"Pretty" Ribs without 3-1-1?

Mike,

Look at those pretty ribs.... Also, look at that pristine platesetter.

Greg

i really liked these results:





rubbed them with mustard and rudy's bbq rub about 30 minutes before throwing them on indirect with beer in a drip pan below. on 2 hours, then wrapped with splash of pinapple juice, back on for 1 hour, unwrapped, basted once with rudy's bbq sauce, then back on for 2 hours.

this will now by the only way i cook ribs

*edit - temp was 225-250 and these were baby backs

Looks good.

Can you come over an clean mine??



Greg

I fried my original after two weeks with the egg. Searched forum and found a lot of talk about the gasket and decided to invest in the Rutland. I am replacing that with the Nomex one when my dealer gets it. I ordered one last week and she contacted her distributor about it. Hopefully it will be in this weekend.

Mike

Mike,

Why are you changing from the Rutland??

What is a Nomex??

Greg

You suppling the ribs once it's done????? I'll bring the beer.

Looks like youu are using the HTML code. Try using the IMG code and posting straight into the body of your message. Like this



Don't need to add anything to the front or back.

Mike in Abita;

Thanks for the guidance. I hope this works.

These went 3-1-2

Thanks; 1/2 were sauced 1/2 not

Try this.... trim the spares down to St Louis, remove the membrane, coat all sides with a 50/50 mixture of your rib rub and turbinado sugar and set aside for an hour or more.
Meanwhile setup your cooker indirect around 250 dome with a little bit of hickory or pecan or oak for flavor.
Cook the ribs meat side up for 6, 7, 8 hours, depending on the size of your ribs.
No need to flip the ribs with indirect setup but you may want to rotate the grid to compensate for any hot spots. Also, I don't open the lid for at least a few hours into the cook. If you need to check, lift off the daisy wheel and peak inside to see how they're coloring up.
About 30 to 45 minutes before you want to pull the ribs off, sauce them. Allow the sauce to set, pull off, rest for a short while and eat.

I like this cook because it's plain easy with little to be done after the ribs are on the cooker and they're always good.... good luck!

john

Thanks!

I'm in the same boat - love the taste, but never quite got that 'menu picture' color..

I started wrapping (3-2-1) and the color got lighter and the ribs got softer - the neighbors all go gaga when they see the smoke rising now. Wrapping also allows me to dribble some Guiness in there to steam for a while.

I like a spicier/less-sweet rib, so I use Frank's Hot Sauce instead of mustard for the 'binder'. Same vinegar for the tenderizing but a nice little bite underneath. I don't think the bark darkens as much with the non-mustard binder.

Just my random thoughts as you've gotten me dreaming of ribs...