed.....
post #6 of 28
Looking great! Will be following this one today so pics are great.
post #7 of 28

Looks great to me!

post #8 of 28

So what time do you want us to come over with the beer? :drool

post #9 of 28
Im actually doing my first smoke today and it happens to be ribs as well...baby backs.
post #10 of 28

Make it 3 of us smoking ribs for the first time. First time smoking for me actually. I was so caught up in the moment, I forgot to snap a before pic.

Should be done in 30 mins......:grilling_smilie:

I'll grab a pic when they come off,  IF I can control myself and not dive into them.

post #11 of 28
Looks like this might turn into a showdown, just kidding, good luck to all of you. Looking forward to final pictures MrSurly.
post #12 of 28
Thread Starter 
Time for the foil!
one of the Memphis Dust ribs. Unfortunately I already wrapped the others that I did the butter, brown sugar and honey with. But they looked just as good :-)
Sweet chipotle. Wrapped them with a little bit of Apple juice and a light sprinkle of the rub again. Gonna check them in 1 hour and see where we are at!
post #13 of 28
Those are looking good
post #14 of 28
Thread Starter 
Crunch time now.
post #15 of 28
Nice pull back on that one rack you can keep one hand clean! Don't forget sliced pics when there done!
post #16 of 28


I had to eat first before I was gonna upload anything. LOL

They were cooked using the 3-2-1 method, at 230 degrees. No water in the water tray.  Chips were added about every 45 mins during the first stage, once in the second stage, and once at the last. All 4 were spritzed with apple cider at each stage. Only one was wrapped as an experiment.

All 4 of the half slabs were coated in mustard prior to rubs. The first one from the left, has Three Little Pigs rub, the next one, and my favorite, has McCormicks Sweet and Smoky rub, the third has Rib Rack, and was the only one wrapped. When it was wrapped, we added apple cider, brown sugar, a drizzle of honey, and 4 pats of butter. The last only had salt and pepper on in the beginning. At the last hour, we covered it with Sweet Baby Rays.


As far as wrapping goes, we saw no difference in moistness in the wrapped ones over the others. About the only thing that was different was the lighter color, and a bit less of the smoky flavor. I don't think I'll mess with wrapping ribs again.


I think I'm gonna love this smoking thing.....

post #17 of 28
Thread Starter 
Alright. It is complete. The ribs have rested and have been cut.
this is the Memphis dust rub.
here is the sweet chipotle! Couldn't resist doing a quality assurance test on them and hot damn they are good! I can't wait to smoke my next pig/beef/chicken product! You guys are the best! Happy smoking and may your smoke always be thin and blue.
post #18 of 28

FINE looking ribs Surly.  Thumbs Up





post #19 of 28

So the other three just stayed in smoker, unwrapped for the whole six hours?

post #20 of 28

Love the side by side comparison. If you had to pick just one which would it be?

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