Ribs. Lots and lots of ribs.

Discussion in 'Pork' started by murrgh, Aug 31, 2015.

  1. murrgh

    murrgh Fire Starter

    Well not really. 4 racks, too long to fit in my MES 30in, so I cut them in half. 8 half racks.

    Prep:

    Took off the membrane
    Mustard
    Jeff's Book BBQ Rub recipe
    Rest for 30mins

    [​IMG]

    Smoking:

    Smoked using the 3-2-1 method, soaked in Apple Juice during the foil phase

    [​IMG]

    [​IMG]

    And somehow I forgot to take a picture of the final. But here's my verdict:

    Too much smoke. Should've smoked only 1/2 as long as I did. If I recall, I did smoke almost the entire time.

    The membrane: Not sure if I didn't get it all off or what. They were a bit tough and hard to get off the bone. I probably should have smoked them longer but I had company over. Overall they were good but not as good as I wanted.

    any suggestions? (Other than remembering to take pictures?)

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    Last edited: Sep 9, 2015
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    M, Try a 3-2-1 to get a tender rib,light smoke for the first 3 hours is enough.
     
  3. murrgh

    murrgh Fire Starter

    Sorry, I need to update my original post. I actually did the 3-2-1 method. I bet if I had left them in there for another hour they would've been better.


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  4. When u wrapped did u add a juice or fluid I personal add apple juice n brown sugar that way they kinda braised during that 2hr phase n for the last hr I glaze every 20 mins or so.


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  5. murrgh

    murrgh Fire Starter

    Yeah, when I wrapped it I used apple juice.


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