Haven't posted anything in a while, so I thought I'd show tonight's dinner-in-progress.
I'm smoking two racks of Wild Fork baby backs, about 3.5 lbs each, over Lumberjack 100% Cherry pellets.
Lately, I've been using Inglehoffer stone ground mustard instead of regular yellow mustard as a binder on my briskets and really like it. It's extremely coarse -loaded with whole and cracked mustard seeds which I've found really helps to add some additional thickness and crunch to my bark. It also has a stronger vinegar twang, so I decided to try it on my pork ribs today, and we'll see how it goes.
Now for a little proprietary pork rub:
I don't do a lot of baby backs, but my family likes falling-off-the-bone tender, not clean-bite. I was thinking 275 for 2 hours, wrap for 1 hour, and unwrap and glaze for 1 hour, but any input is welcome!
I'm smoking two racks of Wild Fork baby backs, about 3.5 lbs each, over Lumberjack 100% Cherry pellets.
Lately, I've been using Inglehoffer stone ground mustard instead of regular yellow mustard as a binder on my briskets and really like it. It's extremely coarse -loaded with whole and cracked mustard seeds which I've found really helps to add some additional thickness and crunch to my bark. It also has a stronger vinegar twang, so I decided to try it on my pork ribs today, and we'll see how it goes.
Now for a little proprietary pork rub:
I don't do a lot of baby backs, but my family likes falling-off-the-bone tender, not clean-bite. I was thinking 275 for 2 hours, wrap for 1 hour, and unwrap and glaze for 1 hour, but any input is welcome!
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