I have been dying to smoke some ribs on the Lang. This is my second time using it.
I went to the store a few days ago & was looking for BB's, but they didn't have any that looked to good.
I found a rack of ST. L's and they looked pretty good, so I bought them.
I injected them with some Creole butter that I had left over from some wings I smoked a couple of weeks ago.
Then put my pork rub on & vacuum packed them.
Here's what I started with.
That's a pretty nice looking rack.
Of course I left the membrane on, I wanted to make sure the injection stayed inside and didn't leak out.
I have an injector with a small needle that's perfect for this.
BTW, the butter injection came from the fridge so everything will still be nice & cold inside the meat.
Next comes the rub.
Into a foodsaver bag & vacuumed up, then back in the fridge.
I got busy & didn't have a chance to smoke them until yesterday. They were in the vac pack for 4 days.
I thought this would be way too long, but as it turns out it was just about a perfect amount of time.
Got the Lang fired up & thought I would use the top grate & see how stuff cooks up there.
Took the bottom grates out so they wouldn't get dirty.
Opened it up at the 2 hour mark, when I added another split to the fire.
They are coming along nicely.
Only took a few minutes to settle back in around 225.
However I found that the top grate runs about 20 degrees hotter than the bottom grate.
So the temp gauge says 230, but the Mav on the second grate reads 250.
You can see I have the vents closed way down, but she stabilized nicely at the 230-250 range.
It's a pretty hot day & it doesn't take much of a fire to keep the temp up.
It's been about 3 hours now and I just added another split & took a quick look.
That's about where I would think it should be in 3 hours, normally I would foil them now.
But not today, I'm just going to let them go.
The left side of the top rack is a little hotter than the right side.
So I rotated the ribs 180 degrees.
Then I started spraying them with a combo of apple juice & BBQ sauce.
Had a couple of friends stop by for a little corn. The Mom is on the right.
The chick on the left is only about 3 months old. I guess my corn diet is making her grow!
Well were at about 4 hours now & it's getting close to being done.
Time to put some sauce on.
Nice thick coating.
Back on the rack.
Starting to look good, nice pullback on the bones.
That's the number I'm looking for. If you want FOTB ribs, then keep cooking until about 200.
Check it again. Actually I checked it in several places.
I rotated the ribs a couple of times also to keep them cooking evenly.
The bottom rack is the same temp all the way across.
Now I know & next time I will probably just use the bottom rack for ribs.
Anyhow here they are all sliced up. They certainly are very juicy.
I took a bite out so you could see the meat does not slide off the bone, but is very tender.
Overall, the ribs came out just like I wanted, but I like my babybacks.
I am glad I got a chance to use my IT method on spares, because I'm often asked
if my method will work with spares. Now I can say for sure that it will.
I also really liked the flavor from the Creole butter injection.
I can't wait to try that on a rack of BB's.
I'm also smoking a butt for the 4th and I'm going to inject that with the Creole Butter too.
Thanks for looking guys,