I did a couple racks yesterday. I have a few questions now. Basically I injected mine, then rubbed, then threw them on. Trying to stick to the 3-2-1 somewhat close, it was apparent that running at 230F, I was no where near done in the 6 hrs. Maybe 7 though. However, I got sleepy and passed out!!! OOOPS! So, they ran 3-2-4 or close to that.
Flavor was dead on but of course a little dry....duh... However, my ribs have never really come off with any extreme level of moisture.
1. How do you trim your slabs prior to smoking and what do you do with the extras? Already know about removing the membrane but I have been leaving the skirt flap on and the ends. I know some will trim. I am not sure where though.
2. Is moisture more a product of the meat quality or is there something else I can do to push moisture through the roof? I already inject and run a water box. I did foil on this cook as well.
3. How do you cut the ribs up? I realize we need to cut down the center of each bone but the "other" end is what is confusing. Do I cut through the bony stuff to make a long piece of meat or trim that end totally off? Should this be done prior to smoking? I left it all to try and retain all the moisture I could...
My glaze seems to end up more sticky/goopy rather than glossy and thick. Not sure if this means I left my final glaze on too long or if my process is wrong. I use my homemade sauce (pro level goodness) and mix in a little apple juice to thin it and add moisture.. Maybe that is making the bark slimy?