First smoke since joining the forum last week

[three2one]

Thanks everyone who answered my questions in the general discussion thread first off. No water, keep the vent open, etc...

Thank you Jeff Phillips for your rub and BBQ sauce recipes. Used the Texas rub and your sauce recipe. That sauce is the absolute best tasting sauce I have ever had in my life. Money well spent.

This was around my 7th smoke and I started out with the intent of doing 3-2-1 at 225 F. Ended up doing 3-1-30 minutes. Meat temp had hit 191 F by the time one hour of the wrap had completed.

I split my rack in half due to the MES 30 size. I glazed one rack with the sauce and left the other naked.

After 5 minutes I sat down and ate half of each rack. Yum, yum, yum.

I am so glad I found and joined this forum. I just stepped up my game exponentially with everyones help.

Thank you.

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• three2one
• Sep 9, 2017

 

[GaryHibbert]

Glad your smoke went well. The ribs look real good.

Gary

 

[joe black]

Those look awesome. You can't ever go wrong with Jeffs recipes. The free 5 step Ecourse is a good compilation of starting ideas and his book is full of great information.

If you like a really good glaze on ribs use 2 parts sauce and 1 part honey and baste twice for 15 minutes each then rest 30 minutes. Slice and serve.

 

[SmokinAl]

Your ribs look delicious!

Nice job!

Al

 

[daricksta]

 
Thanks everyone who answered my questions in the general discussion thread first off. No water, keep the vent open, etc...

Thank you Jeff Phillips for your rub and BBQ sauce recipes. Used the Texas rub and your sauce recipe. That sauce is the absolute best tasting sauce I have ever had in my life. Money well spent.

This was around my 7th smoke and I started out with the intent of doing 3-2-1 at 225 F. Ended up doing 3-1-30 minutes. Meat temp had hit 191 F by the time one hour of the wrap had completed.

I split my rack in half due to the MES 30 size. I glazed one rack with the sauce and left the other naked.

After 5 minutes I sat down and ate half of each rack. Yum, yum, yum.

I am so glad I found and joined this forum. I just stepped up my game exponentially with everyones help.

Thank you.

IMG_0805.JPG

• three2one
• Sep 9, 2017

Very cool. Really good job. Isn't it great to know you can enjoy smoked ribs at home without having to go to a pseudo BBQ restaurant? Or even buy pre-dry rubbed racks of ribs at the grocery store?

I'm no longer doing 3-2-1 or 2-2-1 since I don't wrap baby backs or St. Louis ribs anymore. I've been successfully smoking them unwrapped in my MES 30 Gen 1. I don't split the racks, either. I allow the ends to touch the walls because during the smoke they'll shrink away from them. I just clean the walls afterwards. I also use the AMNPS since I prefer smoking with wood pellets.

Now that you've done and will keep doing ribs, try your hand at smoking a brisket flat. It's not that difficult.