I've been smoking with my Masterbuilt Electric Smoker for the last 4 years and I thought it was pretty darn good food. So did my family and anyone else who came to my house.
After tonights smoke (the 2nd on my new Rec Tec), I realized I had no idea what good ribs really were. They were better than any rids I ever put out on the MES. My family agreed. Best ribs I've ever eaten. Granted, I haven't really left the West Coast and I'm sure I could find some good ribs as I venture east.
I purchased Meathead's book earlier this week and it came this morning. As the ribs were cooking I came across a blurb he mentions about this very thing. He was so right!
I did 4 different flavors with one being the same as I've always done in the MES. I wanted to be able to compare apples to apples.
They were:
- Meatheads Memphis Dust with sauce added 20 minutes before completion - usually my families favorite. (photo: 1 toothpick)
- Salt, Pepper, Garlic & Onion - felt like something more savory (photo: no toothpicks)
- Rec Tec Rib Rub (photo: 2 toothpicks)
- Meatheads Memphis Dust with extra brown sugar. Thanks Huskee. Yesterday I read an old post from you regarding the extra brown sugar. (photo: 1/2 toothpick)
I cooked them for about 4 hours at 275. When I did them on the MES, I did the 2-2-1 method at 225.
My favorite was the ribs with the extra brown sugar added.
They had a great texture. Not fall off the bone but they were nice and tender.
Enjoy the pics!
Seasoned the night before.
After sitting about 20 hours in fridge
A little extra brown sugar
Nice and cozy
Let's Eat!!
After tonights smoke (the 2nd on my new Rec Tec), I realized I had no idea what good ribs really were. They were better than any rids I ever put out on the MES. My family agreed. Best ribs I've ever eaten. Granted, I haven't really left the West Coast and I'm sure I could find some good ribs as I venture east.
I purchased Meathead's book earlier this week and it came this morning. As the ribs were cooking I came across a blurb he mentions about this very thing. He was so right!
I did 4 different flavors with one being the same as I've always done in the MES. I wanted to be able to compare apples to apples.
They were:
- Meatheads Memphis Dust with sauce added 20 minutes before completion - usually my families favorite. (photo: 1 toothpick)
- Salt, Pepper, Garlic & Onion - felt like something more savory (photo: no toothpicks)
- Rec Tec Rib Rub (photo: 2 toothpicks)
- Meatheads Memphis Dust with extra brown sugar. Thanks Huskee. Yesterday I read an old post from you regarding the extra brown sugar. (photo: 1/2 toothpick)
I cooked them for about 4 hours at 275. When I did them on the MES, I did the 2-2-1 method at 225.
My favorite was the ribs with the extra brown sugar added.
They had a great texture. Not fall off the bone but they were nice and tender.
Enjoy the pics!
Seasoned the night before.
After sitting about 20 hours in fridge
A little extra brown sugar
Nice and cozy
Let's Eat!!
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