Here's an update regarding the last batch of experimental rib's from the other day, and the methods used... and they all turned out pretty darn good too!
I made 3 full St Louis cut rack's using 4 various methods (rack#1 got cut in half towards the end) for a variety of results. For future reference I will call them (from top to bottom) Rack #1, Rack #2, and Rack #3
The night before the smoke I prepped all 3 racks by removing the membrane, applied dry rub, plastic wrapped, and stored in fridge over night.
The
WSM smoker was set up using the Minion method and adjusted to hold 225*... I used some Stubb's briquettes this time, along with a couple fist-sized chunk's of apple wood and 1 chunk of Hickory for additional smoke flavor.
Rack #1 was rinsed, patted dry, slathered in prepared yellow mustard, and then given a liberal coating of "Mesquite Chipotle seasoning" from Cabelas, along with a healthy dusting of Hungarian Hot Paprika and a sprinkle of Cayenne Pepper just for good measure. My plan was to smoke this rack without crutching in foil and serve this rack "dry" (without sauce), and I wanted them spicy!
Rack's #2 & #3 were rinsed, patted dry, and then given a generous coating of "BJ's BBQ Rub" from Nevada Barbecue Company, followed up by a healthy sprinkle of "Chicken 'N Rib" rub from Weber. My plan with these racks was to crutch in foil at the 2hr mark (2-2-1 method) and serve them "wet" (with sauce). I wanted rack #2 to be a combo of a little sweet & little heat, and rack #3 to just be sweet, not spicy at all.
Here we are 2 hours into the smoke. Rack #1 was left on the smoker to continue cooking. Rack's 2&3 were removed to the crutched in foil.
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4712_zpsdc617bec.jpg.html
Rack #2 was given some squeeze butter, some "Hickory Smoked Barbecue Sauce" by Walden Farms, and a drizzle of Sriracha Hot Chili Sauce.
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4718_zps7a277fe9.jpg.html
Rack #3 was given squeeze butter, brown sugar, 100% pure maple syrup, and some apple juice (3-apple blend).
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4714_zpsf6f04ac4.jpg.html
Back on the smoker for another 2 hours!
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4723_zps4a61240b.jpg.html
Here they are at the 4 hour mark after removing racks 2&3 from their foil crutch's. Another hour to go...
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4730_zps4db493c5.jpg.html
With about 15min to go, I started to sauce racks 2&3... #2 with Walden Farms "Hickory Smoked Barbecue Sauce" and #3 with Garland Jacks "Sweet 'N Sticky Molasses". I also decided to cut Rack #1 in half and sauce one half with Stubbs "Spicy Bar-B-Q Sauce". the other half of rack #1 was left to be served dry.
Here is a shot of Rack #1 (sauce on left, dry on right)
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4747_zps205df124.jpg.html
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4750_zpsb77071b3.jpg.html
Rack #2
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4743_zps8d421094.jpg.html
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4745_zps484bbafd.jpg.html
And Rack #3
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4737_zps61da01af.jpg.html
http://s258.photobucket.com/user/BodiBuilt/media/SmokinGrillin/IMG_4741_zps7ce90bfa.jpg.html
Between 5 people there were NO LEFTOVER'S this time around... and it was hard to decide on which rack was best!