Those ribs look great. I used Hickory for years, I like it but the family thought it too strong. For the last year I have been using Todd's Pitmaster's Choice, a 1/3 each blend of Hickory, Maple and Cherry. Totally love it. If you wish to try it, here is the Foiling Juice, gives ribs a great flavor and pretty shine...JJ
Foiling Juice
For each Rack of Ribs Combine:
1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses
Optional:
2T Vinegar, 2T Mustard and 1/4C Ketchup to make it more KC Style.
Simmer 5-10 minutes until syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.
For Pulled Pork:
Add the above to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
De-fat the remaining Juice from the foil pack or pan and set aside.
Pull the Pork and place it back in the pan and add the Juice to moisten and Serve...OR... Bag and refrigerate until needed.
When re-heating place the Pulled Pork in a Pan or Crockpot and add Apple Cider or Juice as needed to make up the Juice that was absorbed while refridgerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crockpot to 165*F and Serve.
Note: the addition of Apple Cider should make the PP moist but not Swimming.
I was AMAZED...No additional sauce needed. Thanks for the inquiries, ENJOY...JJ
