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As an introduction, for many, many years I cooked baby back ribs using the 3-2-1 method. Smoker set to 235*, I would flip them every hour, foil them at the four hour mark, then sauce them at the five hour mark. No complaints at all with the results, but then a couple of years ago I met Rodney Scott, BBQ Master. He took me on a tour of his pit room in Charleston, SC and it was amazing! I asked about his entire process, and while he would not share his rub recipe or mop sauce, he did tell me that ribs are pretty simple: spare ribs on at 275* until done (about 5 hours), no flip, no foil, just a mop of sauce about every hour.
Given that info, I changed my approach to ribs. I switched to spare ribs, but I trim them Saint Louis style. I prep them with a yellow mustard binder, and then follow that with my own rub mix which is a combo of salt, pepper, light brown sugar, dark brown sugar, ancho chilid powder, cayenne pepper, onion powder, garlic powder, paprika, etc.
I bumped the smoker temp up to 250* and cook until done, and today that was 5-/2 hours. No flip, no wrap, just spritzing them every hour with a 50-50 mix of apple cider vinegar and apple juice. About 30 minutes before done, as an estimate, I mop them with my own peach bourbon BBQ sauce.
Given that info, I changed my approach to ribs. I switched to spare ribs, but I trim them Saint Louis style. I prep them with a yellow mustard binder, and then follow that with my own rub mix which is a combo of salt, pepper, light brown sugar, dark brown sugar, ancho chilid powder, cayenne pepper, onion powder, garlic powder, paprika, etc.
I bumped the smoker temp up to 250* and cook until done, and today that was 5-/2 hours. No flip, no wrap, just spritzing them every hour with a 50-50 mix of apple cider vinegar and apple juice. About 30 minutes before done, as an estimate, I mop them with my own peach bourbon BBQ sauce.
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