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My first Rib Smoke (with food porn)

jmedic25

Meat Mopper
OTBS Member
244
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Joined Aug 25, 2006
Well it all started about 1200hrs.. I have no idea what i'm doing. I only have read how to do ribs never seen or tried it. One guy at the station told me to put them in a crock pot...Don't worry brother's I will never talk to him again and he can't have any ribs. I'm going with the 3-2-1 method. I have some practice with butts and chicken so here goes.... The first pic is rubbed with mustard and a home concocted rub. Second shot is after the 3hrs in hickory and white oak smoke (also some lump). Third shot is after the foil. Fourth and fifth shots is the finished product. I hope the ribs are good. I had some trouble knowing what to trim. I did remove the membrane as instructed. I couldn't have done it without ya'll thanks a ton.
Justin
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wvsmokeman

Smoking Fanatic
OTBS Member
925
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Joined Sep 17, 2006
Looks like you got it right the first time!! The 3-2-1 method results in some very tasty ribs. The finished pic looks absolutely fantastic!
 

hillbillysmoker

Master of the Pit
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Joined Feb 7, 2007
Those pictures will wake up the taste buds for sure. Certainly looks like you have some great ribs there. The final taste taste will be great I assure you.
 

jmedic25

Meat Mopper
OTBS Member
244
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Joined Aug 25, 2006
They were wonderful. Sweet,spicy,tender and smokey. Fall off of the bone. You guys rule!!
 

gypsyseagod

Master of the Pit
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Joined May 5, 2007
man that looks good.just my opinion -no offense to ya se coasters but what is up w/ the mustard thing?/ i never got it, maybe being from texas (marinades,no sauce, wood, maybe beer)now i have done w/ brown sugar molasses, & citric fruits w/ vinegars.to each their own - i would like to do a mustard thing w/ maybe german brown & beer & what i mentioned- anyone got ideas ?? oops off track - the ribs look great.i'm sure they taste better.
 

shellbellc

Master of the Pit
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Joined Jun 7, 2006
First, GREAT lookin ribs...I'm sure it won't be long until you're doing your second try at them!
Second, Gypsy, I had never heard of it until here either, I believe it's specifically for holding the rub on the meat better. I've done it on a couple of things and you can't taste the mustard when you're done. I've only ever tried it with regular yellow. I'm thinking about trying a honey mustard or some other kind like sweet hot...
 

teacup13

Master of the Pit
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Joined Feb 22, 2007
for someone who had never tried ribs b4, your ribs look awesome....

as for the mustard, i dont use it because if the missus sees mustard on anything she wont eat it....i use Worcestershire sauce
 

shellbellc

Master of the Pit
OTBS Member
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Joined Jun 7, 2006
found this on a site for doing competitions...

Once the ribs have been cleaned, it is now time to season them up. But before applying the rub you plan on using, many championship rib master will apply a light to medium coating of standard yellow French's mustard. YES, mustard. This does several things for the ribs. First, it helps keep them moist. Second, it helps to hold the rub on the meat. Third, over a 4 to 6 hour period, it develops a nice tender crust on the ribs. And lastly, you cannot taste the mustard after that length of cooking time.
 

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