A "Perfect" Southern Rib Dinner!

[DivotMaker]

3 racks of Sam's baby back ribs in the #2 today, accompanied with a batch of fried red taters and onions!  Prepped the ribs last night (removed silver skin, rubbed with mustard and Famous Dave's Rib Rub, wrapped and in the fridge to "get happy."

The ribs went in the smoker at 10 a.m. with a pan of apple juice and 2.9 oz of black cherry wood.  At 5 hours, they were done.  I turned the smoker off, and let them rest inside while I fried the taters & onions.  I tried a little different programming on the Auber today:

C01  120  E01  t  t01  .5
C02  170  E02  t  t02  .3
C03  235  E02  t  t03  6.0

I ramped the temp up a little slower to allow for the smoke to penetrate the cold meat a little longer.  Then, I did the rest of the smoke at 235 (instead of my usual 225).  The results were fantastic!  The family said they were the best ribs I've done so far!  Very moist and tender, and fall off the bone.

The dinner was accompanied by a southern favorite - taters and onions!  I cubed 3 lbs of small red potatoes (no peeling), and minced one large red onion in the hand-powered chopper.  I fry these in a pan of hot canola oil, then put in a bowl with some paper towels in the bottom.  I lightly salt as I layer them in.  On the plate, these are topped with ketchup!  Mmmm, mmm!

Hope everyone else had a good Q day today, too! ;D

 

[Jaydog]

Looks good! I make a similar taters and onion, but I typically use regular potatoes. I peel them, if real large, I split the tater. Then I slice the halves into <1/4" slices. Then I'll slice a full onion and toss it all in a skillet with a very small amount of oil, maybe a cap full. I don't have a pic handy, but the family loves it. I am going to give your a try, it sounds good.

 

[vetkilr]

Wow those ribs look awesome. I might have to try that slow ramping method myself.

 

[DivotMaker]

Thanks vetkilr!  The slow-ramp is just to keep the wood from combusting - it really doesn't effect the cook.

 

[vetkilr]

It looks like it might help with the rib coloring as well. Mine has been really black, but doesnt really taste burnt.

 

[DivotMaker]

vetkilr - I have always gotten the same coloring in my #1 without use of the Auber, or "ramping."  It's all about the rub and the prep.  Yellow mustard for the binder, and rub or your choice.  Smoke them at 225-235 for 5-6 hours (test for doneness) without peeking.  Can't go wrong with the "no peeky" method!