Had a taste for ribs a couple of days a go, I pulled 3 racks of Baby Backs (Sam’s Club) out of the freezer. After thawing, I removed the membrane and rubbed them with Penzeys Chicago Rub and wrapped them up and let them sit in the fridge over night.
I usually used the 3-2-1 method to smoke ribs, which means foiling. I decided to use the feed back from the forum, so no foiling.
Placed the ribs in the SM025, with 3 Oz of Hickory and 2 Charcoal briskets. Placed the ribs meat side down on the upper rack and set the smoker for 230 degF. After 2 hours, flipped the ribs over and sprayed them down with apple juice. At the 4 hour mark, the meat was pulled back on the bones and top of the racks were cracking. I removed the ribs from the smoker, placed them in the broiler and set it for low. Sauced 2 racks with SBR and the other with a Raspberry Chipotle grilling sauce. Sauced them twice in a ten minute period and then removed them from the broiler. Placed the ribs in a pan and placed foil on top and let them rest. After 10 minutes (could not wait any longer), it was time to eat.
My wife, son and brother were the judges and they all agreed they were the best ribs, so far! These ribs were tender but not so tender that you could not slice them for serving. Also, placing the ribs in the broiler gave the outer layer a nice glazed finish.
Thanks for all the help, no more foiling ribs for me.
Original Post
Sounds like a job well done. WTG! 