- May 4, 2018
- 14
- 20
Finally had the time to smoke something that took longer than a few hours so I went with one of my faves....RIBS! I also stole....I mean "borrowed" Al's bean recipe and tweaked it slightly for a side dish.
I trimmed the STL ribs and prepped with mustard to give the rub something to stick to and rubbed with some Dizzy Pig Dizzy Dust and let them chill out for a couple hours and then let them come to room temp before putting them on. I made the beans using some homestyle Bush's baked bean but put in some yellow mustard, dijon mustard, onion, and brown sugar.
My smoker held pretty steady between 225-230 and let them go for almost 3 hours and pulled them to wrap around 160IT. I used some parkay, brown sugar, a little more rub, and a little bit of apple juice. They went for another hour and 40 mins until 190IT and then I unwrapped them on only sauced one rack. They went back on until I got an IT of about 197. I wanted to let them go to 200 or so but the wife and kids couldn't wait any longer lol. Beans came off at 4 hours. And here it is....
I have to say, these were some of the best ribs I've ever had in my life. My 9 year old daughter said "Daddy, these were definitely worth waiting for!" and that was all the confirmation I needed. Great texture, chew, and oh so tender. Here's the aftermath...
I trimmed the STL ribs and prepped with mustard to give the rub something to stick to and rubbed with some Dizzy Pig Dizzy Dust and let them chill out for a couple hours and then let them come to room temp before putting them on. I made the beans using some homestyle Bush's baked bean but put in some yellow mustard, dijon mustard, onion, and brown sugar.
My smoker held pretty steady between 225-230 and let them go for almost 3 hours and pulled them to wrap around 160IT. I used some parkay, brown sugar, a little more rub, and a little bit of apple juice. They went for another hour and 40 mins until 190IT and then I unwrapped them on only sauced one rack. They went back on until I got an IT of about 197. I wanted to let them go to 200 or so but the wife and kids couldn't wait any longer lol. Beans came off at 4 hours. And here it is....
I have to say, these were some of the best ribs I've ever had in my life. My 9 year old daughter said "Daddy, these were definitely worth waiting for!" and that was all the confirmation I needed. Great texture, chew, and oh so tender. Here's the aftermath...
