Hay Guys,
I smoked my first ribs today in my new MES. I went ahead and dropped the 15 bucks on Jeff's rub and sauce recipe, I figured even if they were awful, this forum will save me 10x that in trail & error and ruined meat. It wasn't.
Rubbed & ready to go:
After 3:
After 2:
This was the end of the line for the small piece.Mmmmmm.
After 1:
I followed the recipes & 3-2-1 procedures exactly, and I can honestly say I don't think I have ever had better ribs.
I used apple wood for the first 3 hours and that gave it just the right amount of smoke flavor.The rub and the sauce had a nice blend of subtle flavors that combined nicely with the juices form the meat. It was really a step above the heavy-handed hickory taste I'm used to from local rib joints.
The MES is the way to go for smoking meat. Just set the time & temp & let her go. I use big wood chunks that last for 3 hours so there is really no babysitting involved.
Next weekend's food orgy: Pork butt!
I smoked my first ribs today in my new MES. I went ahead and dropped the 15 bucks on Jeff's rub and sauce recipe, I figured even if they were awful, this forum will save me 10x that in trail & error and ruined meat. It wasn't.
Rubbed & ready to go:
After 3:
After 2:
This was the end of the line for the small piece.Mmmmmm.
After 1:
I followed the recipes & 3-2-1 procedures exactly, and I can honestly say I don't think I have ever had better ribs.
I used apple wood for the first 3 hours and that gave it just the right amount of smoke flavor.The rub and the sauce had a nice blend of subtle flavors that combined nicely with the juices form the meat. It was really a step above the heavy-handed hickory taste I'm used to from local rib joints.
The MES is the way to go for smoking meat. Just set the time & temp & let her go. I use big wood chunks that last for 3 hours so there is really no babysitting involved.
Next weekend's food orgy: Pork butt!
