I have been refining my rib recipe for a while now and have it to the point where everybody that has tried them has called them the best ribs they ever had... I use a 2-2-1 for BB and 3-2-1 for spares. I tend to like my ribs to fall off the bone and that is usually what I end up with.
I rub my ribs down the night before, plastic wrap them and put them into the fridge overnight until smoking time. I have tried a number of off the shelf rubs such as Baron of BBQ and Texas Grand Champion rub as well as others. Thus far, Baron's is one of my favorites. I have yet to try Jeff's rub but will make that one of these days.
This time around I went with the Texas Grand Champion rub.
After a nights rest, they went into the pellet smoker at 225* with a mix of sugar maple and oak pellets. I spritz with Apple Juice every hour until foil time.
After the 3 hours, I brushed the ribs down with a nice coating of pure B grade maple syrup.
I use to use apple juice in my foil but I have since changed that to my own mix of stuff. I read allot on-line and came up with this concoction based on what has worked for others combined with my own personal tastes and let me tell you that this mix is the bomb!
I melted 1 cup of butter and mixed in 1 cup of brown sugar, about 1/4 cup of maple syrup, 1/8 cup of honey and a splash of apple juice. After brushing the ribs down with maple syrup, I put the ribs into the foil meat side down and poured some of the concoction over the ribs and under them and tightly sealed each rack into the foil and back into the smoker for 2 more hours.
After 2 hours I pulled them from the foil and brushed them down with some BBQ sauce. I have taken a liking to Rufas Teague Blazin Hot BBQ sauce. It's a good combination of BBQ and spice that adds just enough heat to the finished product to make it hard to stop eating if you know what I mean.
Here is the finished product.
I rub my ribs down the night before, plastic wrap them and put them into the fridge overnight until smoking time. I have tried a number of off the shelf rubs such as Baron of BBQ and Texas Grand Champion rub as well as others. Thus far, Baron's is one of my favorites. I have yet to try Jeff's rub but will make that one of these days.
This time around I went with the Texas Grand Champion rub.
After a nights rest, they went into the pellet smoker at 225* with a mix of sugar maple and oak pellets. I spritz with Apple Juice every hour until foil time.
After the 3 hours, I brushed the ribs down with a nice coating of pure B grade maple syrup.
I use to use apple juice in my foil but I have since changed that to my own mix of stuff. I read allot on-line and came up with this concoction based on what has worked for others combined with my own personal tastes and let me tell you that this mix is the bomb!
I melted 1 cup of butter and mixed in 1 cup of brown sugar, about 1/4 cup of maple syrup, 1/8 cup of honey and a splash of apple juice. After brushing the ribs down with maple syrup, I put the ribs into the foil meat side down and poured some of the concoction over the ribs and under them and tightly sealed each rack into the foil and back into the smoker for 2 more hours.
After 2 hours I pulled them from the foil and brushed them down with some BBQ sauce. I have taken a liking to Rufas Teague Blazin Hot BBQ sauce. It's a good combination of BBQ and spice that adds just enough heat to the finished product to make it hard to stop eating if you know what I mean.
Here is the finished product.
