Hope everyone had a good week.
I'm smoking 8 racks of St. Louis cut ribs today. 2 racks are for the wife and I, and a few friends. The other 6 are being cooked for a family friends' dinner party. I'm also using this cook as my final ribs practice before my next KCBS competition coming up in early May.
I bought the ribs already cut down to St. Louis cut at my local butcher where I buy all my meat. They're all trimmed up nice and even. All I had to do prep wise was remove the membrane.
I'm putting a very thin layer of yellow mustard down as my binder, and applying my favorite rib rub liberally on both sides. Let them sit on the counter while the 270 Sumo came up to 250 degrees.
Put them in about 11am:
Didn't get a picture before I wrapped them, but here they are going on for the last half hour:
Sauced and ready to eat:
I used a mixture of hickory and cherry wood chunks today. Went with the 2.5-1.5-.5 method on these spares. They were nice and tender but not falling off the bone by the end. I like to pull them right when they will bend all the way over, but not break when I pick them up with tongs.
Taste, color, and tenderness were exactly where I want them so I will chalk it up as a success.
Enjoyed quite a few of one of my favorites from a NC brewery that I love.
I'm smoking 8 racks of St. Louis cut ribs today. 2 racks are for the wife and I, and a few friends. The other 6 are being cooked for a family friends' dinner party. I'm also using this cook as my final ribs practice before my next KCBS competition coming up in early May.
I bought the ribs already cut down to St. Louis cut at my local butcher where I buy all my meat. They're all trimmed up nice and even. All I had to do prep wise was remove the membrane.
I'm putting a very thin layer of yellow mustard down as my binder, and applying my favorite rib rub liberally on both sides. Let them sit on the counter while the 270 Sumo came up to 250 degrees.
Put them in about 11am:
Didn't get a picture before I wrapped them, but here they are going on for the last half hour:
Sauced and ready to eat:
I used a mixture of hickory and cherry wood chunks today. Went with the 2.5-1.5-.5 method on these spares. They were nice and tender but not falling off the bone by the end. I like to pull them right when they will bend all the way over, but not break when I pick them up with tongs.
Taste, color, and tenderness were exactly where I want them so I will chalk it up as a success.
Enjoyed quite a few of one of my favorites from a NC brewery that I love.
