First beef ribs in MES 30" (Qview)

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guruatbol

Meat Mopper
Original poster
Dec 8, 2013
177
11
New Harmony Utah
I am know for my beef ribs in several states....LOL!  I am known in all the areas of CA I lived in for my beef ribs and BBQ sauce and then when we would vacation in Montana that part of the state, I would be asked to make ribs while traveling.  Now that I live in Southern Utah, people are discovering my ribs.

Well, I am so in love with smoking right now after three attempts with cheese and one turning out correctly, a turkey and some ribeye steaks, I decided to try my ribs. 

I was not real impressed with the ribeyes because I like them savory and not a fan of smoke on my steaks.  I will say the left overs were awesome though.

I know you guys say to follow the 3-2-1 method and I am sure I will at some point, but for today I am merely substituting the smoker for the oven time.  I usually cook the ribs tented in the oven at 200* for 3 hours and then let them rest for an hour and put them on the gas grill and mop them with my from scratch sauce.  So today I put my rub on them and put them in my 200* MES 30" with hickory.  I will pull them out in a couple hours and let them rest until we get home from church, (about 3 hours) a bit longer. I have done this before as long as over night and it doesn't seem to matter as long as you wait at least an hour.

Crud, I forgot I took the pics with my phone, I post Qview in a minute from my phone via tapatalk.

Mel
 

guruatbol

Meat Mopper
Original poster
Thread starter
Dec 8, 2013
177
11
New Harmony Utah
Here's the View.
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guruatbol

Meat Mopper
Original poster
Thread starter
Dec 8, 2013
177
11
New Harmony Utah
I kind of thought my smoker was getting dirty and I should clean it.  It is pretty new.  I have smoked butter, cheese, a turkey, some steaks, and now these ribs.

Mel
 

guruatbol

Meat Mopper
Original poster
Thread starter
Dec 8, 2013
177
11
New Harmony Utah
Here are the ribs out after 3.5 hours and the makings for sauce.

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Forgot to put out the red wine vinegar and minced garlic.

Enjoy,

Mel

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guruatbol

Meat Mopper
Original poster
Thread starter
Dec 8, 2013
177
11
New Harmony Utah
Yep, I had my fill but there was only one left, so I ate it.

I practiced on these so I can do some I custom ordered that were cut from standing rib roasts.

Next a ham.

Mel

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