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. :)
Attachment 173094Attachment 173095

Very nice!!!

Scalloped taters, sweet pea salad, and a couple of deviled eggs, to go with the ribs, and I'm ready to go!!! Attachment 173096

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

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

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Originally Posted by feeshrman

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

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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!!!!!'

WOW! Looks good to me.

Looks great to me!!

Pretty ribs. Got a really good glaze on them.

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