Yes, I'm no longer wrapping my ribs. What you see are two racks of baby backs, one was from a Duroc Heritage breed pig that I decided to try. Both racks turned out differently from each other but when I switched the smoker racks they were on I lost track of which ribs was which. I used a Kansas City Sweet and Smoky dry rub. Inside my MES 30 Gen 1, my set point was 250° and eventually the controller was really good about staying there, more or less. I smoked them for 4.5 hours but I think another 20-30 minutes would have been slightly better.
I used applewood pellets in my AMNPS. They provided a mellower smoke flavor than hickory, which was what I wanted this time out. I also got the bark I wanted, or really the lack of it. I basted the racks twice with a mix of apple cider and little bit of Stubbs' Original BBQ Sauce. About 15 minutes before I pulled the ribs I brushed them with the sauce and then I gave them a light brushing again on the kitchen cutting board before I sliced them up.
I used applewood pellets in my AMNPS. They provided a mellower smoke flavor than hickory, which was what I wanted this time out. I also got the bark I wanted, or really the lack of it. I basted the racks twice with a mix of apple cider and little bit of Stubbs' Original BBQ Sauce. About 15 minutes before I pulled the ribs I brushed them with the sauce and then I gave them a light brushing again on the kitchen cutting board before I sliced them up.
