I had such good luck not foiling my last brisket I wanted to try the same technique with ribs. Found a nice looking st. louis cut rack on sale.
I removed the membrane, light coat of oil and some of Jeff's rub that I mixed with some cumin.
I've been dying to make smoked mac 'n cheese. This is a half pound of noodles, in an 8x8 inch pan. The main cheeses used were cheddar and gruyere. I also mixed in some leftover cream cheese I had in the fridge (about 1/4 cup). On the top is parmesan, crumbled bacon, and some panko bread crumbs that I tossed in some melted butter.
The smoker is running hot today - 275-300 (hot day out), so this is about 2 hours in when I added the mac in cheese to the smoker. Already got some pull back on the bones. If I was going to foil I'd do it now, but resisting the urge.
I'm going to use the bend test to decide when they're done. (pick up with tongs in the middle, look for 90 degree bend). Any other non-foilers have any tips? I was thinking it would be about a 5 hour cook, but they seem to be going fast.
Since I won't be foiling I picked some mild wood for the smoke - pecan and apple.
Thanks for looking!
Suie
I removed the membrane, light coat of oil and some of Jeff's rub that I mixed with some cumin.
I've been dying to make smoked mac 'n cheese. This is a half pound of noodles, in an 8x8 inch pan. The main cheeses used were cheddar and gruyere. I also mixed in some leftover cream cheese I had in the fridge (about 1/4 cup). On the top is parmesan, crumbled bacon, and some panko bread crumbs that I tossed in some melted butter.
The smoker is running hot today - 275-300 (hot day out), so this is about 2 hours in when I added the mac in cheese to the smoker. Already got some pull back on the bones. If I was going to foil I'd do it now, but resisting the urge.
I'm going to use the bend test to decide when they're done. (pick up with tongs in the middle, look for 90 degree bend). Any other non-foilers have any tips? I was thinking it would be about a 5 hour cook, but they seem to be going fast.
Since I won't be foiling I picked some mild wood for the smoke - pecan and apple.
Thanks for looking!
Suie