Memorial days ribs on the smoker

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DemonPit

Meat Mopper
Original poster
Jul 5, 2023
295
323
Michigan
These are by far THE best ribs I've ever smoked/cooked.

3 slabs of baby back ribs
Pitboss rib seasoning (overnight)
Wrapped with butter and brown sugar after smoking in foil.

4hrs at 225* in the smoker
Wrapped with butter/brown sugar and into house oven at 230* for 2hrs
Then 200* for 2hrs
Then 170* for 1.5hrs
Then under the broiler to caramelize the bbq sauce (Jack Daniel's bbq sauce)

Fall off the bone!

I only sauced 1 slab. Vac sealed 6 servings for later munching.
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Looking tasty. I returned to spares 3-2-1 and babybacks 2-2-1 for Memorial Day. Did them at 225F average. One rack of spares took an extra 40 minutes. All came out amazing.
 
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10hr for ribs, I know (lol). That's how long my 10lb pork shoulders cook for. I was looking for a recipe and stumbled upon those one and decided to run with it.

I thought it was Jeff's from here

I am always up for trying something different. Personally I like ribs with a bite to them but this recipe looks really good also. I would be up for that to try a rib sandwich as the recipe states. I bet that is one damn good sandwich.
 
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These are by far THE best ribs I've ever smoked/cooked.

3 slabs of baby back ribs
Pitboss rib seasoning (overnight)
Wrapped with butter and brown sugar after smoking in foil.

4hrs at 225* in the smoker
Wrapped with butter/brown sugar and into house oven at 230* for 2hrs
Then 200* for 2hrs
Then 170* for 1.5hrs
Then under the broiler to caramelize the bbq sauce (Jack Daniel's bbq sauce)

Fall off the bone!

I only sauced 1 slab. Vac sealed 6 servings for later munching.
View attachment 697928View attachment 697929View attachment 697930View attachment 697931 read more
Decided I was going to cook a couple of slabs of spares yesterday. I picked up some Prairie Fresh full spares and trimmed them to STL style. Coated with Oakridge BBQ Dominator Rib Rub and onto the Primo using Jealous Devil lump and a mix of pecan and cherry wood chips. Summertime was calling so the ribs were rounded out with potato salad, cucumber tomato salad, and corn on the cob. It hit the spot, no complaints even from my picky eater
 
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