I smoked up three full racks of ribs today on the Weber Smokey Mountain smoker. The ribs were rubbed with yellow mustard as a binder and then sprinkled with a modified version of the Pork Barrel BBQ - "All American Seasoning & Rub". I added additional paprika, salt and a little sugar.
The ribs were done in a 3-2-0 method. Three hours on the grate unwrapped and then two hours wrapped in aluminum foil (I used an aluminum foil pan and closed the top with aluminum foil. The 0 represents 0 hours back on the grate. The rib slabs were cut in half before cooking so that all three racks could fit in the 18.5 inch Weber Smokey Mountain smoker. I put three half racks on the lower grate and three on the upper grate.
The smoker ran for most of the time at 255 degrees throughout the cook. But in the end, the temperature of the pit had dropped to 236.7 degrees and the internal temperature of the ribs was at 201.3 degrees. Since the final stage of putting the ribs back on the grate to firm them back up was skipped, the ribs were definitely "fall off the bone" having gotten to 201.3 degrees!
Overall though, not bad. The top two photos were taken after three hours and just before putting the ribs in the aluminum pans for wrapping. The next two photos are the finished product after 3-2-0.
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