- Mar 26, 2016
- 9
- 10
Howdy folks,
Wanted to get everyone's input on their rib process. Normally, the night before I smoke em, I'll remove the membrane and lather em in mustard and give em a nice rub coat and let sit in the fridge wrapped overnight. I usually smoke around 240-250 and do the 3-2-1 or 2-2-1 depending on St. Louis or Baby backs respectively. In the foil I'll usually throw in some brown sugar, butter, honey or the like. I never spritz and I sauce the last hour. I've even given them a quick 3 minute intense heat on the grille at the end to "crisp" them.
Now to my question, - what do you all like to do?
Has anyone done anything differently for the prep part such as marinade in something like Dales or something else?
Do you all spritz, and what's your favorite spritz to use?
What do you use in your foil if it's not what I'm already doing?
Any other unique or different ways of doing things?
I've been smoking for about 5 years now and have enjoyed experimenting with different things to find what works, what's a waste of time and what ruins the food, but was curious if you all had anything else I can add to my collection.
Cheers.
** I'm using an MES 40, typically use apple, hickory or pecan chips for ribs and plan to do a few racks of St. Louis next weekend. **
Wanted to get everyone's input on their rib process. Normally, the night before I smoke em, I'll remove the membrane and lather em in mustard and give em a nice rub coat and let sit in the fridge wrapped overnight. I usually smoke around 240-250 and do the 3-2-1 or 2-2-1 depending on St. Louis or Baby backs respectively. In the foil I'll usually throw in some brown sugar, butter, honey or the like. I never spritz and I sauce the last hour. I've even given them a quick 3 minute intense heat on the grille at the end to "crisp" them.
Now to my question, - what do you all like to do?
Has anyone done anything differently for the prep part such as marinade in something like Dales or something else?
Do you all spritz, and what's your favorite spritz to use?
What do you use in your foil if it's not what I'm already doing?
Any other unique or different ways of doing things?
I've been smoking for about 5 years now and have enjoyed experimenting with different things to find what works, what's a waste of time and what ruins the food, but was curious if you all had anything else I can add to my collection.
Cheers.
** I'm using an MES 40, typically use apple, hickory or pecan chips for ribs and plan to do a few racks of St. Louis next weekend. **