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earlier today we smoked 7 racks of Baby Back Pork Ribs to be served at a family Easter Egg Hunt .... removed the inside membrane, cut them into sections and boiled them for an hour ... seasoned with our go to TexJoy Steak Seasoning http://www.texjoy.com/store/p/52-Steak- ... 25-oz.aspx and placed on our smoker ... temp set at 200 degrees, until internal temperature of 170 degrees ... ribs coated with Sweet Baby Ray's Hickory and Brown Sugar BBQ Sauce and placed in foil ... ribs after being kept warm for 1 hr ... ribs served, fall off the bone tender

That ain't right. You can't torture us like that!

come on down, we do have a few leftover but I doubt they will be around very long ...

That looks delicious. Thanks for sharing the photographs.

What time is dinner?

my evolution in smoking ribs continues .... these are the first ribs we have smoked in our new propane smoker .... of the untold numbers of dry rib rubs on the web, we've decided to go with one ===> https://www.reference.com/food/dry-rub- ... dpArticles <=== reported to be from Bobby Flay .... we do remove the membrane, apply the dry rub, cover and place in the frig overnight .... as with the number of rubs out there, there are several cooking methods featured in YouTube videos .... each claims to be the best .... I have been a bit surprised to learn that "fall off the bone" tenderness isn't universally recognized as the goal in smoking ribs .... some folks apparently prefer the meat to be stick to the bone and be eaten similar to an ear of corn .... that's not for me, I'm a "fall off the bone'er" .... we've adopted what is known as following the 3 - 2 - 1 method .... we've tried apple juice and just water in the fluid pan, can't tell any difference in the taste of the finished ribs .... consequently, we use water .... hickory smoke the ribs at 225 - 250 degrees for 3 hrs .... individually wrap the racks of ribs in foil, add some apple juice prior to sealing the foil .... place back in the smoker at the same temp for 2 hours .... open the foil pouches, liberally brush the sauce on both sides and smoke for 1 hour .... below can be seen the 3 racks we smoked yesterday .... all three met our "fall off the bone" standard .... we used 2 homemade sauces and the commercial Sweet Baby Ray (hickory) BBQ sauce .... we will continue to experiment with different sauces but, unless something totally unexpected comes along, we feel that we've finally found the smoking method that is best for us

JEBar wrote:my evolution in smoking ribs continues ....

I can almost taste them, JEBar. Thanks for the photos and the description of your process... And, thanks for posting the Bobby Flay Rib Seasoning Recipe.

EXCELLENT lookin' ribs J but next time try this - mix your SBR BBQ sauce half and half with Oregon Marion berry Preserves. Throw in a tablespoon each of minced garlic & onions. Let sit out to warm so it mixes well and softens the garlic & onion. Your guests will ask you about the 'wonderful' BBQ sauce you used!

I'd never heard of "Marionberries" so I had to look them up .... sounds interesting, suggestion appreciated

I do my rib a little different . I use a dry rub and seal them in tin foil with a little water and steam them in the foil till tender and finish cooking at low heat with a good BQ sauce till the meat falls off the bone . The only mess I have is the tin foil and if there any ribs left I wrap in that foil .

interesting .... I don't recall every hearing of that process .... around here, if smoking isn't involved, that would be considered BBQ'ing by grilling (which I thoroughly enjoy) .... our favorite style of BBQ'ing is through the use of a Holland style grill ===> https://www.hollandgrill.com/ <=== they grill using lower, indirect heat for a longer period of time .... at this point our grill of choice is a Holland Companion ===> https://www.hollandgrill.com/index.cfm/ ... /index.htm <=== we just retired one (first picture) that has traveled with us through all of the lower 48-states and grilled for the first time on a new one (second picture)

You need to make an adapter with a line so you can carry a little one LB'r LP tank and get off the high priced, green LP cyls!

Mistered wrote:You need to make an adapter with a line so you can carry a little one LB'r LP tank and get off the high priced, green LP cyls!

agree .... as can be seen below, we did just that back in 2002 .... our camper has an OEM propane quick disconnect attachment connected to the camper's tow 40 lb tanks .... we have a additional long hose with a male fitting that inserts into the quick disconnect on one end and a "Y" fitting on the other that allows propane hoses from 2 different appliances connected to the other end .... with that hose I don't have to carry any additional tanks .... yesterday we needed to use both Companion grills so we used a disposable bottle on one .... within the next few days my hope is to salvage several items off of the old one and reattach them to the new one .... if we planned to use them both I'd most certainly I'd most certainly put together another hose

our camper has an OEM propane quick disconnect attachment connected to the camper's tow 40 lb tanks .... we have a additional long hose with a male fitting that inserts into the quick disconnect on one end and a "Y" fitting on the other that allows propane hoses from 2 different appliances connected to the other end .... with that hose I don't have to carry any additional tanks

We must think the same! I have a similar setup on my motorhome by which I can connect Grill, smoker etc. from the MH tank. I also made a 'tree' that will connect to a portable tank and can run several lines off it but I don't use that much anymore.

all of the appliances we need to connect have their own regulators .... with the OEM plumbing being so that the propane at the quick connect had already been through the campers regulator, we had to replumb it to where we could get pre-regulator propane to the fitting .... over the years that one mod to the camper has really paid off big time

after thoroughly examining, in two different meals ), the ribs smoked using the 3 - 2 - 1 method has produced the best Baby Back Ribs that we have ever fixed .... as mentioned above, with a variety of personalizations, the process is covered in a bunch of different YouTube videos .... we might experiment with different rubs/sauces but I'm pretty sure we have found the method we will follow from now on

we have a family birthday party scheduled for tomorrow night .... we plan to smoke 3 racks of baby back pork ribs, corn on the cob and bell peppers while BBQ'ing chicken .... the amount of ribs and chicken exceeds what we can grill on our Holland Companion so we have had to come up with a plan to handle both ..... tonight we will rub the ribs, wrap them and put them in the frig .... we plan to put them on to smoke sometime in the mid morning .... while they are smoking, we will season the chicken and keep it in the frig .... with the ribs are done we will wrapped and allowed to cool .... the chicken will then be slow grilled in the smoker without any chips ..... the chicken should be done sometime in the early to mid afternoon and will be wrapped in foil .... at some point both the ribs will be sliced, more sauce will be added to both the ribs and chicken .... both will be placed back in the smoker which will be used as a warmer .... if this works as well as we hope, our new smoker will give us the ability to once again cook for large groups

picked up a rack of baby back pork ribs yesterday at HEB in Conroe, TX .... prepared them in the same manner outlined above .... slathered with my wife's homemade BBQ sauce, they were sure worth eating ....

Cant go wrong with sweet baby rays

Being the only professional chef here (as far as I know) I feel it is justified that I request a rack to be sent to my location so that I may render a professional opinion. OK, maybe 2 racks. It's the right thing to do.