philpom
Smoking Fanatic
We left Friday and hauled the camper to the lake for a few nights, got packed up and back home around 1. That's when I discovered that the Mrs left me a few spare ribs in the fridge and wanted them for dinner. Oh darn! [/sarc]
Ok, so I went to work cleaning the offset grates, inventoried wood, cut some 2" splits, and started the process. I'll explain the 1 2 3 method below, my favorite way to do ribs.
Step 1: trim and season the ribs. I squared the ends, trimmed the thin side, cut the flaps off, and removed the membrane. Hit the top with my GPR #86 rub and the bottom with garlic salt.
These then sat on the counter while the rub set while I got the offset fired up. No binder needed if you do this, binder is for when you are in a rush.
Step 2: Smoke the ribs. This is the easy step, the ribs have a low profile and an offset will just lick them with heat and smoke. I ran the smoker at 250°f using post oak splits. The firebox side was hotter than that, ~290° and the top rack was even hotter, ~310° and the exhaust side about 220°. They laid farthest from the fire box.
No wrapping, no basting, no saucing. Total cook time was about 5 hours.
Step 3: Eat the ribs. Cut them up, plated with some beans we made with the trimmings plus some homestyle mac & cheese.
While I was doing all of that hard labor, I also hand washed the camper (there was a bridge out on our way and got diverted down 20 minutes of white dirt roads), unloaded the camper, watched an NFL game (we won!), and got the truck and Jeep back in order.
I was hungry! There you have it, the no fuss easy as 1 2 3 pork rib method.
Cheers
Ok, so I went to work cleaning the offset grates, inventoried wood, cut some 2" splits, and started the process. I'll explain the 1 2 3 method below, my favorite way to do ribs.
Step 1: trim and season the ribs. I squared the ends, trimmed the thin side, cut the flaps off, and removed the membrane. Hit the top with my GPR #86 rub and the bottom with garlic salt.
These then sat on the counter while the rub set while I got the offset fired up. No binder needed if you do this, binder is for when you are in a rush.
Step 2: Smoke the ribs. This is the easy step, the ribs have a low profile and an offset will just lick them with heat and smoke. I ran the smoker at 250°f using post oak splits. The firebox side was hotter than that, ~290° and the top rack was even hotter, ~310° and the exhaust side about 220°. They laid farthest from the fire box.
No wrapping, no basting, no saucing. Total cook time was about 5 hours.
Step 3: Eat the ribs. Cut them up, plated with some beans we made with the trimmings plus some homestyle mac & cheese.
While I was doing all of that hard labor, I also hand washed the camper (there was a bridge out on our way and got diverted down 20 minutes of white dirt roads), unloaded the camper, watched an NFL game (we won!), and got the truck and Jeep back in order.
I was hungry! There you have it, the no fuss easy as 1 2 3 pork rib method.
Cheers
. Oh the simple days.
