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My first rib cook
bigmike55
Posts: 39
I cooked ribs for the first time on Sunday, and they turned out pretty good. I did 3 racks of St Louis style. My goal was to do 3-1-1 at 250F.
Here they are with mustard and Big Time BBQ Rub:
I used some apple and maple wood chips that I had soaked that morning. I put them in at around 12:40, and the smoking wood chips smelled awesome:
Unfortunately, I got the temp up too high and couldn't get it back down. They spent the most of the first 90 minutes at 300F. I then flipped them and was able to get it back down to 250 for about half of that 90 minutes.
Next, I foiled them and put in a little apple juice. They went back on the egg for an hour.
I then pulled and sauced with Sweet Baby Rays. Here they are back on the egg with the sauce.
They cooked like this for just under an hour.
We ate at about 5:30. Here is the final product:
I got compliments from everybody, but I thought they could have been a little more tender. I'm thinking that I should have went longer at 250F, but after I got the egg started I couldn't get it back down to 250.
I just need more experience.
Mike
Here they are with mustard and Big Time BBQ Rub:
I used some apple and maple wood chips that I had soaked that morning. I put them in at around 12:40, and the smoking wood chips smelled awesome:
Unfortunately, I got the temp up too high and couldn't get it back down. They spent the most of the first 90 minutes at 300F. I then flipped them and was able to get it back down to 250 for about half of that 90 minutes.
Next, I foiled them and put in a little apple juice. They went back on the egg for an hour.
I then pulled and sauced with Sweet Baby Rays. Here they are back on the egg with the sauce.
They cooked like this for just under an hour.
We ate at about 5:30. Here is the final product:
I got compliments from everybody, but I thought they could have been a little more tender. I'm thinking that I should have went longer at 250F, but after I got the egg started I couldn't get it back down to 250.
I just need more experience.
Mike
Comments
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They look great. I start a fire in the middle of the charcoal in one spot. You do not need a big fire for a low and slow. When I started egging I always lit too much charcoal and the egg would get to hot.
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Thanks. I think I waited until I had too much charcoal burning. What do you use to light it? Right now I'm using the BGE fire starters.
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Typically, we use the 3-2-1 method. The ribs will turn out much more tender.
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Big'un wrote:Typically, we use the 3-2-1 method. The ribs will turn out much more tender.
Can you explain this? Thanks -
Here you go Cali,
Click here and hope this helps. Tim
http://www.smoking-meat.com/smoked-rib-recipe.html -
Unfortunately, I didn't have the time as we had planned on eating at 5PM. Next time I'll start much earlier and give 3-2-1 a try .
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bigmike55, I suggest you use caution when taking your ribs out of the foil. You will have very hot apple juice that can scald if you spill. :( Tim
Just sayin
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