I do ribs at least a few times a month. I've tried every method that I can find to switch it up, but lately I've settled on a pretty basic method that always turns out awesome. Yellow mustard baste, cover with homemade rub. 230 temp, cook for about 5 hrs. Smoke for at least three. No foil, just keep water pan full and spritz ribs the last 1 1/2 hrs. of cooking with a mixture of apple cider/beer in a spray bottle. Here are a few pics of my most recent batches. 1st pic is sauced, 2nd is unsauced, 3rd smoke ring, picture didn't pick it up that well though.

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Just a couple racks of some tasty ribs, no big deal.

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Just picked up a pit boss XL pellet smoker. St. Louis style ribs for the inaugural smoke. All in all they turned out ok, it's ridiculously windy here in Iowa this week which of course threw my temp out of wack so I really had to babysit it. But I knew the first few times using it would be a bit of a learning curve. I guess i'll just have to smoke a bunch of different types of meat on this thing to dial it in.
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Will do. I must not have looked at enough reviews because everything I read was mostly positive. Its staying in my garage and being wheeled into the driveway when I'm going to use it so it won't be out in the elements. May make the difference, we'll see.

Smoked a little pork loin roast today. 2 hrs at 225, pulled when it was right at 150, rested for about 5 minutes or so and sliced thin. Freaking delicious! We meant to serve on buns but I had several little hands reaching in and eating the slices faster than I could cut it. I'm loving this new smoker.

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That's pretty much how my father-in-law cooks ribs; until the meat completely falls apart with nothing left on the bones. I've had my in-laws over and smoked ribs with the perfect amount of tenderness leaving a clean bite with meat still on the bone....he felt they were under done...go figure.

Tried this method of smoking ribs today for something a bit different than my usual way.

I used baby back ribs instead but I did everything pretty much the same, For rub, I used a combo of sweet preacher and honey hog rub, I just didn't use the 2lbs of rub like he did.

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Basically smoke at 275 for 2 hrs, wrap for approximately 1.5 hrs or until the ribs reach 204-208. I then removed them from the foil and brushed with bbq sauce and put on the grill for about 15min for the sauce to get tacky. They turned out pretty tasty, and got done a bit quicker than my normal method due to the higher cooking temp.

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The recipe I posted above was the first time I ever used a temp probe when cooking ribs, I usually just shoot for about 5ish hrs on the smoker at 225-230 and pay attention to how they bend. My brother-in-law Smoked ribs yesterday for labor day and pulled them off the smoker at 180 because he likes "a bit of pull". The ribs had pull alright, they were tough,very chewy and really clung to the bone. definitely didn't leave a clean bite like how mine do when I make them. Just curious for those who temp there ribs what temp you usually shoot for?

That's about what I was thinking. the ribs I last did based off the video clip I posted were cooked til 204. They were good, not quite fall off the bone but just a bit too tender for my taste.

A couple racks of ribs for supper with the in-laws. Apple was the theme apparently! I used apple pellets, smoked 5ish hours, no wrap, and basted with a mixture of apple cider, apple cider vinegar, brown sugar, and butter for the last hour. Turned out awesome.

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