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Second try at ribs
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asianflava
Posts: 313
Tried ribs for the second time. Tried using the 3-2-1 method, I modified it to a 2-2-1 though.
St Louis cut from the store, all I did was trim the skirt and remove the membrane. Put a lot more rub on this set of ribs than last time. I used Dizzy Dust on one and Bobbies no salt on the other.
Smoked with the Large Egg for the first time. Plate setter is nice because you can put a deeper pan underneath. I can just put a cookie seet in the XL. Put a water pan with apple cider to help keep meat moist.
Smoked them at around 230 for 2 hours.
Got out the next set of players.
Packed brown sugaron top then drizzled honey and Parkay all over the top.
Put them back on for 2 more hours.
Took them out of the foil and put them on for another hour.
Pulled the back rack off about 30min before the front rack. It was thinner so it cooked faster. Both were a wee bit over cooked. Fall off the bone is fine at home but not for competition BBQ.
Cut them up and tried them out. Suprisingly, they aren't sweet. The sugar makes a nice bark on them but the rub is what makes most of the flavor.
St Louis cut from the store, all I did was trim the skirt and remove the membrane. Put a lot more rub on this set of ribs than last time. I used Dizzy Dust on one and Bobbies no salt on the other.
Smoked with the Large Egg for the first time. Plate setter is nice because you can put a deeper pan underneath. I can just put a cookie seet in the XL. Put a water pan with apple cider to help keep meat moist.
Smoked them at around 230 for 2 hours.
Got out the next set of players.
Packed brown sugaron top then drizzled honey and Parkay all over the top.
Put them back on for 2 more hours.
Took them out of the foil and put them on for another hour.
Pulled the back rack off about 30min before the front rack. It was thinner so it cooked faster. Both were a wee bit over cooked. Fall off the bone is fine at home but not for competition BBQ.
Cut them up and tried them out. Suprisingly, they aren't sweet. The sugar makes a nice bark on them but the rub is what makes most of the flavor.
Comments
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Looks great. Many ways to do ribs. My last attempt was rubbed and then 250 for about 4.5-5 hrs. No foil. Turned out great. Your definately have better bark and now I'm hungry.
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When wrapping in foil you want to put the ribs meaty side down...your pic looks like you have them bone side down back on the grill...either way they look like they came out great.
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Putting them in foil for two hours will probably make them a little too tender. If you're looking at a five-hour cook, try doing a 3-1-1 as opposed to a 2-2-1. Otherwise, these look really good.
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I love spare ribs. :P Tim
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They were bone side down at the beginning, I flipped the whole foil packet midway thru.
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That's pretty much how I cooked them on my first attempt. Even though they were cooked almost perfectly, weren't as moist as these. I also didn't put nearly enough rub on them.
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Those look good. Last time I did spares I did not foil. I have noticed that foiling seems to produce better bark though.
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