- Oct 9, 2016
- 26
- 10
''Twas the morning after New Years Day and the UDS was starting to get lonely.... so I decided to get a rack of ribs going!
Ribs has been on the short list of meat I've been hoping to smoke so I picked up 4lbs of pork spare ribs @ 2.49 per lb. Not a bad price.
I pretty much followed Bears step by step again as the last Pork butt from his recipe turned out very well.
Step 1: rub it down with yellow mustard and a spice mixture. Spice mixture was primarily paprika, brown sugar, salt and chili powder with a few other subtle flavors.
Step 2: wrap and fridge overnight.
Step 3: fire up the UDS. I had my basket about 1/3 full which is around 4lbs of briquettes. I didn't have any more briquettes on hand so I decided to wing it as I knew I could easily finish the ribs off on the bbq grill. I also added a couple large pieces of cherry. I lit the half full weber chimney and after letting it go for 5 or so minutes, added it to the basket and deposited the works in the UDS. I planned to smoke around 230f so I worked it up to this temp.
Step 4: take out the wrapped ribs, unwrap and put on top rack. This was around 11 am. I have a thermo pro thermometer. I positioned the probe so that I could monitor the temp of the UDS remotely. No need to follow the IT of the ribs at this point..
Step 5: because i decided to follow Bears 2.5, 2.5, 1, I went to foil the ribs around 1:30pm. I didn't have any apple juice to my dismay but I remembered that I had an apple flavored bourbon. So I mixed this with a bit of pineapple juice (all totally about 1 oz) and spread the mixture over the ribs before foiling. I also inserted the probe at this time. Yes, I did read the IT is not always the way to go with ribs as it is hard to find a good spot to insert the probe, but in my mind, IT is king. At this point the IT was around 135f.
Step 6: around 3:30 I noticed the IT stalling. It took about a half hour to move from 170 to 175. Earlier, it was moving a bit quicker than that, around 15-20 degrees per hour. I double checked the temp in the UDS and found it at 200. Thinking that I may be running short on briquettes, I double checked my basket and sure enough, it was close to empty. I then added a couple more pieces of cherry and opened up another 1" intake. This brought temps back up to around 250 which I was fine with.
Step 7: I knew at that point, I would not be able to finish on the smoker due to low fuel. I decided to finish the cook foiled, so hit an internal temp of 190 at 4:00 pm. I then took the foiled package outand wrapped it in a couple towels.
Step 8: the plan was to eat at 5:00 so I heated up the grill around 4:40 to 350. I lathered on a mix of sweet baby rays sauce and the apple bourbon. (It was quite a tasty sauce.) I grilled each side for about 5 mins, to get the sauce to carmelized a bit.
Dinner was the last step. It turned out very tasty and fall off the bone. I was very happy with the results.
Thanks for looking!
Ribs has been on the short list of meat I've been hoping to smoke so I picked up 4lbs of pork spare ribs @ 2.49 per lb. Not a bad price.
I pretty much followed Bears step by step again as the last Pork butt from his recipe turned out very well.
Step 1: rub it down with yellow mustard and a spice mixture. Spice mixture was primarily paprika, brown sugar, salt and chili powder with a few other subtle flavors.
Step 2: wrap and fridge overnight.
Step 3: fire up the UDS. I had my basket about 1/3 full which is around 4lbs of briquettes. I didn't have any more briquettes on hand so I decided to wing it as I knew I could easily finish the ribs off on the bbq grill. I also added a couple large pieces of cherry. I lit the half full weber chimney and after letting it go for 5 or so minutes, added it to the basket and deposited the works in the UDS. I planned to smoke around 230f so I worked it up to this temp.
Step 4: take out the wrapped ribs, unwrap and put on top rack. This was around 11 am. I have a thermo pro thermometer. I positioned the probe so that I could monitor the temp of the UDS remotely. No need to follow the IT of the ribs at this point..
Step 5: because i decided to follow Bears 2.5, 2.5, 1, I went to foil the ribs around 1:30pm. I didn't have any apple juice to my dismay but I remembered that I had an apple flavored bourbon. So I mixed this with a bit of pineapple juice (all totally about 1 oz) and spread the mixture over the ribs before foiling. I also inserted the probe at this time. Yes, I did read the IT is not always the way to go with ribs as it is hard to find a good spot to insert the probe, but in my mind, IT is king. At this point the IT was around 135f.
Step 6: around 3:30 I noticed the IT stalling. It took about a half hour to move from 170 to 175. Earlier, it was moving a bit quicker than that, around 15-20 degrees per hour. I double checked the temp in the UDS and found it at 200. Thinking that I may be running short on briquettes, I double checked my basket and sure enough, it was close to empty. I then added a couple more pieces of cherry and opened up another 1" intake. This brought temps back up to around 250 which I was fine with.
Step 7: I knew at that point, I would not be able to finish on the smoker due to low fuel. I decided to finish the cook foiled, so hit an internal temp of 190 at 4:00 pm. I then took the foiled package outand wrapped it in a couple towels.
Step 8: the plan was to eat at 5:00 so I heated up the grill around 4:40 to 350. I lathered on a mix of sweet baby rays sauce and the apple bourbon. (It was quite a tasty sauce.) I grilled each side for about 5 mins, to get the sauce to carmelized a bit.
Dinner was the last step. It turned out very tasty and fall off the bone. I was very happy with the results.
Thanks for looking!
