So, I planned on smoking baby backs today, then realized it was -24 degrees, arctic cold front coming through Montreal and most of the east coast, no matter, this will be a good test for my Smokin-it #1. I bought it 3 weeks ago and love it so far.
First step was to prep the smoker. I brought it inside to warm it up, and so I didn't freeze my fingers! Got the bottom foiled, and put some apple juice, and cranberry ginger ale in the flavour box.
My wife likes a sweet rib, so I made a rub with brown sugar, some turbinado, cinnamon, paprika and a shot of garlic salt. She also likes a good coat of sauce, so I will add some Sweet Baby Ray's for the last half hour.
For mine, I thought I'd experiment a bit and do something unconventional. Last night I injected my ribs with a mix of apple juice, hot sauce, Worcestershire, and a shot ofmy rib rub. This morning I coated it with rub. I use a rub close to the one below, except I add some habanero pepper that I picked up in Arizona last year.
I plan on smoking them 2.5-2-1... But may need to extend my times due to the extreme colds, hopefully my Smokin-it will holds temps well in this cold. The ribs will be going in the smoker in about 2 hours with a mix of hickory and apple wood. I'll post more pics as the smoke progresses!
First step was to prep the smoker. I brought it inside to warm it up, and so I didn't freeze my fingers! Got the bottom foiled, and put some apple juice, and cranberry ginger ale in the flavour box.
My wife likes a sweet rib, so I made a rub with brown sugar, some turbinado, cinnamon, paprika and a shot of garlic salt. She also likes a good coat of sauce, so I will add some Sweet Baby Ray's for the last half hour.
For mine, I thought I'd experiment a bit and do something unconventional. Last night I injected my ribs with a mix of apple juice, hot sauce, Worcestershire, and a shot ofmy rib rub. This morning I coated it with rub. I use a rub close to the one below, except I add some habanero pepper that I picked up in Arizona last year.
I plan on smoking them 2.5-2-1... But may need to extend my times due to the extreme colds, hopefully my Smokin-it will holds temps well in this cold. The ribs will be going in the smoker in about 2 hours with a mix of hickory and apple wood. I'll post more pics as the smoke progresses!
