I was too lazy to take pics, but here's what's left of them
I used "Head Country" rub on them which was good, but I like a Memphis-style rub for ribs, so I'll make my own next time.
They came out very tender -- I followed the 3-2-1 technique strictly and used apple juice in the foil.
I just wanted to point out that I left the vent closed on the MES this time, and it was much better at producing smoke (I would have to add dry chips with the vent open), and the temp that it read was always within 2° of my probe (it would read about 15-20° higher with the vent open). I did leave the vent open during the last hour and set the temp to 240° thinking that it would help them brown. This worked, and I'll do it again next time.
I filled the water pan about ¾ full, BTW, and it lasted the whole smoke. Also, I set the MES to 230° for the first 5 hours, and the temp stayed within 220-230°.
I trimmed and rubbed them the night before. They're so much better without the membrane, and I still can't believe that the local BBQ joints don't do this -- even the Boneyard Grill which has the best ribs in town!
Next time I'll try to cut them St. Louis style and use a homemade Memphis rub. I certainly don't have any complaints about this first effort, though! They were mighty tender and tasty!! I served them up with some homemade french fries (my secret is to fry them up in 100% corn oil), garlic toast, beer, and some Sweet Baby Ray's sauce on the side (I haven't tried to make my own sauce yet).
Anyway, thanks for looking, and I'm sorry that I don't have more and better pics.
I used "Head Country" rub on them which was good, but I like a Memphis-style rub for ribs, so I'll make my own next time.
They came out very tender -- I followed the 3-2-1 technique strictly and used apple juice in the foil.
I just wanted to point out that I left the vent closed on the MES this time, and it was much better at producing smoke (I would have to add dry chips with the vent open), and the temp that it read was always within 2° of my probe (it would read about 15-20° higher with the vent open). I did leave the vent open during the last hour and set the temp to 240° thinking that it would help them brown. This worked, and I'll do it again next time.
I filled the water pan about ¾ full, BTW, and it lasted the whole smoke. Also, I set the MES to 230° for the first 5 hours, and the temp stayed within 220-230°.
I trimmed and rubbed them the night before. They're so much better without the membrane, and I still can't believe that the local BBQ joints don't do this -- even the Boneyard Grill which has the best ribs in town!
Next time I'll try to cut them St. Louis style and use a homemade Memphis rub. I certainly don't have any complaints about this first effort, though! They were mighty tender and tasty!! I served them up with some homemade french fries (my secret is to fry them up in 100% corn oil), garlic toast, beer, and some Sweet Baby Ray's sauce on the side (I haven't tried to make my own sauce yet).
Anyway, thanks for looking, and I'm sorry that I don't have more and better pics.
