Smoked my first baby backs today. Had three racks from Costco that got my usual pork rub. It consists of 4 parts paprika, 2 parts salt, 2 parts garlic powder, and one part black pepper. It was based on Steven Raichlen's 4-3-2-1 rub with 1/3 less salt. Smoked the ribs for two hours at 215-225 and then wrapped in foil. Back on the smoker for 1.5 hours, then put on the glazes for the last half hour, flipping after fifteen minutes and glazing the other side. One rack got a Tennessee whiskey glaze from BBQs Galore (Father's Day gift); the other got the glaze credited to Danny Gaulden by TasunkaWitko (equal parts mustard, brown sugar, apple cider vinegar). [size=3][font=Calibri]Pulled the ribs off the smoker at 172 degrees and let them rest for 30 minutes before cutting. They turned out very tender - not falling off the bone, but still needing a little "pull" to get the meat off the bone. No complaints from the family on this one!
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8/8/08 at 8:54pm