- Feb 3, 2013
- 32
- 11
I had a few people watching the Superbowl at my house this weekend and the only thing that was requested was that I smoke something. So, I figured that I hadn't done any ribs in awhile. And my local Albertson's had BB's on sale for $7.99, buy 1 - get 2 free. So that's about 2.66/lb. Hard to pass up in my neck of the woods. So I got a few racks and decided on some Home-Cut Smoked Cheddar Cheese Fries to go with it (I had smoked about a lb of shredded cheddar a few days prior, along with some mozzarella sticks... both of which took on a very nice smoke flavor almost instantly - but more on cheese later... :)
Woke up at about 10am and started off by removing the membranes. This one happened to be very cooperative. :)
Next came the rub. This was actually some store bought GrillMates rub. Since the rub had brown sugar, I didn't want to go over 275, but that wouldn't be a problem for these BB's at 225.
Here they are all rubbed up and ready to go.
I didn't preheat the smoker. I avoid that because I prefer to get the extra 15-30 minutes of smoke while the heating element brings the box up to temp. I start timing for my 2-2-1 when the temp gets to about 200. Seems to work well for me and I get the extra smoke time.
I smoked with Mesquite (I'm a smoke addict. Maybe it's because I smoke (cigarettes) too, but I barely even notice the smoke when I use milder woods). So anyway, after about 2 hours, I pulled the racks to foil them.
Foiled them, put them back into the MES.
After 2 more hours with no smoke, I pulled the foil and put them back in for the final hour. I added another tray of chips for that final bit of smoke. It supposedly doesn't absorb as well after 140 degrees IT, but every little bit helps!
I waited another 30 minutes, and then brushed on a bit of Sweet Baby Ray's sauce to let it carmelize for the last 30 minutes. At this point, I also put my fries in the oven and 15 minutes later, I put on the cheese to get nice and melty. When I pulled the ribs and fries, this is what I had.
And finally, a shot of the ribs themselves. Not much of a smoke ring, but apparently electric smokers (and using the texas crutch) isn't condusive to a good ring. Anyway, the ribs were the best I've made so far. They were not 'falling off the bone', but had a little pull to them. Very, very easy to cut with a fork though. They didn't go to waste! :)
Woke up at about 10am and started off by removing the membranes. This one happened to be very cooperative. :)
Next came the rub. This was actually some store bought GrillMates rub. Since the rub had brown sugar, I didn't want to go over 275, but that wouldn't be a problem for these BB's at 225.
Here they are all rubbed up and ready to go.
I didn't preheat the smoker. I avoid that because I prefer to get the extra 15-30 minutes of smoke while the heating element brings the box up to temp. I start timing for my 2-2-1 when the temp gets to about 200. Seems to work well for me and I get the extra smoke time.
I smoked with Mesquite (I'm a smoke addict. Maybe it's because I smoke (cigarettes) too, but I barely even notice the smoke when I use milder woods). So anyway, after about 2 hours, I pulled the racks to foil them.
Foiled them, put them back into the MES.
After 2 more hours with no smoke, I pulled the foil and put them back in for the final hour. I added another tray of chips for that final bit of smoke. It supposedly doesn't absorb as well after 140 degrees IT, but every little bit helps!
I waited another 30 minutes, and then brushed on a bit of Sweet Baby Ray's sauce to let it carmelize for the last 30 minutes. At this point, I also put my fries in the oven and 15 minutes later, I put on the cheese to get nice and melty. When I pulled the ribs and fries, this is what I had.
And finally, a shot of the ribs themselves. Not much of a smoke ring, but apparently electric smokers (and using the texas crutch) isn't condusive to a good ring. Anyway, the ribs were the best I've made so far. They were not 'falling off the bone', but had a little pull to them. Very, very easy to cut with a fork though. They didn't go to waste! :)
Last edited:
