Stratuslowrider
Found some matches.
I had this weekend off and with our neighborhood garage sale going on I had planned on doing a trio of smokes on Saturday (Breakfast, Lunch, & Dinner) Unfortunately my 23 month old son came down with a fever friday night while the wifey was out with some friends. Long story short, I wasnt able to prep anything friday night for saturday morning, the misses didnt get home till almost midnight. Then she wanted to give me my birthday present to me 11 days early........we are expecting our 2nd child in March!! :-D At 1:30am I run to Meijer's and pick up 3.24lbs of Pork Back Ribs and decide to do some ribs!!
I was suprised how easy it was to pull the membrane off, I was prepared for a long battle with it!!
I covered them in yellow mustard on both sides, then on the bone side rubbed on some Grill Mates Memphis Style rub with some extra brown sugar. On the meat side rubbed with some Grill Mates Pork Rub and some more brown sugar. Then I wrapped in saran wrap and into the fridge for what was supposed to be only an hour. After having to help with the garage sale, go with the mother in law to Lowes to help her get some stuff, and then watch the kiddo, the ribs went on around 4pm (almost 5 hours later than planned)
Having never done ribs I decided to do a 2-2-1 method with KB and Hickory wood chunks, no water pan. I spritzed apple juice every thirty minutes while not in foil.
Here is an hour into the cook
Didnt get a two hour shot, but foiled after 2 hours. I added 1/4 cup applejuice, some brown sugar and some butter to them before wrapping and throwing back on the smoker. When I unwrapped them, I was suprised at the pullback on the bones already
I saved all the leftover juice from the foil and decided to use to make my finishing sauce. I was using Jack Daniels Honey Smokehouse BBQ sauce for these, so I mixed about 1/2 cup in and brought it to a simmer along with some more Memphis rub. I loved it, not too thin, not to thick either. Would of been great on some pulled pork!! (my wife gave me a straw, since I was so enthusiastic on how it tasted!!)
Back on the smoker and sauced for the last hour. Looking really good, especially at 9pm!!
Ready for a 10 minute rest..
First piece cut off
My dinner plate is served
Overall I suprised myself with these ribs. I had previously grilled ribs hot n fast and alwas burned the rub or made them so salty they were compared to salt pork from the Santa Maria..... I didnt want them too spicy since my wife doesnt handle spicy food too well. They werent falling off the bone in pieces, but if you tugged the bones a little or took a bite, the meat just pulled away easily. The sauce had a little after kick to it, which was great for dunking them in as I craved more heat. I definitely need to start making my own rubs!! The sauce came out so well, that anytime i foil or pan something, I will use the juice for sauce!! Had some decent leftovers (which they tasted even better today for lunch, think the rub really came out after sitting overnight in the fridge) I will be chopping some up and freezing for my next batch of bean!!
I was suprised how easy it was to pull the membrane off, I was prepared for a long battle with it!!
I covered them in yellow mustard on both sides, then on the bone side rubbed on some Grill Mates Memphis Style rub with some extra brown sugar. On the meat side rubbed with some Grill Mates Pork Rub and some more brown sugar. Then I wrapped in saran wrap and into the fridge for what was supposed to be only an hour. After having to help with the garage sale, go with the mother in law to Lowes to help her get some stuff, and then watch the kiddo, the ribs went on around 4pm (almost 5 hours later than planned)
Having never done ribs I decided to do a 2-2-1 method with KB and Hickory wood chunks, no water pan. I spritzed apple juice every thirty minutes while not in foil.
Here is an hour into the cook
Didnt get a two hour shot, but foiled after 2 hours. I added 1/4 cup applejuice, some brown sugar and some butter to them before wrapping and throwing back on the smoker. When I unwrapped them, I was suprised at the pullback on the bones already
I saved all the leftover juice from the foil and decided to use to make my finishing sauce. I was using Jack Daniels Honey Smokehouse BBQ sauce for these, so I mixed about 1/2 cup in and brought it to a simmer along with some more Memphis rub. I loved it, not too thin, not to thick either. Would of been great on some pulled pork!! (my wife gave me a straw, since I was so enthusiastic on how it tasted!!)
Back on the smoker and sauced for the last hour. Looking really good, especially at 9pm!!
Ready for a 10 minute rest..
First piece cut off
My dinner plate is served
Overall I suprised myself with these ribs. I had previously grilled ribs hot n fast and alwas burned the rub or made them so salty they were compared to salt pork from the Santa Maria..... I didnt want them too spicy since my wife doesnt handle spicy food too well. They werent falling off the bone in pieces, but if you tugged the bones a little or took a bite, the meat just pulled away easily. The sauce had a little after kick to it, which was great for dunking them in as I craved more heat. I definitely need to start making my own rubs!! The sauce came out so well, that anytime i foil or pan something, I will use the juice for sauce!! Had some decent leftovers (which they tasted even better today for lunch, think the rub really came out after sitting overnight in the fridge) I will be chopping some up and freezing for my next batch of bean!!
