Thread: Third Time a Charm.

Well, I've now cooked ribs 3 times in my MES. I tried the 2-2-1 method that they said to use on Baby Backs on the Smoking Meat Forum, and it seems like these are gonna be the best I've done.

I used the Smackers dry rub after I pulled the backing off and then added a bit of mustard before I rubbed em down. I left em in the frig a few hours before I started to cook. Used apple with a bit of cherry for the smoke. Foiled em for 2 hrs with Apple juice, and some melted butter and brown sugar, and put the Smackers wet sauce on em the last 30 minutes to caramelize. WhoooHoooo, I'm ready.