Advice

[Mudbeaver]

So here’s the deal, Oklahoma joes offset all sealed up baffled, I use sugar maple lump charcoal, apple wood chunks not soaked, I use two Weber chimneys get both goin, heat smoker, get wood going, put meat in, when the blue smoke comes, with the lump coal it doesn’t burn very long so I add coals every 45-1hr, pre heated wood chunks every half hour or so for three hours leaving lid on firebox open till they are well burnt. Bone side down cook for 6-6.5 hours depending on weather, now for the ribs, did this a Lil backwards, butcher cut st Louis style, prep the night before 50-50 three pigs cherry rub, and Lambert’s, leave in the fridge over night, any suggestions?

[HorseDoctor]

Sounds like you have an established program. Is there a problem you need help with or is that just a a plan???

[MBMorgan]

Beer. You forgot the beer ...

[Troutman]

A man after my own heart.

[Mudbeaver]

Ha ha, 30 pack of pbr, that’s the plan, just looking for any tips/idea that could help, I am not losing to my brother in law again, plus you win a gun, but I care more about beating him

[Steve R.]

Hey, reading through that, I thought you were giving US advice. Sounds like a solid plan to me!

[Pirate Scott]

Welcome

[vandy]

Sounds like a plan to me, let us know how it turns out.

[Mudbeaver]

What do you all think of this, I live in New York, so needless to say syrup is quite popular, what if I wrap my ribs at three hours pull em at two, mix that yummy w a Lil New York pure grade A syrup, maybe brown sugar then use that as kind of a glaze?

[Dadof3Illinois]

EdF I’m going to add the syrup in next time I cook a chuckie. I have been smoking them for 4-5 hours then laying them on a big bed of peppers and onions with a can of beef consommé soup then tenting for a couple mor hours. That syrup trick sounds great!!
Oh the bacon couldn’t hurt either...Ha

[EdF]

The bacon definitely doesn't hurt! Be sure report your results!

[Sephon]

I use maple syrup in my bbq sauce at the very end. 40-40-20 mix of my home made sauce, my home made syrup, and apple juice. Gives it a real nice glaze

[Nate]

Want to beat your brother in law....

1. Use Meathead Memphis Dust
2. Use Blues Hog Smokey Mountain or Original
3. Nail the tenderness.

[Mudbeaver]

What is this meathead Memphis dust? I was gonna go with jonesys this year but judging by ur profile pic may have to change that!

[Nate]

Meathead’s Memphis Dust recipe is on the free portion of the AR site and also in his book.

[Sweaty Paul]

It’s in the pork section

[Mudbeaver]

Alrighty fellas big riboff is Sunday, all I think about, gonna whip up a batch of mmd Friday and I think I’m going to glaze at least one rack w the syrup plan, now I can’t decide between apple juice in my water pan or pineapple, have used both never really noticed a difference, does the mmd have any spice to it?

[Sephon]

My recommendation is to just use water. None of the apple juice or pineapple juice is going to vaporize into the air, just the water. Save the cash. If you want those flavors, spritz the ribs while they cook.

[texastweeter]

There is also a recipe for maple pork rib candy.

https://amazingribs.com/tested-recipes/pork-ribs-recipes/maple-glazed-bbq-ribs-recipe

[Mudkat]

Go all in Mud!

[Mr. Bones]

Sounds like it's great so far, but ya did ask fer some advice:

Wood. Git some wood. Feed it wood.

Since yer cookoff is in a few days, I reckon try yer hand at what yer plannin...

Goin forward, yall got trees thereabouts, right?

Jus tryin to help.

Best of luck in yer Riboff!, amigo!

[DWCowles]

Good Luck!