Second attempt at ribs

[Montcoyote]

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&current=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.




Smoked with Hickory and apple for 3 hours.



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...




Pretty darn good! Thanks for keeping up this incredible resource!

[Montcoyote]

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.

[Montcoyote]

Another try at photos...

sauced in smoker:



finished ribs:

[Tenpoint5]

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!



I used a rub from this site, with a few changes. Used mustard and rub on half of the ribs.




Smoked with Hickory and apple for 3 hours.



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...




Pretty darn good! Thanks for keeping up this incredible resource!

Sounds like they turned out good even without the pictures

[KevinG]

Kinda looks like you left your teeth in the meat there.

[Montcoyote]

I suppose there's a way to trim those out before I start?

[Tenpoint5]

Nope and why would you want to there's a lot of good eats right there IMHO

[dbondy]

Sure looks good Montcoyote. ;D

[MPTubbs]

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

[mow_delon]

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.

[pfowl01]

Followed the 3-2-2 method     

What is the 3-2-2 method?

[Tenpoint5]

Followed 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

[pfowl01]

2 hours with sauce to firm back up and set the sauce             

Is this in the smoker or oven?

[Tenpoint5]

Smoker

BTW
Did you get the PM I sent?

[seemore]

They look awesome! 
Mrs S