Smoked up a couple of racks of baby backs today. Picked them up yesterday from Safeway. Had a little trouble getting the membrane off of one rack which I though was strange. The other rack was fine though.
Here they are prepped and ready to go.
I did one with rub and one without. Special request from my 8 year old daughter. (The rub is a little spicy for her.
)
Here they are after a few hours in.
The naked one looks kind of strange. Never done any without rub before. But I did put a glaze on both racks. Been experimenting with a recipe of 1/4 cup each of brown sugar, Jim Beam, vinegar, mustard and 1/3 cup of honey. My daughter is a BIG FAN of honey so she likes the glaze.
Here they are glazed and off the drum.
And here they are sliced and ready to eat.
I used one chunk of hickory and about 4 chunks of apple. I really liked the smoky flavor and the way they smelled while they were cooking.
Turned out okay. Not the best ribs I've ever done but not the worst either. Had a little issue with the drum starting out. While it is mostly impervious to the wind apparently when there is a real steady breeze whistling across the top of it it causes enough of an induction draft to really get things going. Temps climb in the 290s after I put the ribs on. I put up the wind break and then the temps came back down to a normal range. Never really had that problem before but this wasn't really normal wind.
The membrane was definitely still on one of the racks. I could feel the "hot dog like" snap when I bit into it. Parts of the rib were real tender and parts were kind of like an overcooked pork chop. I did pretty close to 2-1.5-1 like I normally do but will just chalk it up to maybe some not so good racks this time. But not the end of the world. They will all get eaten, that's for sure.
Thanks for looking.
Dave
Here they are prepped and ready to go.
I did one with rub and one without. Special request from my 8 year old daughter. (The rub is a little spicy for her.
Here they are after a few hours in.
The naked one looks kind of strange. Never done any without rub before. But I did put a glaze on both racks. Been experimenting with a recipe of 1/4 cup each of brown sugar, Jim Beam, vinegar, mustard and 1/3 cup of honey. My daughter is a BIG FAN of honey so she likes the glaze.
Here they are glazed and off the drum.
And here they are sliced and ready to eat.
I used one chunk of hickory and about 4 chunks of apple. I really liked the smoky flavor and the way they smelled while they were cooking.
Turned out okay. Not the best ribs I've ever done but not the worst either. Had a little issue with the drum starting out. While it is mostly impervious to the wind apparently when there is a real steady breeze whistling across the top of it it causes enough of an induction draft to really get things going. Temps climb in the 290s after I put the ribs on. I put up the wind break and then the temps came back down to a normal range. Never really had that problem before but this wasn't really normal wind.
The membrane was definitely still on one of the racks. I could feel the "hot dog like" snap when I bit into it. Parts of the rib were real tender and parts were kind of like an overcooked pork chop. I did pretty close to 2-1.5-1 like I normally do but will just chalk it up to maybe some not so good racks this time. But not the end of the world. They will all get eaten, that's for sure.
Thanks for looking.
Dave
