First attempt at some ribs

[tekn50]

I take the trimmings, and turn them into appetizers.  The boneless meat cooks a little quicker.  Slice them into little squares, put tooth picks in them.  Then set them in a circle around a small bowel of BBQ sauce.   Its always a hit, its like a preview to the main show.

[HighOnSmoke]

No matter whether it is spares, st. louis, or babybacks I cook at 235.  I normally do 2.5, 1.5.(sometimes only 1 hr)  and last 1/2 hour to 45 minutes. I
tried the 3-2-1 and the 2-2-1 method and just didn't like the way they came out. I don't like FOB ribs or mushy ones either. I
use a toothpick to judge whether they are ready or not to pull.

[jboo70]

Here we are after 3 hours.







I double foiled them and they are back on the smoker.  After reading the other posts it seems that the foil period is when the meat can become "mushy".  I think that for my first run through I will do the 2 hours and see how they come out.  Thanks for the idea about keeping a journal.  I guess I've got one going right here but a BBQ journal would be a great idea too.  Kind of a cool keep sake for my son later down the road.  I can imagine him reading it and saying to his kids, "can you believe that grandpa had to wait 6 hours for ribs!"  hahahaha

[RAD]

for me I find that I never cook ribs the same way, each cook is different. Sometimes I will cook, foil, cook. Sometimes I will start them in some beer and them cook. Sometimes I will use gas, sometime electric, sometime coal, sometimes I use sauce and sometimes I don't. Etc...

No matter how I cook them I like a pull on the ribs and don't like them too soft so I am careful with the foil if using any.

So far yours are looking great.

[Jaxon]

Jb, check out this video...I really like to cook the trimmings for a special treat.  You might want to try this next time...takes about an hour for them to cook - watch 'em close so they don't overcook.

[muebe]

I do my ribs at 265F on my pellet grill. I go 2-1-1 at that temp. They always come out good

[pz]

Ribs look good 

Love your video, Jaxon

[sparky]

I do my ribs at 265F on my pellet grill. I go 2-1-1 at that temp. They always come out good

same here but 275°. 

[jboo70]

Here they are, resting.  I sauced half of both racks to see which way I liked better.  To be honest I think I like them sauced better.



The Mac n Cheese was great too.

[muebe]

Nice!

They look real good!!!

[Pappymn]

Gonna be some good eats tonight!

[jboo70]

Here's a couple more shots.  I now have a full belly.






And now for the plate



That little open spot on the plate was for my salad.  I had to be a good example for the kids.

[CDN Smoker]

Everything looks fantastic, well done

[pz]

Everything looks fantastic, well done

X2

I'd eat a plate of that any day

[sliding_billy]

You done good.