Put on a new regulator with a needle valve on my smoker so had to try it out. Decided on ribs and here are the results.
After defrosting the ribs, I sprinkled them with garlic granules and put them in a reclosable plastic bag. I then proceeded to pour a Sesame Ginger marinade over them and left them in the refrigerator overnight. The next morning I removed them from the fridge and removed the excess marinade. I then sprinkled them generously with my New Mexico Medium Red Chili Rub.
The spray bottle is filled with a little dark rum and apple juice, which I used for a mop about every 45 minutes.
I added mesquite and apple chunks to the chip pan. The smoker was then heated to 225. The entire smoke was done with the heat between 220-230. I used the 3-2-1 method, so after three hours I put the ribs in foil pans, poured some of the remaining rum/apple juice mop over the ribs, and covered them.
I kept them in the smoker for another two hours. I then uncovered them and cooked them for another hour.
These were smoked to perfection and had a really great taste!!!!
After defrosting the ribs, I sprinkled them with garlic granules and put them in a reclosable plastic bag. I then proceeded to pour a Sesame Ginger marinade over them and left them in the refrigerator overnight. The next morning I removed them from the fridge and removed the excess marinade. I then sprinkled them generously with my New Mexico Medium Red Chili Rub.
The spray bottle is filled with a little dark rum and apple juice, which I used for a mop about every 45 minutes.
I added mesquite and apple chunks to the chip pan. The smoker was then heated to 225. The entire smoke was done with the heat between 220-230. I used the 3-2-1 method, so after three hours I put the ribs in foil pans, poured some of the remaining rum/apple juice mop over the ribs, and covered them.
I kept them in the smoker for another two hours. I then uncovered them and cooked them for another hour.
These were smoked to perfection and had a really great taste!!!!
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