I just did some pork country ribs today and would like to let you know what worked and what didn't:
- 6-8 country ribs
- ECB Smoker with all the mods
- Approach was the 2-2-1 (two hours open smoking, 2 hours in foil and 1 hour back on open for crusting)
- I attempted to use the AMNPS Tube as a smoke generator with the configuration shown in the following picture. It was placed on the lower rack, right above the water pan (picture shows it on the top rack). It went out, probably because of low air flow (maybe Todd has a better theory). Into the smoke, I moved it and the sheet metal V down and directly into the charcoal. It then started to generate smoke again.
- I used Mad Hunky General Rub on the ribs overnight in the fridge and put them directly on the smoker like that for 2 hours.
- I put together a sauce to put in an aluminum tub with the ribs for the second 2 hours. I made it up out of 3 strips of bacon (chopped & fried), 1/3 chopped onion and 3 cloves garlic (cooked until translucent in the bacon fat), beef stock, small can tomato sauce, Tiger Sauce, some Bone Suckin' Sauce I had left over and some Guinness (playing with quantities for each).
- Pulled ribs and put into tub with sauce and left for 2 hours. They came out of the tub falling off the bone. I attempted to crust them off, but had a time holding onto them.
- When I pulled them out of the tub, I used the liquid to create a gravy, using corn starch; it was great!
