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PERFECT RIBS EVERY TIME! This really works!

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Al!! Thanks for this method! ....and I haven't even tried em yet! Lol
I am in "wrap stage" right now... Here's a pic halfway through the "smoke stage".
image.jpeg

image.jpeg


Posting now... As, once I sauce these babies up, I will be MIA for quite some time! Meat-Coma coming soon! ;)
 
JBinSK said:
Al!! Thanks for this method! ....and I haven't even tried em yet! Lol
I am in "wrap stage" right now... Here's a pic halfway through the "smoke stage".
image.jpeg

image.jpeg


Posting now... As, once I sauce these babies up, I will be MIA for quite some time! Meat-Coma coming soon! ;)
Click to expand...
They look great so far!

How did they turn out?

Al
 
JBinSK said:
Al!! Thanks for this method! ....and I haven't even tried em yet! Lol
I am in "wrap stage" right now... Here's a pic halfway through the "smoke stage".
image.jpeg

image.jpeg


Posting now... As, once I sauce these babies up, I will be MIA for quite some time! Meat-Coma coming soon! ;)
Click to expand...
JBinSK said:
Turned out incredible! Thanks again!
image.jpeg

image.jpeg

image.jpeg

image.jpeg

Click to expand...
papa t said:
I made some during the week they are the best i have hade:grilling_smilie:
Click to expand...
That's great fellows. I'm real happy they all turned out good!

Al
 
I have a question about presmoking.
If I were to be having company over tomorrow; what if I were to do the smoke tonight. And refrigerate (once cooled enough to safely do so). Then do the wrap, and sauce steps tomorrow?
Anyone have experience doing this?
 
smoking george said:
Great overview Al. It all makes sense about the membrane. Can't wait till Saturday to cook.
Click to expand...
Thanks George! Good luck with the ribs Saturday!

Al
JBinSK said:
I have a question about presmoking.
If I were to be having company over tomorrow; what if I were to do the smoke tonight. And refrigerate (once cooled enough to safely do so). Then do the wrap, and sauce steps tomorrow?
Anyone have experience doing this?
Click to expand...
As long as you get the IT of the ribs over 145, you can refrigerate them & do the foil & sauce steps the next day.

I have never tried that & would be interested in knowing how they turn out.

Al
 
Al,

The wife is starting to give me hints that I might be smoking too much Salmon so I'm seriously thinking of coming over to the dark (pork) side and try this rib recipe you posted here.  It would be a nice change, for sure.   Can't remember when I have ever gone out and bought any pork ribs but I assume just the basic rack?  I do agree that doing something like this by IT vs time will generate a more consistent end product.  So what the heck!

I think the only thing I'll do differently is to minimize the amount of BBQ sauce at the end so I can get more taste of the meat.  Also I believe you use red oak.  Have you tried white oak?  I have access to a lot if it and might give it a try as well.
 
another believer here... did some SL's Sunday (sorry not a big pic person) ... I let mine go nekkid (no foil) till the end on a mini wsm.. no sauce (dipping sauce) ... took exactly 6 hrs @225` to get to 195` IT... I will say that they could have won a competition... "perfect" my friend.... will be done this way from here on out...

It only makes sense to go by IT... I mean what do we take our pulled pork up to.. temp wise...
 
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