OK I realize half the fun is the trial (not too much error) in smoking meat.
Going to smoke 2 racks of BB ribs on Monday (working this week-end..) I've done a lot of reading thru the fourms and enrolled in the 5 day e-course (currently on day #2). Was wondering if this summery (plan) is on track? Please insert comments/tips where necessary.
- Night before remove membrane and apply rub, wrap and refrigerate over night.
- Plan for around 5 hours of cooking (I'm going 2-2-1) allow meat to come to room temp prior to smoke. Fill 8"cast iron pan with chunks (number?) of unsoaked hickory, fill water pan. Pre-heat gas smoker (crank it up to get to temp up and start chunks a smoking?) then stabilize around 225. (I was able to hold this using stock and digital thermometer during seasoning of the smoker). Fill racks with ribs sections. (I have 4 racks, fill bottom to top?)
- Monitor temp and smoke (how often should I need to add wood??), spray with juice mix every hour.
- During last hour apply sauce. test internal temp to assure there ready (170)
- Enjoy!! I'm hoping!!
This is how I have it planned out in my head right now...Comments?