A few weeks ago I tried my hand at smoking babyback ribs for the first time. In the end they were overdone but were still good and everyone enjoyed them.
This past weekend I gave it another shot. This time I used St. Louis ribs and kept an I on the a little closer. They came out great! I made a few changes that made a difference. Besides using bigger, meatier ribs, I raised the grill to be sure I didn’t burn the meat from direct heat and I kept them bone side down for longer to avoid drying them out.
I am definitely doing this again.
First post:
by JDBle
10 Comments
Also, to add, I simmered some fresh peaches with brown sugar, apple cider vinegar and water for a while and then added that to some bbq sauce. The ribs were dry rubbed and I add the bbq sauce for the last 20 minutes or so.
That’s a nifty setup
This is funny.
Creative.
Love the misplaced thermometer.
Legend
Do the best with what you have
How that peach glaze end up tasting?
NICE TEEPEE!
If you want to level up your game, get a meat thermometer. If you can nail the temps, the meat will pull off the bone with ease every time.
I love shit like this, you don’t have to spend 1k on a grill to make food you enjoy. We cook ribs all the time when I go camping. But I’m gonna try this way next time! I like the tent to catch the smoke and the the temp gage resting up top
If you need me, I’ll be smoking ribs in my teepee