- Dec 21, 2014
- 5
- 12
I am new to forums and haven't smoked for many years, but just rebuilt my weber smoky mountain 18.5 and thought I'd try a baby back for me and wife. The results were very good tasting but a little dryer that if I had done them in the oven (but they WERE very good). We like them more juicy fall off bone and so I am asking - am I doing anything wrong?
Here is what I did - I used the 2-2-1. Probe through a small red potato on the top grate. We did one rack. Prepped ribs, rinsed, pulled membrane, yellow mustard light, rub fairly light (rub was lawreys seasoning, black pepper, onion and garlic powder/granules, red pepper flakes, cayenne, cumin, dark chili powder), oh and a dash of worchestershire after mustard, before rub, did both sides this way.
Smoker to 210-230 at top grate, used a gallon of water above coals. Used the charcoal bed, hot coals into middle of it and let them spread outward over time. Several wet chunks of apple wood added just before meat. Meat on top rack, bone side down. Started timer 2 hrs, monitored temp it stayed at 225 or less. At 2 hr mark, wrapped ribs in foil, added some fruit juice to foil, back on smoker for 2 more hrs. At the 4 hr mark, Unwrapped ribs, took juice from foil (fair amount of it, maybe 1/2 to 1 cup) added to about a cup of KC Masterpiece regular bbq sauce, brished the ribs on top only liberally, back on top rack for 1 more hour.
At 5 hr. mark, took them off smoker and covered, let it sit a bit (15 min). We loved the flavor of these ribs, did not fall off the bone, meat was tight to the bone but was pretty tender and great flavor. I want to get them more tender so, what do you folks think we should do to get them that way?
Thanks for any advice,
Pat
Here is what I did - I used the 2-2-1. Probe through a small red potato on the top grate. We did one rack. Prepped ribs, rinsed, pulled membrane, yellow mustard light, rub fairly light (rub was lawreys seasoning, black pepper, onion and garlic powder/granules, red pepper flakes, cayenne, cumin, dark chili powder), oh and a dash of worchestershire after mustard, before rub, did both sides this way.
Smoker to 210-230 at top grate, used a gallon of water above coals. Used the charcoal bed, hot coals into middle of it and let them spread outward over time. Several wet chunks of apple wood added just before meat. Meat on top rack, bone side down. Started timer 2 hrs, monitored temp it stayed at 225 or less. At 2 hr mark, wrapped ribs in foil, added some fruit juice to foil, back on smoker for 2 more hrs. At the 4 hr mark, Unwrapped ribs, took juice from foil (fair amount of it, maybe 1/2 to 1 cup) added to about a cup of KC Masterpiece regular bbq sauce, brished the ribs on top only liberally, back on top rack for 1 more hour.
At 5 hr. mark, took them off smoker and covered, let it sit a bit (15 min). We loved the flavor of these ribs, did not fall off the bone, meat was tight to the bone but was pretty tender and great flavor. I want to get them more tender so, what do you folks think we should do to get them that way?
Thanks for any advice,
Pat
