Ribs on an icy Friday.

baseballguy99

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Jan 1, 2017

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Red Bud, IL

• Jan 13, 2017

• #1

Good morning from Southern Illinois! Last week we picked up some pork ribs from the local butcher for $0.99/lb. I took the last 2 slabs they had. Between work and birthday parties, today is the first day I have had free to get them smoked up. I picked a beautiful day to do it 30 degrees with a chance to get 1/2" of ice...my plan is to move the smoker to the garage.

I put some Bad Byron's Butt Rub on them last night (added a little brown sugar), wrapped them and in the fridge they went.

I plan on putting them on the MES 30 around noon and doing the 3-2-1 method at 225-230. This will be my first attempt at ribs so I told my wife not to get her hopes up!

I will try to get some pictures up later.

 

Last edited: Jan 13, 2017

crankybuzzard

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• Jan 13, 2017

• #2

Welcome to SMF!

Sounds like you have a solid plan for the ribs, stay warm and keep us informed of the progress.  We love pics!

 

SmokinAl

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• Jan 13, 2017

• #3

Sounds like a great start!

Good luck!

Al

 

b-one

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• Jan 13, 2017

• #4

Ribs done yet?:biggrin:

 

baseballguy99

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Jan 1, 2017

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Red Bud, IL

• Jan 13, 2017

• #5

Sorry I didn't get more pictures. I was all caught up in trying to get things right. Smoker did good. Set at 230...it held between 225 and 235. The first little bit I had the billowing white smoke...I learned that I can only put a few chips in at a time and not fill the whole chip loader. Hopefully an AMNPS is in my near future.
All in all it was not a complete failure. The ribs did not have a whole lot of flavor, maybe more rub next time? They had a hint of a grey color instead of a pink hue. They had a little more bite than we like...no where near fall off the bone that my wife likes.

I did 3 hours uncovered, 1 hr 50 mins foiled, 45 mins uncovered (no sauce).

IMG_4709.JPG

• baseballguy99
• Jan 13, 2017

 

Last edited: Jan 13, 2017

• 

Reactions: mike5051

baseballguy99

Smoke Blower

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Jan 1, 2017

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Red Bud, IL

• Jan 13, 2017

• #6

I forgot I added about 1/2 cup of apple juice to each when I foiled.

 

mike5051

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Feb 7, 2015

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New Orleans LA

• Jan 13, 2017

• #7

Beautiful ribs! Were you going by the MES thermometer?  They aren't known for their accuracy.  Ribs are done when they bend easily when lifted with tongs on one end.  There should also be some pullback on the bones.  

Mike

 

smo king

Fire Starter

Jan 5, 2017

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Crestwood, KY

• Jan 14, 2017

• #8

Ribs look great. Nicely done!

 

baseballguy99

Smoke Blower

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Jan 1, 2017

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Red Bud, IL

• Jan 14, 2017

• #9

I did the bend test, they started to split when I lifted them up so I thought they were done. I have an Igrill2 that I used at the beginning to make sure the ambient temp was good. After about 45 mins the igrill and the built in temp gauge were holding within 3 degrees of each other so I stopped using the igrill.

We reheated the left overs today, added some BBQ sauce and threw them in the oven at 275 for an hour...they were 10x better than last night.