Figure I would do up another batch of ribs

[troutbug]

They were such a hit last time that I figured I would do up another batch today since its beautiful out. Using a mix of Hickory and Cherry wood for smoke

For the rub (which is SUPER good)
Recipe:
1/2 cup Brown Sugar
1/4 cup Paprika
4 T Coarse Salt
3 T Coarse Pepper
2 t Onion Powder
2 t Garlic Powder
2 t Celery Seed
1 t Cayenne Pepper

Combine all ingredients as shown. Add more Cayenne Pepper to add more heat. Rub on your favorite meat and let stand for an hour for maximum flavor.

Will use the 3-2-1 method as I love *fall off the bone* ribs. Takes about 6-7 hours

[dleask123]

those look amazing, but what is the 3-2-1 method....

[troutbug]

Originally Posted by dleask123

those look amazing, but what is the 3-2-1 method....

-smoke for 3 hours with a rub
-wrap in foil with a bit of apple juice for a steam effect for 2 hours with just heat (makes them fall off the bone)
-unwrap and smoke for 1 hour

[Bucket Dan]

I picked up a weber smoker for xmas and want to do some ribs this weekend. Having trouble finding wood chunks tho... any tips?

thanks

[Razor 49]

Bass Pro usually has some but maybe they were cleaned out during the holidays. Saw some smoking gear at Wholesale on New Years Eve but did not notice if they had wood chips in stock.

[troutbug]

Originally Posted by Bucket Dan

I picked up a weber smoker for xmas and want to do some ribs this weekend. Having trouble finding wood chunks tho... any tips?

thanks

home hardware, canadian tire, walmart, some grocery stores will have what you need

[hillbillyreefer]

Originally Posted by Bucket Dan

I picked up a weber smoker for xmas and want to do some ribs this weekend. Having trouble finding wood chunks tho... any tips?

thanks

Chunks are harder to find. Once in a while I find them at CanTire but that's about it.

[fishmonger]

Barbecues Galore usually have a big selection of chips and chunks.

[Mickey]

Originally Posted by troutbug

-smoke for 3 hours with a rub
-wrap in foil with a bit of apple juice for a steam effect for 2 hours with just heat (makes them fall off the bone)
-unwrap and smoke for 1 hour

1) smoke only or heat as well and what temp?

2) What temp for heat in apple juice?

3) smoke with heat or just smoke?

Thanks for the help.

[troutbug]

Originally Posted by Mickey

1) smoke only or heat as well and what temp?

2) What temp for heat in apple juice?

3) smoke with heat or just smoke?

Thanks for the help.

1.smoke for 3 hours to start..

2.then wrap in foil and juice and only use heat for 2 hours, no smoke

3, for the last hour use smoke again.

the temperature is 225f for the whole process...doesn't change

[rocpilefsj]

Use the same method with my traeger, they come out great!

[troutbug]

Just had 3 hours of smoke, now into the foil and juice for 2 hours

[theoldguy]

Originally Posted by rocpilefsj

Use the same method with my traeger, they come out great!

We need to replace our old grill soon and have looked at Traeger - obviously you like it - what model? Have also looked at BGE and maybe a Bradley down the road. I know it's all about opinions, but what's the favorite on AO? Thanks - tog

[rocpilefsj]

Originally Posted by theoldguy

We need to replace our old grill soon and have looked at Traeger - obviously you like it - what model? Have also looked at BGE and maybe a Bradley down the road. I know it's all about opinions, but what's the favorite on AO? Thanks - tog

I went with the lil tex elite, just me the wife and the boy so more than enough for us. Have had company over and still no issues. Think I paid $900 at home hardware for it. The green mountain grill is another nice pellet grill, a couple designers from traeger left once the patent was up and developed it, nice machine with a couple extras on it. I love my traeger, cooks food to perfection, no flare ups, no babysitting.

[troutbug]

now out of the foil and juice, put some sauce on and in the smoke for 1 last hour

droooooool

[troutbug]

Finished!

[rocpilefsj]

Save me some lol? Nice work, can almost taste them...

[Badback]

Originally Posted by rocpilefsj

save me some lol? Nice work, can almost taste them...

x 2....

[Bucket Dan]

Originally Posted by troutbug

home hardware, canadian tire, walmart, some grocery stores will have what you need

IVe checked all my local stores, i did find some kingsford charcoal at home hardware. Ill venture into the city and check out wholesale sports.

Ribs look great BTW!

[silver]

Originally Posted by Mickey

1) smoke only or heat as well and what temp?

2) What temp for heat in apple juice?

3) smoke with heat or just smoke?

Thanks for the help.

I give mine three hours in the smoker at 130f, the meat takes the smoke better at a lower temp.
Three or four hours at 225 and then check them, the meat should be pulling back from the bone a bit. Or an other way to say it the ribs should be protruding from the meat by 1/4 or 3/8 of an inch. Bone not protruding? Cook a little longer until it is. I don't bother with tinfoil, I use an old enamelware roaster pan with lid for this part.
Some times I finish on the barbecue, get the temp up to 350 or 400 and give it 10 or 15 minutes on each side to give the barbecue sauce/meat a bit of crispiness.
Enjoy

[Bucket Dan]

Did 4 racks this weekend using your recipe. SO GOOD!

First time with a smoker and everything was great. thanks!!