well, these were definitely good eats!
here's how they looks at 1330, just before i pulled them off the ECB:
i brushed on a little more glaze and then brought them in for portioning. here's how they looked on the platter:
smoke penetration was excellent - i thought they might still be raw or at least rare until i saw the thin line of done (brown) meat in the center. for anyone looking for a good smoke ring, i definitely recommend cherry:
flavor was great. the rub, mop and ribs worked very well together. the experimental glaze was a great success. the only problem with preparation was that i probably shouldn't have glazed them again when i took them off. it made them a little messy (but they tasted great.
my only other criticism was that these didn't seem to have much meat on them. a meatier rib would have been really, really good! i guess if we wish there was more, then they must have been good.
one other lesson learned: i did remove the membrane from the back, but it appears that there was a second membrane that i was unaware of. i started to suspect this halfway through, but it was confirmed when we were peeling off parchment from the final product! it didn't interefere with taste, but made eating them a bit clumsy as one had to stop now and then to tear it off. when you do these, make sure that you get the membranes off down to the meat itself.
all-in-all, my first beef back rib smoke was quite a success.
that concludes my part in this week'd barbecue across america! looking forward to seeing what more of you do and also looking forward to next when, when i think we'll probably be doing spares - also, will be working with a buddy on a first attempt at brisket! wish me luck!
