3-3-1 Smoked Ribs

[Spatchbob]

Smoked some ribs last night in my masterbuilt smoker. Also got to try the a-maze-n smoker maze for the first time.
I seasoned 2 racks of ribs with our homemade rub then torch lit the a-maze-n smoker maze filled with Traeger signature blend pellets.

Smoked the ribs for 3 hours @ 180°.


Next I braised the ribs in the nesco in apple juice, brown sugar and butter for 3 hours @ 250° so the meat would easily fall off the bone. Last time I did ribs for 2 hours at 225° they did not fall off the bone at all. Sorry, no pic of that step, I may have been day drinking.

Then I coated the ribs in sweetbabyrays and jimmyjs BBQ sauce and put them back in the smoker for the last hour initially @ 225. I also put jalapeno poppers, zucchini boats, and corn on the cob in the smoker at that point. Well, after 30 min I got scared because it was 5pm and I was getting hungry, and maybe a little drunk, so I raised the temp to 250° for the remaining 30 minutes.


Closer look


Ribs removed


Zucchini boat


Poppers

The a-maze-n pellet smoker maze worked great and I will probably never use the mes built in wood chips tray again.

Everything was delicious!

 

[chef jimmyj]

All looks good and glad it worked out. Keep all your temps at 250 and you will easily get FOB Ribs in 5 hours, 6 with a Good Buzz Going! ...JJ

 

[forktender]

All looks good and glad it worked out. Keep all your temps at 250 and you will easily get FOB Ribs in 5 hours, 6 with a Good Buzz Going! ...JJ

Once again Chef Jimmy speaks the truth.
I never wrap my ribs but I do smoke them at 250-270* for up to 5 hours. I don't like F.O.T.B. ribs to me it's all about the bite. I'm smoking ribs right now, I decided to coat them in Dijon mustard and coat them heavily with Kosmos dirty bird and honey killer bee. I like dry ribs/ not sauced but I normally sauce them for my family.

 

[flatbroke]

Way to get er done

 

[smokin peachey]

Looks good

 

[crazymoon]

SB, Everything looks good!

 

[sawhorseray]

It looks good but I'm with forktender , if my ribs FOTB I've missed my mark. RAY

 

[chef jimmyj]

Our crew is 50/50. Some prefer a bite others FOB. We usually need 2-3 racks to feed all so it works out. I run one naked and one gets a couple hours in foil. Everybody's happy...JJ

 

[forktender]

It looks good but I'm with forktender , if my ribs FOTB I've missed my mark. RAY

Well. I fell to sleep and my wife let the ribs cook for 6 1/2 hours because she said if she had to stay up she was pulling them when the bones pulled out cleanly. I won't be speaking up today when someone asks who cooked the ribs.
They taste great, but they are WAY over done for my liking.

 

[SmokinAl]

Those are some fine looking ribs my friend!!!
Nice work!
Al