I bought a smoker after BBQ'ing for years. I did St. Louis style ribs a while back after I found this website and the other day I found this thread, http://www.smokingmeatforums.com/t/159686/baby-back-ribs-mmmmmmmmmmm and thought I'd give it a try.
Started with two slabs of BBR's that I got at the local butcher. I had to cut them to fit into the smoker. Learned that the hard way one time. Put on a honey rub with brown sugar and let sit over night, here's a shot before they go in,
Set the temp to 220 used some jack Daniels chips that a buddy recommended. Loaded up the smoker with four red pepper and garlic Italian sausages that I got at the butcher. And tried to set the ribs for maximum smoke.
Two and a half hours later and it's snack time.
Good stuff if you like smoked sausage.
Then I started day dreaming.
Three hours in and I decided to foil one rack and the two cuts. I put butter, apple juice, honey and BBQ sauce over the ribs and into the pan. Covered and closed.
Beautiful day but IT seems to be hanging at 170. Taking longer than usually... I'm opening the door to much! I never peek but between the foil, the sausages, and the pics, this is the most I've ever had the door open. Breaking the golden rule.
Ok five & a half hours in and the foiled ribs are done. I tossed them on the grill for a little char and let them rest. Mean while the non foiled ribs aren't done.
So I decide to make a dessert. Pretty sure I grabbed this recipe off this site too. Cored apples but not the bottom, and mixed sugar and cinnamon with butter on the bottom and a caramel cube. another slab of butter and two more caramels to top it off. I apologize in advance that's the last picture I could get of those as the were great with vanilla ice cream. Just ask my kids.
And finally the last rack is done. They were both great but I think I prefer the wrapped one better. Gonna have to try it again and see without peeking so much. Sorry for the sloppy post my wife over served me.
Started with two slabs of BBR's that I got at the local butcher. I had to cut them to fit into the smoker. Learned that the hard way one time. Put on a honey rub with brown sugar and let sit over night, here's a shot before they go in,
Set the temp to 220 used some jack Daniels chips that a buddy recommended. Loaded up the smoker with four red pepper and garlic Italian sausages that I got at the butcher. And tried to set the ribs for maximum smoke.
Two and a half hours later and it's snack time.
Good stuff if you like smoked sausage.
Then I started day dreaming.
Three hours in and I decided to foil one rack and the two cuts. I put butter, apple juice, honey and BBQ sauce over the ribs and into the pan. Covered and closed.
Beautiful day but IT seems to be hanging at 170. Taking longer than usually... I'm opening the door to much! I never peek but between the foil, the sausages, and the pics, this is the most I've ever had the door open. Breaking the golden rule.
Ok five & a half hours in and the foiled ribs are done. I tossed them on the grill for a little char and let them rest. Mean while the non foiled ribs aren't done.
So I decide to make a dessert. Pretty sure I grabbed this recipe off this site too. Cored apples but not the bottom, and mixed sugar and cinnamon with butter on the bottom and a caramel cube. another slab of butter and two more caramels to top it off. I apologize in advance that's the last picture I could get of those as the were great with vanilla ice cream. Just ask my kids.
And finally the last rack is done. They were both great but I think I prefer the wrapped one better. Gonna have to try it again and see without peeking so much. Sorry for the sloppy post my wife over served me.
