Opening weekend Ribs

I have my webber kettle, I’m smoking with Kingsford and apple wood. Ribs are dry rubbed for two days. This is the 2 hour point of the 2-2-1 method. I’ll wrap them in aluminum foil now and smoke them in there juices for 2 more hours. Pull them and finish the last hour open smoke tomorrow evening for supper around the campfire. Cheers

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Looks good.

Boy did I pick the wrong time to click into this thread.. an hour before lunch!

looks very tasty

Really look’in great Pike!
What do you like to include in your dry rub for ribs?
I’ll be having about 8 to 10 full racks heading for the smoker in an other week. A crappie fishing trip on the 12 of May.

Big pike, do they still stay as juicy and tender cut up before smoking? Very interested

Craig Sery wrote:

Big pike, do they still stay as juicy and tender cut up before smoking? Very interested

Yes, wrapping them in tinfoil for the 2nd round keeps there juices in. I usually cut a rib in half but mama cut these in thirds. I tried this recipe a few weeks ago and they turned out soooooooo good

Mmmm ribs!! 🤤🤤🤤

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Denny O wrote:

Really look’in great Pike!
What do you like to include in your dry rub for ribs?
I’ll be having about 8 to 10 full racks heading for the smoker in an other week. A crappie fishing trip on the 12 of May.

I use kinder dry rub on these ribs

Denny O, Here is one I use and really like on all pork. I 1/2 everything and leave the salt out as I do not like salted bbq. Any thing left over I put in a small bottle and use on chops, country style ribs, or puled pork. Pretty good on chicken also.
1 1/2 cups brown sugar
1 cup paprika
1/4 cup salt
1/4 cup black pepper
1/4 cup cumin
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup cinnamon
1 1/5 dashes of ground cloves

THanks onepine!

bigpike, There are so many brands multiplied by their flavors and so many meats to pair them with!
I’ve got 3 Performer Deluxe kettles, (2 are the original and prefered) a gas Q, PitBoss Copperhead 7 and GOSM gasser with a few great mods.

I need to have a neighborhood BBQ just to be able to show some of my equipment some much deserved love!

We all do it when it comes to rubs of our own. 1 part this, one part that, 1/2 part this, one half part that, 1/4 part this, one quarter part that, ya get it. I’ll add that to a old left over batch and shake it up good for what I’m smoking. I have several bottles for different meats like pastrami, ribs, brisket and pork butt and others.

So many wonderful fun tasty Q’s and so little time.