While the wifey is away I get a chance to make some pork ribs. She doesn't eat pork. Previously made beef ribs were okay but way fatty.
Spare ribs were on sale so I picked up a slab. Trimmed them St. Louis style and rubbed them with a mix of paprika, garlic powder, dry mustard, oregano, cumin and salt.
Used the 3:2:1 method on the MES set at 235*. I used hickory chunks for the smoke. The ribs were at 205* when pulled. No comparison to the beef ribs. These were succulent, meaty and delicious. I gave them a light coating of BBQ sauce after uncovering for the last 45 min. of cooking. Served simply with a side of coleslaw.
Ribs after the first 3 hours
Finished with sauce
Dinners ready. Mmmmmm
I also have a 4 lb pork butt still in the smoker. Same rub.
This will be pulled for sandwiches.
I figured while the smoker's hot do a lot
Spare ribs were on sale so I picked up a slab. Trimmed them St. Louis style and rubbed them with a mix of paprika, garlic powder, dry mustard, oregano, cumin and salt.
Used the 3:2:1 method on the MES set at 235*. I used hickory chunks for the smoke. The ribs were at 205* when pulled. No comparison to the beef ribs. These were succulent, meaty and delicious. I gave them a light coating of BBQ sauce after uncovering for the last 45 min. of cooking. Served simply with a side of coleslaw.
Ribs after the first 3 hours
Finished with sauce
Dinners ready. Mmmmmm
I also have a 4 lb pork butt still in the smoker. Same rub.
This will be pulled for sandwiches.