Baby-back ribs smoking help

Rib-man said:

I have used the Meathead Memphis Rub on my ribs and have a couple of questions regarding the smoking process.

When I put on the rub and put the ribs in the fridge, a lot of moisture comes out of the ribs. Is that how it is supposed to work?Yes, you can add additional rub just before smoking if you wish.

Also, when you put the mustard on the ribs for the rub to stick does this not block the smoke from entering the meat? Nope, everything combines like a marinade.

I was wondering how do I get that smoked ring in the meat and does it mater. You can't get a smoke ring with an Electric Smoker and no it does not matter. Smoke Ring has Zero affect on flavor it only looks nice and indicates to the believers that the meat was cooked low and slow in a smoker and not just steamed or baked then reheated on a grill.  I have smoked a batch of ribs with the rub and just had it in the smoker for 5 hours. They came out good, but then I am no judge of how good they could be. 2-2-1 for Baby Back Ribs should give tender juicy meat that is not quite fall off the bone. Fall off means the meat was cooked too long in the foil stage and with practice you will find a level of tenderness that you enjoy.  I am using the Masterbuilt Electric Smoker. Great Smoker I love mine...JJ

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hyyal said:

I use olive oil instead of mustard.  The spices in rubs break down easier in lipids.  Makes a nice coating.

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