Ribs 3-1-1

Iowa State Egger

I had some success last night for the rib cook. I went with 3-1-1. I kept the dome temp at 250 through the entire cook. I used hickory wood pieces and Jack Daniels smoking chips. Since this was only my third rib cook, I kept the seasoning fairly simple. I used DP swamp venom and pepper. This was the first time the I used mustard, and I think it really helped. I sauces the with Jack Daniels Spicy BBQ sauce.

I may have gotten a little carried away with pictures, but thought that I would share.

Mustard Stage
- I rubbed and spiced the night before and kept them in the fridge.



Three hour cook
- I didn't take a picture of them going on because there was a lot of smoke. The pictures don't do the smoke justice!





Right at the Three hour mark - coming in and getting wrapped.





After an hour in the foil:





Then back onto the the grill. I cooked meat side down for about 30 minutes. This is half way through the last hour.



Time for Sauce, then back on for a half an hour



Finally finished





Not a lot of leftovers for Hallie!



This was by far the best ribs that I have cooked. Thanks for all the good info on the forum!

JLOCKHART29

Nice job!! And not to many pics. The only way you can have to many is over loading some peoples older computer by taking to long to load. I'm bad about posting a lot in a thread. Hallie better have got a bone out of this!

Jeffersonian

Nice ribs, ISE, but you need lots more of them!

Egglicious

Looks great. What kind of ribs did you use? And you should have given Halley at least one bone.



js

Iowa State Egger

These were baby back ribs. They weighed about two pounds.

Bacchus

Looks great. There were lots of empty slots on your rib rack though......

Buster Dog BBQ

Just be careful about rubbing pork the night before. Depending on the rub, your meat could taste more like ham.

Did you put any liquid in the foil?

Make it to Hawgeyes yet?

Boxerpapa

Ribs look great. Why do all the doggies on this forum have the same look after food is pulled from the Egg?

Klag

The last picture with the ribs sliced is awesome! Juicy inside and nice smoke ring.

Hallie is beautiful too!


Oh, and I think there is some kind of rule that your not allowed to cook less then 1 full rack of ribs at a time.

Iowa State Egger

Thanks for the tip about the rub. I didn't have any issue this time, but I can see how it could be a problem.

I haven't made it to Hawgeyes yet - maybe because the name reminds me too much if the Iowa Hawkeyes (BOO!!)

I leave just west of Ankeny so I will definitely make the trip sometime soon. Do you know if they sell small BGE's?

Buster Dog BBQ

If not they can get it for you.