Smoked Pork Ribs

[Mofo]

LOL...

I'm doing these over the next two days...I'm going to cut down my smoke time to a couple of hours and then finish them on the bbq.

Even so, I can't touch that volume. Going 3.5 - 4 hours per run, I still need about about an hour turnaround time for cleaning and addition of new wood chunks. The baby BGE might be a little faster. Ceramics are great for labor saving and stability, but they just can't produce in quantity.

At least I can rest easy and go to sleep. In the old days, pork butts like this would have me up every couple of hours to make sure temperature was still good. Love my digital controller / blower.

So where are all these ribs destined?

 

[Fog]

Even so, I can't touch that volume. Going 3.5 - 4 hours per run, I still need about about an hour turnaround time for cleaning and addition of new wood chunks. The baby BGE might be a little faster. Ceramics are great for labor saving and stability, but they just can't produce in quantity.

At least I can rest easy and go to sleep. In the old days, pork butts like this would have me up every couple of hours to make sure temperature was still good. Love my digital controller / blower.

So where are all these ribs destined?

My neighbors for one...They pitched in some money.

Other than that...I'm going to give some samples to the owner of the convenience store near me. He's trying to setup a area to serve food. This might be an avenue for me to sell some on the side.

Outside of that I have a couple shops I'm going to feed.

They should go fast.

 

[Fog]

lots of work but well worth it.

 

[Fog]

Sunday Morning...Coffee and Smoking Ribs

 

[Tomhusker]

Mine were great. Hard to mess up really. 3-2-1 method although I don't put nearly as much stuff on as that recipe calls for. No pictures unfortunately.

I usually go with 4 hours straight, but am trying the 3-2-1 method this time. Every other time I've tried it I didn't need the last hour, as the ribs were done.
So far, this time around, I've managed to keep the temp pretty low (under 200) for the first two hours. That should help.

 

[outofyourmind]

I usually go with 4 hours straight, but am trying the 3-2-1 method this time. Every other time I've tried it I didn't need the last hour, as the ribs were done.
So far, this time around, I've managed to keep the temp pretty low (under 200) for the first two hours. That should help.

That's what I try to do.
I like my ribs a little on the done side, with it falling off the bone.
Maybe a little sauce. Maybe not.

 

[Edonidd]

I absolutely love ribs, but the rest of my family aren't as big on them as I am. However my kids favorite thing in the whole world is "country style ribs" which is basically pork shoulder cut into (large beef spare) rib sized slices and cooked exactly like pork ribs. A whole lot cheaper too.

It only stopped snowing here like a month ago, but we're already going to be smoking some for the 3rd time this season come next weekend.

 

[Fog]

I absolutely love ribs, but the rest of my family aren't as big on them as I am. However my kids favorite thing in the whole world is "country style ribs" which is basically pork shoulder cut into (large beef spare) rib sized slices and cooked exactly like pork ribs. A whole lot cheaper too.

It only stopped snowing here like a month ago, but we're already going to be smoking some for the 3rd time this season come next weekend.

Oh yeah...I smoke that style of cut to look like this:

 

[ATL96Steeler]

How'd they turn out? Pictures, please.

Pics you say.

This was a couple of weeks ago.

Also a variation of the 3-2-1 for some St Louis Style spare ribs. Smoking wood...a mix of apple and a couple of chunks of mesquite.

Pit up to temp and ready to go...3 hours @ 225 (according to my Signals temp controller, I averaged more like 228 degs)





3 hour mark...at this point they were around 170 deg internal and very tender...they were wrapped in foil with a little honey drizzled on them and put back on the grill @ but not for the normal 2 hours....only 1 hour wrapped...pit temp was 232 for this hour.



The last stage...saucing. I removed them from the foil, sauced them every 15 mins or so...cranked the temp up to about 240 for a nice bark...they hit 195 internal after about an hour and a half of saucing.

Final product...total 5 hrs 45 mins give or take.



All that time and they were gone the same day basically...I brought one slab into work...normally wouldn't pat myself on the back for ribs, (not something I've cooked in a while actually) but they came out really good!

 

[Mofo]

Pics you say.

This was a couple of weeks ago.

Also a variation of the 3-2-1 for some St Louis Style spare ribs. Smoking wood...a mix of apple and a couple of chunks of mesquite.

Pit up to temp and ready to go...3 hours @ 225 (according to my Signals temp controller, I averaged more like 228 degs)

View attachment 213444



3 hour mark...at this point they were around 170 deg internal and very tender...they were wrapped in foil with a little honey drizzled on them and put back on the grill @ but not for the normal 2 hours....only 1 hour wrapped...pit temp was 232 for this hour.

View attachment 213445

The last stage...saucing. I removed them from the foil, sauced them every 15 mins or so...cranked the temp up to about 240 for a nice bark...they hit 195 internal after about an hour and a half of saucing.

Final product...total 5 hrs 45 mins give or take.

View attachment 213448

All that time and they were gone the same day basically...I brought one slab into work...normally wouldn't pat myself on the back for ribs, (not something I've cooked in a while actually) but they came out really good!

Wow- I'm impressed!

 

[outofyourmind]

Something like this.