It's been quite long since I posted something. Main reason is we're having a bit of a situation in Israel these days - some "unusual garbage" is falling on our heads, courtesy of our "cousins" from Gaza... But here I am, practically smoking under fire
So, finally I succeeded to lay my hands on those nice baby back ribs... Unfortunately, pork is not the most popular meat in Israel, and even where it is, baby backs are quite rare to find. But here I am, with 4 decent beautiful racks, which I was dying to get on my WSM.
Step one - membrane off, generous sprinkle with my brown sugar/paprika based rub (recipe - here), and off to the refrigerator for a night.
Step two - WSM set to 230F, bowl filled with water, 2 big chunks of peach wood, 1 pecan, for the color.
Step three - 4 hours of smoking, no foil. During the last hour - 2-3 bastes with the sweet & hot pineapple BBQ sauce (recipe here, 1 tsp of chili powder added, for the heat). Readiness - by a "break test".
Result - all 4 racks gone within 10 minutes
P.S. "Meatless Monday" - not on my smoker!