3-1.5-1 Ribs

[davidmc4]

As I tell my friends, smoking meat is more of an art form than a science! My last experiment was with some baby back ribs, which I prepped with yellow mustard, dry rub, overnight and into the smoker. Using my A-MAZE-N smoker with my MES 40, I put some pellets in the bottom of the tray (dust tray) and covered them with saw dust. It slowed the smoke very nicely. I got three hours of smoke using just over two rows.( I am going to try putting the dust on the bottom and sprinkling a few pellets on top, as I had some unburned pellets remaining afterward.) I smoked the ribs at 225 for three hours, foiled them with a little apple juice for an hour and a half, then  brushed some sauce on top and smoked them for another hour. Tender, but not completely falling off the bone. Only complaint I got was that these were a little more fatty; I purchased them on sale at a local grocery store. I've had better results from Costco.

 

[raptor700]

Looks like they came out great 

Thanks for the Qview 

 

[SmokinAl]

They sure look great from here.

If you want them more fall off the bone, just leave them in the foil a little longer.

That's what I have to do here.

If the ribs are falling apart as I try to get them off the grate, then that's how they like them here.

So that's how I make them!

 

[venture]

Nice job, they look great!

Good luck and good smoking.

 

[africanmeat]

Man they look great yummy.

 

[meateater]

Great looking ribs. 

 

[rdknb]

Looks great well done