Ribs with a bit if Trigg insperation. Q-view

Discussion in 'Pork' started by ricky817, Apr 17, 2016.

  1. Smoking some st Louis style ribs today on the mes30. I had to cut them in half in order to fit on the racks, using my own pork rub recipe. I'm doing them in a 3-2-1 style. With a little bit if insperation from Trigg in the foil stage. Going to smoke over hickory. This is my first time doing ribs.
     
    Last edited: Apr 17, 2016
  2. b-one

    b-one Smoking Guru OTBS Member

    :th_What_NO_QVIEW:

    Good luck let's see some pics we all love pics!:biggrin:
     
  3. Thanks, smokers warming up right now, I forgot to set the time while I was preparing the cuts and it didn't preheat lol. Oops. As soon as they are on I'll throw some pics up ;)
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good luck, Ricky

    Al
     
  5. and we're off!
     
  6. Thanks Al, tell ya what 3 hours without peaking is going to drive me nuts lol
     
  7. Well, the 3 hour stage is up. Got my foiling juice all ready to go. 2 hours and I'll have some more pics for you guys
     
  8. If you're wondering where the Trigg insperation comes from, what I did is made a foiling "juice" with a cup of butter, half cup of apple juice, some of my rub, some agave nector, and about two tablespoons of Tiger sauce in a pan and brought it up to a simmer and reduced it a little bit. On the bottom of the foil I put some agave nector threw the ribs on and put the foiling juice on top. When the 2 hour stage is done I'm going to collect the juices back in my pan and doctor it up as a bbq sauce for my glaze in the last 15 mins. I hope it turns out as good as I invision.
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    R817, Looking good so far,almost looks like those ribs woulda fit going kitty corner on your racks ??
     
  10. I tried that and they were still too long. Kinda wish I would've got a bigger smoker now. But can always go bugger later
     

  11. Finally done. Can't wait to dig in. Cousin says it's the best ribs he had
     
  12. Gotta say, for my first time making ribs they were the best I've ever had. I can't wait to improve them. Thanks for looking
     
  13. Forgot the money shot, also. My one complaint about these ribs were I didn't get much of a smokey flavor or a nice pink smoke ring like I'd get on my ecb when I smoked stuff. When I smoke food on the mes the smoke is rolling pretty good but for some reason I just can't get that smoke ring. I plan on doing a brisket or a pork butt soon which would give me a longer smoke time to develop a nice ring. But is there anything I can do to the mes 30 to get more smoke rolling? Thanks
     

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