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Recently sealed DUO, smoking some Ribs

post #1 of 8
Thread Starter 
Here is the nomex seal and aluminum I used:



11 pounds of Baby Backs with membrane removed:



Will follow with more pictures as I go.
post #2 of 8

110.gif , ready . Narrate the post, we want to know the details . . .:biggrin:

 

Have fun and . . .

post #3 of 8
Thread Starter 
On the smoker for 2 to 2.5 hours at about 225 and rubbed with a Memphis Style rub with a little added paprika and cayenne pepper:

post #4 of 8

I'm hungry !!!! :icon_biggrin:

post #5 of 8
Thread Starter 
1 hour in, I melt a stick of butter with ground mustard and ground cummin. Then I brush it on the ribs, seems to add moisture and another layer of flavor.




Also, I forgot to mention; today I'm using chimney lit Kingsford charcoal, I have tons left over from summer. And for smoke I'm using cherry.
post #6 of 8
Thread Starter 
Last month I missed the throw down by one day, here is the brisket flat I cooked:



This brisket came out just about as tender as a brisket should be. I used a Memphis style rub, inject with beef broth. After 6 hours of smoke with pecan, I wrapped it with brown sugar, apple juice and another sprinkling of rub. Then left it on the smoker till it hit 205. Pulled it off and let it rest in the oven for 2 hours. Filtered the juice and dripping then sliced about a 1/4 inch thick.
post #7 of 8
Thread Starter 
After a little over 2 hours, time to wrap 'em. I layout the aluminum foil and put a layer of light brown sugar down:



Then I lay the ribs on the sugar, meat side down.



Then I pour in some apple juice and seal them up. Placed them back on the smoker at about 250 for 2 more hours, or so.
post #8 of 8
looking good
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