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Ribs with a bit if Trigg insperation. Q-view

post #1 of 13
Thread Starter 
Smoking some st Louis style ribs today on the mes30. I had to cut them in half in order to fit on the racks, using my own pork rub recipe. I'm doing them in a 3-2-1 style. With a little bit if insperation from Trigg in the foil stage. Going to smoke over hickory. This is my first time doing ribs.
post #2 of 13
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Good luck let's see some pics we all love pics!biggrin.gif
post #3 of 13
Thread Starter 
Thanks, smokers warming up right now, I forgot to set the time while I was preparing the cuts and it didn't preheat lol. Oops. As soon as they are on I'll throw some pics up ;)
post #4 of 13

Good luck, Ricky

 

Al

post #5 of 13
Thread Starter 
and we're off!
post #6 of 13
Thread Starter 
Thanks Al, tell ya what 3 hours without peaking is going to drive me nuts lol
post #7 of 13
Thread Starter 
Well, the 3 hour stage is up. Got my foiling juice all ready to go. 2 hours and I'll have some more pics for you guys
post #8 of 13
Thread Starter 
If you're wondering where the Trigg insperation comes from, what I did is made a foiling "juice" with a cup of butter, half cup of apple juice, some of my rub, some agave nector, and about two tablespoons of Tiger sauce in a pan and brought it up to a simmer and reduced it a little bit. On the bottom of the foil I put some agave nector threw the ribs on and put the foiling juice on top. When the 2 hour stage is done I'm going to collect the juices back in my pan and doctor it up as a bbq sauce for my glaze in the last 15 mins. I hope it turns out as good as I invision.
post #9 of 13

R817, Looking good so far,almost looks like those ribs woulda fit going kitty corner on your racks ??

post #10 of 13
Thread Starter 
I tried that and they were still too long. Kinda wish I would've got a bigger smoker now. But can always go bugger later
post #11 of 13
Thread Starter 


Finally done. Can't wait to dig in. Cousin says it's the best ribs he had
post #12 of 13
Thread Starter 
Gotta say, for my first time making ribs they were the best I've ever had. I can't wait to improve them. Thanks for looking
post #13 of 13
Thread Starter 

Forgot the money shot, also. My one complaint about these ribs were I didn't get much of a smokey flavor or a nice pink smoke ring like I'd get on my ecb when I smoked stuff. When I smoke food on the mes the smoke is rolling pretty good but for some reason I just can't get that smoke ring. I plan on doing a brisket or a pork butt soon which would give me a longer smoke time to develop a nice ring. But is there anything I can do to the mes 30 to get more smoke rolling? Thanks
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