Traegerized Ribs

[mikecorn.1]

Players


Bit chilly today in Texas. It never got above 46F and rained all day


The cooker


Ready to go


Couple towels kept the temps steady


Ready for the GOOD STUFF






In the foil


Done!




They were perfect. Used perfect mix pellets. Juicy, perfect bite, not completely fall off the bone. Used 3-2-.5 method. No pic of the Baby backs. The
Kids destroyed them.

Thanks for looking



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[Keymaster]

I gotta try that brown sugar treatment someday, looks great.

[teesquare]

Looks like meat candy Mike!

[Savannahsmoker]

Swwwweeeeeeeeetttttttttt.

[TentHunteR]

That's a seriously nice glaze you got going on there mike. YUM!

[teesquare]

Mike - it occurred to me that there are some new members here that may not know what the "3-2-.5" method is...Would you elaborate on the method you used to cook those awesome looking ribs please?
Thanks,
T

[mikecorn.1]

Trim the ribs, remove the membrane from the back side. Coat them with mustard and put a good amount of the rub on both sides. 3 hours of smoke at 225F setting. 2 hours in heavy duty foil (2 layers) with the butter, brown sugar and honey inside. I did meat side up this time and like the results better. 1/2 hour back out of the foil to stiffen the ribs back up some after the foil stage.
I don't like them falling completely apart. I like to be able to cut them, hold the rib and take a bite out of them. They are still tender and moist.
Depending on how they look after the foil stage, I sometimes go 15 minutes at the end.
I will also baste/paint them as I call it with the juices produced by the butter, honey and brown sugar while in the foil stage. The liquid has an awesome smokiness to it.
I also vary the time sometimes. 2-2-.25

I learned how to do the ribs this way from Sparky in another forum when he first joined and posted those awesome looking ribs he produces.




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[squirtthecat]

Hammer Time!   Fantastic!

[muebe]

They look great Mike!

[teesquare]

Trim the ribs, remove the membrane from the back side. Coat them with mustard and put a good amount of the rub on both sides. 3 hours of smoke at 225F setting. 2 hours in heavy duty foil (2 layers) with the butter, brown sugar and honey inside. I did meat side up this time and like the results better. 1/2 hour back out of the foil to stiffen the ribs back up some after the foil stage.
I don't like them falling completely apart. I like to be able to cut them, hold the rib and take a bite out of them. They are still tender and moist.
Depending on how they look after the foil stage, I sometimes go 15 minutes at the end.
I will also baste/paint them as I call it with the juices produced by the butter, honey and brown sugar while in the foil stage. The liquid has an awesome smokiness to it.
I also vary the time sometimes. 2-2-.25

I learned how to do the ribs this way from Sparky in another forum when he first joined and posted those awesome looking ribs he produces.




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Great post Mike!

You know - I do not think anyone has posted this variation of the "3-2-1" method on LTBBQ before....We really ought to have it in our recipe section too! WHen you get a chance - and ony if you wnat to make a nice recipe out of it....it would be great there. That way, when you are trying to tell someone about your method - you cn just send them the link, or direct them to your recipe.
T

[fishingbouchman]

Nice rack

[mikecorn.1]

Trim the ribs, remove the membrane from the back side. Coat them with mustard and put a good amount of the rub on both sides. 3 hours of smoke at 225F setting. 2 hours in heavy duty foil (2 layers) with the butter, brown sugar and honey inside. I did meat side up this time and like the results better. 1/2 hour back out of the foil to stiffen the ribs back up some after the foil stage.
I don't like them falling completely apart. I like to be able to cut them, hold the rib and take a bite out of them. They are still tender and moist.
Depending on how they look after the foil stage, I sometimes go 15 minutes at the end.
I will also baste/paint them as I call it with the juices produced by the butter, honey and brown sugar while in the foil stage. The liquid has an awesome smokiness to it.
I also vary the time sometimes. 2-2-.25

I learned how to do the ribs this way from Sparky in another forum when he first joined and posted those awesome looking ribs he produces.




Sent from my iPhone 5 using Tapatalk

Great post Mike!

You know - I do not think anyone has posted this variation of the "3-2-1" method on LTBBQ before....We really ought to have it in our recipe section too! WHen you get a chance - and ony if you wnat to make a nice recipe out of it....it would be great there. That way, when you are trying to tell someone about your method - you cn just send them the link, or direct them to your recipe.
T

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[sparky]

I learned how to do the ribs this way from Sparky in another forum when he first joined and posted those awesome looking ribs he produces.

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thank you mike for the kind words.  your ribs look fantastic buddy.  i could see what the kids ate them all up.  i would to.  nice rib cook my friend.   

[Wing Commander]

That looks delicious!

[Sam3]

46 degrees? I'LL TAKE IT!!

Oh, and a plate of those ribs too please! 

Nice cook Mike.