Well the wife came home with some ribs the other day & we're both work off today, so that sounds like reason enough for me. It's rained pretty much all night here in Chicagoland & it's been on & off since I got up, so I decided to do this in my garage. I have the smoker right at the edge of the open garage door & a fan between the smoker & the doorway leading into the family room, so I don't think I'll have ventilation problems. I'm going to go back to hickory for my wood, as it just seems to be my favorite for ribs. My rub is from the Big Bob Gibson cookbook I just received a week or so ago & so is my sauce, which is their Championship Red Sauce. Like the last time I did ribs, I plan on not wrapping them. I also plan on doing some cheese & bacon potatoes in there too after a few hours, The recipe was for 4-6 hours in a slow cooker using frozen, country-style hashbrowns, but I'm going to cut up some russets I have here & use those. I figure on the hotter, third rack I plan on using, that they would only maybe take a couple of hours, but really have no clue. If anyone has suggestions, I'm all ears.
I actually had no problems removing the membranes from both racks this morning, a first for me.
I had to do a little trimming of some fat on the meat side, though.
Got'em rubbed nice.
Fired up the smoker & got it warming up. I put my Maverick probe on the top rack this time to see how accurate the chamber's sensor was. Last time I checked the second rack & there wasn't a whole lot of difference. This time, when the top rack was 193 the according to the smoker, it was 188 on the Maverick. Not bad, but when the smoker showed the 275 I wanted, the Maverick said only 255, so there is more of a difference on the top rack than the second one. Next time I'll check the third one. Since I plan on using both racks 1 & 2 this time, I plan on switching the racks after 2.5-.3 hours at 275, my smoker's max.
So the ribs have been in now for about 30 mins & the garage smells of that nice hickory wood.
Now I will work on a little spritz. I meant to grab grape juice, as a grape/apple juice spritz was the plan, but forgot, so now I have only the apple juice. Any suggestions on what I could add to it? I know I have lime juice, but I'm not sure that's something that would really work so well.
It's going to be good day.
TW
I actually had no problems removing the membranes from both racks this morning, a first for me.
I had to do a little trimming of some fat on the meat side, though.
Got'em rubbed nice.
Fired up the smoker & got it warming up. I put my Maverick probe on the top rack this time to see how accurate the chamber's sensor was. Last time I checked the second rack & there wasn't a whole lot of difference. This time, when the top rack was 193 the according to the smoker, it was 188 on the Maverick. Not bad, but when the smoker showed the 275 I wanted, the Maverick said only 255, so there is more of a difference on the top rack than the second one. Next time I'll check the third one. Since I plan on using both racks 1 & 2 this time, I plan on switching the racks after 2.5-.3 hours at 275, my smoker's max.
So the ribs have been in now for about 30 mins & the garage smells of that nice hickory wood.
Now I will work on a little spritz. I meant to grab grape juice, as a grape/apple juice spritz was the plan, but forgot, so now I have only the apple juice. Any suggestions on what I could add to it? I know I have lime juice, but I'm not sure that's something that would really work so well.
It's going to be good day.
TW
