Ribs With help from Sparky and Pwebster2

[Smokerjunky]

My Son got married Saturday so we have had family in town for a few days.  I wanted to cook up ribs for the family on Thursday but had to work all day so I called on Sparky for some rib advice.  My challenge was that I would not get home from work Thursday night until around 6:30 and wanted to have dinner for everyone by 7:30 - clearly not enough time to smoke ribs.  My goal was to smoke the ribs (almost completely) on Wednesday night after work so that I could finish them up/heat them up on Thursday after work in time for dinner.  Here is where Sparky comes in (thanks for the advice Sparky - much appreciated ---- by EVERYONE that ate the ribs)..........

Prepped the ribs and put them on the smoker at 160 degrees to smoke for 90 mins with Cherry pellets (this was my modification from Sparky's advice - it was risky but seemed to work OK  )

My Brother-In-Law Pwebster helped me out with the whole refrigeration of hot foods process as I did not want to make anyone sick - he is an incredible cook and very knowledgable about all things food related - Thanks B-I-L

I then cranked up the heat to 275 for another two and a half hours.  I then removed and wrapped in foil with a bit of my favorite North Carolina Vinegar Sauce and placed back on smoker meat side down for 45 minutes (I shortened the time here because I had added 90 minutes of low temp smoke at the start)

I took them off and vented them for about 30 minutes and then put them in the fridge overnight.

Thursday after work I re-sealed the foil and put them on at 325 for about 30 minutes then removed from foil and finished off for about an additional 20 minutes.  I sauced two racks for the last 10 minutes and left the others with the rub and no sauce as most of the family does not like a lot of added sauces.

I got some pretty good reviews so I think it worked out fine.  No pics of the final product because we were all pretty flippin hungry but you get the idea from these.

Ribs on for initial 90 min smoke at 160 degrees


This one is just before I foiled them so had been on for 90 mins at 160 degrees and addtional two and a half hours at 275

[sparky]

those look like some good bones to me.  glad it all worked out.   

[Las Vegan Cajun]

Great looking ribs, looks like you got plenty enough to share with your LTBBQ family too. 

[IR2dum]

SJ, those ribs look delicious.

[sliding_billy]

Nice looking groceries.

[HighOnSmoke]

Those do look delicious!

[pwebster2]

Some of the best ribs I've ever had.  Really good mix of flavors.  I especially liked the cherry smoke flavor with the hint of vinegar.  SJ had sauced some and left some without.  The ribs without sauce let the meat flavors be in the forefront, which I preferred.  They of course were absolutely killer the next day cold! 

SMoker Junky is fun to watch and talk to about his cooking.  He's clearly passionate about it and the outcome of his cooks reflect that.

[Scallywag]

Ribs look great! You got some advice from the Rib Guru.. hard to go wrong.

[muebe]

With help from the Yoda of ribs how can you go wrong!

Great do the ribs look. Yes. Humm

[smoker pete]

Great looking ribs, looks like you got plenty enough to share with your LTBBQ family too. 

X2 ... I'll have half a rack - please!! 

[spuds]

Great looking ribs, looks like you got plenty enough to share with your LTBBQ family too. 

X2 ... I'll have half a rack - please!! 

x3.

[aliengriller]

Have often wanted to try that way, cause my 99 yr old father in law LOVES ribs and the only way we can get him out of his house is to have him over for Sunday dinner (noon time).   With church being a priority for us, we often do them in the oven, VERY slow for about 2 hrs, wrapped in foil, then I take them out to the trusty 940X for just about 30 mins to get them browned.   When I do that, liquid smoke is used, which I'm not that fond of, but at least get some smoke flavor.   This way, I can get the natural smoke flavor.   BTW, I always rub them the night before cooking, which now I could do that morning, cook Sat evening, the finish off Sunday after church.   Thanks for the help!

[Smokin Don]

Ribs look good SJ and good luck to the son and new wife!!! Don

[Smokerjunky]

Have often wanted to try that way, cause my 99 yr old father in law LOVES ribs and the only way we can get him out of his house is to have him over for Sunday dinner (noon time).   With church being a priority for us, we often do them in the oven, VERY slow for about 2 hrs, wrapped in foil, then I take them out to the trusty 940X for just about 30 mins to get them browned.   When I do that, liquid smoke is used, which I'm not that fond of, but at least get some smoke flavor.   This way, I can get the natural smoke flavor.   BTW, I always rub them the night before cooking, which now I could do that morning, cook Sat evening, the finish off Sunday after church.   Thanks for the help!

Good luck!  All props go to Sparky!  It worked great and I will be using the method again. I agree with applying rub in the morning and refrigerating while at work.  I did not get time to do that this time as I bought the ribs on my way home.  Post some pics and let us know how it goes