Best Ribs Ever on my 590!

Pops

Well-known member
Messages
135
Location
Senoia Ga
Grill(s) owned
  1. Stampede
  2. Bullseye
Today, I cooked a rack of Baby Back Ribs and a rack of St. Louis style ribs, which I have not had before.

First, I want to thank everyone that posts, responds and offers help. This entire process can be intimidating for a novice smoker. There are tons of recipes and ideas and sorting them out can be daunting for a mere beginner.

That being said, the RecTeq delived again.

Today, I cooked a rack of each using the 3-2-1 and 2-2-1 method, I know there are others, but I had to decide and I did not want to screw this up.

I had no rubs so I had to run to store this am to get! I got 2 and mixed them together! Pictures below.

Fired the RecTeq up to 225, but we had a weather event this morning in Georgia, so I went to 230 to get temp up. I thought the wind would blow my RecTeq over, but it settled down.

Anyway, rubbed the St. Louis style with mustard and then rubs, the baby backs with EVOO an the same rubs.

Put the St Louis style on first, then an hour later put on baby backs after 2 more hours pulled both and wrapped in foil using the Johnny Trigg style. Put back on for 2 hours, I did increase my temp to 250, I thought I need to speed things up a bit and many recipes were for higher temps.

After 2 hours pulled the ribs and I underestimated the fluid that was in the foil and spilled some on porch, kitchen floor and counter top. I did my best to clean before the wife caught on.

Put some sauce on each, put both on, pulled BB ribs after 30 minutes and the St. Louis style after 45. We tried to let them rest, but ate some immediately.

They were awesome. These are hands down the best ribs I have ever done. I want to tweak but my wife said these were perfect and she would not change a thing. She is more of a BB rib person and I loved the St Louis style. But she enjoyed both. She had been complaining that there is not a good BBQ place near us. I think we just solved that issue!

I am so excited that after a week, I have cooked hamburgers, a spatchcocked chicken, Baby back ribs and St Louis style ribs that were the best I have ever cooked for my family. The RecTeq made it easy for me and I appreciate the community. Every time I cook on my RecTeq I gain more confidence!

Next week, maybe Ribs again for my son and his girlfriend and then a Beef Tenderloin!

Will keep you posted and more thanks.

P.S. I think there should be a beginner academy for guys like me!
 

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boogermeister

Active member
Messages
37
Location
St. Louis,Mo.
Grill(s) owned
  1. Stampede
Good job on the ribs! Try a chuck roast sometime, they turn out great and you can get them fairly cheap on sale. You can also for desert do a pie on the Recteq. Today I made a cheese cake on the grill, really easy and it was a winner. These grills can cook almost anything you want, and it is hard to screw up on the Recteq. I have also made the best pizza I have ever eaten on the grill, crust was perfection! Keep us posted on your future cooks, always interested in what other people cook. +1 for your good pics!
 

Roaniecowpony

Well-known member
Messages
690
Location
Southern Cal
Grill(s) owned
  1. Bull
Congratulations on another great cook.

You can make the "wrapping in foil" easier on yourself and guaranteed not to leak, by using a fullsize disposible aluminum restaurant tray. You can put from one to 4 or 5 racks in one and cover with foil. If you put more than 2 racks in them, you need to support the bottom when carrying. A long wood plank or cutting board works. 20201030_153016.jpg 20201030_135043.jpg 20201030_140029.jpg
 

Chris_G

Rec-Traeger Frankenstein
Premium Member
Messages
1,295
Location
Alexandria, VA
Grill(s) owned
  1. Bull
  2. Bullseye
  3. RT-680
Congratulations on another great cook.

You can make the "wrapping in foil" easier on yourself and guaranteed not to leak, by using a fullsize disposible aluminum restaurant tray. You can put from one to 4 or 5 racks in one and cover with foil. If you put more than 2 racks in them, you need to support the bottom when carrying. A long wood plank or cutting board works. View attachment 9196 View attachment 9197 View attachment 9198
That's the way to do it.
 

sdynak

Premium Member!
Premium Member
Messages
616
Location
Bayville, NJ
Grill(s) owned
  1. Bull
  2. Matador
They do look great..

Sounds like you are doing great! Please keep posting.. I am not sure I will ever get enough to feed my addiction and this is the only thing that helps is more of it :)
 

Pops

Well-known member
Messages
135
Location
Senoia Ga
Grill(s) owned
  1. Stampede
  2. Bullseye
Congratulations on another great cook.

You can make the "wrapping in foil" easier on yourself and guaranteed not to leak, by using a fullsize disposible aluminum restaurant tray. You can put from one to 4 or 5 racks in one and cover with foil. If you put more than 2 racks in them, you need to support the bottom when carrying. A long wood plank or cutting board works. View attachment 9196 View attachment 9197 View attachment 9198
Those are beautiful. A work of art. Thanks for the idea, definately better than what I did! So the same time idea as foil or?
So I did the Johnny Trigg deal where you put brown sugar, butter, honey on the foil put ribs face down etc. But I think I could have done what you did and used apple juice? What do you do after you put in container? There are so many recipes, I just didn't want to fail! Any ideas would be appreciated.
 
Last edited:

Pops

Well-known member
Messages
135
Location
Senoia Ga
Grill(s) owned
  1. Stampede
  2. Bullseye
Also, I was shocked at the price of ribs! the Baby Back ribs were almost $19.00 at Publix and the St. Louis ribs were $11.00. (Again, St Louis were superior)
Just don't shop that much and was surprised at costs. Maybe things are going up.
 

We'reSmokin'Now

Premium Member!
Premium Member
Messages
112
Location
Las Vegas, NV
Grill(s) owned
  1. Stampede
Those sound great, where can I find the recipe?
I use store-bought brownie mix. Instead of water, I add Bourbon.
I've tried different brands and prefer a basic mix. Anything "double chocolate" or even "triple chocolate" seems to overpower the Bourbon, and we can't have that....
homer simpson eating GIF

Good luck!
 

OldBull

Well-known member
Military Veteran
Messages
70
Location
Swampy and Sunny
Grill(s) owned
  1. Trailblazer
Nice job on the ribs, I am glad the pellet smoker works well for you. As far as "She had been complaining that there is not a good BBQ place near us" . I think I am always dissapointed in the BBQ. Chain restaurants as well as the little roadside stands that you hope is going to be that carmelized BBQ you always want are all dissapointing now days.
 

boogermeister

Active member
Messages
37
Location
St. Louis,Mo.
Grill(s) owned
  1. Stampede
I use store-bought brownie mix. Instead of water, I add Bourbon.
I've tried different brands and prefer a basic mix. Anything "double chocolate" or even "triple chocolate" seems to overpower the Bourbon, and we can't have that....
homer simpson eating GIF

Good luck!
Thanks for that! I was picturing something a bit more complex, but this is perfect, simple is better, especially after drinking half the bottle before I get to the brownies!!
 

GLF35

Well-known member
Lifetime Premium!
Premium Member
Military Veteran
Messages
75
Grill(s) owned
  1. Bull
Congratulations on another great cook.

You can make the "wrapping in foil" easier on yourself and guaranteed not to leak, by using a fullsize disposible aluminum restaurant tray. You can put from one to 4 or 5 racks in one and cover with foil. If you put more than 2 racks in them, you need to support the bottom when carrying. A long wood plank or cutting board works. View attachment 9196 View attachment 9197 View attachment 9198
Great idea! Where do you buy your pans?
 

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