5/22/2018 – This cook produced the best flavored ribs I have made. The seasoning with 5POGS 24 hours before then before the foil and finishing in the oven is the best yet. The ACV-diluted Stubbs BBQ Sauce gave it the sauce flavor profile without the sticky sauce. The bark is very good and the meat is moist and tender. Will season more cooks this way and see if it is consistently good.
The day before trimmed and rubbed with a generous but not heavy layer of 5POGS a 6.52 lb slab of spare ribs. About 7:30 AM put it into the partially preheated MES set at 250 with the Amazen tray’s outside slots filled and both lite with a 50:50 blend of pecan and ChefMaster’s Blend pellets.
12 Noon – Found that the MES was off (extension cord loose in plug) and smoke has burned out. MES temp read 138. The color is ok and appeared a little dry. Wrapped in foil, poured Stubb’s mesquite flavored sauce with some ACV on the meat side, sprinkled an average amount of 5POGS, turned it over, sprinkled on more 5POGS on the bone side that is now up, then wrapped the foil. Put into the oven set at 300.
2 PM – Checked for bones sticking out and had a few. When inserting a fork in the meat and twisting it separates but is not tender.
3:30 – Bones are all sticking out and the largest is about 3/4″. The fork test found the meat is tender and pulls away from the bone easily. Re-wrapped and put back in the oven that was turned off and not too hot after being opened twice.
5:30 – Had a full rib and a short one from the end. The bark is very dark but not crunchy. The flavor is good with a spicy tone that is not too much but bold. The meat is moist and tender. It does not fall apart but comes off the bones cleanly. When cutting between the ribs it stayed together around each bone.
- To up the spicy tone try dusting with more 5POGS before serving. Creole Seasoning could also be good before the rest to add the onion and garlic flavors.
- Make the diluted Stubbs less diluted so the sauce clings better.
5/29/2018 – Still eating them as leftovers rewarmed in the microwave. The bark is very good and the meat is moist and tender. Will season more cooks this way and see if it is consistently good.