Just some nice ribs from this weekend.

[Johnpv]

I managed to get a really nice rack of ribs from Shoprite this weekend.  So I thought I would just share a few quick photos.

Rubbed down and ready for smoke



I think this was about the 5 hour mark.



and then done and ready to eat.




Didn't get the best end photo but we couldn't wait to eat, they came out great, really tender and tasty.

[Hottuna]

John - they look fantastic!!!!!

Please tell me what you rubbed on - that's it im having ribs this weekend!

[Johnpv]

Thanks dude!  I have a really simple basic rub.  It breaks down like this

8 parts brown sugar
3 parts kosher salt
1 part paprika
1 part an equal mix of cumin, garlic powder, onion powder, chile powder 

From there you can really add and mix in what ever you want.

I also foil them (total 3-2-1 method guy here) and this is what I do when I foil.  I use 1 stick of salted butter, cut in half lenth wise and broken up, with half going under the ribs and half going on top.  I also add some Maple syrup onto the top and bottom and pour in some apple juice. 

[BBQmedic]

That sounds awesome! Thanks for sharing :-)

Sent from my HTC6435LVW using Tapatalk

[Hottuna]

Thanks dude!  I have a really simple basic rub.  It breaks down like this

8 parts brown sugar
3 parts kosher salt
1 part paprika
1 part an equal mix of cumin, garlic powder, onion powder, chile powder 

From there you can really add and mix in what ever you want.

I also foil them (total 3-2-1 method guy here) and this is what I do when I foil.  I use 1 stick of salted butter, cut in half lenth wise and broken up, with half going under the ribs and half going on top.  I also add some Maple syrup onto the top and bottom and pour in some apple juice.

Amazing John - ill certainly give it a try -
Can you tell me when do you foil them? also can some explain to me what 3-2-1 means or 2-2-1 as I see often - im guessing its the way your laying the briquettes?

Is there a basic method to work out how long "x" amount of briquettes will last?

thanks

[smokeyjoeuk-ray]

they look awesome, nicely cooked.

[kendoll]

3-2-1 or 2-2-1 is the time/method for cooking. Usually 3 hours uncovered, 2 hours wrapped in foil (with whatever additions - Apple juice, etc.), and 1 hour out of the foil. Use the variation that suits the thickness of your ribs. A lot of the ribs we get here would be overdone with 3-2-1, so you can vary it as needed 2-2-1, 1.5-1-0.5 even.

You should check out Costco for some ribs to give this a try with.

Ken

[Hottuna]

Thanks for clearing it up ken. Here i am thinking its was the way the beads are stacked lol. 
So when foiled are the ribs in the cooker or resting? Also with the last part after you remove foil is that resting?

[Hottuna]

I bought some cheap dry aged beef ribs and will be testing some of these slow cooking techniques tomorrow

[Johnpv]

Thanks for clearing it up ken. Here i am thinking its was the way the beads are stacked lol. 
So when foiled are the ribs in the cooker or resting? Also with the last part after you remove foil is that resting?

No I just do a simple snake in my kettle for the charcoal.  Yes the ribs go back on the cooker when they're foiled, and also when they come out of the foil.

I also put them bone side down for the 3 hours outside of the foil, then meat side down in the foil for 2 hours, and then bone side down again for the last hour in smoke.

Here's a good explanation of the 3-2-1 method.  Not everyone uses, but I like it because it makes the ribs the level of tenderness I want. 

http://majorleaguegrilling.com/2012/01/09/competition-ribs-3-2-1-method/

If you're doing beef you'll need to change it up a bit.