First rib cook

[Learch2112]

After a fairly successful pork butt, I decided to tackle ribs this weekend. Got to the butcher late and missed the baby backs so I ended up having to trim to what I hope was St Louis style. Looked pretty good, but not 100% sure I pulled it off. Used a mix of apple and cherry wood. Went with the 3-2-1 method, and to be honest I think I ended up over cooking. Was pretty consistent around 235-240 throughout the cook. Will probably try 2-2-1 next time. All in all not too bad. Left plenty of room for improvement, but that is to be expected. Didn’t expect to hit it out of the park first time around.


Small layer of mustard and then a sweet rub liberally applied

After 3 hours at 235-240.

Ready to come off, just short of an hour, with a homemade KC sauce glaze. Veggies drizzled with olive oil and seasoned on the bottom rack for the last 2 1/2 hours...missed the pic after 2 hours wrapped with brown sugar and butter.

I can’t give enough thanks to all the super people here in the forum. Couldn’t do it without you guys!!

Mike

 

[jaxgatorz]

Looks good from here !!! Just keep playing with the temps and time.. Also sometimes when i get thinner ribs ( not saying those are) I cut down the cooking time... You will get them exactly like u want them very soon !!

 

[dcecil]

Looks great, good job. I bet those are tasty

 

[gmc2003]

They look good to me. Soon you'll find a method of telling when their done to your likeness. Whether it's probing to a certain temp or using the bend test. You'll figure out what works for you. Congratulation of a success 1st.

Point for sure.

Chris

 

[Learch2112]

That’s one of things I really enjoy about the hobby...there’s more than one way to skin the proverbial cat! It seems it’s a bit of a trial and error process and I have learned from every cook. The tips, tricks and techniques from all the great people here on the forum are priceless!

Mike

 

[SmokinAl]

Your ribs look pretty darn good to me!
Great job on your first try!
Al

 

[BandCollector]

After a fairly successful pork butt, I decided to tackle ribs this weekend. Got to the butcher late and missed the baby backs so I ended up having to trim to what I hope was St Louis style. Looked pretty good, but not 100% sure I pulled it off. Used a mix of apple and cherry wood. Went with the 3-2-1 method, and to be honest I think I ended up over cooking. Was pretty consistent around 235-240 throughout the cook. Will probably try 2-2-1 next time. All in all not too bad. Left plenty of room for improvement, but that is to be expected. Didn’t expect to hit it out of the park first time around.

Mike,

I hope your ribs tasted as good as they looked!

I struggled and experimented with different approaches to try and satisfy all those who ate my ribs. It was difficult to satisfy everyone until I discovered SmokinAl's "Perfect Ribs" method. Al has worked hard to perfect his approach and I must say, "It is foolproof" Give it a try next time. . . . . Made some yesterday for a gathering and I will say, "They were Magnificent"!. . . .Thanks again Al!

John

 

[bdskelly]

Looks to me like you nailed it! B