I got me about 5 lbs of bone-in CSRs here & not having smoked these before, I'm trying to get a plan together. I've searched some of the threads here & there are a lot of ways people have done them with varying results. What I'm thinking is to put my rub on about 4-5 hours before smoke time, put them directly on the racks at 275 degrees, maybe foil them after 2 hours for another hour & a half or so with some apple juice & squeeze butter. After that I was thinking I'd check the temp & as long as they were around 180 I would sauce them & stick'em back in for about 15-20 minutes.
What I'm hoping for is for those who have done these cuts to offer me up some advice on my plan or give me some alternatives. Here are the things I'm still a little up in the air about:
1- The first 2 hours directly on the rack. I was thinking about using pans, but wouldn't that basically be boiling/braising them? For that reason, I am thinking the rack is the way to go.
2- The smoker temp (275). I use 275 on my MES 30 for pretty much everything. I like the hot & fast & sometimes wish this little box would go to 350 or so. But never having done CSRs before, I want to make sure there's no problem with 275.
3- The 2-1.5-.5 method. I'm shooting for tender & these aren't huge cuts or anything, so even though I don't wrap my baby back ribs when I do them, I believe I should probably be wrapping these. I don't want them to come out too dry.
I would certainly appreciate any input/advice I can get before doing these.