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Finally....Perfect Ribs

FM Former Member
I have owned my Smokette now for one month. First tried some ribs then salmon. The salmon was downright awesome but my ribs needed some more research. So, this weekend I risked it and did some for myself and one of my best buds.

Followed Smokin's method and used Mikes Rib Rub (Search for this if interested). Smoked at 225 for 3 hours, then turned the ribs and spritzed with apple juice, and then back in for 2.5 hours more. These ribs came out perfect with good bark.

Folks I can now say that I have conquered one of my '02 goals and I could not be any happier with my Cookshack. Goto go since Cleveland Browns game is on and my ribs are still warm. Man, life is good: ribs, football, where's that cold beer? Smiler
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FM Former Member
Topchef,

No, these were Baby Backs. I know, 5-6 hours seems like too long, but this is what it takes in my unit. I had a full load with ribs on each each rack. The meat was moiste and very tender. I bought these ribs at SAM Club; $2.99/lb. What a deal! My guess is that 5 hours would have yielded same result.

Plasticman.
FM Former Member
I too have found longer is better! I made my second perfect batch of BB's this past weekend in my 55. I used Cookshack Rib Rub the night before, cooked for an hour, then basted every two hours with a mixture of 75% cookshack spicy BBQ sauce and 25% honey. I heated the mixture first to get the two to combine. Cooked for about 6 hours. They were awesome if I do say so myself. One other thing I have found that helps render off the fat. After removing the silver skin from the back of the ribs, I make a small slice between each rib on the back.

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