So for my anniversary I took the extended family to see the Astros beat up the Angels and sprung for a luxury suite holding 22. Food and tickets were ridiculously expensive but nine grandsons and a friend got to wander around and didnt have to stay seated in a row. they came and took out a seat for my 90-year old MIL’s wheelchair. And then we had everyone over for BBQ chicken Sunday so we are “home alone” on the 4th. I am testing out a new smoker and have to say it is SUPER EASY. so I thought i would walk you through the ribs.
I buy them in the cryo pack like:
I remove them from the cryo and rinse (to remove any bits of bone from the sawing process — these are St. Louis style. Then I salt them lightly and leave in the fridge 2 hours.
I start the smoker up to temp (using pecan wood chunks) and slather with a mustard based binder-- not an essential step.
I use my son’s rub Alchemist Fire BBQ Pork Ferocity. Sure it has sugar but not much per rib. You can go Texan and do them with just salt and pepper
Smoke them and spritz every hour with 50/50 water and apple cider vinegar. Here they are every hour or whenever I remembered to take pics.
Although I use a digital temp prove, the dial probe was spot on. I smoked at 225F for 2 hours and then bumped it to 245.
Done using the “break” test but you can see great pullaway from the bone. You don’t want them to “fall off the bone” or overcook mushy like the 3-2-1 method (IMHO).
Now we see them done, with a VERY light sauce which is then tacked up back in the smoker.
Done and eating time.
Now those are exceptional pics!!! Happy you enjoyed your day so well!
