Ribs and wings

[The Butt Man]

This evening I thought I would try a couple new things. I smoked some baby backs using a method that Al posted on here before. I normally like the 3-2-1 method but decided to give this a try. Also for what ever reason I have never attempted wings until this afternoon.
Since I’m under the pork forum, I will share the rib talk first. This morning I applied mustard and a rub that I put together then wrapped in plastic wrap

I got the smoker to about 230 degrees then put the ribs on. I was using hickory chips

I let the smoker do it’s thing for 3 hours

Then I wrapped the ribs. I put butter, brown sugar, garlic salt, and a little bit of apple juice in the foil. I then returned the ribs to the smoker.

I let them cook for 1 hour then put them on a hot grill and applied my homemade sauce to them and let them cook a few minutes on the hot fire. I pulled the off at 195 degrees.

Here they are ready to go.


And the pull.

The critics said they were perfect. I’m not going to abort the 3-2-1 method completely but I did like the pull on these. Thanks Al for the advice.

 

[mike5051]

Nice ribs! I like a little tug to my ribs.

Mike

 

[The Butt Man]

Thanks. That was what Al said he was looking for when experimenting with his ribs. It definitely makes a difference.

 

[gmc2003]

Those ribs look mighty tasty to me.

Point for sure.

Chris

 

[SmokinAl]

Nice job on the ribs!
They look delicious!!!
If you want them to be a little more FOTB just take them to a higher IT.
200-205 will give you FOTB.
Al