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3 2 1 ribs MES 30

rmmurray

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You’ll have to forgive me for getting started without you. I was on a roll and by the time I put them in I thought, “I should have been filming this”.

Anyway, I started out with two racks of baby backs. I removed the membrane and applied a thin layer of mustard and a generous amount of homemade rub. You guys know all about that so you didn’t really miss much.

I then preheated the MES 30 to 225 and stuck them in.

Now that you’re caught up. We’ll see what they’re doing in less than three hours
 

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SmokinAl

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Looks like a great start!
Al
 

rmmurray

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Man they look good! Never tried a mustard glaze.
There are several ways to do it. The theory is that the mustard helps the rub to stick. I’ve never done it on ribs either, so this is gonna be a first for me
 

rmmurray

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All right, three hours is up. Time for the two hour wrap. There are several different variations of this, here’s what I’m doing.

First I got two cans of pineapple chunks and two cans of fruit cocktail. I drained all of the juices into one bowl. I separated the pineapple chunks from the fruit cocktail. I’ll be using both of these later.

Next was to mix 1 cup of rub into the bowl of juice. I placed the two racks, meat side down in two 9” x 13” pans. Poured the juices in the pans and covered.
 

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rmmurray

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Now to prep the side dish of beans. First start with two cans of baked beans in a 9 x 13 pan. Add half a cup of rub and a quarter cup of maple syrup. Drain one can of rotelle and dice one green pepper, one red pepper and two yellow onions. Mixed together and top with the already drained pineapples and cover. We will be putting these on in about 30 minutes.
 

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Winterrider

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The waiting part looks pretty tasty.

Actually all does, wish I could join.
 

tag0401

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Food looks great. I do the 2-2-1 method on baby backs and seem to have pretty good luck with it not drying mine out. Smoke on!!
 

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