Country-Style Ribs

Country-style Ribs:

 

 

 

I've never tried the "3-2-1" method of making ribs before, so I gave it a shot today.    

I wrote up a list for the grocery store to make my own barbeque sauce, but I went to the farmer's market first in downtown Ogden and found a lady who canned her own barbeque sauce, so I bought a pint from her instead.  Very tasty, and she wasn't afraid to use a few chipotles!  Also picked up local tomatoes, peaches, and peppers; ended up only buying apple juice and a foil pan at the grocery store.  

Smoked the ribs until they hit 160.  Put them in the foil pan and covered with 1 part of that barbeque sauce, 3 parts apple juice, covered with foil, and placed it back in the Egg.  

The ribs hit 200 after only an hour, so I took them out and let them rest in the liquid while I heated the Egg up to grilling temperature.  I spread half the ribs with the barbeque sauce, left half plain, and grilled them (they were done in 15 minutes).  So, my "3-2-1" was actually a "3-1-0.25".  

They were very tasty, and moist (I did forget to brine the ribs, which I usually do, but the foil cooking probably replaced it).  I don't usually foil my ribs, and I'm not sure it was worth the trouble, but had to try it once.  I [i]do[/i] think next Saturday I'll find that lady and buy a few more pints of her sauce, good stuff!