So I settled on smoking a rack of ribs today. Based on the size of the rack, I felt that the probe on my Maverick would be able to fit nicely between the bones. I've wanted to try Al's suggestion to cook to an IT of 195.
Standard SSPOG(SS=Seasoning Salt) rub with a touch of brown sugar. One of the downsides of the Bradley is that I have to cut racks in two.
Into the Bradley at 225, ramped up to 250.
Sauced at 185 IT, I was surprised to see the temp drop ten degrees and stall for over an hour.
One of the advantages of cutting the rack in two is that you can tailor cooking times. This is the thinner half that was done an hour before the thicker half.
I can safely say this is absolutely one of the best racks of ribs I've ever done. Just below the "falling off the bone" point is the perfect texture. I will now do it this way every time.
Standard SSPOG(SS=Seasoning Salt) rub with a touch of brown sugar. One of the downsides of the Bradley is that I have to cut racks in two.
Into the Bradley at 225, ramped up to 250.
Sauced at 185 IT, I was surprised to see the temp drop ten degrees and stall for over an hour.
One of the advantages of cutting the rack in two is that you can tailor cooking times. This is the thinner half that was done an hour before the thicker half.
I can safely say this is absolutely one of the best racks of ribs I've ever done. Just below the "falling off the bone" point is the perfect texture. I will now do it this way every time.
