Third Time a Charm.

[BigRiverMarine]

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.

[Rees Guide]

Very nice!!!

[BigRiverMarine]

Scalloped taters, sweet pea salad, and a couple of deviled eggs, to go with the ribs, and I'm ready to go!!!

[feeshrman]

Sounds like you are becoming quite the chef, time to do a brisket.

[blueball]

nice,may try the 2-2-1 next time i try ribs

[BigRiverMarine]

Sounds like you are becoming quite the chef, time to do a brisket.

That MES is the stuff. Kinda like a Ron Popiel rotisserie. Set it and forget it. It's almost idiot proof, and I'm proof of that.

BTW, thanks again for all your help!!!!!'

[blackfish]

WOW! Looks good to me.

[majflyboy]

Looks great to me!!

[stormcloud]

Pretty ribs. Got a really good glaze on them.

["G"]

You should have called me Bill......I could have helped you get rid of those ribs