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Ribs for the start

post #1 of 11
Thread Starter 
Sorry. Normally I Give before and after pics. I'm sure a lot of people doing ribs today. But I did do after pics.
These are from my MES. Did the 2-2-1 in a way.

post #2 of 11

Lookin' good, please tell us a little about how you did it



post #3 of 11
Looks tasty,what sauce did you use if not homemade?
post #4 of 11
Thread Starter 
I did my own bbq sauce this time. The day before I coated them with mustard and then used JD Pork Rub on all 3 slabs. This year I've been using the mustard as the base coat. Never did in the past. But it does help add to the flavor at the end. I used my new AMNPS that I picked up a little bit ago. Definitely a difference in over all smoke flavor at the end. I like it. This time I did 3 hrs of smoke. Then wrapped in foil using apple juice for 2 1/2 hours. Pulled it from foil and coated with the bbq sauce and placed back in smoker for about 45 minutes so the sauce would thicken up. Never used to foil either. That changed my mind. Over all it came out super tender and juicy. Most of the time I don't use bbq sauce but as a side dippin sauce. Decided to try something different this time. Over all I'd say it was a complete success. Can't wait to use the AMNPS on the Brisket I picked up. I ask the question about using pellets vs chips in an other thread. Got great responses on it so I decided to get one. My MES is converted to use it by way of a separate smoke chamber.

The chamber is from my Bradley for cold smoking. I just added a plate to cover up the opening on the side. Thanks fuys for asking. I would have replied sooner but fell into a food coma after dinner.
post #5 of 11

Ribs are looking great. I like your AMPS box, great idea!

post #6 of 11
Thread Starter 
Thank you
post #7 of 11
Thread Starter 
post #8 of 11

Hello, your meat looks awesome. Hope you can help me out.  Very new to the world of smoking and have a MES 30". I have about an 8# butt ready to go in and blogs say to smoke it about 5 hours or so and then take it out and wrap it (not sure what to do here).  My question is that I will also be putting in 3 slabs of ribs (that's about 8.5 lbs) toward the last half of the butt cooking.  If I put in more chips to smoke the ribs at this stage will that smoke overwhelm the butt?

post #9 of 11
Thread Starter 
You should be ok. Sometimes I smoke all the way thru till the end when I do pork butts. Smoke flavor is a little more intense but not bad. I usually don't wrap a pork butt but this year I'm trying new things. Wrapping helps in ways but is not a have to do thing. If you don't want a strong smoke taste. To me. Wrapping helps mellow it out some and you can introduce more flavor to the meat while it gets more tender. Also the wrapping helps with when you hit the stall where temp just does not go up. Helps in getting past that point. Read thru the site and ask lots of questions. Everyone is here to help. We all have different cooking methods to a point. No one is ever wrong. Its just their way of doing it. You will find what you like. Just start with good meat. Remember that you get what you pay for. Some dirt cheap meat can be the best or the worst. Same goes for highend meats. Good marbling is the key. Look before you buy. Sometimes its better to pass it up and wait.
post #10 of 11
Thread Starter 
I have been cooking for 20+ years. Some dinners went into the garbage. Some were awesome. I learned what not to do in side the house. When I started smoking meats. I got better. There's a lot of people here ten times better then me. I strive to make it to their level. My next thing is brining and doing salmon. I love smoked salmon. I know I can do better than store bought. I too will be asking questions when I start them. Been doing research already. Also check out Bear's - step by steps section. Another good place to start. But remember that everyone is here to help.
post #11 of 11

Awesome looking ribs!



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