Rib Time!!!!

Ribs have got to be one of my favorite items in the BBQ world.  Jamie, my wife, asked me to make sure the ribs were sweet and saucy, so I made some like Mr. Trigg makes (just not as good I'm sure).  The ribs turned out better than I thought.  They were tender and sweet and salty.

 I made a pretty basic rib rub.  For pork I always cut down on the pepper and I make it sweeter tha when I'm preparing beef.

Here's a tip...when using brown sugar in a rub, dry it out on a sheet of aluminum foil.  Stir it around every hour or so.  Once dry, place another sheet of foil over it and roll a unopened soup can over it to break up the sugar.  I find this method makes it easier to shake out the rub, avoiding clumps.

Ready for the cooker!

Winter smoking does have it's challenges...today was high wind.  I'm using the Minion Method for the fire during this cook.  I used a fruit wood mix for the smoking process.

Smoking the meat using the 3-2-1 cooking method.  This is about 1 1/2 hours in at 225F.

Wrap Time! 3 hours into the cook.  2 hours wrapped at 225F then unwrapped, sauced, and back on the cooker for 1 hour at 225F...Thats the 3-2-1 method!

Ribs resting, the hardest time for a BBQ cook.

Ribs and rib tips...man they turned out great!

Next Topic TBA...Next Cook is Chicken In 2 Weeks