Well I braved the snow, and wind to fire up the smoker yesterday. Ribs and ABTs. The ABTs were outstanding, The ribs were good but a little bit dry, (ham texture) and I was trying to figure out why. First I trimmed and pulled membrane. then I rubbed with cambridge dry rub http://www.recipesource.com/side-dis...0/rec0001.html. Let stand overnight and then 3-2-1 with an apple juice spritz every 30 minutes or so. The only issue I had was keeping smoker temps up during the smoke I had to fight to keep temps above 200, but I got the ribs to an internal of 180, and pulled them. Why were my ribs dry? Anyway here is a q-view of all of it.
post #1 of 17
3/9/08 at 5:46pm