Baby Backs w/Q-view

Discussion in 'Pork' started by hokiesmokie, Dec 30, 2009.

  1. hokiesmokie

    hokiesmokie Fire Starter

    Since I'm off work until after the new year, I had time to plan a midweek smoke. I had a 3-pack of baby backs (8.8 lbs.) from Costco in the freezer, so I defrosted them over the weekend. I got some smoking chunks for Christmas (cherry and pecan, both of which I've never used), so I decided to use the cherry for these slabs.

    I also just got a rib rack for use in the UDS, so I cut the slabs in half after removing the membranes, so I could use the rack and keep the meat more centered on the cooking grate.

    I used three different rubs on the BBs - GrillMates Pork Rub, Zatarain's Creole Seasoning, and a homemade rub adapted from a Steven Raichlen recipe.

    The ribs were smoked for 5 hours using the 2-1-2 method (still experimenting with varying the foiling times). I used RO lump with the cherry chunks at 220-240 F. I spritzed with a mixture of apple juice and bourbon before after foiling.

    Now for some Q-view.

    The rubs:





    Rubs applied in the same order as above:






    In the rack ready for the smoker:


    The finished pile of pork:



    Typical cut rib:


    The five of us managed to eat well, and we still had about half of the total left over:


    BTW - if you're looking for sauce, the universal preference at my house is for ribs naked, i.e., without any sauce. Strange, but true.
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    We're waiting for the Q View... but pics are not being displayed.
     

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