3-2-1 Ribs


 
M

Mike Leiter

TVWBB Pro
Picked up some ribs today and instead of rubbing and smoking dry I decided to try a twist.

Cooked on smoker for 3 hrs at 260 at the grate
Pulled them off and drizzled Agave all over them, brown sugar, 1 tsp or so butter and 2 Tbs of apple juice and wrapped them up in foil for 2 more hrs.
Pulled and they were nice and caramelized already but threw some homemade rib sauce on and put them back on grate for 40 minutes.

These had to be some of the most tender and sweet and tangy ribs I have made to date. You can see the juice in the first pic coming out of them.I really believe adding some stuff to the foil and then lightly coating with sauce for the last part sealed the deal. I have always finished them dry but the family loved it this way and there were no leftovers on all 4 racks I ended up doing. 1 rack is not in this group pic as I was doing them a different way for friend with no rub and mostly his sauce the whole time.

Straight out of foil wrap phase
IMAG0454_zpseff380e0.jpg


After sauce cooked on a bit and ready for the table.
IMAG0455_zps11ed429a.jpg
 
Thanks guys. Wife says she prefers that I make the ribs this way for now on.. I have to agree they were really good this way vs the old way of foil wrapping with no additions and then dry finish.

Yeah it was beautiful weather Neil and I`m sure you had some too on the coast today.
 
That sounds similar to the way my family likes them as well. Nice job there! If your family likes them you have a winner. Keep a log of your process so you don't change a THING!
 
Dwain Pannell said:
That sounds similar to the way my family likes them as well. Nice job there! If your family likes them you have a winner. Keep a log of your process so you don't change a THING!
Click to expand...

I actually have a binder I started when I got the kettle and smoked stuff in that. I write down smoke wood type, temps, spices, rubs, time and etc for each one. I just transitioned it over to use on the WSM so I can track it too. This is definitely a highlighted Rib page..

I use this page from the manual on pg 19 for a journal page or can be downloaded here for anyone to use if they want a copy....
http://www.homedepot.com/catalog/pdfImages/d4/d470276e-f753-4ac5-823d-770e638c9187.pdf
 
Last edited:
Nice Mike. I did ribs yesterday Harry Soo style and they are so tender. I love to finish last 10 mins with sauce on them. Surprised I can not smell your Q from Cary.
 
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