Apple ribs

[ANT0407]

This weekend I made some apple spare ribs. They came out fantastic. Unfortunately the family devoured them before I got a picture. But here's a rundown of what I did. I used Bear mountain apple pellets and used the 3-2-1 method with the temp running at 250. I used a light coat of Three little pigs touch of cherry rub and then a layer of PitBoss Tennesee apple butter rub. When I wrapped at the 3 hour mark I put the meatside down in a layer of butter, apple butter and a little more of the apple rub. I then made my sauce which was 1 cup of sticky fingers Memphis bbq sauce, 1/4 cup apple butter,1/4 cup apple jelly,and a half cup of cinnamon flavored apple sauce. At the 5 hour mark I coated with the sauce and let it set up. They were absolutely amazing and a nice change from my typical bbq ribs. I will definitely be making them again!

 

[mixed up]

I know the common method on ribs is 3 2 1 but searching the net I found you don need to wrap the ribs I cook some ribs for a 8hr smoke stared a 225 monitored internal temp but used the bounce method to determine if ribs were done that were you grab ribs with tongs and bounce them if meat cracks there done they were the best one I have ever done

 

[ANT0407]

I haven't tried not wrapping them yet. I have seen many videos on YouTube where they haven't wrapped. I will be trying it that way,but this time I wanted the ribs to soak up the apple butter and butter during the wrap. I will definitely try your method too,thanks for the tip.

 

[Elfcane]

Wrapping saves time
+ I'm lazy as hell

---

Me wrapping

 

[Jaesolo]

This weekend I made some apple spare ribs. They came out fantastic. Unfortunately the family devoured them before I got a picture. But here's a rundown of what I did. I used Bear mountain apple pellets and used the 3-2-1 method with the temp running at 250. I used a light coat of Three little pigs touch of cherry rub and then a layer of PitBoss Tennesee apple butter rub. When I wrapped at the 3 hour mark I put the meatside down in a layer of butter, apple butter and a little more of the apple rub. I then made my sauce which was 1 cup of sticky fingers Memphis bbq sauce, 1/4 cup apple butter,1/4 cup apple jelly,and a half cup of cinnamon flavored apple sauce. At the 5 hour mark I coated with the sauce and let it set up. They were absolutely amazing and a nice change from my typical bbq ribs. I will definitely be making them again!

Curios to know if you used the internal thermometer to monitor your temp or an external one. I’m finding the internal thermometer not to be accurate.

 

[ANT0407]

Curios to know if you used the internal thermometer to monitor your temp or an external one. I’m finding the internal thermometer not to be accurate.

I always use external probes to monitor the ambient temperature as well as the internal temp of the meat I'm smoking. I have found that neither are correct when using pitboss probes. Always use an external if its available, it takes the guess work out of your cook.