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So, I'm doing a rib smoke today. I've already got them rubbed with brown sugar, coarse salt, pepper, chili powder, onion powder, garlic powder, celery salt, allspice and cayenne. However, and this is a great step to try if you've not, pull that membrane off the back of the ribs. Grab a corner with a paper towel and pull it off like you're peeling a sticker off a bumper or something.
I'm just about to put them in the smoker. It's noon here and they will spend six hours at 200 degrees in 3 separate smokes. First smoke Pecan. Second smoke Cherry. Third smoke Apple. That gives me a spicy sweet combo I like. Water pan is filled with cold Honey Crisp apple juice. Also, every time I change woods, I mop it with Stubbs.
With one hour left, I pull them, bring them inside, put them in heavy duty foil and slather them with more brown sugar and honey. Throw in a quarter cup of water or beer. Put them back in smoker wrapped up for the last hour.
Oh my look at that rich, spicy pecan smoke!
I love brown sugar on my ribs when smoking them. Definitely take that membrane off. Real easy to do with a paper towel like you said. Another thing I do is coat the ribs in regular yellow mustard. I’ve seen this technique on a lot of the smoking forums. I do this with ribs, chicken, pork butts. The mustard holds the seasoning on it and helps create a real nice crust. And the smoke completely neutralizes the mustard flavor. You would never guess it was slathered with mustard.
Looks real tasty! Share some more pics when it’s done!
The Shop
I may have to head to the store and get some baby backs now!! Lol
Pit Row
not even when I'm camping I use those old-school camping plates.
That should be some kind of crime. 🤣
I cheated this time. Had some obligations so didnt have the time to babysit the smoker. Here's what I did:
Smoked the two briskets at 230 for about 5 hours on the Fourth, until internal temp was 150. Pulled them off, double wrapped them in foil and put in a dry cooler. Left home and went to a party. Got home about 4 hours later and put those into the fridge overnight.
The next morning, fired up my gas Weber and got it to 230 and put the briskets on, still wrapped. Left them on until internal temp hit 203. Took about 4 hours or so. Pulled them off and threw them in the dry cooler for a couple hours. As everything else was getting finished up, fired up the gas grill and got it to about 500 degrees. Unwrapped the briskets and threw them on for a few minutes to crispen up the bark (which is soft because the wrap).
These things turned out awesome. Sorry, forgot to snap pics. I preferred the mustard one...my brother in law liked the other one better. Most other people couldnt differentiate the two.
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