- Feb 5, 2018
- 16
- 6
So I decided to give the MES a little test today, back back ribs. I have been using butcher paper on briskets for a while now and figured why not try some BB ribs!
For the rub I mixed pepper, salt, onion powder, garlic powder, paprika and cayenne pepper. I used some yellow mustard to bind it to the meat.
For the cook I used a MES or Masterbuilt electric smoker. I decided on a 275 initial temp. I used some pecan wood for the smoke combined with 2 lumps of charcoal in the initial load.
I started the cook with the meatside up for about 2 hours, adding chips once an hour. After the first hour I sprayed it with some ACV. A little while later I sprayed with club soda. Next, I lowered the temp down to about 250.
After a little over 2 hours I went ahead and wrapped with the butcher paper. I did add some butter to the top of the ribs before wrapping. At this point, I dropped the temp to 225 and let it go for about another 2 hours.
I pulled the ribs from the paper. Went ahead and lowered temp just a little more and sauced the ribs with some store bought sauce my wife likes. I let it run for about another 30-40 mins and pulled them. I decided to pull based on feel, enough to where they cracked in the middle holding it with some tongs. I wrapped them back up loosely in the butcher paper and let it rest for 40 minutes.
They came out super good. They tasted great and definitely were juicy. The doneness was perfect, not mushy but tender. Came off the bone clean but stayed together. I was able to achieve a very decent smoke ring which is why I used the charcoal in the beginning.
I'd suggest trying this method out. I had no complaints on the final results at all. I'll be repeating it the next two days so I can experiment a little more and eat some delicious ribs!
For the rub I mixed pepper, salt, onion powder, garlic powder, paprika and cayenne pepper. I used some yellow mustard to bind it to the meat.
For the cook I used a MES or Masterbuilt electric smoker. I decided on a 275 initial temp. I used some pecan wood for the smoke combined with 2 lumps of charcoal in the initial load.
I started the cook with the meatside up for about 2 hours, adding chips once an hour. After the first hour I sprayed it with some ACV. A little while later I sprayed with club soda. Next, I lowered the temp down to about 250.
After a little over 2 hours I went ahead and wrapped with the butcher paper. I did add some butter to the top of the ribs before wrapping. At this point, I dropped the temp to 225 and let it go for about another 2 hours.
I pulled the ribs from the paper. Went ahead and lowered temp just a little more and sauced the ribs with some store bought sauce my wife likes. I let it run for about another 30-40 mins and pulled them. I decided to pull based on feel, enough to where they cracked in the middle holding it with some tongs. I wrapped them back up loosely in the butcher paper and let it rest for 40 minutes.
They came out super good. They tasted great and definitely were juicy. The doneness was perfect, not mushy but tender. Came off the bone clean but stayed together. I was able to achieve a very decent smoke ring which is why I used the charcoal in the beginning.
I'd suggest trying this method out. I had no complaints on the final results at all. I'll be repeating it the next two days so I can experiment a little more and eat some delicious ribs!
