This right here. I wouldn't worry about trimming the fat the first time you do them, but the rest of the instructions are legit. I like to pull the membrane, rub em down in mustard, then (for quick and tasty family ribs) sprinkle a healthy portion of Fast Eddie's on all of em. Wrap em in plastic wrap and throw em in the fridge overnight.forty_creek wrote:3-2-1 or 3-1-1 is a safe cook. The 3 means 3hrs uncovered 2 means 2hrs covered and the 1 is uncovered.
I prefer not to wrap but it all depends on my time and cooker temp if I'm cooking something else. I do not glaze for personal reasons. I prefer my ribs dry (w/o sauce). Serve sauce on the side. I also prefer a tugg vs FOTB. But I've had my share of FOTB and I sure didn't let em go to waste.
Prep:
1. Pull the membrane on the bone side. Watch youtubes videos.
2. Trim excess fat (not all but excess)
3. Slather them all over with mustard
4. Either buy a rib rub or make up your own. Brown sugar, 1/3 salt to 2/3 pepper as a baseline to start with add anything else you think of. It's your Q. Apply the rub then wrap in Saran Wrap or in a pan. Set in fridge overnight.
5. Set ribs out of fridge for about an hour before putting on pit.
6. Reapply some rub before putting em on the pit
7. Don't mess em up!!! Heheee
That's just what I do. That's what's so fun about Q cook it the way you like it!!
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Ahh buddy. You know you can make this sound like the most difficult thing ever done by a man; requiring you to sit outside by your smoker for the next 6 hours....suffering....dedicating your time for your families pleasure right? Its literally an excuse to drink beer and relax. Just don't buy a Maverick or Igrill2 right away...makes em think you don't need to babysit the smoker..hehe.mag1 wrote:Thanks for all the info. Now to pick a weekend when I'm not busy.