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Great post! Thanks. A little twist on the standard 3 - 2 - 1 method which gives a little more smoke flavor. Always turns out nice and juicy. Try adding a little apple juice in the foil during the second step for a little extra steam and sweetness. If your temp comes up to 225 you're still good too just not over that. Good to see some posts for real smoked ribs for a change instead of the "bake at 350 degrees for 2 hours... ribs will fall off the bone" posts that turn out tasteless leather ribs. As far as ribs go patience is truly a virtue and well worth the wait.
Perfect. Used with St Louis Pork Ribs on the smoker.
Great tasting recipe. Tried it in my homemade smoker and great compliments on the flavor itself. I did spray some apple juice before the tin foil. I would reccomend using this recipe with the 3-2-1 method as the ribs were not fall off the bone after the 5 hours. Overall great tasting recipe.
This recipe ticked all the boxes for me.
i usually use 2 parts brown sugar to 2 parts cajun seasoning as my rub. i had never tried adding mustard but it gave it a nice sharp flavor