Purchased the baby backs from costco (comes with the membrane removed) 3 ribs in a package
Used worcestershire as the glue to hold the rub (jeff's with a bit more brown sugar)
Used the 2-2-1 method no pre-heating or extra time, cooking temperature between 230-235 with hickory 3.5 oz
After the first two hours, foiled the ribs and added 1/4 cup of apple juice to each rib and some honey.
After the second two hours removed from foil and tested the ribs (could have taken out right there) put back in somer from another 45 minutes to firm up.
I brushed on some homemade BBQ sauce (jeff's bbq sauce) and let rest for 20-30 minutes.
The ribs were outstanding and fell off the bone. You could taste the rub, some smoke, and a tender ribs. I plan on using the same method but the last segment will now be 30 minutes.
The next batch will be St. Louis style ribs.
The smoker performed great, the maverick temperature gauge worked well as always.
Sorry no pictures, I actually forgot.
Happy Father's Day!
Used worcestershire as the glue to hold the rub (jeff's with a bit more brown sugar)
Used the 2-2-1 method no pre-heating or extra time, cooking temperature between 230-235 with hickory 3.5 oz
After the first two hours, foiled the ribs and added 1/4 cup of apple juice to each rib and some honey.
After the second two hours removed from foil and tested the ribs (could have taken out right there) put back in somer from another 45 minutes to firm up.
I brushed on some homemade BBQ sauce (jeff's bbq sauce) and let rest for 20-30 minutes.
The ribs were outstanding and fell off the bone. You could taste the rub, some smoke, and a tender ribs. I plan on using the same method but the last segment will now be 30 minutes.
The next batch will be St. Louis style ribs.
The smoker performed great, the maverick temperature gauge worked well as always.
Sorry no pictures, I actually forgot.
Happy Father's Day!
