Smoked Ribs.  3-2-1

 

I’ve said already that I will post a type of cook only twice.  And even then only if it involves a significant improvement over the previous post.  This is such an occasion. 

 

It’s been a while since I did ribs.  In fact, my last post was 2014.  Seven years ago.  I have done ribs in the interim, I have not posted anything.  However, I have learned a few new tricks and I use them here.  So, let’s get to cooking. 

 

I use baby back ribs for this cook.  My son and family are coming over for lunch, so rather than cook up a whole mess of ribs, I cook just enough for this meal.  I know, there are great arguments for always cooking lots of ribs.  I don’t disagree.  Regardless, I didn’t do that this time.  It’s a decision I will come to regret. 

 

I am using the 3-2-1 method for this cook.  3 hours of smoke, 2 hours wrapped (braised) and 1 last hour of smoke to set the sauce.  The first pic below shows the ribs after being rubbed.  I used Dizzy Pig All Purpose rub this time.  Also, a touch of rub that has Apple Cinnamon in it.  Sweet with pork always works out well.  The rib racks have been cut in 2 to help with moving them around. 

 

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There is one more half rack, but it’s for the grandsons who may not like lots of seasoning.  So, no rub and no sauce for that one. 

 

The Egg has been set up for indirect cooking and has the FlameBoss 300 holding the temperature at 225.  After about 1 hour I give them a quick peek.  Not really to see them, I don’t really care about that, but to spritz them with a mixture of 50-50 apple juice and apple cider vinegar to keep the ribs moisturized.  This is one of the new tricks I am using this time around.  Spritz every 45 minutes. 

 

There is some decent action on the ribs, but none of that mahogany color that you should look for before you wrap.  This applies to ribs as well as pork butts. 

 

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Under the ribs is the platesetter, or deflector as some know it.  One minor goof – there is no aluminum wrap on it.  The ribs exuded a fair amount of grease which set into the platesetter.  It’s not a big deal, lots of folks never wrap theirs.  I always have, but forgot this time. 

 

Three hours in.  Look at the beautiful mahogany color of the meat.  That’s what you are looking for when you wrap the ribs or butt. 

 

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Notice the difference in color in the platesetter between this pic and the previous one?  Yeah, so do I.  Regretting it, too. 

 

I wrapped the ribs in heavy duty foil.  But, here’s another trick.  I lay each rack meat side down on a thin layer of brown sugar and a couple pats of butter.  I have seen lots of pros do this, Malcom Reed being one of them.  Then wrapped tightly so that no steam escapes.  This braises the ribs, which makes them nice and tender.

 

After two hours, they are set free.  Back onto the Egg for one last hour of smoking, this time with an application of Stubbs BBQ sauce.  They are plenty tender at this point, but a little more time will allow the sauce to set up. 

 

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One hour later.  And the sauce has set up.  I have a couple of photos here.  Just to show the sort of “tackiness” that the sauce looks like. 

 

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I can’t tell you how amazing they smell.  I thought that they might be a little too sweet after sitting in a pool of brown sugar for two hours, but not the case. 

 

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A BBQer’s sign of glory – a beautiful smoke ring.  It doesn’t necessarily require a lot of smoke to get this.  Honestly, the wood chunks I used stopped throwing off a lot of smoke after about an hour.  It’s really more a function of the charcoal than the wood. 

 

I have to say that these were by far the best ribs I have ever cooked.  Making me sorry that I didn’t throw more on the Egg.  Next time, full slabs.  None of this half slab BS. 

 

In conclusion, there is nothing I would change when next doing ribs.  This is a fantastic recipe.  I will absolutely wrap the platesetter, that’s for sure.  But, next up – a deep clean for the egg and the platesetter. 

 

Addendum – July 4th, 2021

 

We were having some folks over for a July 4th dinner and Ellen wanted ribs.  Not just any ribs, Dr. Pepper ribs. 

 

The recipe is almost exactly the same, with the following modifications. 

 

1.           Add Dr. Pepper to the spritz.  DP, red wine vinegar, and I used a sweet lemonade this time. 

2.           Add just over ¼ cup of DP to the wrap.  The ribs will braise in DP.

3.           Make a 50-50 mixture of BBQ sauce and DP to glaze the ribs after the braise. 

 

These turned out great.  Just enough Dr. Pepper to add a touch of flavor but not to be overpowering.  Next on the list – Peach flavored ribs.