Tonight's Ribs...the 4-2-1 method

Fidel · June 2007

Started them low and slow, kept them at 220 grid temp then entire time on a raised grid with inverted plate setter. At 4 hours I foiled and added 4 pats of butter and a heavy spritz of apple juice. After 30 minutes in foil I gave them 3-4 turns to be sure the melted butter and apple juice coated them good. Here they are just after the first 2 came out of the foil. Third rack is sitting below them still foiled.[p][p]
The last 45 minutes or so I took the temp up to 270 and let the sauce set. They came out amazing, literally falling off the bone.[p][p]
My five year old daughter absolutely loved them.....[p][p]

Unknown · June 2007

Fidel,
Man, now those look good!!!! I dont suppose you have any left?

I have one question, what cut of ribs, they look like spare's

Dimple's Mom · June 2007

Fidel,
Is this a recipe posted somewhere in its entirety? If so, where? If not, what did you rub with?[p]So there were on 4 hours at first, then foiled for 30 minutes and then unfoiled another 45?[p]They sure look tasty![p]Gwen

Fidel · June 2007

dimplesmom,[p]Sorry for lack of clarity. These were baby backs and not spares. Here is the recipe.[p]Baby back ribs, membrane removed. Rubbed with a combination of plochmann's yellow mustard and a chipotle infused stone ground brown mustard and dusted with a light, light coating of my own rub. Here they are when I first put them on. You can see they are on a raised grid with the plate setter inverted. I don't use a drip pan.[p][p]
I smoke at 220-225 grid temp for four hours. I then foil and in the foil with the ribs I put about a 1/4 stick of butter in several pats, and a heavy spritz of apple juice. I keep the temp at 225. After 30 minutes in foil I pull them out and spin them 3-4 times to make sure they self-baste in the foil pouch. After another 30 minutes (1 hour total in foil) I pull them from the foil and give another light dust of rub. I get the temp up to 275 then baste with my own BBQ sauce and once it sets, they come off and rest for 15 minutes before I attack.

Dimple's Mom · June 2007

Fidel,[p]Thanks for the details. I'll try this next time I make ribs. I've made the other, is it 3-1-1?, several times and those were excellent. But I like to try new things![p]I don't use a raised grid as I don't have one. Is that something that's made by BGE or did you make that yourself? I know some people on here make their own, but I'm not a very 'handy' person when it comes to that kind of stuff. I'm better off just purchasing.[p]I also notice your platesetter looks really white. I put foil over mine now to prevent black crusty stuff from getting all over it. The first few times I did ribs over the PS, gunk dripped all over it and it took a lot of scraping to get it off. I'm not a big fan of foil. I know they ruled it out, but when they linked it with Alzheimer's, that was a big turn-off for me and I've never been able to get over it.[p]Gwen

Fidel · June 2007

dimplesmom,[p]New plate setter. My last one met an untimely demise when we moved. The last one was a black and coated in grease and smoke as the rest of the egg. I debated covering it with foil, but I use it 90% of the time when I fire the egg anyway, so I just threw it in there.[p]The raised grid is also new, I picked it up at Mecca .. the BGE retail store here in the Atlanta area.[p]I highly recommend both.

Wakefan · June 2007

Fidel,
Hefty makes a disposable "EZ Foil" pizza pan (textured bottom) that fits the platesetter perfectly. It is 12.25 inches diameter and .25 inches deep. Can be used more than once, but they only cost about $0.50 each...[p]I only use this now. shallow enough not to affect air flow, but the short lip and textured bottom prevents run off.

cheap, easy, and disposable - what more could anyone want in a "drip catcher"?

Tonight's Ribs...the 4-2-1 method

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