You can see my rub ingredients in my first pic. Rubbed them 3 hours before smoke and back in the fridge. Stabilized my propane MES 40 at 230F (floated between 220-245 most of the time) and used the 2-2-1 method with hickory chips. Started doing something new with the wrap and putting a little brown sugar bed in the foil which I saw a few times on Pitmasters and wanted to try. I used a little beer, beef stock and pickle juice in the 1/2 cup of liquid I added to the foil when I wrapped them in the crutch.
Smoked these last weekend but had problems uploading photos.
I think the best part of the 2-2-1 method is that last "1" I put a tray of beans under the ribs to catch the drippin's. Didn't get a photo of those but always a hit with the family.
Hope you enjoy!
After rub
Into the smoker
Time for the crutch
Almost forgot to get a money shot, plates were already served, lol
Smoked these last weekend but had problems uploading photos.
I think the best part of the 2-2-1 method is that last "1" I put a tray of beans under the ribs to catch the drippin's. Didn't get a photo of those but always a hit with the family.
Hope you enjoy!
After rub
Into the smoker
Time for the crutch
Almost forgot to get a money shot, plates were already served, lol
