So my first attempt were with some elk ribs...turned out dry, very tough, and tasted like an ashtray. I read and learned on this site and gave a try on some sockeye fillets. They were amazing (thanks for the help on the fish side of thnigs).
So now a run at spareribs. It was only 20 degrees and wind blowing, so the second element and Auber PID (hats off to this site again) came in handy!
[imghttp://s872.photobucket.com/albums/ab287/montcoyote/?action=view¤t=028.jpg&newest=1]http://[/img]
I used a rub from this site, with a few changes. Used mustard and rub on half of the ribs.
(http://s872.photobucket.com/albums/ab287/montcoyote/?action-view¤t=032.jpg&newest=1)
Smoked with Hickory and apple for 3 hours.
(http://s872.photobucket.com/albums/ab287/montcoyote/?action-view¤t=049_crop.jpg&newest=1)
Foiled with a splash of juice for two hours. When I opened up one of the packs, the meat had not pulled back...and based on other threads I had read, I threw 'em back in for another 30 minutes and rotated the racks. After the additional time, I opened up the foil packs and two of the four had pulled back. The other ones had bones slipping, so I figured I had gone plenty long.
Back in with some sauce...
(http://s872.photobucket.com/albums/ab287/montcoyote/?action-view¤t=053.jpg&newest=1)
Pretty darn good! Thanks for keeping up this incredible resource!
(http://s872.photobucket.com/albums/ab287/montcoyote/?action-view¤t=054_crop.jpg&newest=1)
Sorry about the photos...will probably be a second attempt at posting those on another post. I linked them from photobucket by pasting a shortcut...not sure why that didn't work.
Another try at photos...
sauced in smoker:
(http://i872.photobucket.com/albums/ab287/montcoyote/053.jpg)
finished ribs:
(http://i872.photobucket.com/albums/ab287/montcoyote/054_crop.jpg)
Quote from: Montcoyote on January 31, 2010, 08:22:07 AM
So my first attempt were with some elk ribs...turned out dry, very tough, and tasted like an ashtray. I read and learned on this site and gave a try on some sockeye fillets. They were amazing (thanks for the help on the fish side of thnigs).
So now a run at spareribs. It was only 20 degrees and wind blowing, so the second element and Auber PID (hats off to this site again) came in handy!
(http://s872.photobucket.com/albums/ab287/montcoyote/?action-view¤t=028.jpg&newest=1%5Dhttp://)
I used a rub from this site, with a few changes. Used mustard and rub on half of the ribs.
(http://s872.photobucket.com/albums/ab287/montcoyote/?action-view¤t=032.jpg&newest=1)
Smoked with Hickory and apple for 3 hours.
(http://s872.photobucket.com/albums/ab287/montcoyote/?action-view¤t=049_crop.jpg&newest=1)
Foiled with a splash of juice for two hours. When I opened up one of the packs, the meat had not pulled back...and based on other threads I had read, I threw 'em back in for another 30 minutes and rotated the racks. After the additional time, I opened up the foil packs and two of the four had pulled back. The other ones had bones slipping, so I figured I had gone plenty long.
Back in with some sauce...
(http://s872.photobucket.com/albums/ab287/montcoyote/?action-view¤t=053.jpg&newest=1)
Pretty darn good! Thanks for keeping up this incredible resource!
(http://s872.photobucket.com/albums/ab287/montcoyote/?action-view¤t=054_crop.jpg&newest=1)
Sounds like they turned out good even without the pictures
Kinda looks like you left your teeth in the meat there.
I suppose there's a way to trim those out before I start?
Nope and why would you want to there's a lot of good eats right there IMHO
Sure looks good Montcoyote. ;D
Quote from: Tenpoint5 on January 31, 2010, 09:08:11 AM
Nope and why would you want to there's a lot of good eats right there IMHO
Right on 10.5!
Take a bite out of that rib and spit out what you don't want on the ground!
;D
I made my first solo attempt at ribs on Saturday, too. Had two racks of spareribs and a rack of baby backs. Followed the 3-2-2 method and the spares turned out amazing. The baby backs, however were unbelieveable! I don't think I will ever buy spare ribs again, the baby backs were that much better! I don't think I will ever use my grill for anything ever again, just the Bradley.
QuoteFollowed the 3-2-2 method
What is the 3-2-2 method?
Quote from: pfowl01 on February 01, 2010, 09:27:01 AM
QuoteFollowed the 3-2-2 method
What is the 3-2-2 method?
3 hours of smoke
2 hours wrapped in foil
2 hours with sauce to firm back up and set the sauce
Quote2 hours with sauce to firm back up and set the sauce
Is this in the smoker or oven?
Smoker
BTW
Did you get the PM I sent?
They look awesome!
Mrs S