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Pork Ribs on Father's Day.. 6-21-2015 ... MONEY....

post #1 of 15
Thread Starter 
Seasoned with Montreal Steak on Friday.... wrapped and refered until this AM....






Sterilizing the MES 30 and drying the Pitmaster's Choice pellets.....

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2 Racks seasoned and ready for trimming to fit into the MES 30... Trimmed and hanging .... ready for the pellicle formation on the meat.... That will keep the ribs moist.....

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Smoker set at around 120-130 for pellicle formation and the MB mod has the door open for full air flow....

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Hope y'all have a good day today.... good food, good friends and a refreshing cold one.... CHEERS !!!




Dave
post #2 of 15
Should be tasty!
post #3 of 15
Thread Starter 
Morning dirt.... they sure smell good raw.....
post #4 of 15

Hanging the ribs? Dang I need to get caught up on these things. Looks good..

post #5 of 15
Thread Starter 
Quote:
Originally Posted by FarmerChad View Post

Hanging the ribs? Dang I need to get caught up on these things. Looks good..


I'm not sure I like hanging them.... they don't shrink up like laying down..... they form a great pellicle and take on smoke well....

FWIW, I just laid them on the racks.... I will finish them laying down....
post #6 of 15
Good luck Dave. I bet they're going to be excellent
post #7 of 15
Lookin good Dave ! icon14.gif
post #8 of 15
Thread Starter 
Quote:
Originally Posted by Bryce View Post

Good luck Dave. I bet they're going to be excellent

Quote:
Originally Posted by WaterinHoleBrew View Post

Lookin good Dave ! icon14.gif


Thanks guys... Dave
post #9 of 15

Nice looking ribs Dave....are ya goin for the straight smoke or the 3-2-1 method??

 

I've got some baby's in the MES now and have an hour to decide if I want to stay with the 3-2-1 concept or try the the straight through method. I'm leaning to trying the straight smoke method..just because I cant help experimenting. Which side of the fence are you on? Just after a masters opinion. I'll add to the collection of fathers day rib posts later.:biggrin:

 

PS I brined these baby backs with a variation of Chef Jimmy's brine for 36hrs and then lightly rubbed with Bilbo's rub and refered for 6hrs...an hour also @ 120F for pellicle FYI

post #10 of 15
Thread Starter 
I like a straight smoke but...... Bride like fall off the bone.... really fall off the bone so these just went in the oven at 300 with some liquid and all wrapped up tight for about 1 1/2 hours.... on fathers day, one must be nice to Bride....
post #11 of 15
Thread Starter 
Ribs in the pan with a little water.... cover tightly with foil..... 300 for 1 1/2 hours... (too long)... fall off the bone ribs......

Pretty good.... not my best but hey!!! I'll eat 'em.....




.........................


Thanks for lookin'.....



Dave
post #12 of 15

Great them sure do look great - Nice job Dave - looks like you had a great fathers day!!

 

DS

post #13 of 15
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Great them sure do look great - Nice job Dave - looks like you had a great fathers day!!

DS


Thanks DS.... and father's day was good......


Dave
post #14 of 15
How was the Montreal steak seasoning on the ribs? They look like they' turned out tasty!
post #15 of 15
Thread Starter 
I over did the seasoning this go round.... It's usually good... it was powerful....
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