3-1-1 Bradley Smoked St.Louis and Baby Back Ribs

muebe · May 04, 2011, 11:19:42 AM

Had two racks of ribs to smoke for lunch. One was a St.Louis cut and the other were baby backs. I used the 3-1-1 method for these. I had the two year old daughter choose two rubs. One was Char-Broil's Memphis Rub and the other was Southern Smoke's pork rib rub(Billy Bob's Que). They were generously coated with the rubs and the plastic wrapped for a overnight stay in the fridge. This morning I loaded the Bradley with 3 hours of hickory pucks and set the PID to 225F. After a 10 minute warm-up(I love my new 900w element mod) the ribs were placed in there for 3 hours. Then I foiled them and added a splash of apple juice then back in the Bradley for another hour. For the last hour I bumped the PID temp to 250F then removed the foil and sauced with Jack Daniel's BBQ sauce(I added honey,applejuice, and brown sugar to the BBQ sauce). Oh man what a great lunch. The Char-Broil rub was very good but Mark's rub was EXCELLENT on those ribs. Thanks again Mark for those rubs ;D