Not the results I hoped for!

[GTDjr]

I use a mash-up of Mad Scientist BBQ and Meathead. Below are links to a Meathead recipe and a Mad Scientist BBQ video. N.B. Mad Scientist BBQ has several videos on ribs. This is only one of them, but it covers a lot of the waterfront.

I use Meathead's Memphis Dust rub and do not wrap my ribs. I do spray my ribs with vinegar or a vinegar and water mix often after the first couple of hour as per Mad Scientist. I do not glaze my ribs, but make a couple of BBQ sauces available. I like the Eastern NC BBQ sauce described elsewhere at the Meathead site. My wife prefers a white Alabama sauce.

The next time I do ribs, I might experiment with just salt and pepper and wrapping for a little while as per Mad Scientist.

Mad Scientist does use a large offset smoker and not a pellet smoker. I smoke all of my stuff on an Ironwood 650 so I don't need to move things around to change the temperature. I just have to turn a knob.

Here is the link to Mad Scientist BBQ:

Here is the link to Meathead's recipe for Last Meal Ribs: https://amazingribs.com/best-barbecue-ribs-recipe/

Good luck.

 

[splinervision]

I have never had consistent results unless I used the 3-2-1 method @ 225. Sometimes I'll do 3-1.5-.5 if the ribs are on the thin side, but the meaty baby backs I tend to use take a full 3-2-whatever you feel like. I use a little liquid in the foil, usually my favorite dark beer or apple juice. That last hour is just to tighten them back up a bit and cook in the sauce so adjust that and pull them when ready. Doing them the whole time without wrapping will just dry them out in my experience.

My wife likes Sweet Baby Ray's BBQ Sauce but I'm not a fan straight out of the bottle. Generally, I'll use about 1/4 of a beer in the foil with the ribs after the 3-hour smoke, then mix some of the drippings/liquid with the sauce, add a bit of brown sugar to sweeten it up a bit more and baste that on the ribs for that last half hour to an hour. It'll knock your socks off and the ribs will be tender. Adjusting the time in the foil will determine how tender. Fall off the bone=2hrs, but if you want them to stay on the bone so you can manipulate them with sauce for that last half hour to an hour I generally will take them out of the foil after about 1.5hrs.

All of this is for baby-back ribs, I generally don't do beef ribs. However, I'll do a St. Lousi Style spare rib rack using the full 3-2-1 timing using pretty much the same sauce/mixture with the beer in the foil. Those are outstanding as well.

Never goes wrong.