Two racks. Dry brine. Dry rub. Smoke until done. Sauce one rack, let sauce set over the hot zone. Eat. Or, wrap if immediate eating isn't going to happen, simply to keep it warm.
That way, I have some ribs with sauce, and some ribs with sweet sweet unadulterated bark. I have never wrapped, juiced, or what have you. Seems like whatever that does to the ribs makes them not how I enjoy them. I do put water in the trough of the SNS, but that's it. No spritz, no wrap, no braise, no baste. Not saying my way is better, just how I like them.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
For me it depends on what kind of ribs I'm cooking and who's eating them. Most of the time it's both. My family wants back ribs falling off the bone tender, but for me I like spares an love them with a little pull. So a 3-2-1 method for them and straight for me.
Both get a dry rub, theirs on the sweet side and mine with more of a bite. Sauce theirs when I wrap and mine about 10-15 mins before they finish. Cambro if I have time.
Last edited by Dadof3Illinois; January 10, 2018, 06:55 PM.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Maybe in the early stages I wrapped ribs, but I don't remember, and I have Zero pictures of wrapped ribs.
I'm way too much of a #BarkSnob to put my hard-fought bark in such a compromising position as being inside that humid foil environment!
Don't get me wrong, if you do 3-2-1 rib and invite me over, I'll eat those yummy suckers and smile and praise your cooking, while licking my sauce covered fingers with joy!
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