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.
I agree. The 3-2-1 method sucks eggs. I have tried this method twice with no success. Wrapping the ribs with foil and apple juice does not work. The apple juice burns off leaving sugar to burn on your ribs. This method ruined a family dinner twice. Should have learned the first time. If you want great ribs you need to marinate the ribs overnight in apple juice. Then put your favorite rub on and let sit for several hours. Set our smoker to 160-165 F for 2-2.5 hours. Then crank up to 225 F until ribs are cooked. 30 minutes prior to being done baste the ribs in barbecue sauce and mop after the first 2 hours with 60% apple cider vinegar and 40% olive oil every 45 minutes. Don't use any mustard! It dries out the ribs and causes major crusting.
Just got done smoking my ribs. I followed this recipe. I had to throw them out. They were disgusting. I have an awful taste stuck in my mouth. Way way way too much chili powder and paprika.
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