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Found 5 results

  1. My wifed signed me up for BBQ Ribs at my son's baseball endgame party. After working on my own controller like nuts for 3 years she now signs me up for every potluck party we go. So I was on a quest to find out how to use minimum effort to make pro-like ribs. I figured I'll make a video for it since I haven't smoked much of ribs for a while. Here is a process I tested today and the ribs turned out to be just as savory and tasty as, well, finely prepped ribs. It'd add a few points with some freshly cut herbs and garlic but these ribs turned out to be just amazing. Here is the process, no overnight seasoning, no wrapping and no mopping. The grill was not touched til the end. 1. I went straight to Costco and picked up some pre-dry-rubbed St. Louis Cut Ribs. I've used them before and they are great. For only $3.49 /lb and seasoned, this is the best bang for the buck. This way I don't have to buy them ahead of time. The ribs are good to go. The rub was called "Souvloki" rub and it got a little heat in it. 2. I curled up the ribs into a standing tube with two skews. This way the ribs are cooked 1~2 hours faster and even on both sides. It took three hours to cook the ribs to 210 internally. 3. Lit the starter cube, put in the heat deflector, insert the meat probes and grill probe. Put the meat in and close the lid for the first and last time. 4. Set the temperature controller to 270. I was just experimenting with it, It worked really well. A nice bark was formed yet the inside is savory. It pulls off the bone easily. 5. That was it. No wrapping no mopping no nothing. Just cruise around for 3 hours and take it straight out of the grill and eat. So next time if you are in a hurry or just being lazy...you know what to do.
  2. Had a day off so while doing some Honey do's around the house I smoked some ribs for supper.
  3. Smoked baby backs for the first time. We did the 2-2-1 method. In reality, it was 2-2-20minutes method. After smoking them at about 230 degrees for the first two hours we wrapped them in aluminum foil and let it go for another two hours. When we took the foil off they were already falling off the bones. We like our ribs that way. Added my wife's homemade bbq sauce and let it cook for another 20 minutes. The ribs were delicious! Fall off the bone tender. Here are a few pics:
  4. Check out this video: https://www.dropbox.com/s/wlubh1oc3h5ams1/Sugar%20Taylor%20Ribs.mov?dl=0
  5. Other than the bb ribs top meat part being a little dark and chewy(should I baste?) the first smoke unfoiled @260 for 4 hours was a success. I defiinatly need to fix the Lower vent leak but the top vent was sticking to the point that I had to use a rubber mallet to get it to move at all which made small adjustments tough. Anyone else had this problem?
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