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2nd time smoking, first time smoking ribs

post #1 of 4
Thread Starter 
Picked up 2 packs of baby back ribs yesterday afternoon while at the grocery store. I couldn't decide which rub recipe to use so I decided to do 2 racks with just a basic rub recipe I found online and the other 2 racks with a Bobby Flay recipe.
Both look pretty good
4y5e5ehy.jpg

Fired up the Masterbuilt propane smoker about 7:15 this morning and once everything got up to temperature (it was 34F when I started), in they went.

Nice steady cloud of smoke puffing out the vent and the temperature is steadily climbing back up to 240F.
post #2 of 4
Thread Starter 

Just foiled and put back in for another 2 hrs.

 

BTW, these are the rub recipes I used:

 

Basic

3 tbs brown sugar

1-1/2 tbs paprika

1-1/2 tbs salt

1-1/2 tbs ground black pepper

1 tsp garlic powder

 

Bobby Flay

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
 

post #3 of 4
So how'd they turn out?
post #4 of 4
Thread Starter 

I didn't remember to take picture of the final product, but they came out looking nice. They were a little dry though. Very tasty and tender, but the meat wasn't as moist as I was expecting. The Bobby Flay slabs, had the best flavor. A little heat, but not too much. I'll definitely be using that recipe again.

 

Next time, I think I am going to shoot for lower temps. My goal this batch was 140F, but for a good portion of the smoke it was closer to 160F.

Also, I used foil baking pans for the second stage of the 2-2-1 probably didn't have enough liquid in them for the size they were. The cooking times were actually 1:50-1:45-0:45

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