starwalt12
Cook
Thursday night I was bound and determined to do some ribs and get it right. I started by inviting a couple of friends over that night for some drinks and later on some BBQ. I asked several questions on the board here and all were answered. I started the smoker at 4:15 pm at 5:10 pm the tibs hit the smoker and at that point it was holding a steady 250 degrees for about 20 minutes( throuhg the whole smoke it didnt budge from 250). I used the minion methond, almost completely filling the chamber with charcoal, layering 3 chunks of apple wood in the middle and then placing 3 chunks on top. I then lit 25 coals and placed them evenly around the top of the camber full of charcoal. anyway, ribs went on then the baked beans went in on bottom rack with a few holes in the foil top to allow the smoke to get into there too, and as it would be the rib juices dripped in there too
. I didnt open that smoker for 3 hours then got the ribs out foiled them put them back in and waited 2 hours before opening again. Took ribs out of foil and went anohter hour, I followed the "texas crutch" to the T. took them off and wrapped in foil and let rest for around 20 min maybe 30, I was unable to wait any longer. Now, these ribs had the look, the color, and the smell. These ribs were AWESOME!! I dicided I may do one or two things differently next time such as modifying the "crutch: , modifying the amount of rub, and so on. Only one friend was able to show up and only his second time eating ribs in his life. I made him a fan. I must say I was rather proud of my self.
The bad news: I was so excited I remembered a picture after we ate like we had never eaten before.
The bad news: I was so excited I remembered a picture after we ate like we had never eaten before.