Baby Back Ribs (MMmmmmm)
This is from last Summer, but it seems I never posted it:
I thought it was time to get rid of the other two Baby Backs in my freezer.
These were two of the four I got when I finally found some for under $5 per pound.
Got these for $3.99.
So, Here we go:
Day #1 (4 PM):
Remove Membranes, Rinse & Dry.
Coat with Yellow Mustard & top with Pork Rub.
Wrap in plastic wrap, and into fridge for the night.
Day #2 (Smoking)
11:00 AM---------------------Fill two rows of AMNPS, with 80% Hickory/20% Apple pellets, and light one end.
11:30 AM---------------------Pre-heat MES 40 to 220˚.
12 Noon----------------------Put Ribs on rack in #2 position.
3:00 PM----------------------Put in foil pan, coat with foil mixture (see below), cover tightly with foil, and put back in smoker.
4:15 PM----------------------Open foil up.
4:45 PM----------------------Cover & remove.
Foil Mix:
Ken's Honey-Teriyaki Marinade-------------------------1 ounce
JD Old #7 BBQ Sauce------------------------------------3 ounces
Apple Juice------------------------------------------------4 ounces
Melted Butter---------------------------------------------2 TBS
Heat mixture in Nukulator, and stir real well before using.
These tasted Awesome!!!
Enjoy,
Bear
Coated with Yellow Mustard & Rub:
Temp---49˚----Winds 10 to 15 MPH----Let's get started
Here is my set-up in my MES 40.
Note that my ET 732 probe hangs in a position even with the MES sensor (clean circle on back wall of smoker--right side).
That is how I keep the heat in my smoker even from left to right.
If the left side gets hotter or colder than the right side, I adjust that plate you see above the water pan, on the right:
No need to open the door to peek:
Foiled after 3 hours & back in:
Separate burning pellets to save the unburned----used less than one row in 3 hours:
Freshly opened foil:
MMMMMMmmmmmm--------Big Tall Stack of Goodies!!!
Bear's first helping---Back for more Ribs shortly!!!
This is from last Summer, but it seems I never posted it:
I thought it was time to get rid of the other two Baby Backs in my freezer.
These were two of the four I got when I finally found some for under $5 per pound.
Got these for $3.99.
So, Here we go:
Day #1 (4 PM):
Remove Membranes, Rinse & Dry.
Coat with Yellow Mustard & top with Pork Rub.
Wrap in plastic wrap, and into fridge for the night.
Day #2 (Smoking)
11:00 AM---------------------Fill two rows of AMNPS, with 80% Hickory/20% Apple pellets, and light one end.
11:30 AM---------------------Pre-heat MES 40 to 220˚.
12 Noon----------------------Put Ribs on rack in #2 position.
3:00 PM----------------------Put in foil pan, coat with foil mixture (see below), cover tightly with foil, and put back in smoker.
4:15 PM----------------------Open foil up.
4:45 PM----------------------Cover & remove.
Foil Mix:
Ken's Honey-Teriyaki Marinade-------------------------1 ounce
JD Old #7 BBQ Sauce------------------------------------3 ounces
Apple Juice------------------------------------------------4 ounces
Melted Butter---------------------------------------------2 TBS
Heat mixture in Nukulator, and stir real well before using.
These tasted Awesome!!!
Enjoy,
Bear
Coated with Yellow Mustard & Rub:
Temp---49˚----Winds 10 to 15 MPH----Let's get started
Here is my set-up in my MES 40.
Note that my ET 732 probe hangs in a position even with the MES sensor (clean circle on back wall of smoker--right side).
That is how I keep the heat in my smoker even from left to right.
If the left side gets hotter or colder than the right side, I adjust that plate you see above the water pan, on the right:
No need to open the door to peek:
Foiled after 3 hours & back in:
Separate burning pellets to save the unburned----used less than one row in 3 hours:
Freshly opened foil:
MMMMMMmmmmmm--------Big Tall Stack of Goodies!!!
Bear's first helping---Back for more Ribs shortly!!!
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