I smoked a rack of babybacks yesterday. I was pleased with the results, but there are some things I am sure I could improve on. Considering the crappy Charbroil H20 vertical smoker I am using, I guess I should consider anything that comes out edible a success! I used the 2-2-1 method. Upon placing them in foil for the second step, I mopped on some applejuice. Now, when they were done, they were absolutely fall off the bone. I literally pulled each bone out of the rack. My only real concern was that they were a little dry in areas, and to be honest, I sort of enjoy when you can actually knaw on a bone. Whenever I go to a rib burnoff, the meat is always nice and tender, but never falling apart. Also, there were some areas that were a little dry. But like I said, I had some good smoke flavor and I ultimately shouldn't complain about the meat texture. The temp gauge on the smoker gives you the option of Warm, Ideal, and Hot. It was pretty much just below Ideal the entire time. Just looking for some tips out there. Any help is much appreciated.
post #1 of 15
4/28/08 at 11:37am