Smoked Ribs a la Rendezvous, Memphis

Is this the worst photograph of me?  Quite possibly.

Note to self: Stand up straight in future!

Anyway, aside from being bad....there it is...a girl and her smoker

Honey, Mustard, Rendezvous Seasoning, Barbecue sauce

6 hours in the smoker - 321 method (3 hours on the racks, 2 hours wrapped in tin foil, 1 hour back on the rack) - at just below 225 degrees = this fabulousness, mmmm

 

Smoked Ribs for your viewing pleasure

After our recent trip to Arkansas and Memphis, where we saw a smoker in action, plus ate a ton of Southern barbeque we figured it would be fun to invest in a smoker for ourselves. 

We bought one online - not the most expensive one, not the cheapest one as we figure we will probably only use it every month or three weeks or so.

How cute does it look in the garden? I have to say, Florida really is a great place for outdoor cooking...

I followed the 3-2-1 method of cooking these ribs. 

First things first I seasoned with Rendezvous Dry Rub.

Into the smoker at 225 degrees for the first 3 hours, attending to it every half hour and spritzing it with apple juice.

Next it was wrapped up in tinfoil and cooked for 2 hours. Again 225 degrees.

And then finally the last (1) hour it was basted with some barbeque sauce and put back in at 225 degrees

This is just before the last hour

And here we go! 6 hours of cooking later (3-2-1 hours)

How about this loveliness?!

And there you have it! Smoked St Louis Ribs.

10/10