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smoking Smoking Ribs Thread For All

First cook of the season!  It's been gradually getting warmer and I found some baby backs on sale so it's time to fire up the smoker.  :)
 
Three racks, rubbed down and getting tacky
 
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Going on the smoker
 
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I used a hybrid 2 - 1.5 - 1 method on these.  Cooking at 225 pretty steady despite some wind with pecan and apple wood.  Here they are about an hour after coming out of the foil - two racks sauced and my rack dry.
 
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About 30 minutes later, off the smoker and resting
 
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And plated with some fresh grilled asparagus, homemade mac & cheese and baked beans
 
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These were really good; spot on flavor wise but still a bit of pull to em.  I think they could have gone another half hour in the foil but I didn't want them falling to pieces and all three racks were pretty bendy when they came off the smoker.  Overall a great meal but next time I'll go 2 hours on the smoke, 2 hours in foil and 1 hour back on the heat. 
 
 
 
 
texas blues said:
I have a question.
 
Who the hell.
 
Uses asparagus.
 
As a side for bbq?
 
I rate that a 10.
 
On the weird shit-o-meter.
 
 
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When we were cooking them
 
I looked at the wife and said
 
Man TB will be so f*ckered by this side dish of choice.
 
And then we laughed and laughed.
 
Pinche TB...
 

 
 
I like to be liking asparagus.
 
'Specially grilled.
 
However.
 
I've never been to a bbq joint.
 
That served it as a side.
 
Most joints I've been to offer.
 
Some or all of the following:
 
Cole slaw.
 
Fries.
 
White bread.
 
Texas toast.
 
Raw onion.
 
Pickles.
 
Baked beans.
 
Pinto beans.
 
Green beans. (usually out of a #10 can)
 
Mashed potatoes. 
 
Pickled jalapenos.
 
Corn/Corn on the cob.
 
Corn fritters.
 
Hush puppies.
 
Biscuits.
 
Potato salad.
 
Crackers.
 
 
If I was an owner/operator of a bbq joint.
 
In Texas.
 
The onliest way I'd offer asparagus on the menu.
 
Would be.....
 
Deep fried!
Not clear what the "dippin' sauce" was.
 
I'd make it ranch.
 
Texans put that sheeit on ever 'thang!
 
 
 
 
 
Tossed on this rack of babybacks, and a fattie.
Draped some bacon over the fattie for good measure, and had 2 extra pieces so I layed them on the ribs for a little bacon baste.

Rubbed with Worcestershire how ever you spell that, and drizzled with local honey. Weber roasted garlic and herb for the sprinkles.

Royal oak lump charcoal and a couple pieces of apple and a piece of cherry for fuel and smoke.

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Going with the 3-2-1 method for the ribs. Fattie was done at the 3 hour mark, IT 194° I took it off and Toweled it, probably stick it back on for the last hour of something.

Fire flared up while I had the lid open, having a hard time keeping the temp below 275 now. The grill is really leaky, I have to shut the top vent to regulate temp, leave the bottom closed the whole time.

Didnt get a pic of the ribs, sorry. Here is this fattie to tide you over.

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Or look for bone separation. If the meat shrinks back from the bone and lifts off the bone, they are overdone. If the bone only sticks out a tad and the meat is still adhering, that is a better rib. You want a little chew to it.
 
They are probably on their way to being overdone. Seem pretty tender.

I mixed together a couple bbq sauces with honey and some country Bhumpkin and Mikes medium original recipe. Slathered them and returned the fattie to the smoker. Waiting for the sauce to cook down some then I'm gonna eat.

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Walchit said:
I will have to try pitmaster style next time. I'm pretty sure I like mine falling off the bone though. How do you test them? Poke at em with a probe?
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I like them to be over 190F for babybacks
 
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