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[Bar-B-Lew]

I still don't get why people go through the hassle of the 3-2-1 or some similar type of method with foil for ribs.  These were made on the MAK set to 265°.  I usually like to cook my ribs at 275° but I know my MAK runs a little hot, and I did not set up an external thermometer at grill grate level for this cook as I knew a thunderstorm was going to happen mid cook.  After 3 hours, I pulled them and put them in a pan uncovered in the side chamber because a thunderstorm was coming and I didn't want to have to go out in the rain to take care of the ribs.  After about 2 hours, I put them back on the grill for about 30-45 minutes.  They were cooked on the upper racks because I had some pork shoulder burnt ends on the lower grate.  These ended up being some of the best ribs I have made.  I guess the MAK can make just as good of ribs as my Memphis.   Not to mention that the grill was bellowing with smoke at this temp.  I thought it was too cloudy at times, but the end result was not overpowering.  BTW, the "burnt ends" were kept on the grill for the 6 hour period and were delicious.  I may reheat with some sauce, but they were plenty tasty with just a rub.  Glad I cut up those country style ribs in the freezer into approximately one inch chunks.  Good stuff all around!

[triplebq]

Nice looking ribs 

[Bar-B-Lew]

Thank you.

Granted, these could use some tips from those folks who compete for there appearance, but I believe the texture and feel could have been right up there with a competition rib.

I just don't get putting in the extra effort for a backyard rib.

The only competition that I compete in is my guests chowing down and hoping there may be extras for them to take home because they loved what they ate.

[reubenray]

Yumm!!

[yorkdude]

Those look fantastic. Lew, care to elaborate on the pork burnt ends?

[Bar-B-Lew]

I had some country style ribs in the freezer and was trying to think of what to do with them.  I cut them into cubes, sprinkled with a heavy dose of rub, shook them up in a container to coat all sides as best as possible, and put on the smoker with the ribs.  They probably cooked for about 5 hours or so.  They were really tender when I pulled them off.  I didn't check the IT of them so can't provide that guidance.  They sure tasted good.  I think I may mix them in some BBQ sauce and throw back on the smoker to reheat. 

Having a problem loading a picture of the pan of them. Here is a close up shot.

[cookingjnj]

Those look great!

[Bar-B-Lew]

Finally got Flickr to upload this one

[Bar-B-Lew]

Usage of the upper grates on the MAK

[Canadian John]

 Very nice looking cook! 

[yorkdude]

I had some country style ribs in the freezer and was trying to think of what to do with them.  I cut them into cubes, sprinkled with a heavy dose of rub, shook them up in a container to coat all sides as best as possible, and put on the smoker with the ribs.  They probably cooked for about 5 hours or so.  They were really tender when I pulled them off.  I didn't check the IT of them so can't provide that guidance.  They sure tasted good.  I think I may mix them in some BBQ sauce and throw back on the smoker to reheat. 

Having a problem loading a picture of the pan of them. Here is a close up shot.

Uh Huh! Man those look fantastic.
I am gonna try that, nicely done.

[Hoosier Daddy]

On the subject of wrapping....I haven't wrapped anything in years.  I agree to just let it ride until done    I never really understood the idea of wrapping something then unwrapping it and putting it back on the smoker to "firm up the bark again" or what ever.   Oh well different strokes & everyone has a favorite method. 

Dan

[Clonesmoker]

Just did 3 racks of St. Louis style ribs on Sat.  Dry brined with kosher salt overnight.  Set temp on my GMG DB at 150 for an hour, then turned it up to 260 for 3 hours. Last 30 minutes I added sauce. Literally 90 degrees on the bend test when I pulled them off. Some of the best ribs I've done.

[Bar-B-Lew]

Wow, they look like ham.  Did they taste salty?  There is a rub out of KC that I used to use that did that too, but they weren't overly salty.

[Ross77]

I smoked two racks of St Louis spares yesterday. No wrap. I ran one hour at 180, 4 hours at 235 and then 275 for about 1 hr.

The ribs didn’t pull back as much but were tender and moist.

I’m never foiling again.