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2
Posted on 7/31/16 at 9:06 pm to VetteGuy
My method is different for sure, but I was never happy with my results until i tried this way. I use a big green egg. Cook at 275 for 1 hour, flipping every 15 minutes. Sauce on bottom for 8 minutes, top for 8 minutes. Place them in a foil pan covered, and in a cooler for 3 hours. Best I have ever had. Try it before you knock it.
Posted on 7/31/16 at 9:30 pm to VetteGuy
Good to hear. How did you do them
Posted on 7/31/16 at 10:52 pm to Nascar Fan
I wish I had more downvotes to give this pig abuse.
Posted on 7/31/16 at 11:36 pm to Chief0218
Boil in crawfish/crab boil (not too much) for 30-45 minutes. Take them out, coat with Tony's and give them a few minutes to cool off. Then put them on the pit and slow cook them for at least 1-2 hours, mostly using direct heat only at the beginning and end. Coat with Jack Daniels bbq sauce in the last 30 minutes. In the last 15 minutes cut them into individual ribs and baste again with bbq sauce.
This post was edited on 7/31/16 at 11:39 pm
Posted on 8/1/16 at 9:50 am to NOLAGT
Dry rub 24 hours.
Remove from refrigerator 1 hour before cooking.
Indirect, over beer, for 3.5 hours, 225. Applewood chunks in coals.
Remove from rib stand, heavy sauce, wrap in foil for 1 hour @ 250
Open foil, sauce again, cook for 30 minutes @ 2225-250.
Let rest for 30-40 minutes before demolishing.
Posted on 8/1/16 at 10:51 am to VetteGuy
Looks good, did you get a nice smoke ring?
Posted on 8/1/16 at 11:12 am to CHEDBALLZ
Man, I forgot to check. 
I'll check the leftovers this evening.
(And I wasn't gonna put my foot by my food, either)
I'll check the leftovers this evening.
(And I wasn't gonna put my foot by my food, either
)Posted on 8/1/16 at 12:01 pm to VetteGuy
Not slowed cooked, but cut em in singles and fry in lard. No batter, just seasoning. 
Posted on 8/1/16 at 12:05 pm to lsuguru
quote:
fry in lard
I like your style.
Posted on 8/1/16 at 12:20 pm to VetteGuy
my method:
remove the membrane, light coat of mustard and then dry rub. refrigerate over night
set smoker at 225*F for 8 hours (just to ensure it stays on the whole time)
2-2-1 method
smoke the ribs for 2 hours.
wrap the ribs in foil, smoke for 2 hours.
unwrap the ribs and return to the smoker for 30 minutes.
add sauce to the ribs (both sides) and put back in the smoker for 30 minutes.
Take it out and you're done
remove the membrane, light coat of mustard and then dry rub. refrigerate over night
set smoker at 225*F for 8 hours (just to ensure it stays on the whole time)
2-2-1 method
smoke the ribs for 2 hours.
wrap the ribs in foil, smoke for 2 hours.
unwrap the ribs and return to the smoker for 30 minutes.
add sauce to the ribs (both sides) and put back in the smoker for 30 minutes.
Take it out and you're done
Posted on 8/1/16 at 12:50 pm to VetteGuy
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