- Aug 13, 2014
- 22
- 21
So, yesterday I did some ribs on my Masterbuilt, and they are by far, my best yet!
First off, I did not wrap them (did not use 3-2-1 method) .
Second, and maybe even more important, I did not use the built in smoke tray in the Masterbuilt. I used a 6" smoke tube with pellets. I do not think I will ever use the built in tray again.
Preparation and smoke:
Rub: brown sugar, onion powder, garlic powder, salt, pepper, chili powder, dark roast coffee. Pretty straightforward.
Rubbed them, then let sit in refrigerator for a couple of hours, then took them out about 45 minutes before smoke to get to room temp.
Mop: apple cider vinegar, Trader Joe's Carolina Gold bbq sauce (mustard based), garlic and onion powder.
Smoke: BBQr's Delight maple pellets, 235 degrees, smoke applied for about the first 3.5 hours, smoked to 180 degrees internal temp (about 5.5 hours), flipping and mopping about every 30 minutes for the first 3 hours, no flipping for the remainder (still mopping) meat side up, no wrapping, and about 30 minutes covered rest.
These came out so close to some of the best I've had at some of the most famous places in the US. Seriously good. Right amount of smoke, close to the perfect bite (not fall off the bone), the right amount of sweetness and savoriuness, and even the smallest ribs were juicy.
And I have thank many of you here on this forum for their help and knowledge!
First off, I did not wrap them (did not use 3-2-1 method) .
Second, and maybe even more important, I did not use the built in smoke tray in the Masterbuilt. I used a 6" smoke tube with pellets. I do not think I will ever use the built in tray again.
Preparation and smoke:
Rub: brown sugar, onion powder, garlic powder, salt, pepper, chili powder, dark roast coffee. Pretty straightforward.
Rubbed them, then let sit in refrigerator for a couple of hours, then took them out about 45 minutes before smoke to get to room temp.
Mop: apple cider vinegar, Trader Joe's Carolina Gold bbq sauce (mustard based), garlic and onion powder.
Smoke: BBQr's Delight maple pellets, 235 degrees, smoke applied for about the first 3.5 hours, smoked to 180 degrees internal temp (about 5.5 hours), flipping and mopping about every 30 minutes for the first 3 hours, no flipping for the remainder (still mopping) meat side up, no wrapping, and about 30 minutes covered rest.
These came out so close to some of the best I've had at some of the most famous places in the US. Seriously good. Right amount of smoke, close to the perfect bite (not fall off the bone), the right amount of sweetness and savoriuness, and even the smallest ribs were juicy.
And I have thank many of you here on this forum for their help and knowledge!
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