BBQ SLC ribs, #18


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
Hello Folks,
I smoked 1slab using 3+1+1 method. This the photo telling.

I trimmed the slab and w/o any glue I used 2 layers dry rub


IMG_5448 di BBQness, su Flickr


IMG_5449 di BBQness, su Flickr

I set up the 22.5 WSM with tin can M.M w/some water (1/2 gal) just enough for the first smoking phase. I used 30% apple + 70% pecan chips. I put the meat on for 3 h at 250F.


IMG_5473 di BBQness, su Flickr

After 3 h smoking


IMG_5492 di BBQness, su Flickr


Then I wrapped it in foil w/ some butter+honey+ligh brown sugar pre-melted. I forgot to pour some on the bone side. In the foil I added 1/3 cup of apple juice, too. Then, back in the smoker at 250F for 1h more.


IMG_5502 di BBQness, su Flickr

After 1 h at 250F I unwrapped and let it dry for 1 h using some ligh red sauce (cut 50/50 w/water) in the last 20'. This was the outcome


IMG_5525 di BBQness, su Flickr


IMG_5529 di BBQness, su Flickr



IMG_5538 di BBQness, su Flickr



IMG_5558 di BBQness, su Flickr

I really like the texture, and the bark too. Not really the flavour. Using 3+1+1 method at 250F I got a really good result, IMO. The meat did not fall off the bone, but it cleaned well. I'll keep on this method trying to make it better.
Thanks for stopping by.
Enrico
 
Nicely done!
Big and meaty ribs you got there. Nice color too.
I could go for some of those right now.

Pete
 
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