ribs what's your secret?

[copasspupil]

I tweaked my normal recipe this weekend and my wife said it was the best yet but the timing of the wet mop was a little off for me - being picky - and thought what does everyone else do here?

I had never used mustard to start the rub off which I did also let them sit in the refrig over night with the rub on it to help flavor them up a little. Smoked them for 5 hours and wet mopped them every hour with a mix of apple juice, agave, brown sugar, honey, and worchester sauce. I used to use just apple juice before. Cooked them at 225 and applied my bbq sauce every 30 minutes until done.

 

[KTJMcG]

I never had good luck with them setting overnight. Also if I did them longer than 4 hours they came out tough and tasting like ham. I also started wrapping them in the aluminum foil like they show in the video for the last hour and they've been excellent. I'll more than likely give the new smoker a run on friday with ribs. I'll probably substitute guldens mustard for the rub or maybe use both and squirt them down with apple juice.

 

[Grabber70Mach]

3-2-1 method, trim and pull membrane the night before, apply rub, wrap and let rest in fridge. 3hrs on the smoker at 225-250 no peaking, wrap in aluminum foil, can add some apple juice at this time or other liquid as desired and put back on grill for 2hrs maintaining the same temps. Unwrap put back on grill and mop with your desired sauce or just leave as is to finish. Ribs are done when you can pick them up by 1/4 of the end, they bend and start to break.

 

[copasspupil]

My traeger doesn't put as much smoke on food as I'd like in a short amount of time so I always place more time for it but more curious on the wrapping side of things and what you do for the moistening of the meat.