Yesterday I cooked some spare ribs on the MES. Did 3-2-1 method.
Cleaned
Injected with equal part mix of Apple Juice and Cherry Dr. Pepper and a TBSP of my rub.
Sprayed with butter, liberally coated with my rub.
Smoked with Peach for the 3hr run at 225*
Placed on a cookie sheet, poured Chef JJ's foil sauce and foiled the pan for 2hrs.
Pulled from foil and put on rack, finished with some apple chips
About 25 min prior to removal I poured the foil juices over top and finished her off.
These by far were the BEST ribs I have ever had. My rub has just the slightest kick in the back of your tongue but has the slight sweetness on the front. Perfect combo.
The guests were amazed and asked to never change from that recipe. :). This is what I strive for.:yahoo:
Ribs were fall off the bone with a tiny bit of pull, perfect to me. Taste was amazing and I feel like I could have done two racks like this and eaten a rack just by myself. Can't wait till the next installment.
Cleaned
Injected with equal part mix of Apple Juice and Cherry Dr. Pepper and a TBSP of my rub.
Sprayed with butter, liberally coated with my rub.
Smoked with Peach for the 3hr run at 225*
Placed on a cookie sheet, poured Chef JJ's foil sauce and foiled the pan for 2hrs.
Pulled from foil and put on rack, finished with some apple chips
About 25 min prior to removal I poured the foil juices over top and finished her off.
These by far were the BEST ribs I have ever had. My rub has just the slightest kick in the back of your tongue but has the slight sweetness on the front. Perfect combo.
The guests were amazed and asked to never change from that recipe. :). This is what I strive for.:yahoo:
Ribs were fall off the bone with a tiny bit of pull, perfect to me. Taste was amazing and I feel like I could have done two racks like this and eaten a rack just by myself. Can't wait till the next installment.
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